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Maybe these are the ones.....Bwhahahahhahahh Here are some helpful hints for low-fat Grilling!

Starting The Fire

Before you start the fire, if your grill has bottom vents, open them.
For a more even-burning fire, use high-quality charcoal.
To determine the number of briquets needed, spread briquets one layer deep on the fire grate, extending them one to two inches beyond the area the food will cover on the cooking rack.
Then arrange those briquets in a pyramid shape.
Add lighter fluid and carefully light.
In about 30 minutes the coals should be ash-covered.
Carefully spread them in a single layer with a long-handled tongs and set the cooking grid in place.

Temperature

Beef should be grilled at medium temperature. To check the temperature of coals, hold the palm of your hand 4 inches above the coals. If heat forces you to pull your hand away...

after 2 seconds the coals are high.
after 4 seconds the coals are medium.
after 5 seconds the coals are low.

Actual cooking time will vary depending on the position of the meat on the grill and the degree of doneness desired.

Beef Doneness Guide

The best way to determine doneness is to use a meat thermometer. Always cook ground beef to medium doneness (160 degrees F). If you don't have a meat thermometer, cook ground beef until the center is no longer pink and the juices run clear. Test burgers by cutting them in half.

It's perfectly safe to enjoy steaks while they're still pink in the middle. Use the following guidelines to determine your preference:

Rare - bright red in the center and lighter pink towards the outside, 140 degrees
Medium - light pink in the center and brown towards the outside, 160 degrees
Well done - brown consistently throughout, 170 degrees

Best Beef For Grilling

Grilling is a low-fat cooking method, because as the meat cooks, the excess fat drips off the meat and into the fire. Of course steaks and burgers are the standard grilling favorites, but don't forget about beef kabobs and ribs! Grilling even gives beef roasts a great smoky flavor.

Veal Scallopini alla Marsala 1 lb. veal cutlets, thin
1      lemon, sliced
1/2   cup flour
1/2   cup Marsala wine
1/8   lb. butter
Salt and pepper to taste

Have veal flattened and cut into 4 pieces. Roll veal in flour. Heat skillet; melt butter; brown cutlets quickly. Add Marsala.
Cover; simmer over low flame 5 minutes or until meat is tender. Sprinkle with salt and pepper. Serve very hot with lemon
slices.
Note: Add sautéed mushrooms at simmer step and you'll have "Veal Marsala con Funghi"