Here are mine:
-Clean the grill.
-Always begin with cooking brats. They make a good snack for the cook and provided lubrication for the rest of the food to be grilled. When brats are done, drop them into a bath of beer on the side burner to simmer.

For burgers:
-Use ground chuck. I know that there is more fat but that equals flavour on the grill.

-Make a 4-5 oz. patty. Crimp an edge rim (ala a pie crust) onto one side of the patty (this prevents the patty from shrinking on the grill)

-1. Set it on the grill, crimped edge up. 2. Leave it. 3. Close the lid and come back in four minutes. Flip, repeat steps #2 & #3.

For flank steak:
Marinade in bourbon and ginger. Slice vertically. While slicing cuts like flank steak and skirt steak, it is tempting to cut on the bias. It looks nice but cutting straight up and down leaves a less chewy piece of meat.