Grilling is not in my "portfolio": I leave it to my husband, who is quite the expert. Back in the day, I would have been ashamed of our division of labor. I would have built pitiful fires and burned out dinners, trying desparately to prove that it's not a skill on the Y chromosome.
I'm beyond that feeling now. When grilled food is on the menu, I stick to salad, sides and desserts. I can prepare marinades and even provide the proper serving dishes, but I don't interrupt the master. I don't offer suggestions and I don't get in the way. It's OK with me, because he can grill anything to perfection – chicken, steak, vegetables, fish and other seafood, and fruit. He has even cooked a whole turkey in the barbecue. Plus, he has many techniques – straight on the grill and wrapped in packets mixed in the coals, with sauce or with barely anything on the grilled food.