Osler's Razor

Coins?
Cheese balls?
 

I believe that I speak not only for myself, but also for RRL, in asserting that wrapping some of your listed items in bacon is a nice touch.
For example, bacon-wrapped tenderloin is money.
Bacon-wrapped jalapenos, stuffed with either cream cheese or a cheese and sausage combination is a crowd-pleaser. Either skewers or toothpicks suffice.
I would also add grilled sweet corn to the list. Grilled still in the husk after soaking in a tub of water for a bit, perhaps even adding a touch of sugar to the water, not too much, though.
Ribs on the grill, if properly parboiled, are a staple.
And let's be honest, what belongs at the top of the list is bratwurst. Simmer in beer, onions, green peppers and sauerkraut, then grill for a few minutes till they're brown and spitting/sweating.
The key, though, if you REALLY want to get the beer flavor, is to drop them back in the simmering beer boil for a couple minutes after grilling.
My mouth is now watering. Pavlov is standing over me, ringing an enormous bell.
 

The sale of goat meat has risen thirty percent in the last year. Good call on that one!
 

Goat meat is delicious.
 

Ribs...smoke 'em for hours on indirect heat...mmm
 

You forgot TV remotes, lightbulbs, cheetah meat, teeth, and copies of "The Catcher in the Rye"
 

Oh, no, you di-unt!!
 

Oh, yes, I di-ud (whatever you are talking about) and I di-ud it outside!
 

Bratwurst! Pork Ribs!

Gonna have to try bacon wrapped, cheese stuffed jalapenos - thanks for the suggsetion Woody.

Jessica - he forgot Twinkies
 

Woody does in fact speak for me on this subject. Being that Woody is our resident summertime grill master at the lake, I trust him implicitly when it comes to deliciousness.

Smoke 'em if you got 'em indeed sir.
 

Pizza! Grill pizza!
 

Here's what a barbecue pit is for in Texas:

Brisket, slow-smoked over mesquite.

Beef ribs, slow-smoked over oak and pecan.

Fajitas, flash seared over hot coals.

Steak, grilled open to the air over medium coals.

Corn, potatoes, and other vegetables may be roasted over the embers of a proper fire.

Chicken, pork loin, baby back ribs, and all other inferior meats can also be slow cooked, but only in a vertical water smoker.
 

Lane - you forgot VENISON. Could have shot a half dozen in my yard today.


ok - with regard to the photo on this post. I take it you went to visit with the woman from 'American Violet'? You mentioned that she attended you last lecture and prior to that you had never met.