Mix your dry rub in a small bowl. Combine smoked paprika, garlic powder, onion powder, black pepper, and kosher salt. This is your flavor foundation, so don't skip it.

Pat your proteins dry with paper towels. Moisture is the enemy of good grill marks. Dry meat = better searing.

Rub olive oil all over the chicken and beef. This helps the dry rub stick and prevents sticking on the grill. Work it in with your hands.

Coat both proteins generously with the dry rub mixture. Don't be shy here. Get it on all sides and let it sit for 5 minutes so it adheres.

Preheat your grill to medium-high heat (about 400 degrees Fahrenheit). You want it hot enough that you can only hold your hand over it for 2-3 seconds.

Place chicken and beef on the grill. Don't move them around. Let them sit for 4-5 minutes per side for chicken, 5-6 minutes per side for the beef.

Check for grill marks before flipping. They should be golden brown and crispy-looking. This is how you know the Maillard reaction is happening.

Flip once and cook the other side. Chicken is done at 165 degrees Fahrenheit internal temperature. Beef sirloin is done at 130-135 degrees for medium-rare.

Brush barbecue sauce on during the last minute of cooking. This prevents it from burning and keeps the meat from drying out.

Remove meat to a cutting board and let it rest for 5 minutes. This keeps the juices inside instead of running all over your plate.

Slice the beef against the grain. Shred or slice the chicken depending on what you're making.

Toast your hamburger buns on the grill for 1-2 minutes. This changes everything texture-wise and prevents soggy buns.

Grill your corn kernels in a grill basket or cast iron skillet for 3-4 minutes. Stir occasionally until they're lightly charred.

Assemble your burgers or sandwiches with shredded lettuce, meat, cilantro, and green onions. Top with a light drizzle of extra barbecue sauce if you want.

Serve immediately while everything's still warm. This is the moment people remember.