Let's see...first I fire up the Weber, I use hickory wood chunks for fuel. The taste is way better than propane. After that gets going good, I like to start with a piece of mayonase covered salmon filllet lightly grilled skin side down. Then next to a New York strip marinated with a bit of worcestershire sauce, red wine, a bit of garlic, and soy sauce(I like to let that sit in a ziploc overnight in the fridge).
One thing that I just tried back home is BBQ'd lobster. No, the lobsters are not put live on the grille. I put'em in boiling water head first for 2-3 minutes to kill them, then on the grill they go, about 10 minutes a pound, just like boiling. The smoked flavored lobster was excellent, something that I'm definitely going to have again!