It's important to rest meat when it comes off the barbecue. Keep a resting tray next to the grill and scatter it with fresh herbs and olive oil to give the meat extra flavour while resting. 
Hit your potato salad with an umami punch by mixing in a few tablespoons of finely grated parmesan.
Cook in courses. There's no need to throw everything on the barbecue at once. I like to start with seafood, then other meats, before finishing with sausages.
Cooking for a crowd? Try the reverse sear method for perfect steaks. Slow-cook a tray of steaks in the oven at 125Â°C for 45 minutes or until the internal temperature reaches 55Â°C for medium rare. Rest them well then finish them with a couple of minutes on the barbecue.
Forget lemons, scrubbing with newspaper or ice. The best way to clean a barbecue is to let it burn on its highest heat for 10 minutes then brush it with a stiff wire brush.