Alright, I am not going to give away my grillin secrets. BUT, I will give you some tips and tricks. This is a grilled t-bone, marinated mushrooms and sweet potato fries. When it comes to grilling you can either do a dry rub of spices or marinate. When it comes to steak, I love a dry rub. White meat, I alternate between the two. Depending on how thick the steak will depend on the time on the grill. We like our steak cooked medium. For a thinner steak you will cook 5-6 min a side. With red meat, don't flip sides more than once (other meats you can but you will get the best flavor with steak if you just cook 5-6 min., flip, another 5-6 min and take off the grill). Once the meat is off of the grill, you want it to rest for a few min. so that the juices stay in the meat (that is with any meat)!
One last hint.. when I bake my fries(and a lot of other things as well), I place a cooling rack over a baking sheet and place the fries on the cooling rack and place in the oven. This is a great thing to do for most things that you place in the oven to bake. Why, you ask? Well the cooling rack sits above the baking sheet, so.... the heat cooks all of the fries and keeps the whole fry crispy (ever taken something off of a baking sheet and the bottom is soggy? This technique eliminates this issue). 
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