Grilling

You can substitute 1 pound large shrimp with shells for the prawns.

For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.

You can bake the chicken wings a day ahead and store them, covered, in the refrigerator; bring them to room temperature before grilling.

The potatoes must be parboiled so they will be done at the same time as the chicken.

You can cook the ribs a day ahead and store them, wrapped in plastic, in the refrigerator; bring them to room temperature before grilling.

Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces, so it only needs to be cured for 4 hours.

Save extra pesto to use on other grilled meats or fish. It will last up to 1 week in the refrigerator.

Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid burning.

Low-fat plain yogurt can be used instead.

Serve this packet hot off the grill, but be cautious when opening it.

Filet mignon can be prepared this way as well: Sear two 8-ounce steaks over direct heat for 3 minutes per side; grill over indirect heat until medium-rare, 5 to 6 minutes more per side.

Grilled knockwurst goes well with yellow or Dijon mustard and soft pretzels. The knockwurst will char quickly on the grill; be sure to turn it frequently.

Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.