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"...and the chicken tastes like wood."
If it has to be grilled, and it has to be boneless, I agree with the foil pouch that contains fat like butter, bacon, cream, or a spicy broth. You could also try mayo or salad dressing.
I understand the "must be grilled" requirement, but why boneless? Husband and I both prefer thighs, but I occasionally do breasts for health reasons. I find the ones with the bone in are far, far better in flavor and texture. A stay-in probe is MANDATORY, and they must be cooked on indirect medium. For the record, they come out WAY better in the oven or pressure cooker than the grill, and I can use much less fat to get better flavor.
What are your strange, secret and personal cooking tips?
I don't want to be redundant - there is some good stuff here. I would add two things:
1) Learn WHY ingredient A is preferred over similar ingredient B, why steps are done in a particular order, at a particular temperature, etc. This way, if it goes wrong, you will be able to taste or see the problem and know exactly how you want to modify it next time, or maybe you can even salvage it. Someone already mentioned Alton Brown, I will also throw in my favorite resource: a cookbook called "The Best Recipe" which is associated with Cooks illustrated. The premise is that the authors make the same recipe (pancakes, roast chicken, you name it) a bzillion ways and explain the effect of varying all the variables, then finally list the "best" way and why.
2) If cooking for others to impress, just add extra butter and/or cream. Makes everyone happy. Except my FIL who is lactose intolerant. ;)
It's not worth it to make _______ when I could just buy it
Agree with all the posters who said Stock is worth the effort for all the reasons given. Mine would be shucked oysters on the half shell. They cost almost as much un-shucked and it is so messy and hard to shuck them at home. Almost impossible to not get the little shell fragments in them. Another one would be steamed lobster. If you are not doing anythign special to the lobster, let them kill the bugger at the market for you.
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I always BYOF, and it is almost always sushi. Handrolls individually wrapped in plastic wrap are your best option. Watch the soy sauce and wasabi packs - as liquids, they need to go in your 1qt baggie for security. I put them in a soft cooler. But no, you cannot bring ice or gel packs. It will be fine for a couple hours, don't sweat it.
One of my employees tried to bring a 1 Qt container of hummus. Bad idea. Security did not like that. You have to put it on a sandwich (it is considered a liquid)