I've been to one pig roast in my lifetime and it was an all day affair...fun stuff though, tons of drinking and there was also a clam boil midday to keep people full.
I gave up the charcoal lifestyle a few years ago for a Webber gas grill. Only recently did I make that jump to gas. I grew up on a strict charcoal grilling regiment since I was a kid. My father would douse the charcoal with what seemed like 800 gallons of lighter fluid. Oh the fond memories of singed eyebrows. My current grill has a side burner which unfortunately doesn't get a whole lot of use...its good to know its there though in case I need to do something that would normally stink up the house (seafood comes to mind).
I guess my dish of choice is chicken quesedillas on the grill. I usually marinade/baste with Italian dressing for the chicken and use fat free shredded cheese inside the chicken quesedilla with some of my homemade dried hot pepper. Speaking of that, last night I made some stuffed hot cherry peppers from some pickled peppers that I grew last year. Good stuff.
What do you mean your side burner doesn't get used ... for shame!
(Pay attention ...
) You're making quesedillas, put your tortilla in a covered pan on the grill with a damp rag in the bottom to steam, get a cast iron griddle, round works best but it on your burner. When your chicken is getting ready, put your quesedillas on the griddle, on the burner with cheeses, filling, chicken, etc. To melt and fold. After you think its done on the griddle, put it on the grill on each side for a minute or so, plop in on a plate with a little Mexican rice (you can make on the grill burner too.), some guacamole a couple of COLD Negra Modelos and lime ... and enjoy!
Required Quesedilla side dish ...