OK, I'll start it out. Promise you will add some of yours in here???

I have a rub I like to use on beef. It is called Wiley's #1.

9 parts find ground Paprika
3 parts find ground black pepper
3 parts salt
3 parts sugar
2 parts find ground New Mexico Chili (I use chili powder)
2 parts garlic powder
2 parts onion powder
1 part find ground cayenne pepper (for heat, eliminate, increase, or otherwise adjust to your preferences)

Sprinkle this on your meat a few hours (or the night before) you cook it. This works well for both BBQ and oven cooking.

Pick the cut of meat you like the most. I like tri-tip as it has some very good natural flavor.

Let the meat come to room temperature before you start cooking it, and use a good quality meat thermometer to get the meat to the temperature you like. Remember that it will continue to cook inside after you remove it from the BBQ or oven, so aim about 5 degrees lower than your desired temp.

turkey avocado burgers
mix in blender or food processor 2 avocados, lime juice from 2 limes, red onions, fresh basil, fresh chives, low fat feta cheese.
add mix to 2lbs of lean ground turkey with a little bread crumb to form tight mix.
form into whatever size patties you like.
grill until cooked through. top with fresh guacamole or salsa. skip the bun to cut calories or use naan bread as buns

I've not been grilling lately but I have found a lovely copycat recipe for a house salad I just love. (I even have this for breakfast sometimes, with some chicken or some crabmeat.)

Bonefish House Salad

Crisp greens, spring mix, hearts of palm, Kalamata olives and ripe tomatoes all lightly tossed with a citrus herb vinaigrette.

Citrus Vinaigrette

Ingredients
2/3 cup extra virgin olive oil
1/4 cup granulated sugar
3 tablespoons water
2 tablespoons white wine vinegar
4 teaspoons minced garlic
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons lime juice
2 teaspoons lemon juice
2 teaspoons minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Preparation

Whisk all ingredients in medium bowl. Microwave on high 1 minute or till mixture bubbles rapidly around edge of the bowl. Remove bowl from microwave and whisk 1 minute until mixture forms an emulsion. Cover and chill tor 1 hour before serving.
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Personally, I don't have the patience to whisk for a minute, let alone two times, so I use my mini food processor. I pour the dressing into a bottle and keep it in the refrigerator. This way, It's available for several salads and I just love it.

Potatoes sliced thin, seasoned with salt and pepper, drizzled with BBQ sauce and topped with shredded cheddar cheese. Bake in foil packet on grill til potatoes are tender.