We grill quite often. I was grillin' just yesterday.

My wife has a marinade that is nothing short of amazing (for thighs). I grill the thighs so that the skin finishes a crispy brown, yet very "juicy" inside. For the fillet mignon it's simply sea salt, sometimes I add a little chimichurri (doesn't mask the flavor of the meat, it adds to it).

I have a large propane grill and a large charcoal grill/smoker. I plan on building a nice one, when I find the time.