Like a good face cream, yogurt, kefir and buttermilk do wonders to plump and moisten — with meat, that is.

So, it’s no wonder that “Grilled Buttermilk Chicken” results in a juicy bird laced with summertime smokiness.

The recipe is from “The Backyward BBQ Bible” (Smith Street Books), of which I received a review copy. It’s by Oscar Smith, a Sydney-based food writer and photographer.

It includes more than 100 grilling recipes, including ” Brazilian Cachaca Chicken Skewers,” “Bacon-Warpped Mac & Cheese Burgers” (yes, panko-breaded discs of with mac ‘n’ cheese acting as burgers), “Korean Bulgogi Tofu,” and “Grilled Figs with Rosemary & Pomegranate Ricotta.”

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