I have a few things I can do that will always be hits with most people - Beef Bourguignon, prawn linguine, rack of lamb, a few other things out of cookbooks that I just repeat. If I have guests I'm cooking for I have a bunch of those go-tos.
But I think especially during the summer I probably mostly do barbecued chicken thighs in a variety of rubs, sauces, marinades far more than anything else, second to which would be barbecued pork chop (always try for bone in rib chop) with some seasoning and apple cider vinegar. Done right those are as good as a steak for a lot less money. Sometimes I'll just break down a whole chicken and BBQ the pieces, juicer than buying it cut up.
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