Continuing from last month's introduction to summer outdoor cooking and reveling, now that you've eliminated the bugs and pests, it's time to get down to the literal MEAT of the matter, and, by that we mean, chops, steaks, chicken, and shisk-ka-bob.

Entertaining guests involves more than just putting out some appetizers and a drink table. For guests to be fully sated, there needs to be a main course of meat, a selection of side dishes, and somebody capable of mixing up some summertime cocktails.

In the essence of time, because preparing food and drink for is time-intensive, here are some main courses that can be at the heart of your entertainment packaging and some tips for preparation, along with some side dish suggestions and a list of brews and drinks that should become second nature for summertime outdoor pleasure.

Let's get to the meat of the matter, and, by that, we do mean MEAT.

Steaks: OK, everybody loves a good steak, but, unless you've had experience grilling steaks in the past, one shouldn't dive right into serving up the most delectable - and expensive - cuts of meats. If you're going to have more than four or five guests, there's a good chance that you'll overcook some, undercook others and generally turn out an unhappy chef.

Some people like their steaks medium, others rare, while a small minority prefers these best cuts of beef to be charred to a crisp. It's unlikely that you'll manage to satisfy everybody's preference, especially if you're grilling six or more steaks or filets at once. Searing the meat properly and then knowing when to remove it from the grill for rare, medium rare, medium and well-done requires some practice, but the rule of thumb is basically found in your index finger. Yes, you will touch the meat. No, you will not contaminate it, but, when testing for done-ness, use some discretion. Certain people may object to human hands on their food.

Simply put, if you've managed to sear the steaks properly and have the requisite grill marks upon them, the trick is to get them to individual tastes. You do this by pushing down on the steaks individually. If, when you press your finger on the middle of a cut, it is soft and bouncy, it's RARE. The more give the less done. If the steak in question just doesn't respond, lays flat and you can feel its stiffness, its WELL DONE (we suggest that you never again invite anybody who likes their steaks this way). Everything in between those two extremes is a range from MEDIUM RARE to MEDIUM to MEDIUM WELL.

As pointed out, it takes practice to get this right. Don't try this at home unless you've done it before.

Pork: There are all varieties of pork, and different cuts require different techniques. While it is possible to grill chops and other cuts over a high flame, it would be a sin to do so with a rack of ribs, which require indirect heat and a long time to cook properly.

The long cooking time for ribs is one of the reasons why they're so popular. Besides being testy to the point of delirium, the two to three hours required for a proper rack allows the host/chef time to circulate amongst the guests, have a few drinks and generally enjoy him/herself instead of slaving over a hot barbecue or grill.

You can go crazy over pre-cooking preparation of pork, from marinades to dry rubs and soaking in brines to seasonings of all varieties, there are literally thousands of ways to cook the wide selection of pork cuts. The warnings include not overdoing it on the seasoning, and, most importantly, not overcooking pork. Lots of people overcook pork based on the ancient fear of Trichinosis or food poisoning, which, thanks to developments, years ago, in food inspection and processing, has largely been eliminated, that is, if you're in a somewhat civilized society.

It's very easy to overcook pork, especially thinly-sliced cuts or chops. Best way to ruin a party: serve burnt pork chops.

Chicken: Oh, baby, here's where you can excel or fail with equally spectacular results. Now, granted, the Colonel has made fired chicken the choice of generations, but frying requires oil, and a fryer, and some understanding of the process. If you're going to do fried chicken for a gathering, maybe air-frying might be the best route, or, if you've got a good deep-fryer, do the chicken beforehand and put the results in a chafing dish on a buffet table.

Chicken cuts range from whole chickens on spits to half birds to breasts, thighs, and drumsticks on the grill. When it comes to individual pieces, thighs and drumsticks are easily burned, especially if they've still got the skin on them (and who would cook skinless, anyhow). Chicken breasts are really easy to cook on any kind of grill; marinating and basting should be included in the preparation and cooking. Like steaks, you can use the touch method to determine if breasts are done to proper degree. Some people use meat thermometers. Real chefs don't.

Cooking a whole chicken in a roasting pan, on a grill, is an art that few can master, but, if you're one of the enlightened, it makes for a feast beyond compare with a base of celery, carrots, onions and the drippings from the bird.

Fish: Unless you're an avid angler and have skinned and grilled your own catches in the past, forget it. Fish is finicky to cook and the people who eat it are even more picky and possibly pretentious. Save yourself lots of embarrassment and recrimination by not choosing fish as a main dish.

One more thing: you cannot go wrong with Italian sausage with peppers and onions on some nice sub rolls. Italian sausage comes in three general varieties: Hot, Mild, and Sweet. If you've got a large group, it's best to go with the mild or sweet. Not everybody likes hot, but it's the best. If you're fortunate to live near a real Italian deli, you can procure all manner of sausage varieties, many of which are extremely delicious.

As far as the onions and peppers are concerned, regular cooking onions will do fine, but red onions add some zest. Bell peppers are standard, but throwing a few jalapenos or Hungarian wax (hot or mild) into the mix is a solid. Onions and peppers are obviously cooked separately from the sausage, though there are methods to combine if you look for recipes online. But, we're talking outdoor, and grilling, so, maybe save that oven-baked stuff for the fall or winter. Once again, one needs to be warned against overcooking, both the sausage and the onions/peppers. Mildly does it.

As for sides, we will delve into them with more depth as this article continues to be updated on July 5, 6, 7, et. al. Just for starters, the standard stand-by side dishes of generations of outdoor enjoyment include:

Potato salad
Macaroni salad
Bean salad
Corn on the cob
Baked beans
Cornbread

Fearless Rick's recipe for marinated shisk-ka-bob with yellow rice will appear here on July 5 or 6.

There's more. Drinks and brews in the sidebar.

Outdoor Cocktails / Craft Beers for Summer