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I cook meat and fish on the charcoal grill on the deck whenever possible in the summer-although we have had an unusually cool summer this year-September weather here, too. My husband is fond of spareribs on Sundays, so that is what I'm making tonight. I use Jim Beam #7 grilling sauce for a base, thin it with water and add my own onions, garlic, hot mustard, etc. I steam a fresh vegetable, cook texmati and wild rice or scalloped potatoes (also fresh-not processed or boxed), and make a salad to go with them. Shrimp salad with vegetable rotini and (bagged) spring mix greens, radishes, cucumbers, etc is hubby's favorite cold supper. Why he likes bagged greens instead of fresh ones is beyond me, but it certainly is a lot less trouble for me. We do not eat processed or precooked food because we like everything fresh, and we do grow many of our own vegetables-it is a bit more trouble, but nutritionally friendly.