It's mid-July. After working on the perfect tan or playing 18 holes of golf, typical summertime protocol requires inviting friends over to drink beers and umbrella drinks on your deck. You find your collection of Bob Marley and Sublime CDs that you haven't listened to since last summer, and fire up the barbeque.

Pineapple Chicken Tenders
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins or strips
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.

Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.

Preheat grill for medium heat. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

Marinated Grilled Steak
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon black pepper
1 1/2 pounds flank steak

In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.

Preheat grill for medium-high heat.

Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Grilled Veggies
2 1/2 pounds new potatoes, thinly sliced
1 large sweet potato, thinly sliced
2 Vidalia onions, sliced 1/4 inch thick
1/2 pound fresh green beans, cut into 1 inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons olive oil
salt and pepper to taste
1/4 cup olive oil
Preheat grill for high heat.

In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.

Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.

Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.

Grilled Peaches
4 ripe peaches, sliced
1/2 cup honey
2 tablespoons cinnamon
Preheat grill to medium heat

Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon. Close up the foil, sealing tightly. Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through. Carefully open the packet, and serve.