This famous barbecue month, why not begin the eagerness with the lighting of fire and allow the increasing aroma of charcoal-grilled food to fill the air and get everyone keyed up? Who doesn't get amazed with a crunchy crust herring in spicy tarragon sauce? Who would say no to tender lamb chops and warm potato salad?

Typical blends of vinegar, wine, oil, salt, and seasonings make terrific marinades that boost the flavor of food. The natural acid in the liquids along with salt tenderize tough fibers, while the oil acts as a flavor enhancer. Always use a non-reactive container such as glass, ceramic, or even plastic bowls. Aluminum containers react with the acid in your marinade and will begin to corrode, causing off flavors in the marinated food.

Marinades made with red wine, oil, garlic and herbs like rosemary and thyme are suitable for beef and lamb. Yogurt or buttermilk is suitable for poultry, while beer and hard cider make good marinades for pork. Generally, fruits and fruit juices make the most wonderful marinade ingredients. Lime or lemon juice, pineapple juice, tangerine juice, passion fruit juice, or even tomato juice make the best liquid for your marinades.

When using pineapple, papaya, yogurt and kiwifruit, marinate for not more than 30 minutes. These ingredients tenderize by enzymatic action, so limit the amount of time that foods soak in the marinade to avoid mushy marinated foods. To avoid tough marinated foods, remember to go easy on the acid in the marinade, which can toughen the proteins in food. To add flavor to food through marinating, simply add large amounts of highly-flavored seasonings and ingredients to your marinades.

For successful marinating, make sure that the meat remains covered with the liquid and always refrigerate while they marinate. Prior to grilling, drain meat carefully and turn pieces frequently for the marinade to seep deep into the food during cooking. Oil marinades or sauces dripping onto glowing charcoal with cause flare-ups. Cook meat on lightly oiled grill, turning it when juice starts to ooze from the top. Never pierce flesh or meat will dry out.

If you're using the marinade for basting, reserve a small amount of marinade before adding the raw meat, poultry, or fish to it. This is to avoid cross-contamination. For leftover marinades, boil it for 20 minutes to kill any harmful bacteria then use it for basting. Baste meat with sauces or marinades toward the end of the barbecuing time. To coat ribs well, use a basting brush or quality paintbrush.

For kabobs and foil packages, soak wooden skewers in water for 30 minutes before use to avoid scorching. Metal skewers may be lightly oiled. Cut ingredients into equal-size pieces. Bunch them closely to retain juices. To make a neat foil package for diced vegetables or fruit, line a small bowl with heavy-duty foil, add filling and liquid, then seal foil tightly.

Before you get too excited, always remember that the larger the food, the longer time it needs to be marinated. Don't forget a good grill that can stand for high searing temperatures, produce the same sear marks as a barbecue, and lets the grease drip to the bottom of the fry pan which lowers your fat intake and makes for a healthier meal.

Have great barbecue month!

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