I like to do a side of potatoes and carrots.

Slice one potato per person like for French fries

One carrot per person sliced into matchsticks

One slice of red onion if wanted

Spray aluminum foil with Pam and top with the potatoes, carrots, and onion if wanted. Top with butter. Fold top over and down. Fold ends in and cook to the side, turning occasionally. Open and check potatoes with a fork and add cheddar cheese if wanted.

I like to do one package per person, so I can add onion or not.

I only use the grill for meat, so the recipes are very basic.

For chicken on the grill: Dry rubs go on first, sauce goes on last. I cook thighs and wings; that's it. Both either get jerk rub or nothing at all until the last few minutes, when I'll put on glaze of sauce. I usually take the skin off the thighs, but if you don't, flash cook the skin side first and then flip it over. Both take around 35 minutes to cook. Thighs to 170 degrees, wings are done when they're done.

For pork on the grill: We love grilled pork chops, but they must have a bone, and they have to be around 1" thick. The thin ones turn into shoe leather and if you get the really thick ones, you're gonna have raw meat in the center and tough meat on the outside unless you're really good at watching the temp. Cook pork chops hot and fast. Pork tenderloin is another favorite on the grill, but it has to be cooked low and slow over indirect heat. I use a dry rub and tightly wrap the tenderloin in saran wrap and then let it sit in the fridge for at least half a day. Initially, crisp the outside by direct heat, then move the meat to the cool side of the grill or even better, put it on a grate over a throwaway pan with some water in it. Cook to 130 degrees in the thickest part of the meat and then let it sit for at least 15 minutes.

For beef on the grill: Short ribs, short ribs, short ribs. A nice dry rub with lots of chili powder and garlic. Put 'em on a rack over a throwaway pan with water and let them cook for three or four hours, until the meat is so tender you think you're eating butter.

For steaks on the grill: call someone else. I've never cooked a good steak. That's one of the meals I go out to eat.

I'm the opposite. If I cook on the grill, everything goes on the grill. Meat, hot sides, and bread. Sometimes even dessert.

Nice idea, Sherry! Yes...I do cook outdoors...a lot...but so does DH. Indoors is all me.

I'll post this since it's a big favorite, and we're having it tonight with a Greek panzanella salad. I make tzatziki to serve with the patties. Unlike DH, my grilling is pretty much on the simple side, such as this recipe.

Weber's Mount Olympus Meatball Kabobs

Note: I often just make these into patties for grilling vs. meatballs on skewers. I've also used all lamb with no ground beef. Up to you.

2 medium garlic cloves
1 small red or yellow onion, roughly chopped (about 1 cup)
1/4 cup lightly packed fresh mint leaves
3/4 pound ground lamb
3/4 pound ground beef
1 T. red wine vinegar
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried oregano
1/2 tsp. paprika

Finely chop garlic, onion and mint. Combine in large bowl with lamb, beef and remaining meatball ingredients. Blend lightly with your hands until well combined. Form into meatballs about 1 1/2 inches in diameter (you should have 20-25 meatballs). Thread long, wide skewers through meatballs, about 4 or 5 per skewer, leaving a little room between each meatball. Place kabobs on baking sheet, cover and chill for 2 hours and up to 8 hours.

Lightly brush or spray kabobs on all sides with olive oil. Grill over direct medium heat until fully cooked, 8-10 minutes, gently rotating meatballs 2 or 3 times during grilling. Serve warm.

Here's the recipe I use for Algerian Roast Chicken:

1 whole chicken
4 cloves of garlic
1-1/2 tbsp Kosher salt
1 teaspoon of sumac
1/2 teaspoon of sesame seeds
1/2 tsp coriander seeds
1/2 tsp fenugreek
3/4 tsp cumin
3 tablespoons of butter, room temperature
1 tbsp minced Thai basil (or 1/2 tsp fennel)
2 lemons
1 tbsp extra virgin olive oil
Freshly ground black pepper
extra herbs, 1 tsp each minced fresh oregano and basil, optional
4-5 sprigs of thyme

Start charcoal for outdoor barbecue, using large chunks of mesquite wood and charcoal

Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs.

Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin.

Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired.

Place the chicken on the barbecue and cover, leaving vents fully open to maintain heat.

Baste the chicken every 15 minutes alternating water and pan drippings.

Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1-1/2 hours, depending on how hot your fire is.
Cook to an internal temperature of 160°, measured in the thigh.

Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed.

Serve with roasted potatoes, green salad, and French or Italian bread.

We make this fairly frequently. If you do not have some of the herbs, such as fenugreek, you can leave them out, but sumac is essential and coriander seeds are important also. If you absolutely cannot find sumac, you can substitute dried lemon powder, but it will not taste quite the same.

I dearly love grilled fresh pineapple slices, unpeeled halved plums, halved mangoes, halved peaches and/or half lemons. Apples and pears don't work, nor do any berries, but bananas in foil are lovely.

