Spring is officially in full bloom, and barbecues might be the most delicious part of the season. The sweet sounds of sizzling grilled meats, smoky aromas, and endless laughter will soon be flooding backyards, and now is the time to perfect your chars and stock up on rubs and sauces to make your dishes stand out.

We spoke with a certain flavor expert—who better than the Mayor of Flavortown himself—on throwing a knockout barbecue with friends and family.

1. Don’t Be Shy with Sauces or Seasonings

Celebrity chef, television host, barbecue hall of famer, and restaurateur Guy Fieri launched a few mouthwatering extensions, including wing sauces, seasonings, and rubs, to his iconic Flavortown line just in time for spring cookouts. And this season, Fieri says not to hold back on adding flavor to your dishes.

“I think a lot of people take a burger, cook it, throw it on a bun, and just accept it because, granted, it’s juicy and it has ketchup and mustard, but it could be so much more,” says Fieri.

The Clucking Chicken seasoning is a perfect way to elevate every bite of your burger or chicken through a process he calls “dry brining“: letting seasonings soak into the protein you’re preparing to cook. And any dish—even asparagus—can be elevated with the addition of your favorite drizzle or seasoning. The king of the grill recommends using his Garlic Butter seasoning to boost your asparagus side dish without all the fattiness you get from a dollop of butter.

2. Get Guests Involved

“We are in the stimulation zone of life—it’s their phone, music, TV, it’s the chatter,” says Fieri. “I was just in Mexico, and we were doing an event. A restaurant burned down in a little town we have a house in, and there was no money and no insurance. I know how to cook, and all my buddies have learned how to cook with me, so we all went to a restaurant that was closed and said, ‘Can we use the restaurant for the day? We want to put on a fundraiser.’ So I gave everybody a job. Once people have a purpose, once people have an involvement, their connection to the experience is game-changing.”

To avoid hovering guests or the task of nailing down entertainment, dish out jobs to keep party-goers occupied. Assign one guest to prep the vegetables while two friends take turns flipping patties.

“Give them the tools to be their own boss. Teach somebody what they’re going to do with the corn, then set them off to the task … When you give people the participation factor, they enjoy the experience, and they enjoy the outcome tenfold,” says Fieri.

3. Smaller Space? No Problem

For those who don’t have the convenience of a patio or even a grill, don’t fret. Fieri says the key to cooking foods that still taste as good as those fresh off the grill is a cast-iron skillet. Even if your city apartment isn’t built for the stereotypical cookout, you can achieve the same char with this trusty pan thanks to its grates. First, get the pan “ridiculously smoking hot,” and you’ll get the sear and cross-hatches from the grates.

4. Rosé All the Way

Ditch the beer and seltzer and serve rosé at your next barbecue. While it might not seem like the first pick to pair with a hot dog, you’d be surprised at how the sweetness of this sip balances out the most savory skewers or other smoky meats.

“I like the effervescence,” says Fieri, who is launching his own rosé with Hunt & Ryde Winery. “It’s not white wine, and it’s not chardonnay. It’s got more depth to it—there is a little bit of sweetness to it. I think rosé plays well with everybody. If you’re going spicy, it could hang on. If you go delicate and light, and you’re doing salad and grilled chicken, it can hang on. It plays well in the middle.”

5. Crank Up Some Tunes

Fieri’s playlist is nothing short of spectacular when it comes to maintaining a fun atmosphere. When asked what he has playing in the background, he calls out a few of his go-tos: Jelly Roll, Shaboozey, and Flo Rida.

He says his grilling playlist is usually long and all over the place. Don’t be afraid to queue a few of your jams and mix in some other genres to satisfy all your guests’ tastes—barbecues don’t play by the rules!

6. Toss in Your Favorite Spring Produce

Monitor what’s fresh on the market so you and your guests can savor the delectable (but fleeting) flavors of spring—think radishes, peas, or asparagus. At a classic Fieri barbecue, you’ll see him serving Brussels sprouts and cauliflower.

Incorporating produce into your spread can be as easy as an asparagus side dish (don’t forget the Garlic Butter!) and as simple as adding lettuce and sliced heirlooms on top of your burger. Or, toss up a pasta salad and throw in prosciutto, pepperoncini, mozzarella pearls, and cherry tomatoes.

7. Add Your Own Flair

Fieri took it upon himself to create the Flavortown collection because he would never use a condiment as-is. He wanted to make the sauces he cooks with, not re-create sauces already existent on shelves.

“If I take something like ranch, I have to ranch-ify it. If I take something like wing sauce, I can’t just take hot sauce out of a bottle—I have to add my jalapenos and butter, and I have to do it my way,” says Fieri.

If you’re whipping up chicken on the grill, add your favorite flavors to make it your own. If you usually cook with a heavy hand of spices, try something like our Smoky Paprika-Garlic Chicken recipe, or if you enjoy a sweet and savory bite, consider adding peaches to your ribeyes before serving.