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My greatest grilling success came when I finally read the directions (I know, duh...) for the proper use of my Weber Kettle. I had had a total of zero experience using a grill and as a result my grilled chicken was coming out charred on the outside and raw on the inside. Once I "got" it, my marinated grilled chicken became a work-of-art - and my friends stopped avoiding my dinner invitations.

Slow roasted baby back ribs over hardwood coals with soaked wood chips. I cooked them for about 10 hours after marinating them for a bout week. They were out of this world.

Just two weeks ago I smoked my first pork shoulder. While it was far from world class I have the itch now and want to be bathed in that sweet sweet smoke all the time. NC pork shoulder... yum

I am big time meat lover, but my greatest successes have come with vegtables. Asparagus, tossed with olive oil with fresh cracked black pepper and kosher salt, is amazing on the grill and incredibly simple. Just don't cook it too long or you wind up with limp, soggy asparagus. Also, sweet corn on the cob, rubbed with butter and then with kosher salt and fresh pepper is also great. I cook it with the husk off and it gets a nice color to it. Also, the butter flavor cooks into the corn. I am starting to get hungry thinking about it.

I remember just after I moved out to live on my own & start college, at a ripe young age of 16 or so, I marinated some honey teriyaki chicken and grilled it on my tiny front porch. Served to some good friends, it was an awesome evening. The chicken was perfectly cooked and oh so yummy, plus the experience gave me the beginning boost to be a good friend to my barbeque and not believe that it was just a guys job to grill!

bought a grill on valentine's day this year because of the balmy 40-degree reprieve from winter we got that day...grilled a glorious meal (asparagus and italian sausage) in a big jacket and gloves.

Well, last May 26th I had a birthday party for my boyfriend and, um, I am both proud and ashamed to admit that I ordered the whole thing from Charlie Vergo's Rendezvous (www.hogsfly.com). And yes, unabashedly, it was the best grilling moment I have ever had. The Memphis ribs were flown in dry ice, ready to be sauced and dry rubbed and eaten with wild abandon by the 14 guests. Huge success, no doubt. But it has led me to be more adventurous on my own in the grilling arena. I am no Charlie Vergo, but I have dreams...

Cooking pork tenderloin on the grill for my boyfriend and myself, not because it was so delicious but because the power was out and I managed to salvage the dinner plan by finishing everything outside.

Anytime I tackle grilling in unperfect weather. I'm like the Post Office--no weather event can hold me back when my grill beckons! In snow, sleet, thunderstorms and soaking rain (last night, in fact) my grill wins out everytime!

First time cooking the Thanksgiving turkey on the Weber and having it come out delicious!

Did an awesome leg of lamb about a month ago.. I can still taste the garlic... YUMM

Last year, I almost got kicked out of the dorms for a homemade smoker (cardboard box, hot plate, suspended some brisket above it) out in front of the dorm. I guess I was violating some "smoking rules". But with one taste of the end result, I did not care. I even impressed a friend from my floor who is from Dallas, I guess that has to count for something.

First time I ever attempted a Jucy Lucy, using a recipe from Cook's Illustrated. Better than any I've ever had in Minneapolis.

It was when we finally learned about brining. I brined chicken breasts and handed them to my boyfriend to grill, who spent most of the afternoon complaining how he didn't like to grill chicken because it always came out dry (he didn't know I brined them). They came off the grill with crispy skin and when everyone cut into them they marveled at how tasty and moist the chicken was. That's when I admitted to the brining and how we became instant fans of the process.

Take teo one and a half inch filet mignons. Sprinkle with homemade Montreal seasoning and a good EVOO smear. Grill two minutes on each side in the "high heat area" to sear, and then another four minutes on each side in the "regular heat area" to cook. Give them a nice rest for 10 minutes, open a bottle of Red Zin and be prepared to enter heaven.

The first time I grilled swordfish. I used the 10 minutes per inch rule, and an oregano/dijon/oo mop from More Taste Than Time. It was amazing. It bore no resemblance to any swordfish I or anyone in my family had ever tasted.

grilled pizza!

Greatest grilling success story? Smoking my own bacon, then smoking a pork butt for pulled pork a couple weeks later. The wife looked at me when I was discussing future smoking/grilling plans and said, "I may die weighing 300 lbs, and if I do, you are to blame. And I mean that in the best way possible, because I will die happy and full. And probably asleep from eating too much."

