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Preference for heat. Wood, then Charcoal, then propane.
Always let the grill get super hot before putting anything on it.
Corn husks are great to add to the fire.
Only turn meats once. You can do a quarter rotate to get the nifty cross patter grill marks if desired.
Soak chicken the night before in buttermilk (no fat from this and more flavor) or milk. It will make the meat a whole lot more tender.
Do not over marinate your meats. Specially fish it goes fast if there is any acid in it at all and will pre cook it.
Remember to overspice your meats. Most of it will fall or burn off.
Salting your meats before grilling will cause them to be less juicy, the salt pulls liquid from it.
Two quick recipes.
Take some squash (yellow or green types non hard shell) slice them in long strips (you should get 3 per squash). Brush both sides well with a goog vinegarette. Grill approx 3-4 minutes per side. Brush more on every minute or so.
Get your favorite mild or hot italian sausages (in the casings still). Cut 3 onions into slices, and peel a head of garlic. Slightly smash the garlic. Put onion slices and garlic into a pot and toss in the sausages. Add 3-4 bottles of your favorite brand of beer and bring to a boil, then simmer for 20 minutes.
While simmering cut a few bell peppers into managable pieces that will not fall through grill, (or just wrap in foil with onion).
Remove sausages and onion from pot. Add onion in with pepper pieces season lightly with kosher salt and ground pepper.
Grill sausages and your veggies until desired char level.
Serve sausages and veggies on sour dough or hoggie rolls. May add your favorite red sauce if desired.
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