Barbecuing basics

Preparation: Trim any fat. Marinate or brush with oil or salad dressing.
Temp/time: Med, covered, 6 to 8 min. per side. Chicken must be cooked to 170F (77C).
Flavour perks: Serve with grilled fruit, salsa or chutney.

Preparation: To prevent flare-ups, trim fat. Can partially cook in microwave.
Temp/time: Med-low, covered, 15 to 25 min. per side. Turn often. Chicken must be cooked to 170F (77C).
Flavour perks: Marinate in juice and herbs or tandoori paste and yogurt. Rub with oil and spices.

Preparation: Use regular or medium ground beef or pork. Mix gently to avoid tough burgers.
Temp/time: Med, covered, 5 to 8 min. per side for 3/4-inch (2-cm) thick. Burgers must be cooked to 160F (71C).
Flavour perks: Mix in drained salsa and cheddar cheese. Top with sour cream, avocado, lime pickle or relish.

Preparation: Bring to room temperature. Trim fat. Nick edges.
Temp/time: Med-high to high, uncovered, 5 to 6 min. per side for 1-inch (2.5-cm) thick, medium-rare.
Flavour perks: Rub with oil and garlic or pepper, Worcestershire sauce or hot sauce.

Preparation: Trim fat. Nick edges.
Temp/time: Med-high, uncovered, 4 to 6 min. per side for medium-rare.
Flavour perks: Rub with olive oil, lemon juice, garlic, rosemary, thyme, curry paste or sesame oil.

Preparation: Trim fat. Nick edges.
Temp/time: Med, covered, 6 to 8 min. per side.
Flavour perks: Marinate in apple juice or white wine and herbs. Rub with vindaloo or biryani paste or salad dressing.

Preparation: Use firm-fleshed fish such as salmon, catfish or halibut. Marinate no more than 30 min. Rub with oil.
Temp/time:Med-high, covered, 5 to 6 min. per side for 1-inch (2.5-cm) thick.
Flavour perks: Rub with honey Dijon mustard, curry paste or hoisin sauce.

Preparation: If frozen, rinse off ice with cold water. Shell. Devein. Pat dry. Oil. Thread on skewers or place in grill basket.
Temp/time: Med-high, uncovered, 4 to 6 min., turning partway through.
Flavour perks: Rub with garlic butter, frozen orange juice concentrate, biryani paste or hot sauce.

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