My answer: Honestly, the grill is not my area of expertise. I season the meats and poultry and then I turn the grilling over to my husband. My “go-to” spice is McCormick Grill Mates (20% less sodium) Montreal Steak for steaks and roasts or Montreal Chicken (20% less sodium) for poultry, pork and fish. I use the 20% less sodium variety so I can add my own kosher or sea salt and freshly ground pepper because many of the prepared seasonings are too salty for our taste.
Sometimes for fish and chicken I us Cajun seasoning; my favorite is Cajun’s Choice, which seems impossible to find these days, Slap Yo Mama or Tiger Dust (distributed by LSU Tigers). Barbeque sauce is something I apply at the end of cooking or after food has been removed from the grill. I make my own barbeque sauce, or if I’m in a hurry, I use Jack Daniel’s Original No.7 Recipe. Thanks for you question, Dawn!