because it's a tedious way to cook but because everyone's fed up with eating steak, chicken, and more steak and chicken.

What's needed is more imagination! Here's how to wake up those jaded taste buds and put the fun back into outdoor dining.

SCAMPI ON A SKEWER 1 1 lbs. fresh or frozen shrimp 1 cup soy sauce 1 cup olive oil 2 tablespoons lemon juice or vinegar 1 teaspoon ginger 1 teaspoon garlic salt 1 teaspoon Italian seasoning WASH shrimp thoroughly; do not remove shells. Mix together remaining ingredients to make marinade; pour over shrimp and let stand 1 to 2 hours in refrigerator. Thread shrimp onto skewers. Cook over hot coals about 10 minutes, turning several times. Serves hot from grill. Serves 4. Spices of the World Cook Book by McCormick .

SHISH KEBABS 4 lbs. lean lamb 1 medium-size onion 2 green peppers 4 tablespoons wine vinegar 1 cup lemon juice 1 cup olive or salad oil 1 teaspoon garlic salt 1 teaspoon onion salt 1 tablespoon season-all 1 teaspoon black pepper 1 teaspoon thyme leaves 1 teaspoon basil leaves 1 teaspoon marjoram leaves CUT lamb into 1 1 - to 2-inch cubes, removing gristle and most of the fat.

Peel onion, separate and cut into large pieces. Cut peppers into pieces.

Combine remaining ingredients; mix well. Pour over lamb, onion and pepper; stir to coat with marinade. Cover and let marinate 12 to 24 hours. When ready to cook, thread skewers, alternating lamb, onion and pepper. Cook 5 inches from coals about 25 minutes, turning and basting often with marinade. Makes 6 large kebabs, serving about 8. Spices of the World Cook Book .

PORK CHOPS LUAU 1 cup pineapple juice 1 cup salad oil 1 cup soy sauce 2 tablespoons lemon juice 1 teaspoon dry mustard 1 teaspoon ginger 1 teaspoon mace 1 cup brown sugar, packed 8 pork chops, cut 1 inch thick COMBINE all ingredients, except pork chops, and mix well. Marinate pork chops in sauce in a flat baking dish several hours, turning once or twice. Place chops on grill 6 inches from coals; sear on both sides. Cook slowly, basting frequently with sauce, 40 minutes or until well done. May be served with grilled pineapple slices, peach halves or applesauce. Serves 4. Spices of the World Cook Book .

BAKED BEANS BARBECUE 4 cups canned baked beans 1 cup ketchup 1 cup molasses 2 tablespoons brown sugar 2 teaspoons dry mustard 2 teaspoons barbecue spice 1 teaspoon onion powder 1 teaspoon ginger 1 teaspoon black pepper 2 teaspoons sherry extract 4 slices bacon MIX together all ingredients, except bacon, in a heavy pot. Cut bacon into 1-inch pieces; place over top of beans. Cover and set on back of grill and cook over a slow fire, stirring occasionally, 45 minutes to 1 hour. If you prefer, you may bake beans in an oven and keep hot on back of grill. Serves 8 to 10. Spices of the World Cook Book.

ROLLED RUMP ROAST 1 6-lb. rolled rump roast 2 cups water 2 cups vinegar 1 cup instant minced onion 1 lemon, thinly sliced 4 whole allspice 12 whole cloves 3 bay leaves 10 peppercorns 3 teaspoons season-all 2 teaspoons hickory smoked salt HAVE roast rolled and securely tied. It should be about 5 inches in diameter and 10 to 12 inches long. Combine remaining ingredients; mix well and pour over roast. Marinate in refrigerator 24 hours; turn meat several times. Cook on a spit over hot coals about 2 hours, basting frequently with marinade.

Cooking time depends on distance from fire and heat of coals. Carve into thick slices. Serves 8 to 10.

Note: You will find a meat thermometer is helpful when cooking large pieces of meat on a spit. Caution should be taken when inserting the meat thermometer so the end is as near the centre as possible but does not rest against the spit, the locking tines or bone. Spices of the World Cook Book .

CHUCK WAGON FRANKS 1 8-oz. can tomato sauce 1 6-oz. can tomato paste 1 cup ketchup 1 cup brown sugar, packed 2 tablespoons butter or margarine 3 tablespoons vinegar 2 tablespoons Worcestershire sauce 1 tablespoon season-all 2 teaspoons barbecue spice 1 tablespoon prepared mustard 2 teaspoons minced onion 2 teaspoons celery flakes Dash black pepper Dash ground red pepper (optional 12 frankfurters COMBINE all ingredients, except frankfurters, in a saucepan. Cover and slowly bring to a boil; reduce heat, then simmer 1 hour. If you want a thinner sauce, add 1 cup water. Grill frankfurter 4 inches from coals, turning occasionally, 10 minutes or until nicely browned. Brush often with sauce while cooking. A complete meal when served with lots baked beans and coleslaw. Serves 6.

