Use compound butter:
Toss some herbs, salt and pepper and a stick of butter into a blender and throw the switch. Chill the mixture and serve with your grilled meal.

Oysters, clams and mussels:
Shellfish make great barbecue fare. Clean your catch first by debearding and scrubbing the mussels, scrub the oysters and soak the clams in salted water for an hour, changing the water several times. Toss the shellfish on the grill. They will steam inside their shells and pop open when they're done. Serve with a dipping sauce of your choice.

Cheese:
Firm or hard cheeses, like sharp cheddar and provolone can be coated with olive oil and oregano, then grilled briefly to sear the outside without melting the inside. Good stuff, particularly if you serve it with fresh fruit!

Grillery Toast:
Coat slices of firm bread with meat or poultry drippings from the basting pan. Cook briefly on each side.

Zucchini:
Leave the small ones whole. Cut the big ones in half lenthwise and brush with olive oil. Grill for only a few minutes, until the outside is charred and the inside tender.

Onions:
Halve them and brush with olive oil. Grill over a tame part of the fire until they are tender. Red, yellow or green peppers: Roast them whole over the hottest part of the fire until the outside skin is thoroughly charred. Peel as soon as they are cool enough to handle and sprinkle with olive oil, salt and pepper and finely chopped garlic and herbs.

Eggplant, potatoes, carrots:
Slice them thickly, prick them with a fork and grill slowly, using pan drippings from simultaneously-grilling meats as a basting sauce.

Ducks:
Split them down the middle, remove excess skin and fat. (The skins are kept and grilled separately to mak e chitterlings.) Place tart cherries and a splash or two of Armagnac into the Grillery sauce pan. As the cherries heat together with the Armagnac, they turn into a sauce which is brushed on the ducks as they grill.
 
 

Whole fish:
Butterfly them so they lie flat on the grill, skin-side down. Do this by cutting down the entire length of the spine, through the ribs. Be careful to cut down to, but not through, the skin. Lay a thick layer (about an inch) of herbs such as dill or parsley on the grill and place the fish on top. Baste with lemony butter.
 
 

Marinade Sauce:
6oz. A1 Steak sauce, 6oz. Heinz 57, 4oz. worcestershire sauce, 4oz. itlian dressing (oil free), 1/2 t. of salt, 1/2 t. of red pepper
Instructions: Mix all ingredients in a large bowl or large pan. Place meat in marinade. Cover and let sit in fridge for several hours. You can grill meat or cook on stove... But it is great no matter how you cook it!!

Bananas:
Grill ripe, unpeeled bananas until their skins turn completely black. Slice them lengthwise and scoop out the caramelized flesh, basted in its own fruit juice.