Sounds like you cook primarily steaks. Thats where the difference of need is coming in at. I don't eat that grainy bovine shit if I can help it. ![Poke :poke:](http://www.tigersx.com/Smileys/default/poke.gif)
I keed, but seriously McGuire's had a good steak (Destin, FL) but since I am not much of a beef eater I couldn't really appreciate it. It seems to always get voted Florida's best steak or something along those lines.
Oh, I definitely prefer beef, lamb, beef and beef, and I also enjoy beef on occasion. A typical evening grilling at Garman's will involve a lamb chop or sausage appetizer followed by a monster beef ribeye, strip or occasional
baseball filet. If you're expecting a salad, tater or other vegetable, you better bring it with you. The closest I'll get to any of that will be smoking a cigar while grilling...
I do grill other things. A few weeks ago, we did swordfish steaks on the grill. These things were over a pound each. Damn impressive and very good... I just used garlic and a bit of butter while grilling. I'll do pork tenderloin sometimes as well...
And, you're right. I didn't purchase my grill to slow cook meats. I'm prolly going to purchase a smoker this summer to experiment with that.