Memorial Day is just around the corner, folks! In honor of the holiday that officially kicks off summer barbecue season, we thought we’d go to the Grillmaster himself, Bobby Flay, for some of his best tips for backyard barbecues. Check out the excerpt at the end of the post for more tips and delicious recipes from Bobby’s new cookbook, Bobby Flay’s Barbecue Addiction (Clarkson Potter, April 2013).

Get excited, Bobby Flay fans! His new cookbook, Bobby Flay’s Barbecue Addiction, doesn’t come out until April 23rd, but we have a special one-month-countdown sneak peek of a recipe from the book. Bobby Flay’s Barbecue Addiction presents Bobby’s secrets for cooking anything and everything on the grill—from quickly grilled steaks and seafood to smoky barbecued ribs and fork-tender pulled pork. Check out this recipe for Grilled Mango with Lime, Salt, and Ancho Powder and enjoy the addictive combination of sweet, sour, salty, and spicy.

As summer comes to an end, I am already mourning the loss of grilling season. I wanted to sneak in a few more burger nights before I could no longer use our outdoor grill (although, I recently bought a grill pan that is a great substitute). As I poured through my dog-eared galley of The Epicurious Cookbook, I came across this recipe for Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce and I immediately knew what we were having for dinner.

Get out the grill for this easy yet flavor-packed preparation of rib eye, a cut of meat chef and author of Cooking Off the Clock Elizabeth Falkner says is a great because the fat around the meat keeps it tasty and juicy.

Grilling fresh summer fruit is one of the best ways to enhance its flavor. Pineapple and peaches work especially well in these skewers from BBQ king, Big Bob Gibson, because their juices blend perfectly with Bob’s spicy maple glaze. However, you can really use whatever fruit you like. No matter what fruit you choose, this dish will definitely be a hit at your next summer cookout.