As summer, and barbecue season, heat up, its time to dig out those tried and true, old or new recipes that make any cookout special. I have more than a few favorites to ensure that whichever meat, poultry, fish or seafood I have a hankering for is tender and flavorful. I just treat it to a soak in a luxurious marinade.

Basically, a marinade is made up of an acid, like vinegar, wine or citrus juice; an oil or liquid; and herbs and spices. The acid works to soften the meat while the oil adds moisture. Herbs and spices add the signature flavor.

Though a variety of good bottled marinades are available at the grocery store I like to start from scratch. That way I can customize the ingredients to suit the flavor Im looking for.

When preparing a marinade always use a non-reactive container like glass, ceramic, stainless steel or plastic for mixing or cooking. Never use aluminum. When the marinade is ready to do its job, place the meat in a zipper plastic bag and pour the marinade over. Seal and place in the refrigerator, remembering to turn often to ensure that the meat marinates evenly.

As for a timetable, marinate beef 5 to 8 hours, pork about 3 to 5 hours, poultry about 4 hours and delicate fish and shellfish no longer than an hour. Following food safety rules, never reuse the marinade. If basting during grilling is desired, simply reserve some of the marinade mixture before using.

Ginger Garlic Marinade

(Use to marinate, and to baste, chicken or pork.)

1 cup lemon juice

1 cup vegetable oil

1/2 cup honey

1 cup soy sauce

2 slices fresh gingerroot, smashed

2 cloves fresh garlic, minced

1 tsp. salt

1/2 tsp. marjoram

Directions: Combine all ingredients in a large jar with a screw-on lid. Cover and shake to blend well. Refrigerate 2 hours to blend flavors. Makes 3 cups.

Fajita Marinade

(Perfectly seasoned for grilled beef, pork, chicken or shrimp fajitas.)

1/4 cup vegetable oil

1/4 cup red wine vinegar

1 tsp. sugar

1 tsp. dried oregano

1 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

Directions: In small bowl whisk together all ingredients. Place desired meat or seafood in a zip-top plastic storage bag and pour marinade over. Seal bag and refrigerate, turning occasionally during the time specified above. Makes 1/2 cup.

Pork Marinade

1/2 cup butter

1/2 cup minced onion

2 cloves garlic, pressed

1/2 cup Worcestershire sauce

1/4 cup white vinegar

1 tsp. black pepper

1/2 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. dried marjoram

Directions: Melt butter in a non-reactive saucepan over medium heat. Add onions and saute till soft. Add remaining ingredients and simmer 15 minutes, stirring occasionally. Allow mixture to cool to room temperature before using. Use to marinate pork shoulders, country ribs or chops Makes 11/2 cups.

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