First, to clear up any misconceptions, I offered tuition not servitude. However, if you want to do a real barbecue with the lobster boil, I will assist in the preparation, but I won't do grilling.

Some other observations. As Dick said, you can't barbecue with a gas grill. They're only glroified outdoor gas stoves. But it can be done with a charcoal grill.

The day or at least the night before you're going to cook, prepare a blend of peppers, herbs and spices and rub it thoroughly into the piece of flesh to be cooked. Wrap it all up and refigerate it for at least 12 hours.

Next day, an hour before starting the fire, throw a couple of h andsful of wood chips into a bucket of water. Light the charcaol, about 36 briquets   . When glowing and gray, put half on either side of a rectangular foil pan, the bottom of which should have a small quantity of liquid - water, beer, wine, cider. This helps to keep the meat from drying out.. Drain the wood chips and toss some on top of th coals. Center the meat over the drip pan and put the cover on. Aside from adding anothe dozen hot coals and more wood chips evry hour, leave it alone till its cooked - 4 - 5 hours for whole chickens, 5 to 6 hours for beef and pork. If you must add sauce, do so only for the last half hour of cooking as it will otherwise burn. Better to put sauce on the cooked and cut/shredded meat.

I have a sauce recipe that uses both the vinegar and tomato base, but I'd like to know more about that mustard based one -- Tom