First of all, you charcoal grilling purists, no offense intended, but you may as well leave now.
I have cooked hundreds of meals over charcoal. And yes, it adds a distinctive flavor impossible to duplicate with gas. But the problem is that Weber Kettles and the like have one cooking position: DIRECTLY OVER THE FIRE!
Ron's recipes depend on slower heat than that intense blast you get three inches above the coals. So, with apologies, cook my recipes over charcoal at your own risk. Gas grills are highly recommended as the heat source of choice.
Second, you'll need a garlic press. There just ain't any better garlic flavoring out there than fresh-pressed fresh garlic.
Second best is frozen cloves. Yes, thawed formerly frozen cloves lose all of their crispness. But IMHO they still taste better than diced garlic in a jar.
I have heard of the existence of garlic powder. If such a travesty really exists, AVOID IT AT ALL COSTS! Diced garlic in a jar should be your LAST resort.
You'll need a zester for citrus. If you don't know what one is (I didn't a couple of months ago), ask for one in a cooking supplies store. It will change your life for the better.
A french fry cutter is excellent for helping you dice potatoes.
Have good, razor sharp knives on hand as well. No need to lose a fingertip to dull cutlery.
Skewers are esential for a grilling artiste. Some soak bamboo, I just use metal ones.
You can get a bodacious gas grill these days for 200 bucks. Make sure you have at least one upper rack, three levels is better.
You'll also need gallon zip-lock bags for shaking up mixtures. Buy them in quantity! Practically every veggie recipe I post will need them.
Got all that? Great! Let's get cooking healthy!