Next time you're grilling... and I hope this Labor Day isn't your last till next summer... try something different. Instead of marinating or seasoning your meat on the outside, get the flavor going from the inside out.

A good barbecue usually has some sort of shish-kebab on the grilling menu. Some shrimp on a skewer. Maybe some veggies. It's easier to cook the small stuff on a grate and easier to eat while walking around.

Callisons Seasoned Skewers takes the skewer one step further, from cooking and eating utensil to flavor provider. Their wooden skewers are infused with 100% natural fresh flavors and essential oils that your food absorbs while cooking. Easier and less messy than marinading, you just soak the sticks in water, beer or wine, impale your meat or veggies, let sit for about 15 mins, and throw it on the fire. The flavors soak into the food from the inside, where they don't drip or burn off.

The skewers come ten to a pack in six flavors that'll add spark to any recipe: Garlic Herb, Citrus Rosemary, Thai Coconut Lime, Honey Bourbon, Mexican Fiesta, and Indian Mango Curry. Any unused sticks will last for months in the fridge. And for those watching their diet, they have no fat, no carbs and no sodium.

I'm smelling something new cooking at the first tailgate of the football season. And to get you started, here's a recipe for some killer Thai Shrimp and Pineapple Skewers. (You can find more recipes at www.seasonedskewers.com)

Thai Shrimp & Pineapple Skewers
4 Thai Coconut Lime Callisons Seasoned Skewers
1/2 cup beer
1 lb very large shrimp (about 16 per pound), peeled and deveined
12 chunks (1 1/2-inch pieces) fresh pineapple
Salt and pepper to taste

Soak skewers in beer for 10 to 15 minutes.

Thread onto each skewer in the following order: shrimp-pineapple, using 1 piece of each. Repeat 2 more times and then add 1 more shrimp to secure the pineapple. Let sit for 10 to 20 minutes in refrigerator. Lightly brush skewers on each side with salad oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook until shrimp are just cooked through, about 3 to 4 minutes per side.

Chef's Suggestions: Serve with steamed jasmine rice or pad thai noodles.

Serves four

$8.99 per pack
www.seasonedskewers.com