I'm pretty sure she meant it to be loving/romantic.

My friends experimented one BBQ with grilling cupcakes. Just taking a cupcake and toasting the bottom. It was delicious, so we decided then and there that the next time would be a full-blown dessert BBQ.

Grilled bananas, pineapple, cupcakes, twinkies (seriously, just do it), carmelized mango skewers, among other things. My contribution was the BBQ Dessert Calzone... a sort of flukey one-off stroke of idiot-genius. I combined two dough recipes, one for a grilled pizza crust, and one for a butter cookie (essentially making a stronger, more elastic cookie dough) and custom fillings... simple ones: one had a Mars bar inside and the other was stuffed with peanut butter and dark chocolate chips.

Made into a calzone-pocket about 8 inches long (and left in the fridge for a few hours for the dough to firm up), I grilled them over medium low heat (charcoal embers), and basted them several times each side with melted butter to keep the dough moist. The biggest worry was of course having burnt dough and uncooked inside, but the low heat made sure everything was evenly cooked. The result was a pretty flakey butter-cookie crust with steaming hot melted chocolate, caramel, nuts, and peanut butter oozing out from the middle.

I should've wrote down the exact mixture of that dough, because it turned out moist but firm, and absolutely delicious.

Dry-rubbed,Texas-style beef ribs, slow-smoked with hickory chips in the kettle grill. Worth the four or five hours? COMPLETELY.

My biggest BBQ disaster was my first attempt to smoke a pork shoulder. I had the timing all wrong and my smoker's heat was erratic. That problem created these large smoke storms that would blow the smoke into the house through our very crappy windows. After 12 hours of "smoking" the shoulder had a nice bark on it but was still raw in the center. Meanwhile the house smelled like a BBQ pit for at least 2 months. Never again was what my wife said and she was right. I've stuck to smoking chicken, ribs and brisket.

On my biggest success the smoked chicken breasts I made yesterday came out perfect. Putting them in a brine overnight helped ensure that the meat was moist and juicy.

The first time I made North Carolina pulled pork bbq. I stayed up til 5 in the morning to keep an eye on it, this thing was basically my child!

I made a Hawaiin pizza on a homemade wire grill, over an open bonfire in Boy Scout Camp 12 years ago. Ever since then, I've been addicted to grilling.

garlic steak is the best

My boyfriend and I went to the farmers market and bought a ton of beautiful veggies and a steelhead fillet which he marinated in a fantastic chinese sauce (recipe from his grandma back in China) and grilled. Then we invited some friends over and made perfect gin and tonics and listened to music on the patio in the warm summer sunshine!

Smoked salmon that was brined, as taught by my father-in-law. The salmon was not farmed, and just wonderfully delicious. We made extra and kept it for days, eating the leftovers with bagels, cream cheese and capers, or with an alfredo sauce and pasta. My parents ask for it every time we offer to bring out the grill.

Cajun boudin is usually steamed or heated in water, but I don't care for the resulting slippery casing. I placed some foil on the grill, sprayed it with Pam, and gently grilled my boudin on top of the foil. The casing browned and crisped up, and I could happily eat the entire thing, casing and all. Repeated many times.

I smoked beef brisket and it didn't suck!

grilled striped bass after a long day on the water

my first rack of lamb with rosemary, garlic, and lemon

Bulgogi.

grilled zucchini

Grilling a turkey for Thanksgiving....just the right amount of smoke.....grilled low and slow so as not to dry out the bird...The guests were impressed..that was, until the next year when a deep fryer entered the picture.

Turning out a smoked Thanksgiving turkey on a 30 year-old Weber kettle. Yum!

Our most recent success (which might even be one of the best successes ever) was cedar planking some asparagus with blue cheese and bacon. Such a simple dish, but the presentation was phenomenal (we'll post a Photograzing picture soon) and the flavor was perfect. We cooked the asparagus on our Big Green Egg.

Our oven was broken for a couple of months during a rough patch financially. My wife and I were craving baked sweets like Chocolate Cake, Lemon Bars, Brownies, etc... So,with a little practice, I grilled them! We had it down. No BBQey taste at all. Of course, burning off whatever remained from a previous grill session was key. Then we tried Mac and Cheese, it was awesome! We continued to bake various items, I wanted to try bread, never did. I still just might. During the heat of the summer months we still bake on my weber. It keeps the heat down nicely in the house.

Marinated skirt steak.