Nancy I remember last summer middle of the night I was up with a sick grandson and had a craving for grilled pineapple. I kept eyeballing the fresh pineapple I had bought...next thing I was cutting that juicy fruit into lovely thick slices but as good as it was I still wanted grilled. 2AM I'm out back firing up a grill. LOL. I had to be up so figured I may as well cave into my craving which went great with the book I was reading. Haha. Yes I also dearly love fresh pineapple slices.

I have done most anything on the grill - including baking a pie and cobbler. I'm like Sherry: if the meat's going on the grill so are the veggies. I absolutely LOVE grilled eggplant; and that grilled pineapple sounds sooooo good right now.

I try to keep most things simple by just rubbing with oil and seasonings and on the grill it goes. However, a friend gave me a jar of Huckleberry Grilling Sauce; I dumped the jar over a large pork tenderloin as a marinade; let it sit for a few hours; then grilled. It was quite delicious. Chicken usually gets something herbal rubbed under the skin before grilling, which is always done on the top rack as far from the direct heat as possible.

I like burgers on the grill with toasted buttered buns, grilled Italian sausages with peppers and onions in a grill basket, BBQ chicken on the grill and sirloin beef tip kabobs with lots of veggies and a teriyaki marinade. Not too fond of grilled corn or potatoes wrapped in foil.

I don't care for the grilled corn in the husks that has the charred edges, but I like fresh corn done on the grill this way.

Shuck and clean corn. Take a piece of aluminum foil, spray with Pam, place corn on foil, and dot with butter. Add one ice cube and fold foil down and fold ends in. Place on grill away from the fire, turning occasionally. I don't salt and pepper since hubby likes very little salt and we do it at the table. You can salt before cooking if you like.

Sherry, I'm more like you with grilling the corn in foil. Have not tried the ice cube. I like it grilled in the husks but would rather not bother with them once the corn's ready.

Stepping aside from grilling, something I've also done is cut the kernels off and saute them in butter and chopped fresh basil. I've found that for parties, people often enjoy eating great corn without as much need for dental floss. That is, "people" being mostly women.

There's nothing better than good corn. As kids, we would eat it straight off the stalks on my grandmother's farm in Iowa. So good!!!

Me and SO like different things on the grill. For him, its ribs. I just use a premade rib rub i buy at the store. For me, its chicken or cornish game hens. I mix ranch dressing mix, seasoning salt and canola oil and coat the birds in it.

For sides, i use the same ranch and seasoning salt mix for sliced zucchini. We also like to get those teeny tiny yukon gold new potatoes, put them in a foil pan with butter, a little water, salt and pepper, cover them with foil, and put on the grill. SOOOOOOO good. Crispy skins, fluffy middle, and covered in brown butter.

I also do most things on the grill. I have done cobblers, cakes, cornbread, pretzel buns in addition to the regular "meat, potatoes and veggies". Fish kabobs are a favourite, and I recently did Melissa Clark's Charred Lamb and Eggplant with Date-Yogurt Chutney on the bbq to rave reviews.

I've not had success with short ribs. I'll try them again with the pan of water underneath as fawnridge mentioned. I assume it's low and slow... 225-250?

When smoking pork ribs or butts, I regularly make one of these sides to put under the pork for the last couple hours of cooking. The porky goodness drips onto them and adds some ridiculous flavor on top of the smoke.

Keri's Hog-Apple Baked Beans

Potatoes Au Gratin

I just made those very beans this weekend along with a beef brisket, burnt ends, and corn on the cob all on the grill. I leave my corn in the husk, but remove the silk and let them soak in water with a little sugar for about an hour. Then just cook until there's a slight char on the husk and the kernels darken a bit.

I have in the past used that same grilled corn to make this Mexican Street Corn Salad which I am obsessed with.

For steaks, I pretty much exclusively do the reverse sear method. I almost always use ribeye and the reverse sear is perfect on a ribeye as it gives it time to render down a lot of the fat.

My go to seasoning is Montreal, but will sometimes go simple S&P and maybe some garlic salt. I normally season right after I start the grill which takes about 45 minutes to get up to temp and stabilize. If you prefer to keep your meet in the fridge until grilling time, you can do that too.

I aim for a temp of 225-235 on the grill, and I grill in-direct. I use a leave in probe and pull the steaks when they hit 125 degrees which takes 35-45 minutes. I then prep the grill for direct heat, and jack up the temp to 500-700 degrees (takes about 10 minutes which is perfect to rest the steaks during this time). The steaks get thrown back on the grill to flash sear for about one minute per side which with the rest and the sear normally brings the temps up to about 130-135 depending on your steak thickness. Steaks are perfectly cooked edge to edge and deliciously juicy.

When I grill salmon, my go to is to use cedar planks as it gives them an amazing flavor. I typically stick with sockeye salmon as to us it's so much better than the atlantic we can get here in MN. I portion them out prior to cooking, and use a bit of salmon rub and cook until flaky. Because of the planks, you don't get the crispy skin, but I don't miss it.