To stamp or mark with a grill.
To cook (food) on a grill; to barbecue.
To feel very hot; to swelter.
To cook food under the element of a stove or only under the top element of an oven – (US) broil, (cooking) salamander.
To interrogate; to question aggressively or harshly.
A cooking device comprising a source of radiative and convective heat and a means of holding food above it; a barbecue.
A grating; a grid of wire or a sheet of material with a pattern of holes or slots, usually used to protect something while allowing the passage of air and liquids. Typical uses: to allow air through a fan while preventing fingers or objects from passing; to allow people to talk to somebody, while preventing attack.
A grillroom; a restaurant serving grilled food.
A type of jewelry worn on the front teeth.
The criss-cross pieces that separate panes of glass in a window.
Food (designed to be) cooked on a grill.
The front teeth regarded collectively.
On a vehicle, a slotted cover as above, to protect and hide the radiator, while admitting air to cool it.
A cooking device comprising a source of radiative heat and a means of holding food under it; a broiler in US English
To mark permanently, as if by burning.
To char, scorch, or burn the surface of (something) with a hot instrument.
To make callous or insensible.
To wither; to dry up.
Dry; withered, especially of vegetation.
A scar produced by searing
Part of a gun that retards the hammer until the trigger is pulled.