barbecue or purchase bags of charcoal.

For some unknown reason, food just tastes better when prepared on the open grill -- even if that food is burnt! Here are some tasty recipes that can all be cooked on the barbecue.

*** RUM 'N SPICY FLANK STEAK 2 pounds flank steak For the marinade: 1 cup olive oil 3 tablespoons lime juice 1 clove garlic, minced 2 tablespoons or so Cilantro (optional) 1 teaspoon cumin 2 tablespoons Gosling's Black Sea rum 1 teaspoon or to taste chili powder 1 jalapeno pepper, minced PUT all ingredients in a sealed plastic bag. Marinate 3 hours or overnight in the refrigerator. Grill or broil the marinated flank steak until rare (8-12 minutes, turning once). Allow a few minutes before cutting thinly on the diagonal.

*** BLACK SEAL RUM STEAKS WITH SWEET MUSTARD SAUCE 4 11 -inch porterhouse or rib-eye steaks 1 cup sweet mustard 1 cup Gosling's Black Seal Rum 3-4 medium shallots, minced Salt and freshly ground black pepper to taste MIX together the mustard, Gosling's Black Seal Rum and shallots. Salt and pepper the steaks and coat generously with the mixture. Let stand a half-hour at room temperature, or in the refrigerator up to 2 hours.

Oil the rack and sear the steak 2 minutes on each side, basting once. Put down the lid and cook 3 minutes on each side for rare. Serve with any remaining basting sauce.

*** RUMMY-PEACH COUNTRY STYLE PORK RIBS 6 pounds country-style (thick cut) pork ribs 1 recipe Peach Barbecue Glaze (see recipe below) COAT the ribs with plenty of the peach barbecue glaze. Be sure the grill is at the highest distance from the flames or that the gas is on the lowest setting -- we want to slow-cook these darlings.

Place the ribs on the well-oiled grill and cook on one side for 20 minutes, then turn, coating the cooked side anew with glaze. Turn again in 20 minutes, coat with glaze and test for doneness. If they need a few more minutes, mop with glaze and continue cooking. The ribs should be cooked through, but not to death.

*** PEACH BARBECUE GLAZE 1 cup unsalted butter 1 teaspoon each basil, mace and nutmeg 2 teaspoons more or less of salt 2 tablespoons brown sugar 2 cups pureed peaches, tinned, or fresh, peeled and pitted 4 tablespoons frozen orange juice concentrate 2 tablespoons fresh lemon juice 4 tablespoons Gosling's Black Seal Rum IN a heavy-bottomed pot, melt the butter and add the spices, salt and sugar, stirring until combined. Now add the puree, juices and rum. Blend until smooth and cook about 5 minutes until thickened. Use as a mop for grilling chicken or pork. You may use first as a marinade.

*** BLACK SEAL BARBECUED CHICKEN 1 4-pound chicken, cut in eighths For the basting sauce: 1 red onion, minced 1 tablespoon olive oil 1 cup ketchup 2 teaspoons Worcestershire sauce 1 teaspoon cider vinegar 1 teaspoon chili powder 1 teaspoon cayenne pepper or to taste 1 cup Gosling's Black Seal Rum 1 teaspoon sherry peppers or other hot sauce REMOVE any excess fat from the chicken, rinse and pat dry. When the fire is hot, place the chicken on an oiled grill, skin side down and, when well seared, turn over. Cook for a half-hour, over slow heat, before beginning to baste with the sauce. Turn once, baste, then turn again. Continue basting, but not turning, until cooked through another 20-30 minutes. Be careful not to char the chicken.

During the initial cooking time, or well in advance, you may prepare the sauce. You can do this in a pot on the grill while the chicken is cooking.

Saute the onion in the olive oil until softened. Add the remaining ingredients and bring to a boil. Simmer 20 minutes, taking care it doesn't get too thick.

*** THREE-CITRUS CHICKEN 4 large chicken breasts, split, boned (or 8 thighs) 1 cup light olive oil Juice of 2 fresh limes Juice of an orange Juice of a lemon 1 cup Gosling's Black Seal Rum 2 cloves garlic, minced 2 jalapeno or serrano peppers, seeded, chopped 1 teaspoon salt Freshly ground white pepper to taste Slices of lime, orange and lemon for garnish COMBINE the oil, juices, Gosling's Black Seal Rum, garlic and peppers in a shallow baking dish. Marinate the chicken in a baking dish at room temperature for 1 hour or overnight in the refrigerator, turning once.

Remove the chicken from the marinade, season with white pepper. In a blender, combine the marinade, including the hot peppers and liquefy. Brush the breasts well with the pepper basting sauce.

Cook on an oiled grill for 7 or 8 minutes per side (10-12 minutes for thighs) basting constantly. Garnish with overlapping slices of each citrus.

*** CEDAR-PLANKED SALMON 31 -4 pound whole salmon fillet 1 natural (untreated) cedar plank 2x6x18 inches soaked in water several hours 1 cup ginger, minced For the spice rub: 1 tablespoon nutmeg 1 tablespoon allspice 1 tablespoon cardamom 1 tablespoon white pepper 1 teaspoon salt 1 cup packed light brown sugar PUT the well-soaked plank on the hot grill and close the lid, allowing the plank to heat up. Meanwhile, score the salmon deeply, diagonally, like a holiday ham. Mix together the rub ingredients. Sprinkle the ginger into the cuts and then rub all over with the spice mixture (save any extra).

BQ recipes Slip the salmon on to the now smoking plank and cook lid-down for about 20 minutes or until just done at the centre. The plank may be re-used a few times.

*** GRILLED AMBERJACK Juice of a lemon 1 cup Gosling's Rum Deluxe 1 cup light olive oil Salt and freshly ground pepper to taste 2 whole amberjacks, gutted and scaled Several sprigs of fresh rosemary Lemon wedges MIX together the lemon juice, rum, olive oil, salt and pepper. Dip and coat the fish well and let marinate while the coals get hot. Put some rosemary in the cavity and sprinkle some on the fish. Grill five minutes per side or until just done -- peak at the bone. Garnish with rosemary sprigs and lemon wedges.

*** GROG-GRILLED TUNA 4 2-inch-thick Bermuda tuna steaks Juice of 2 limes 4 tablespoons Goslings Black Seal Rum 1 teaspoon soy sauce 1 teaspoon ginger, grated Lime wedges for garnish WHILE the coals are getting hot, sit the tuna steaks in the lime juice, Gosling's Black Seal Rum, soy and ginger for 20 minutes of so. Grill the fish 3-4 inches from the heat. When browned (about 4 minutes) turn and cook another 4-5 minutes. Check for doneness, should be just opaque in the middle. Don't overcook. Serve immediately with lime wedges.

*** SEAFOOD & MELON KEBABS 1 pound large shrimp peeled, deveined, tails on 1 pound sea scallops, muscle removed 1 large cantaloupe, scooped with the large end of a melon-baller Juice of 2 oranges 1 cup Gosling's Black Seal Rum 1 tablespoon fresh ginger, minced 1 tablespoon jalapeno or serrano pepper, minced 1 cup peanut oil Salt and freshly ground pepper to taste MARINATE the shrimp and scallops in the orange juice, Gosling's Black Seal Rum, ginger, pepper and oil for 30 minutes. Thread the seafood, alternating shrimp, scallops and melon, on pre-soaked bamboo skewers (to prevent scorching). Season with salt and pepper and grill over hot coals about 2 minutes a side until just cooked. Brush during cooking with leftover marinade.

Serve hot.

Recipes form the Spirit of Bermuda Cookbook.

Summer-time cooking: You can use Black Seal rum in many barbecue recipes.