I would say grilling. Anything that can be grilled I can do, or at least give it a go. My usual go-tos are Burgers, Brats, and Hot Dogs, and I'll change it up from time to time on how it's done. I've also grilled up chicken a few times, which maintain their juiciness quite well (basting is key), and I've recently done Salmon as well, which was also fantastic.
I've also done a couple of Briskets in the past, both of which were on my charcoal grill, and using the Snake Method, they've turned out pretty damn good. Last year, my Wife and I found a Traeger smoker that a gentleman was selling for cheap on Craigslist. Turns out, he outgrew that one, and upgraded, so it was a win-win for us. Thus far, only used it once for smoked ribs that were a good 6-7hours on there. Using the pellets, plus it maintaining a specific temp range turned out well. Fell right off the bone.
We also recently purchased a propane Griddle (also a Craigslist buy), and have done the usual burgers, and brats on it, which have turned out good, though you do not get the..."Rich, smoky flavor" that comes with charcoal. Sorry, Hank Hill, but Charcoal is better, lump charcoal at that. I do want to make a full breakfast with bacon, eggs, and sausage on the griddle though one of these weeks now that the temps are climbing this spring.
My Wife is the Chef in the Indoor Kitchen, and I'm the Chef in the Outdoor Kitchen.