Well, maybe not "fun", but cooking outside over an open flame (of sorts) just seems to make everything taste that much better.
I cut some potato wedges, seasoned them with some Grill Mates, nuked 'em for a couple minutes, put them in a foil pan with EVOO, butter and a little canola oil, and put them on the grill where the corn already was.
Then I took some of the country ribs I had made last night, put them in a foil pouch, thought maybe they needed some liquid.... beer was handy, and put them on the grill over unlit burners to warm up.
BTW, the roasted garlic in my little garlic machine was already smellin' up da house. mmmm
Then I took a couple small sub rolls, buttered them up, stuck them in the toaster oven on broil to melt the butter down into them, then set them on the grill to crisp up.
I pulled the ribs off the grill to "pull" them with a couple forks.
Then I got everything together, spreading the roasted garlic onto the buttered and toasted sub rolls, and ate
I put some coleslaw on one sandwich for a changeup. It was good. No sauce on the ribs, they were flavorful enough. I "pre-tested" (pre-tasted?) them as I was putting them in the foil
So why is this so much easier to make on a grill than the oven, where I'm sure it all could have been made just as easily? Who cares. Lets grill.