whether your grilling a plain burger or a leg of lamb. If you are looking for a barbecue idea for this weekend try one of these tasty recipes from Betty Crocker's Best Barbecue.

GRILLED STEAK WITH FLAVOURED BUTTERS 1 to 3 pound steak with bone or 1 to 1 pound boneless steak per serving Salt and pepper to taste Flavoured Butter (below) CHOOSE beef tenderloin (filet mignon), T-bone, porterhouse, sirloin, rib or rib eye steak. Slash outer edge of fat on steak diagonally at 1 inch intervals to prevent curling (do not cut into lean).

Grill steak 4 to 5 inches from medium coals, turning once, until desired doneness. Sprinkle with salt and pepper after turning. Remove from grill; top with flavoured butter.

4 servings TO BROIL: Set oven control to broil. Place steak on rack in broiler pan; place broiler pan so top of 3 to 1 inch steak is 2 to 3 inches from heat, 1 to 2 inch steak is 3 to 5 inches from heat.

Broil, turning once, until desired doneness (see timetable).

Sprinkle with salt and pepper after turning and after removing from broiler; top with flavoured butter.

Mustard Butter 1 cup (1 stick) margarine or butter, softened 1 tablespoon chopped fresh parsley 2 tablespoons prepared mustard 1 teaspoon onion salt Beat all ingredients.

Sesame Butter 1 cup (1 stick) margarine or butter, softened 1 teaspoon Worcestershire sauce 1 teaspoon garlic salt 1 tablespoon toasted sesame seed Beat margarine, Worcestershire sauce and garlic salt. Stir in sesame seed.

CHICKEN WITH PINEAPPLE 1 cup dark rum or pineapple juice 1 tablespoon chile powder 1 tablespoon molasses 1 teaspoon red pepper sauce 4 chicken drumsticks 4 chicken thighs Grilled Pineapple (below) MIX all ingredients except chicken pieces and Grilled Pineapple; pour over chicken in glass dish. Cover and refrigerate at least 1 hour.

Remove chicken; reserve marinade. Cover and grill chicken, bone sides down, 5 to 6 inches from medium coals 15 to 20 minutes ; turn chicken. Cover and grill, turning and brushing 2 or 3 times with reserved marinade, until chicken is done, 20 to 40 minutes longer. Serve with Grilled Pineapple.

4 servings Grilled Pineapple Cut off top of medium-size ripe pineapple. Cut pineapple lengthwise into 6 wedges; cut off pineapple core. Loosen fruit by slicing from rind (do not remove rind). Drizzle 1 cup honey over fruit; let stand 1 hour.

Grill pineapple, rind side down, 5 to 6 inches from medium coals, until heated through, 20 to 25 minutes.

HONEY-GLAZED CHICKEN 1 cup honey 2 tablespoons vegetable oil 2 tablespoons prepared mustard 2 tablespoons lemon juice 1 teaspoon grated lemon peel 1 teaspoon salt 2 1 pound broiler fryer chicken, cut up MIX all ingredients except chicken pieces. Cover and grill chicken, bone sides down, 5 to 6 inches from medium coals, 15 to 30 minutes; turn chicken. Cover and grill, turning and brushing 2 or 3 times with honey mixture, until chicken is done, 20 to 40 minutes longer.

6 servings HERB-SMOKED CHICKEN Smoked poultry is pinker in colour than roast poultry. 3 cups hickory wood chips 3 pound broiler-fryer chicken 1 teaspoon ground sage 1 teaspoon ground oregano 1 tablespoon dried tarragon leaves 1 tablespoon dried oregano leaves 1 tablespoon dried parsley flakes COVER hickory chips with water. Let stand 30 minutes; drain.

Rub outside and cavity of chicken with sage and ground oregano. flatten chicken wings over breast; tie with heavy string to hold securely. Tie legs together, then tie to tail. Insert spit rod through cavity from breast end toward tail; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

Add 1 cup hickory chips to hot charcoal. Fill water pan with water. Add tarragon, oregano leaves and the parsley to water pan. Place chicken, breast side up, on rack about 6 inches from water pan over coals. Cover smoker and smoke-cook chicken, adding charcoal and soaked hickory chips every hour, until done (185), 4 to 6 hours (add water to pan during cooking if necessary).

