Smell of lighter fluid, singed eyebrows, smokey coughs - can only mean BBQ season is upon us.  (I know, for some it never ends; LOL).

How about we share our grilling/cooking tips for a supper BBQ or some drooling, slap your taste-buds & call 'em awake, leg twitching recipe??!?  So what have ya got to share??!?!?!!

  *Steaks, meat of any kind, are usually marinated in balsamic vinegar=soy sauce overnight.  I use only white balsamic if its seafood or chicken.  I'm a lazy griller - this way I never have to salt the food.
   *For skewers of seafood & chicken chunks, I prefer to use twigs of fruit trees or rosemary shrubs.
   *My other hint is that I smoke (using a webber kettle) meats while they grill.  I toss apple leaves, wet twigs of alder/maple/cherry/hickory/sagebrush on the coals to get that smoke billowing into the bbq.  I find that the green leaves work extremely well - even herb cuttings make it tastey!!