1 inch to 1 1/2 inch Steaks (Filet, Ribeye's) cooked to medium, when I choose Burgers or Chopped Steaks I usually try and get around cuts with 20% fat and also I like the special blends that Publix creates with cuttings from Ribeyes and Filets along with Sirloin and Ground Round mixes. I don't know the portions that each are included but it is like the cuts you get at Georges when you order their Chopped Steak.
Pork Tenderloins and also Grilled Chicken Breast with Hickory chips added to the charcoal to add smoke flavor.
I won't get too experimental however I've thought about experimenting with Sous Vide preparation of Hamburger/Ground cuts and cooking them to medium-medium well then searing them on the grill, over the charcoal. That's the only possible way I'd consider ground meat being anything other than well done. Sous Vide cooking of chicken and/or ground meats kills the bacteria or potential bacterias through the cooking process much like pasteurization. I've never tried it, that way, but I have done some research on the internet about Sous Vide cooking method.
One thing I've never been good at or even know about is cooking Ribs. I've had some great Ribs before but I've never been one to cook them nor would I feel comfortable, at this point, in trying it. Maybe one day though. I'ver heard though that slow cooking (in a dedicated smoker) would be the best way.