Any time I don't burn something at work is always a win

when we went camping- I made chili over the fire and it was yummy and also made cornbread in the skillet without burning and made a cake in a ziploc bag in boiling water

Finally getting the timing right on those *#&$^@ pork chops so that they came out smoky and done but still juicy.

Finally creating the right BBQ sauce for the slow cooked ribs.

Now a tradition - grilling 26 beer can chickens which includes drinking 1/2 of each beer the night before!!!

Smoking Half chickens has been a revelation

My husband does the grilling and he's always great at it.

Two summers ago I hosted a luau for my kids' "end of the summer party." I made about 6 racks of the most tender, fall-off-the-bone, baby back ribs we've ever had. For several minutes the laughing and hilarity stopped...and all you could hear were the sounds of my loved ones sucking on those meaty bones, licking their fingers, and Bob Marley on the stereo...in the hot, late summer evening.

a couple of years i travel to a place in Japan with some friends called Shizuoka. my good friend nanne's parents bbq one of the best meals i've ever had in my life! they made the freshest fish, chicken, and bbq conch. her father made a fruit display and turned apples into rabbits... ^_^

Last year I grilled asparagus with garlic butter, it was divine!

I made the best porterhouse steaks on my propane grill recently-yum!

Shish kebab!

We recently got a Big Green Egg-it's an egg shaped ceramic contraption that smokes, grills, sears, bakes, etc. etc. I did a leg of lamb for Easter that was the best thing I've ever cooked outside. I cut some garlic into slivers, poked it into the lamb with the tip of a knife and then rubbed the whole leg with rosemary, black pepper, and olive oil. I roasted it in the Egg for about an hour and it was so, so, good. I'm thinking of trying a pork butt this weekend....

this is such a great dads day gift

On the first night in our new apartment, my roommate and I discovered a George Foreman underneath the kitchen counter. We had no pots or pans, so we grilled up some chicken, potatoes and onions on the old thing and sat down to our first meal. It wasn't the most delicious meal ever, but we felt wildly accomplished.
(We haven't used the GF since.)

We recently adapted our charcoal grill into a smoker and smoked a huge pork butt....put a dry rub on it and let it sit for a couple of hours then threw it on the grill for about 4 hours with some hickory chips soaked in apple juice (we couldn't find applewood chips). Truly remarkable.

Korean Kalbi on the grill. Everything was bought from a Korean market and marinated. Then on a hot grill until medium. Everyone loves the short ribs!

First time I smoked a pork shoulder and made pulled pork even the native southerners liked it. Not bad for a first attempt.

we made pulled pork this weekend and it is ethereal

I finally figured out the correct timing to get steaks medium-rare. Having the grilled pre-heated and allowing the steaks to sit out of the fridge for 20 minutes before cooking, really makes it easy.

Perfecting the grilled, marinated rib-eye. Olive oil, garlic, rosemary, salt and pepper - some of the simplest ingredients that produce the most wonderful flavor when grilled. Grilling salmon on a cedar plank was also a personal milestone.

my best grilling experience (and one I salivate on to this day) was when I cooked a whole turkey and a pork picnic together on a roasting rack in my
Weber grill. They basted each other and the result was incredible. Have not done it since - am afraid it won't turn out as good.

The first time I used charcoal!!

My greatest grilling achievement is getting my husband to do all the grilling, and cooking for that matter!

One of my successes was stuffed pork loin done on a grill in Allegany State Park - no running water for prep, stuffed w/goat cheese & carmelized onions - tied & grilled...the hit of the week.
Another was my first smoked pork shoulder - pulled pork for Mom's 65th b'day. Turned out perfect!

Every year doing chicken and beef kebabs with the best marinated; and all the vegtables on the grill too. Its the best!!!

when i made chicken and ribs on the smoker and my daughter, who won;t eat anything, proclaimed it "The Best Dinner Ever!"

I grilled a 9lb pork butt on my grill last summer. It took all day and smelled and looked wonderful. I took a photo of it grilling and put it on my blog. Even now,months later, people inquire about the photo and ask me for the recipe. It was utterly fantasic, and fed a large and very hungry (from smelling it cooking all day) crowd. My neighbor even popped his head out the window and asked what it was...

Grilled tuna steaks with grilled zucchini and squash. Simple and awesome.

