Don't make the flames all on 'high'. It will burn your food, cook it too fast on the outside and singe/burn it, but not cooked enough on the inside.
You can grill anything: meats, poultry, fish, fruits and veggies, pork, pork tenderloin.
I've grilled all of these.
Marinate first. For several hours.
I also like to add a tad of EVOO Olive oil in my marinades.
You can marinate with home-made, bottled sauces, or rubs, or salad dressings.
I don't cook by temperature.
I eye ball it and kinda just know, when it is done. OR, I slightly cut into one piece to see if it is cooked. (that cut piece will be 'mine' to then eat. Since I broke off a piece).
Your Husband WAY over cooked, the meat.
It should be pink inside.
Also, what makes meat dry is, piercing it or slicing it or cutting it right away. Meats... has to REST for about 15 minutes, after cooking... to seal in the juices. Otherwise, if you cut it up or slice it up right away, ALL of the juices, will drizzle out. I even heard this on the cooking channel.
I always, marinate my things for at least, 6 hours or overnight. Adding a tad of olive oil. My meats/chicken never come out dry. I don't over cook it.
Thicker sauces, will tend to burn and singe. So, add it/brush it on closer to when the cooking time is done.
Just try, different sauces.
For veggies or fruits, I grill:
Pineapple
Clementines (peel it first and grill whole)
tomatoes
onions
potatoes
bell peppers
eggplant
Zucchini
lemons (sliced)
Fruits, and veggies, gets really caramelized and the tastes gets sweeter, when grilled.
I pretty much, just make up my own marinades.