There are only a couple things that I consistently grill. My favorite things to grill are prime New York strip steaks. NY strips are by far my favorite steak. (Filets are 2nd but those are much less forgiving so I seldom cook them, I rely on restaurants for that cut.) I treat them very lightly because it's a quality cut of meat which already has a lot of flavor. It's imperative that you let them sit out uncovered for a bit before cooking them, they should be almost room temperature so that they cook evenly. I just do the classic thing and brush them with a thin coat of olive oil (I used to use extra virgin but that has a low smoke point and I got sick of the billowing clouds of smoke so I started using half extra virgin and half light olive oil). Then I sprinkle them liberally on both sides with fresh cracked pepper and sea salt. (I use sea salt because I like the bigger crystals compared to table salt. Freshly cracked pepper is a more complex flavor than pre-ground pepper, which is why I use that. It's a little less one-note.) Anyway, then I throw them on the heat for somewhere between 4 and 7 minutes on each side, depending on how hot the grill is, how thick the steak is, and how well I want it done (my wife prefers it a little more well done than I do). I only flip once, if possible. Sometimes I undershoot it and have to flip a 2nd time but I don't think that's a huge deal, it just makes it a little harder to keep track of the doneness. After I take it off the heat, I let it rest for 5-10 minutes so that the juices reabsorb into the meat. I usually let it rest closer to 5 than 10 minutes because I like it to still be relatively hot. I usually will sautee a little bit of shallots and/or onions and mushrooms (I like shiitake but buttons will do fine) to go with the steak. Sometimes I'll put a little bit of bleu cheese or feta on top of the steak while it rests, just to add a little contrasting texture and flavor. I think that makes a perfect entree. My 2nd favorite things to grill are tuna steaks. I treat them much like the strips, except that I add a little ground shallots, garlic, and onion and a little pink and green peppercorns. They cook a little faster than beef but are excellent. I've always loved tuna, it's my favorite fish. They can be eaten just like a steak but I often make them into a nice tuna melt with a slice of gouda or sharp cheddar, some sauteed red onions and a mayonnaise made with ancho chili powder, garlic powder, and onion powder. Any bread will work but I prefer a relatively soft one so the tuna doesn't slide out when you take a bite, which can happen if you use a real firm or crusty bread. One of my wife's favorite things that I grill are the pork center cut loins that endaround mentioned on the 1st page. They are much like cutlets, which I like because I don't like pork chops at all (unless it's a thick cut kurobuta). I cut off the little strip of fat on the side because I hate pork fat. Then I coat them on both sides with tomato powder, salt and pepper, and garlic/onion powder. I like pork well done so I cook them about 8 minutes on each side even though they are thin. They're delicious. And the last thing I like to grill often is bacon. It needs to be thickly cut but it works surprisingly well.