While each tip can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's tip is: Marinading

The basic premises of preparing a marinade for any piece of meat centers around three basic parts. The first thing you need is cooking oil. The next thing you need is an acid such as vinegar. The third ingredient is spices and/or herbs. That's it!

OK, let's get down to some basic principals so that you can begin creating some of your own masterpieces.

Rule No. 1 - Make the oil/vinegar proportions equal. Say one cup each or 1/2 cup each. You get the picture.

Rule No. 2 - Don't over power the marinade with spices. Salt, sugar and garlic are universal flavorings. Also so are, peppers, basil, oregano, dried mustard, onion and the list goes on.

Add the vinegar to the bowl first and then with a small/medium wisk, begin blending in the oil in small quantities until it is all blended together. If you try to do it all at once, they will not blend thoroughly and there will be a price to pay. Once the oil/vinegar mix has been thoroughly blended, then begin adding your spices and herbs.

Be creative and make the favor of your choice. Try some of the following in your marinades and keep a record of what you added to that it can be duplicated and handed down from generation to generation as "Uncle Tom's" or "Aunt Jane's" secret recipe!

Oils: Olive (Light, Classic), Vegetable Oil, Butter, Canola, Sesame, etc.

Acids: White Vinegar, Red Wine Vinegar, Lemon Juice, Lime Juice, Dill Pickle Juice, Grapefruit Juice, Cider Vinegar, Pineapple Juice, etc.

Spices/Herbs: Basil, Pepper, Sugar, Salt, Garlic, Dry Mustard, Onion, Honey, Soy, Molasses, Brown Sugar, Parsley, Rosemary, Ginger, Celery Seeds, Mint Leaves, Zest, Chicken Stock, Cumin, etc.

If you had a copy of Smoky's new book, you would find on page 229 his preamble:

"Among many misinformed, myriad malodorous mixtures masquerade as meaningful marinades. Misuse of marinades, a common waste of time and resources, comes from a misunderstanding of the real purpose of marinating. Marinating is to either to tenderize or change the basic flavor of the marinade"

To that end, he goes on to state that there are two different types of marinades that can be used in flavorings.

"The first tames a strong flavor. This is for use on old venison and other gamey meats and fish with a slightly strong odor. These marinades are built to absorb. They will contain salt, vinegar, milk, buttermilk or combinations thereof. Milk is especially effective. Powdered milk works just as well as whole milk. These marinades are usually discarded while those containing acid may be boiled, then used as a baste. The latter is what was discussed above."