There's a lot of macho grilling happening these days: Guys with huge rigs, slow-cooking entire pigs or pit-roasting whole lambs over apple wood. And that makes for tasty fun. But most of us, on, say, any given Tuesday night, are just looking for dinner. That's when the grill (not the "barbecue rig," just the backyard grill) comes into its own. And as a backyard griller, you have nothing to be ashamed of. So what if your pork wasn't marinated in Jamaican rum, seasoned with Dover salt and Aleppo pepper and smoked for 24 hours in banana leaves? With just a few easily accessible ingredients - and your trusty Weber - you can make something delicious and quick.

But just because you aren't cooking an entire carcass in a rig that resembles an oil tank doesn't mean you have to stick to burgers, hot dogs and chicken with BBQ sauce. Here are some easy backyard grilling recipes that will add spice to your workaday menu without adding much to your workload.

A few tips about everyday grilling:

- Get to know your grill. Good results come from the ability to distinguish high heat from medium or low, direct from indirect grilling (one is right over the heat source, the other not), and the flexibility to move food around on the grill to control the exposure to heat no matter what the recipe says. (In other words, if it looks like it's burning, move it.)

- Be super-organized. This is helpful with any type of cooking but essential when using a grill. Once the meat is on the fire, you won't have time to hunt for the basting brush.

- You will need to oil the grill rack. Many books suggest you do this before you light the grill, but in my experience, the oil just burns off. Heat the grill first. Just before cooking, dip a crumpled paper towel into oil and pick it up using a long pair of barbecue tongs. Use the tongs to oil the grill. Wear heavy grill mitts, as there are bound to be some flare-ups. Do not try to spray a hot grill with cooking spray.

- Meat at room temperature cooks more evenly than cold meat, according to a new book from Lobel's, a famous New York butcher shop. You can safely remove meat from the fridge 30 minutes before cooking - less if it is a hot day or the cut of meat is small (like chicken breasts or kabob cubes). Ground meat should be cooked chilled.

- Marinades and rubs are the backyard barbecuer's ace in the hole. Many of those sold in supermarkets are terrific, but by making them yourself, you can control such variables as sodium and heat from spice.

The recipes below are from a new book "Lobel's Prime Time Grilling" by Stanley, Leon, Evan, Mark and David Lobel (Wiley, 2007) and from one of my favorite grilling books (full disclosure: I helped develop the recipes) "Al Roker's Big Bad Book of Barbecue" (Scribner, 2002).

SOUTHWEST-STYLE PORK CHOPS WITH ANCHO (OR OTHER) CHILI POWDER

1 tablespoon cumin seeds

1 teaspoon coriander seeds

3 tablespoons ancho chili powder or other mild chili powder

1 teaspoon dry mustard

salt and freshly ground black pepper to taste

4 loin pork chops, each about 1-1/2 inches thick

vegetable oil for oiling the grill

salsa, for serving

Toast the cumin and coriander seeds in a small, ungreased skillet set over high heat until fragrant (about 1 minute). Shake the pan during toasting to prevent burning. Turn the seeds onto a flat work surface, allow to cool, and crush with the back of a heavy skillet.

Combine the crushed, toasted seeds, the chili powder and dry mustard in a small bowl. Season to taste with salt and pepper and stir well.

Rub the mixture into the meatiest parts of the pork chops and put them in a large, shallow glass or ceramic dish. Cover and set aside at room temperature for abut 30 minutes, or refrigerate for as long as 8 hours, letting the meat come to room temperature before grilling.

Prepare a charcoal or gas grill for direct grilling over medium heat. Oil the grill rack.

Grill the chops, covered, for 8 to 10 minutes on each side, or until a meat thermometer inserted in the center of the meatiest sections registers 160 F. Let the chops rest for a few minutes before serving. Serve with salsa.

Yield: 4 servings

Recipe from "Lobel's Prime Time Grilling" by Stanley, Leon, Evan, Mark and David Lobel (Wiley, 2007)

LAMB KABOBS MARINATED IN RED WINE

1 cup dry red wine

1/4 cup olive oil

3 scallions, trimmed, white and green parts chopped

2 large cloves garlic, peeled and chopped

2 tablespoons chopped flat-leaf (Italian) parsley

1 tablespoon chopped fresh rosemary

salt and freshly cracked black pepper to taste

vegetable oil for oiling the grill rack

3 pounds boneless leg of lamb, trimmed of fat and cut into 1-1/2-inch cubes

1 small onion, peeled and cut into 6 wedges

12 large white mushrooms (about 1/2 pound) wiped clean and stemmed

12 cherry tomatoes

Combine the wine, oil, scallions, garlic, parsley and rosemary in a large, shallow glass or ceramic dish. Season to taste with salt and pepper. Add the lamb, toss to coat, cover and refrigerate for at least 4 hours and up to 12. (You can do this in the morning and grill when you come home from work). Let the meat come to room temperature - about 20 minutes - before grilling.

Prepare a charcoal or gas grill for direct grilling over high heat.

Thread the lamb, onion wedges, mushrooms and tomatoes onto 6 skewers, beginning and ending with the meat. Oil the grill rack. Grill the kabobs, covered, for 8 to 10 minutes, turning several times with tongs and brushing 2 or 3 times with marinade during the first few minutes of grilling. Discard the marinade. Cook until the lamb is done to your liking and the vegetables are tender. Serve immediately.

Yield: 6 servings

Recipe from "Lobel's Prime Time Grilling" by Stanley, Leon, Evan, Mark and David Lobel (Wiley, 2007)

GRILLED SALMON WITH MAPLE-GINGER GLAZE

3/4 cup pure maple syrup

1/3 cup balsamic vinegar

3 tablespoons minced, peeled fresh ginger

4 cloves garlic, peeled and minced

1/2 to 1 teaspoon hot red pepper flakes

salt

1 (3 pound) side of salmon, skin on, boned

3 to 4 tablespoons olive oil

Prepare a charcoal fire or preheat a gas grill for direct grilling over medium heat.

In a small bowl, mix together the maple syrup, balsamic vinegar, ginger, garlic, hot pepper flakes and salt.

Using a pastry brush, generously slather both sides of the salmon with the olive oil. Oil the grill rack as well.

Place the salmon, flesh-side down, directly on the grill. Cover and grill until the salmon loosens its "grip" on the grill - 7 to 8 minutes. Turn carefully, and then spoon the topping over the cooked, fleshy side of the fish. Cover and grill for 4 to 5 minutes more, until the topping has become glaze-like and the salmon is opaque and flakes easily when poked with a fork. Remove from the grill and serve immediately.

Yield: 6 servings

Recipe from "Al Roker's Big Bad Book of Barbecue" (Scribner, 2002).

Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005). For more information, go to www.marialisacalta.com.