Tony, so good to have you with us! You'll find a great group here, with lots of folks, lots of ideas, and lots of love for good food. I'm way up north in MN, and we're still cooking all winter long. If you're looking for a suggestion as a "warm-up" cook, get a nice pork shoulder and get some pulled pork going. Pretty foolproof, and there's a couple good meals waiting in the results. Wipe it down with yellow mustard, or not, and some black pepper, salt, paprika and garlic powder, throw a couple ounces of cherry and apple chunks and 3 or 4 charcoal briquettes or lump charcoal pieces in there, set her at 180 before you go to bed, turn it up to 250 in the morning. I find I'm looking for about 200-203 as an internal temp, and it's pretty close to 18 hours, but it's all about the temp....but you know that already!!!
I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!