Definitely agree with the "cooking 6 steaks for guests". This is my secret trick at barbecues: I pre-cook a bunch of steaks that I keep warn in an ice-chest (with no ice, obviously), then as guest comes and goes, I sear them, which takes a few minutes only. Every group of arriving guest gets to eat a nice perfectly cooked steak, straight out of the fire.

My other secret trick is to sous-vide chicken wings, so I don't have to fear about contamination of my tools, people being like "is it cooked enough? It looks pink". After sous-viding, I leave them on a cold side of the barbecue until they turn golden brown: the meat is soft, moist and almost candied. It's fool proof as they'll never really have a chance to burn and they always come up perfect.