We grill. We like meats and chicken marinated and fish gets a dry rub. We don't care for smoked meats or things slathered with sauce.
We flip. A filet mignon that is 1 1/2" thick is cooked 8 minutes per side for medium rare. Turn only once.
We also use charcoal. We do have a gas grill but gave up on them after they stopped using lava rocks.

We smoke the meat to make the BBQ on the grill or smoker. We grill a steak, pork chops, chicken etc. To me BBQ is the food not the cooking method. Must use charcoal or better yet wood "cowboy" charcoal.

Now, you have made me hungry for some ribs.

Linda

Soak a piece of London Broil 3-4 hours in a bottle of red wine vibegar salad dressing. Cook on the broiler 7 minuts a side. No poking required.

I have a small smoker and use it for Ribs, Chicken, Turkey and Brisket. But, I just smoke it for a short period of time. BBQ Sauce is an option after cooking.

I grill Steaks, Chicken, Burgers, Fish, Shrimp, Veggies and sometimes fruit.

I may lift the meat will thongs to check on it. But, don't turn it until it is time.

Grill it and "they" will come!

Gayle

Man, oh, man, I miss our fire pit.
When Larry trimmed the apple and cherry trees, we'd save the wood for grilling. You never tasted better meat or seafood than cooked over apple or cherry wood.

We grill and we're flippers!

Wes also uses a smoker...yum, yum!

I grill steaks, hamburgers, and veggies.

I BBQ brisket, which takes hours. I never put BBQ sauce on the meat. It's served on the side. We use what we call sop to put on the meat as it is cooking. It's a mixture of different ingredients that tenderize and flavor the meat.

We use tongs and spatulas.

I do far more grilling than barbecuing. I grill pork chops, steaks, burgers, vegetables on a skewer and marinated shrimp on a skewer and sometimes ears of corn.

I used to have a smoker and smoked roasts and turkeys. A leg broke off the smoker a few years ago and I never replaced it.

The past few years the only time I have used barbecue sauce is to cook things in a crockpot such as chicken breasts, pork ribs, meatballs and kiebalsa ( sp?)

I do not poke the food with a fork, nor do I smash hamburgers with a spatula. ( your other thread ) I use tongs to turn them when needed.

Angela, I feel the way you do about watching people stabbing the food on the grill with a fork. I can't stand it!!!!

Linda

We do both but mainly grilling. I close the lid, set the timer and walk away. And I use to be a 'stabber' but have reformed after watching a cooking show about that being bad. So now I use tongs. My favorite way to cook on the grill is to use the rotisserie. That is the easiest and it cooks everything I have tried so far the best.
Clare

DH grills steaks, fish, burgers or hot dogs with an open lid. He enjoys a beer while he babysits the grill and uses tongs to flip - once only.

He BBQs ribs and chickens. Lid closed, timer set, one flip, yummy homemade sauce on the side.