When it comes to steak- fast cooking at high heat is best, sear each side and do-not poke with a fork it will release all of the juices=dry steak--touch center with finger if you are not sure if it is done enough. The opposite is true for pork and chicken sear to lock in juices but then a slow even cook is best. Do not put barbecue sauce on meat until it is almost done--most of the sauce is sugar and it will simply give a burnt taste if it is cooked too much. A dry rub is better before cooking then add sauce at the very last minute. A good steak does not need anything except some salt and pepper. Lamb tastes better rare--try using more mediterranian spices--oregano, garlic, lemon, sage--it tastes much better than mint. Acidic marinates will tenderize the meat, salty marinates will make the meat tougher--sugar marinates will tenderize but sugar tends to burn when cooking so unless you like a carbon taste add the sugary marinates at the end of the cooking process.--just some general rules--use a hot grill-charcoal is superior to gas, and the less you play with your meat the more tender it will be. I know that last sentence can be taken two ways so forgive my poor English, it is not my first language.