[Matt D.]

I've learned that the best grilling is to use Kingsford charcoal and light it with paper only, no lighter fluid. Also, use at least a Weber grill or something that keeps the charcoal elevated on a grate, not a cheap ass $20 grill where the charcoal sits on a flat surface.

I enjoy grilling porkchops, do it more often than anything else, next to brats. Bone-in seems to taste better.

If you know you're planning on grilling steaks, chops or chicken, mix up a simple marinade and let the stuff soak at least a couple hours, or even do it before you go to work in the morning or the night before. Things I've used the most include olive oil, worcester sauce or soy sauce, salt and pepper, and any other non-salty seasoning that you can find. If you can get your hands on fresh herbs, things like oregano or rosemary can add a different taste to meat.

When it comes to cooking vegetables one of two ways I'd do it is either as a kabob, or wrapped in tin foil. With kabobs you can cook the meat and vegetables all at once and it'll actually grill the veggies, not just cook them. The possibilities are endless with kabobs, any meat and vegetable imaginable can be used. Steak, pork, chicken and shrimp are the most common meats along with peppers, onions, squash and large fresh mushrooms for veggies.

If you just want to cook some vegetables alongside your meat just cut some up, probably no more than 2 cups per portion. Make a flat package out of tin foil, put in a little olive oil or some butter, some salt and pepper or whatever seasoning you wish, and throw them on the grill. You can also throw in meat with this, but it won't taste as well. Potatoes cook excellent this way.

There is no problem having a small gas grill if you just want to grill a couple of burgers or brats for yourself. But if I'm cooking for more than myself I will always try to use charcoal. I have a Coleman camping grill that uses the small gas canisters, works great when I just want to grill something quick, also excellent for taking to the race track and whatnot.

EDIT: Beer brats, how I do them. Make sure you get the raw, uncooked ones. Depending on how many brats you're making, choose and appropriate pan and put it on the stove, or even the grill if you want to keep it going this long. Put the brats in the pan and pour enough beer into the pan so that they're almost floating, just so they're covered well. It shouldn't boil, but get it simmering so it'll begin to slowly cook the brats. Once they all turn white like they've started to cook move them to the grill and finish cooking them there. Like Allan said, play with different beers. In my opinion this is the true beer brat.