A big hello to TFP.
I dont know too much about pools at the moment. But I am learning.
I've been grilling almost all my life, and I DO have some advice an a broad range of subjects with regards to grilling.
If you on an Ipod or Iphone, I'd recommend getting the Weber "On The Grill" application. This app has a slew of recipes for grilling, and will even make you a shopping list for yoru ingredients. For those of you without the apple hardware, get your hands on the Weber Big Book of Grilling. It's got most of the same recipes.
I'll sound like a Weber ad here, but I also use a Weber grill. You'll pay a lot more for them, but they last much longer than the cheaper brands. Mine is the $500 model and I've got 8 good years out of it and it still rocks. The electronic starter still works.
And now for a quick recipe. If you like pork, get your hands on a large pork tenderloin. I get the big ones, between 5 and 10 lbs. Get heavy duty tin foil, and rest the meat, fat side down on enough to completely wrap the tenderloin once. Dont wrap twice or it will increase your cook time greatly.
Get your hands on Dales marinate and / or Allegro's marinate. I like both, and I mix them. Pour half & half over the meat, enough to coat it all and make a small pool in the bottom. Close the wrap, and grill it on medium head (400 degrees) for about an hour.
If you have a meat thermometer, stop cooking when you hit 165 - 175 degrees at the center.
Let it sit for about 10 minutes, and carve into thin slices. This can be served platter style or on sandwiches. And the leftovers keep wonderfully in the fridge, so cook a larger portion.