(Spices of the World Cook Book) .

CHICKEN LEGS WAIKIKI 1 cup pineapple juice 1 cup soy sauce 2 tablespoons lemon juice 1 cup salad oil 1 teaspoon ginger 2 teaspoons season-all 1 teaspoon rosemary leaves, crushed 1 teaspoon black pepper 1 teaspoon onion powder 1 teaspoon crushed mint flakes 1 cup Chablis (optional) 8 whole chicken legs COMBINE all ingredients except chicken, mix well. Arrange chicken in a single layer in flat baking dish. Pour sauce over chicken and marinate in refrigerator several hours or overnight, turning several times. Cook on grill, 5 to 6 inches from coals, about 1 hour, turning and basting frequently with sauce. Excellent served with a tossed green salad and hot bread. Serves 8.

CHINESE-STYLE SPARERIBS 1 cup salad oil 1 1 cups brown sugar, packed 1 cup orange juice 1 cup lemon juice 1 teaspoon ginger 1 teaspoon dry mustard 1 teaspoon cloves 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons salt 1 cup soy sauce 4 lbs. spareribs (loin back ribs) COMBINE all ingredients except spareribs. Place spareribs, rounded side up, on grill; sear on both sides. Raise grill to 6 inches from coals. Cook over medium heat 30 minutes or until nicely browned and thickest part of the meat tests well done, turning and basting frequently with sauce. For a longer and slower method, cook ribs over very low coals 1 hour or longer, turning and basting frequently. Serves 3 to 4.

GOLDEN CHICKEN 3 cup of ketchup 3 cup apricot preserves 2 tbsp. cider vinegar 1 teaspoon Worcestershire sauce 1 tbsp. Dijon-style mustard Salt 3 to 4 lbs. chicken, cut into serving pieces COMBINE all ingredients except chicken in a small saucepan and cook over medium heat until it comes to a boil while stirring. Place chicken in large plan and pour marinade over it. Let stand at room temperature for two hours while turning the chicken occasionally.

When grill is hot, lay chicken pieces on it, skin side up. Broil for 20 minutes. Turn chicken and baste with marinade. Cook for another 15 minutes, turn and baste again. Turn and baste every 5 minutes until chicken is done.

Serves 4.

Note: It would be equally delicious to use this sauce with game hens or duck.

For those who like their ribs sweet and slightly hot, Apricot Curry Glaze is a change of pace from the common tomato-based variety. Another sauce to try on pork or beef is Hearty Mustard Glaze, which derives its zest from beer.

RIBS WITH APRICOT-CURRY GLAZE 2 tablespoons vegetable oil 1 cup chopped onion 1 clove garlic, minced 4 teaspoons curry powder 1 cup apricot nectar3 tablespoons honey 3 tablespoons cider vinegar 1 teaspoon hot pepper sauce 4 lbs. pork spareribs, baby ribs or beef ribs IN a medium saucepan heat oil; saute onion and garlic until golden. Stir in curry powder; cook 1 minute. Stir in apricot nectar, honey, vinegar, hot pepper sauce and salt. Simmer 10 minutes, stirring often to prevent sticking.

Arrange ribs on grill in a single layer over low heat. Position grill rack as far from coals as possible. For pork ribs, grill 15 minutes per side. Brush with apricot glaze. Grill 45 minutes longer or until meat is cooked through; turn meat often brushing each time with glaze, for beef ribs, grill 5 minutes per side; continue basting and turning 35 minutes longer or until meat is cooked to desired doneness. Yield: 4 servings.

HEARTY MUSTARD GLAZE 3 cup beer 1 cup dark brown sugar, firmly packed 1 cup spicy brown mustard 3 tablespoons soy sauce 1 tablespoon bottled steak sauce 3 teaspoon hot pepper sauce 1 teaspoon ground cloves 4 lbs. pork spareribs, baby back ribs or beef ribs IN medium bowl combine beer, sugar, mustard, soy sauce, steak sauce, hot pepper sauce and cloves; mix well. Arrange ribs on a grill in a single layer over low heat. Position grill rack as far from coals as possible. For pork ribs, grill 15 minutes per side. Brush with mustard glaze and grill 45 minutes per side. Brush with mustard glaze and grill 45 minutes longer or until meat is cooked through; turn meat often, brushing each time with glaze. For beef ribs grill 5 minutes per side. Brush with glaze and continue turning and basting 35 minutes longer or until meat is cooked to desired doneness. Yield: 4 servings.