Ribs, burgers, dogs and potato salads; it’s ironic that some of the fattiest foods move to center stage during the summer months, just as we’re trying to squeeze sexily into our bathing suits and traipse around in lighter clothing.

Yet fire up an outdoor grill and let the smoke waft over your guests, and you’ll witness every dieter in the crowd claim they’ve skipped a couple of meals expressly for what you’re about to serve – even if the party was planned spontaneously.

While taking advantage of the barbecue season, consider taking the high road with punchy flavors and some easy preparations that will make that next grilled burger, hunk of steak or fish filet taste a little more special.

Ground turkey by itself is bland, and salt and pepper alone won’t pep it up. So before shaping the meat into patties, try adding (per pound) one egg, a half cup of chunky salsa, a small can of diced green chili peppers, 2 teaspoons of oregano or rosemary and a few sprinkles of powdered cumin.

Adding regular prepared yellow mustard into the mix will not only stir up the flames when the burgers start cooking, it imparts a tangy, mouthwatering quality to the meat, which nobody will guess is mustard. Squeeze just enough mustard into the raw meat so it takes on a faint yellow tint. Then add salt, pepper and garlic powder to taste.

I credit my friend Joe for bowling me over with his thighs! In one of the best grilled chicken recipes I’ve eaten, he uses boneless, skinless thigh filets, brushes both sides with olive oil and then sprinkles them all over with Paul Prudhomme Magic Seasonings Blend (for poultry), a Louisiana-style mix that contains no salt or MSG. He preheats the grill on high and then turns down the heat to around medium before cooking the thighs for 25 minutes on each side.

Boil 6 pounds of ribs in water on the stovetop or steam in the oven for 30 minutes and remove. Then mix together one can (16 ounces) of thawed lemonade concentrate and 3/4 cup barbecue sauce and coat the ribs with the mixture in a rectangular baking dish or resealable freezer bag. Cover the baking dish or seal the bag and refrigerate for four to six hours. Remove and place ribs meaty side up on the grill and cook for 30 minutes, turning the ribs periodically and brushing frequently with leftover marinade.

Keep those icy cocktails nearby when you serve this. For 3 pounds of flank steak, rub 3/4 teaspoon of cayenne pepper over the raw meat and set aside for 20 minutes. Then place the steak in 1/2 cup olive oil mixed with 4 tablespoons red wine vinegar, 2 tablespoons of crushed red pepper chili flakes, the juice of one lime and a few dashes of your favorite hot pepper sauce. Marinate for three to four hours before grilling (or overnight if you want five-alarm heat).

Fast, simple and toothsome, this recipe seals in flavor and moisture with a pleasant sweet glaze that chars up nicely. On bamboo skewers, thread 1 1/2 pounds of peeled, deveined shrimp and brush both sides of the shrimp with a mixture of 1 cup lime juice, 1/2 cup honey and a teaspoon of white pepper. Grill two to three minutes on medium heat and brush top sides with honey mixture. Turn shrimp and grill an additional two minutes until opaque.

Puree in blender or food processor 1/2 cup each of fresh basil and parsley, 3 tablespoons fresh oregano (or 1 1/4 tablespoons dried), three cloves garlic, one ancho chili pepper (seeded), 1 cup sun-dried tomatoes and salt and pepper to taste. Spread puree on salmon (not on skin side) and grill the fish three to four minutes on medium-high heat, starting with the puree-covered side down. Turn and grill an additional three to four minutes.