I have cooked on the grill and bbq cooker/smoker for over 30 years and enjoyed it tremendously. In all the years of cooking, I had never cooked for more than 2 or 3 people at a time. I had the opportunity to cook baby back ribs, boston butt, potato salad and beans for 20 people last year and never had so much fun! It was quite the experience. I saw some of the folks I cooked for the next day and they said they woke up that morning wanting ribs for breakfast. I consider that quite a compliment and a success story. Everyone wanted me to give them my bbq sauce recipe....not!

When we lived in MS, we grilled everything from fish, pork, chicken, steak to corn, and potatoes. We miss grilled year round now that we are in PA. Just had a bbq pork roast for dinner and it was a big hit even with my picky kids (we also had bbq beans with it).

rmc1ra(at)aol(dot)com

My biggest grilling success story was last year when I decided that I wanted to make a grilled version of "shrimp and grits." I seasoned (with cajun seasoning) then grilled tomatoes, leeks, green onions, green peppers, and some andoulle and then roughly chopped all of the it except the tomatoes, which I pureed in a blender. Then I added the chopped up grilled veggies and andoulle and seasoned the sauce to taste. I then grilled up some shrimp that I had marinated in some hot sauce, cajun seasoning, olive oil, garlic, and Worcestershire sauce. I poured the shrimp and sauce over some nice grits loaded with cheddar cheese, cream and butter. It was awesome and had rave reviews. The next night I grilled some of the grits that had set up and served the sauce over that.

I am the Queen of the Chicken as my husband calls me. He always overcooks it. Mine comes out just right with no dryness, everytime.

i made a great grilled pizza

My greatest grilling success story...has yet to happen. Sigh.

It's not gourmet, but my greatest success is being a girl that actually knows how to "man" the grill when tailgating. After burgers, brats, and chicken, I probably still have a lot to learn. I bet this book would sure help a lot ;)

The chickens and pork shoulder I smoked for Derby Day were superb. They disappeared as fast as I could pull them.

Grilling corn smeared with chili butter! Everyone was pleasantly suprised when they peeled back the husks.

last summer i did sirloin kabobs with fresh garden vegetables my best ever scooter7018@aol.com

We once had a birthday bbq for my house mate where I threw a bunch of veggies on the grill. I walked around with a platter of grilled fennel. There were people there who had never tried fennel at all before, certainly had never had it grilled. Years later, at said house mate's bridal shower, one of her coworkers remembered me as the one who served her the grilled fennel.

My best grilling success was grilled Cajun Shrimp. Very impressive. Thanks for the chance for a wonderful book.

baby back rib's!

I suppose my greatest success is one of the simpler things I have done on the grill. On a whim I took some tuna, cut it into chunks, and put it on skewers. Then a simple prep with olive oil, lime, salt, and pepper while the coals got ready. A quick grilling and then right into corn tortillas with some cilantro, tomatoes, and more lime. MMmmmmmm...

Real lump charcoal! and then wood chips! That was ten years ago, since then I have smoked everything edible on that bbq. Try smoking olives, onions, and Roma tomatoes for a killer tapenade!

Last night's brats were the best I've had.

A couple of times I've made some good burgers, but it was mostly luck. I'm terrible at grilling! I need help!

Grilled 1200 ears of corn to perfection submerged in butter.for school fundraiser.

My greatest accomplishment has been perfectly grilled boneless, skinless chicken breasts. There's a fine line between not cooked enough and dry dry dry.

I've never had a grill but am planning on getting one soon after moving to my new house .. but hope to have many grilling successes in the future! :)

A friend and I were discussing what we should do with shrimp on the grill. So we started calling out our favorite flavors and ingredients, threw all of them into a bowl, soaked the shrimp and then grilled them. It turned out amazingly well, considering how haphazardly we came up with the recipe.

The day my mother asked me to grill instead of my dad. (Victory is sweet!)

grilled tomato and bhut jolokia pepper salsa. holy buckets that was good and hot.

Grilled asparagus with olive oil and balsamic. For some reason, the one time I made this camping it was incredible, but haven't been able to emulate since. Perhaps the campfire is preferable to my bbq?

For Christmas, my mom got me a 3 pack of baby back ribs. Up until that point, I'd only cooked spares trimmed St Louis style. I decided with the baby backs, I'd try to kick the habit of using the Texas Crutch (foil). Normally with Spares, I would use the 3-2-1 method (3 hours in the smoke, 2 hours in the foil, 1 hour back in the smoke).

