I usually put grilled meats such as chicken, burgers, hot dogs, pulled pork (after shredding), veggies and such in a small oven pan, cover with foil and pop in my oven warming drawer. Granted, all people don't have a warming drawer, but this would work as well with a regular oven at a very low setting. Keeps everything moist and ready to serve when all is done. This method could work with an extra gas grill if you have one - only one side turned on very low and foil wrapped pan with food on the opposite side. I wouldn't put the food over the hot side.