I somehow went the whole summer last year without attending a single good old-fashioned barbecue. By the time our late-autumn rains arrived, I was desperately knocking on the front windows of those few restaurants in town that cook their burgers and ribs over flame grills.

In an effort to compensate this season, I’m getting reacquainted with my backyard gas grill and beefing up my knowledge for making as many meals on it as possible. In doing so, I’m combing the memory banks for those foolproof grill tips I’ve learned from others while resurrecting the successful techniques I discovered on my own over the years. With the first whiff of summer upon us, it’s time to whip out the spatulas and light some fire.

Below are several secrets and recipes for cooking flavorful foods at your next barbecue.

Instead of marinating meats in those standard Italian dressings, consider using red wines for beef and lamb, and white wines for pork, chicken and fish. For zesty veggies, mix two parts fruit juice with one part olive oil, plus a generous tossing of your favorite herbs. Create marinades that are thin in consistency unless you’re making ribs (thicker marinades char too quickly). Also, meats tend to turn out mushy if marinated for more than 24 hours.

Sprinkle some orange, lemon or grapefruit peels over hot coals in the last few minutes of grilling to add a smoky tang to meat and fish. Or when using smoking chips, soak chips first to prolong their burning time and be sure to add them at the start of the fire.

Mix three tablespoons of prepared yellow mustard per every pound of ground beef, plus a few sprinkles of garlic powder and black pepper before shaping into patties. The ingredients will eliminate the need for salt and add a succulent gourmet flavor to the burgers.

Thosd bargain-priced packages of whitish-colored hamburger meat and chuck steaks labeled “perfect for the barbecue” are dangerously high in fat and will leave you picking gristle from your teeth through the end of summer. While a little fat left on meat adds flavor, it’s best to look for leaner cuts and even marbling.

Summer salads are made livelier with the addition of flash-grilled vegetables, such as portabella mushrooms, bell peppers, red onions and zucchini. Cook the veggies over medium heat with the grill cover closed for about five to 10 minutes, and turn frequently. Then cut into strips and toss with spring greens and chilled tomatoes.

For straight, evenly cooked hot dogs cut a few diagonal slits on two sides from end to end before grilling them over medium heat. The dogs will cook faster after just a few turns, and will keep from becoming black and ugly along the way.

Most fish, especially salmon, will stick to the grill racks if they don’t receive a thorough brushing of oil. To keep fish intact, also cook at low to medium heat, or better yet, grill the filets on a cedar plank or wrap in tinfoil with lemon wedges and leave the top partially open. This will allow the fish to remain moist while soaking up some of the savory grill smoke.

Stab your chicken with a fork when grilling and it’ll lose about 15 percent moisture. Filets and parts should be turned every five minutes, but with a spatula or kitchen tongs. And when cooking whole thighs and breasts with their skins on, always start by cooking them with the bone down.

The number-one mistake people make when trying to grill ribs is too much heat. Beef or pork ribs should not be cooked quickly over a direct heat source but rather low and slow. Try to keep heat leveled at about 220 degrees Fahrenheit. Slather regularly with barbecue sauce during the cooking process. And plan on standing watch over them for at least 90 minutes.