I used a variation of Mike Mill's Magic Dust from his book Peace, Love, and Barbecue for the rub. I heated up my Big Green Egg to 250F and then threw in a couple of chunks of apple and hickory. Once the smoke turned from white to blue, and my temperature was stable for about 30 minutes, I put the ribs on. I lovingly misted them with a apple juice/apple cider vinegar mixture every 90 minutes. After 3 1/2 hours, I brushed two of the racks with Sonny's Sweet BBQ sauce. I left one rack naked.

After 4 hours, I removed the ribs from the Egg and wrapped them in foil and threw them in a cooler and put some old towels on top of them to allow them to rest for 30 minutes.

These were the best ribs I'd ever had in my life. The sauced ribs were superb. The naked ribs were even better. They were meaty, moist, and tender, yet still had a little tug to them on the bone. The experiment of not using foil was such a success, I have stopped using the Texas Crutch on my briskets and my pork shoulders as well.

my greatest sucess was at my friends graduation party. i told him ot let me handle the food, as i often tell freinds who have parties:D we had been craving a margherrita pizza and i knew what I had to do. I made the dough the day before and let it rest overnight. the next day with the grill hot I rolled it out and brushed it with olive oil. I slapped that big thin disc on the grill much to the amazment of almost everyone there. after 1 min on side A i flipped it and layered some buffalo mozz and roma tomato slices. after another minute it was done! i slid it off and topped with some torn basil and salt and served it up. It was a hit! the crust was crispy and the fresh tomatoes and cheese on top were nice and salty. i made about 12 that day and have been asked to make them again and again since...

Just hamburgers with spices.

My husband does our grilling and does an excellent job of it, too. His greatest achievement has got to be grilling poultry. Not burnt on the outside and still very hot (done) and juicy on the inside. He will not grill skinless chicken at all.

After my grilling nightmare I now consign myself to being the sous chef to my husband. I make all the rubs for the various meats and the marinades for vegetables. I also make some pretty darn good potato packets, that he truly enjoys.

the first time i made beer can chicken. came out perfect. crispy skin, nice moist meat.

10 slabs of ribs, perfectly done over a slow and low, on the Weber Ranch Kettle, to feed a neighborhood party.

Steak Kabobs marinated in teriyaki sauce with pineapple and peach between the meat

Pork Butt wrapped in Banana leaves and smoked.... Yumm!!

My most successful was actually a regular night cooking for a friend and myself. I made a steak, a fish, and grilled veggies (onions, zucchini, squash). ALL had different grill times, so timing was essential, and it all came out just right!

One of my best grilling moments also allowed me to meet my new neighbors. They had just moved in and we had a terrible storm that knocked power out for a couple of days. Being the good neighbor, I went next door to introduce myself and also make sure they were ok. I saw him in the garage looking inside this chest freezer full of all kinds of meat.....steaks, burgers, deer roast, pork tenderloin, etc. He was acting like he was going to throw it out but I knew the meat was still good so I suggested cooking it up and maybe inviting a few of the other neighbors over. Long story short, they got to meet the rest of their neighbors and we had a great afternoon/evening cooking, throwing back a few beers and sharing stories. Good times!

I just use a George Foreman grill indoors.. boring but maybe this book will make me a more upscale grilling Mom!

Hmm...I have no exciting grilling story. I mean, I have grilled several hundred burgers for college events when I was an undergrad. Generally keeping them juicy and serving them up in decent amount of time.

I've learned that simplicity in grilling is often the best... It's always about getting good ingredients to turn out great food.

The most recent experience was with my family celebrating my sister's birthday along with my fiancee's passing of her first step of boards. We picked up four filet mignons, four ribeyes, and some pork tenderloin. The steak received a salt and pepper treatment, wrapped, and allowed to come to room temperature for a few hours. The pork tenderloin was butterflied and then treated with some wine, garlic, and soy sauce. A few hours later after the coals had burned white, we grilled up and had a delicious meal to feed 12 people along with some potato salad and corn on the cob. Delish.

Smoked ribs with an herbes de provence rub.

Smoking a 1/2 dozen pork shoulders and picnic hams then pulling them and serving carolina style BBQ for a summer party. Everyone loved it with the vinegar sauce on it.

Definitely chicken breast stuffed with sage butter and mozzarella. One of those dishes where the effect is far greater than the effort put in.

Really is more about moments. Keep finding different sauce recipes that I make to go with whatever has been grilled. Still can't equal the tomatoe based sauce that my mother used to make.