6 servings MONTEREY FISH STEAKS 1 1 pounds swordfish, halibut or salmon steaks, 3 to 1 inch thick 1 teaspoon salt 1 teaspoon pepper 1 cup (1 stick) margarine or butter, melted 1 tablespoon lemon juice 1 teaspoon dried chervil leaves Avocado Sauce or Caper Sauce (below) Lemon wedges Great barbecue recipes SPRINKLE fish steaks with salt and pepper. Mix margarine, lemon juice and chervil. Cover and grill fish about 4 inches from medium coals, turning once and brushing 2 or 3 times with margarine mixture, until fish flakes easily with fork, 15 to 25 minutes. Cut into serving pieces. Serve with Avocado Sauce or Caper Sauce and lemon wedges.

6 servings Avocado Sauce 1 small avocado, cut up 1 cup sour cream 1 teaspoon lemon juice 1 teaspoon salt Few drops red pepper sauce BEAT all ingredients with hand beater until smooth.

Caper Sauce 1 lemon 1 cup capers 1 tablespoon margarine or butter 1 tablespoon chopped fresh parsley 1 teaspoon salt PARE and chop lemon, removing seeds and membrane; mix with remaining ingredients. heat until hot.

GRILLED TUNA WITH SALSA 3 cup finely chopped fresh parsley 1 cup finely chopped onion (about 1 small) 1 cup lemon juice 2 tablespoons vegetable oil 1 teaspoon salt 2 medium tomatoes, seeded and chopped 1 clove garlic, crushed 1 can (4 1 ounces) chopped black olives, drained 6 tuna or shark steaks (about 5 ounces each) COMBINE all ingredients except tuna in glass bowl. Cover tightly and refrigerate salsa 2 to 4 hours to blend flavours.

Place tuna on oiled grill over medium-hot coals. Cook 3 minutes; turn steaks and cook 4 to 5 minutes or until tuna turns opaque in centre. Remove from grill; keep warm. Serve with salsa.

6 servings TO BROIL: Set oven control to broil. Arrange steaks on oiled rack in broiler pan. Broil with steaks about 4 inches from heat 10 to 15 minutes, turning after 6 minutes, until fish flakes easily with fork.

HERBED BUTTERFLIED LEG OF LAMB 2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed 3 large cloves garlic, finely chopped 2 tablespoons olive or vegetable oil 1 cup dry sherry or chicken broth 1 teaspoon salt 1 teaspoon pepper 3 1 pound butterflied leg of lamb COOK rosemary and garlic in oil in 10 inch skillet, stirring frequently, until garlic is golden brown; remove from heat. Stir in sherry, salt and pepper.

Place lamb in glass or plastic dish. Pour sherry mixture over lamb; turn lamb to coat.

Cover and refrigerate at least 8 hours, turning lamb occasionally.

Remove lamb from marinade; reserve marinade. Cover and grill lamb 4 to 5 inches from medium coals 30 to 35 minutes for medium doneness, turning the lamb and brushing with marinade every 10 minutes.

9 servings GRILLED SHRIMP AND SCALLOP KEBABS 1 cup lemon juice 1 cup vegetable oil 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 1 teaspoon salt 1 teaspoon pepper 3 pound sea scallops 12 raw large shrimp (in shells) 8 medium whole mushrooms (about 6 ounces) 8 cherry tomatoes 1 medium zucchini (about 1 inch in diameter), cut into 1 inch slices MIX lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter. Arrange scallops, shrimp and vegetables alternately on four 10-inch metal skewers. Brush with lemon-thyme mixture. Grill 4 inches from medium coals 10 to 15 minutes, brushing with mixture frequently, until scallops are opaque in centre and shrimp are pink.

4 servings TERIYAKI BURGERS 1 pound ground beef 2 tablespoons soy sauce 1 teaspoon salt 1 teaspoon crushed ginger root or 1 teaspoon ground ginger 1 clove garlic, crushed SHAPE ground beef into 4 patties, each about 1 inch thick. Mix remaining ingredients; spoon onto patties. Turn patties; let stand 10 minutes.

Grill patties about 4 inches from medium coals, turning once, until desired doneness, 7 to 8 minutes on each side for medium. Serve on toasted sesame seed buns if desired.

4 servings TO BROIL: Prepare patties as directed above. Set oven control to broil. Place patties on rack in broiler pan. Broil with tops about 3 inches from heat, turning once, until desired doneness, about 5 minutes sesame seed buns if desired.