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BARBEQUE. More than aprons and charred chicken, the sport of barbequing has now become an art form

Here are recipes from some of the new cookbooks for outdoor cooking. Skewered Pork and Peppers 2 medium yellow bell peppers 2 1/2 tablespoons Dijon mustard 1/4 cup chili sauce 4 teaspoons molasses 1 1/2 pounds boneless pork, cut into 1-inch cubes Vegetable oil Cut peppers in half, and then cut each half into 1-inch-square pieces. Cook in boiling salted water 3 minutes. Rinse under cold running water; drain. Set aside.

Combine mustard, chili sauce, and molasses in a large bowl. Stir pork into this mixture. Let stand covered 30 minutes.

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Preheat grill.

Divide meat equally in fours, about 8 pieces per portion. Divide pepper squares into fours. Starting with a pepper, place meat, alternating with peppers, on 4 skewers, ending with meat.

If using presoaked wood chips or chunks (chips for gas), or other flavorings, sprinkle over hot coals or lava rocks. Brush grid lightly with oil.

Grill kabobs uncovered over hot or high heat, basting often with extra marinade, 3 minutes per side. Serves 4. Gold-Flecked Grilled Chicken 1 chicken, about 3 1/2 pounds, cut into pieces 1 large clove garlic, crushed 1/4 teaspoon freshly ground pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon fresh rosemary leaves minced, or 1/4 teaspoon dried rosemary leaves, crushed Juice of 1 small lemon 1 tablespoon yellow cornmeal Vegetable oil Salt

Place chicken pieces in a shallow glass or ceramic dish.

In small bowl, mash garlic with peppers until smooth. Stir in rosemary, lemon juice, cornmeal, and 1/4 cup vegetable oil. Pour over chicken. Toss pieces to coat. Let stand uncovered 1 hour.

Preheat grill.

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If using presoaked wood chips or chunks (chips for gas), or other flavorings, sprinkle over hot coals or lava rocks. Brush grid lightly with oil.

Place dark meat of chicken on grid and cover-cook over medium-hot heat, basting with extra marinade and turning once, for 15 minutes.

Add white meat to grid and continue to cover-cook, basting with marinade and turning once, until both are crisp and juices run yellow when pricked with a fork, 15 to 20 minutes longer.

Sprinkle with salt before serving.

Serves 2 to 4. East Indian Shrimp in a Tandoori Marinade 4 pounds medium shrimp, shelled and deveined 16 ounces (2 8-ounce cartons) plain yogurt 6 tablespoons fresh lemon juice 1 1/4 teaspoons each: cayenne pepper, turmeric, and curry powder 4 teaspoons paprika 1/2 teaspoon salt 2 teaspoons finely minced or pressed garlic 2 teaspoons peeled and finely minced fresh gingerroot Oil for greasing grill Lemon wedges and chopped onions for garnish

Thread shrimp on 8 10-inch skewers and lay skewers on a jelly roll sheet or any pan that will hold them in one layer.

Marinate shrimp: In a small bowl, mix yogurt, lemon juice, cayenne pepper, turmeric, curry powder, paprika, salt, garlic, and ginger.

Spoon yogurt mixture over skewered shrimp, covering completely.

Slip into a plastic bag and refrigerate at least 6 hours.

Grill shrimp: Grill skewered shrimp over ashen coals for 3-4 minutes. Turn and continue cooking, about 3 minutes, until done. Serve immediately with lemon wedges and chopped onion.

Serves 4. Swordfish Steaks With Barbeque Sauce Barbeque Sauce 3 tablespoons oil 1 cup very finely chopped onion 4 garlic cloves, minced fine or pressed 1-2 small fresh hot peppers, seeded and finely chopped 1 cup canned tomato sauce 1/3 cup each: Worcestershire sauce and brown sugar 2/3 cup red wine vinegar 1/4 teaspoon salt 2 pinches dried rosemary 1 pinch dried thyme 1/8 teaspoon Liquid Smoke Tabasco sauce to taste, optional Fish Oil for lubricating fish and grill 4 1-inch-thick swordfish steaks

Make sauce: Heat 3 tablespoons oil in large frying pan. Saut'e onion, garlic, and peppers in it for about 10 minutes over moderate heat, stirring often. Add tomato sauce. Worcestershire sauce, brown sugar, red wine vinegar, salt, rosemary, and thyme. Heat to boil, reduce heat, and simmer for about 5 minutes. Stir in Liquid Smoke. Taste and adjust seasoning; add Tabasco for hotter flavor.

Grill swordfish steaks: Oil swordfish steaks on both sides. Grease grill. Set fish on grill over ashen coals. Cook 5 to 6 minutes each side or until fish flakes when tested with a fork. Serve immediately with barbeque sauce spooned on the top. Pass remaining Barbeque Sauce. Serves 4.

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