I consider anything that doesn't set the grill on fire to be a success!

Beer can chicken . . . perfect every single time.

When I learned that you could grill fruit, it was revelatory. With a little olive oil and a light dash of chili powder... mmm...

i just loooove fresh grilled corn, or grilled peaches ... cant go wrong!

Using a recipe from Charcuterie by Ruhlmann & Polcyn , we successfully smoked a couple of duck breasts into ham on our cast iron hibachi. Such wonderful ham, texture and flavor better than anything...

We invited two dozen people to a cookout, planning to serve halibut. Most said they didn't care for fish, so we decided to grill chicken along with the regular portions of halibut. The salsas and sides could go with either. When the meat was done, I went around and asked each person to take a bite sample of the fish anyway (about a cubic inch). People helped themselves to fixins buffet-style, and we set the chicken and fish out for self service as well. After the party, we had no fish and only two chicken breasts left over!

My greatest success was always letting my someone else grill, In my family we have a lot of great cooks, But I am not one of them.

I grilled veggies - zucchini, onions, red and green bell peppers - together then drizzled Italian dressing over it, tossed and served with grated Parmesan cheese. It was a huge hit and is asked for again & again. It's so easy!

My greatest grilling accomplishment is actually my wifes. She made an awesome rum glazed grilled pineapple with a vanilla marscapone sauce.

My favorite is when we go camping and I have marinated steaks and the smell drifts through the campground and all the people come clambering to the campsite to see what smells so good. Its a good feeling

jason@allworldautomotive.com

I would say my greatest success was organization wise...We had a bbq and I managed to make hamburgers, hotdogs, chicken breasts and salmon all come out at the same time, nothing overcooked, all tasty!

A good chicken tandoori!

About 10 years ago I was going to a potluck picknick, and was seriously broke. I had a pork roast in the freezer, but no bbq sauce. I used homemade frozen applesauce,Heinz Ketchup, garlic,onion,a little redpepper ,& Lea 'n' Prines. I cooked the roast slow overnite in my little Smoky Joe's charcoal grill, then pulled & chopped it ,put my already cooked sauce on it ,then put it in the oven for about 30 min. @ 325. It tasted good to me, but when one of my older sisters asked what brand bbq sauce it was, so she could get some, I told her I made it. At first she seemed skeptical , then wanted the recipie. I told her I didn't have one, but told her what I put in it. Then she asked how much each & I said I don't know till it tasted good.Then she said, "You are just like Mom!" That made me feel pretty good 'cause Mom's a great cook & I must admit I felt a little smug about it too. Over the years since I've had some cullinary adventures, some good, some bad, but I'm still diggin' it.

It was the first time I cooked bbq pork ribs, adapting recipes, making the rub by myself and enjoying the smoke-infused wait. What a day!

One time my friends and I were grilling out and the guys thought us girls couldn't light the grill they teased us and said only a man can grill so we got the charcoal and lit the grill and you should of seen the look on their faces when we gave them a yummy steak dinner. Little did they know we'd been grilling out like twice a week just us.
ilovebabynoah707@yahoo.com

I make the best ribs you've ever had on the grill. I start with a brown sugar rub and then marinate in a savory beer and OJ mixture. I bake them a couple of hours in a sealed bag and then toss them on the grill until slightly charred. JeansandTs@hotmail.com

Nothing much better than a turkey cooked long and slow over indirect heat on a good old Weber Grill.

When we first got married, money was really tight. For my birthday, my husband bought a nice porterhouse and barbecued it to perfection. Well we turned our back for just a second and our dog grabbed the meat and took off with it. Not so funny when it happened but a funny story now!

I don't make it often, but I am always amazed at how well turkeys turn out on the grill whenever I make them. Just baste it with an herbed oil and use indirect heat. It is awesome.

Grilling perfect steaks that had been perfectly marinated :)

My greatest grilling success story is that I taught my husband how to grill. It has taken time and patience but he really is getting quite good at it. I would love to win this book for the both of us.

When I figured out how to get my thick burgers cooked inside yet not charred outside...took quite a while.

made a grilled pizza on my grill. Very tasty!

Last Fourth of July I grilled bratwurst, ribeyes and chicken for our team. Everything turned out great. garrettsambo@aol.com

Lighting it without having my eyebrows singed off? Another success is the foil pockets I make with salmon and veggies. Yum!

I'll be honest and say I don't have a success story yet!