It’s starting to feel like summer, and nothing compliments a great beach day like a BBQ. It’s that time of the season to turn on the propane and get grillin’. As you plan for your upcoming summer festivities, consider utilizing the helpful advice of a few Hamptons Agents and Managing Director Philip O’Connell, who have chimed in with their tips, tricks, and recipes to bring the heat to your next BBQ. Read all of their helpful suggestions below:

While some BBQs are impromptu, Timothy C. Burch has a reputation for being well-prepared. Tim’s tips will ensure your BBQ goes off without a hitch: 

• Take some time to plan your menu, guest list, and decorations in advance. This will help you stay organized and ensure that everything runs smoothly on the day of the event.
• Be sure to use the right equipment a grill, fuel, tongs, spatulas, and meat thermometers. You may also want to invest in a smoker or other specialized equipment to enhance the flavor of your food.
• If you’re cooking with meat, be sure to marinate. Marinating your meat for several hours or overnight can help tenderize it and infuse it with flavor. Use a marinade that complements the type of meat you're cooking and be sure to keep it refrigerated while it marinates.
• Don't limit yourself to burgers and hot dogs—offer a variety of dishes to appeal to all tastes and dietary restrictions. Consider serving vegetarian or vegan options, as well as sides like salads, roasted vegetables, and fruit.
• While it's tempting to try to impress your guests with elaborate dishes or complicated recipes, sometimes the simplest dishes are the most delicious. Stick to tried-and-true recipes and let the quality of your ingredients shine through. And most importantly, don't forget to have fun!”

Despite the importance of proper preparation, serving delicious food is just as impotant! Managing Director Philip O’Connell’s favorite BBQ recipes are dry-rubbed chicken and teriyaki salmon. The steps for his recipe guarantee a perfect dish every time:

• Grill the dry-rubbed chicken with herbs de Provence. Grill it low and slow over a thick bed of damp fresh rosemary branches. The best results come from using charcoal. Use mesquite with the teriyaki grilled salmon. For the best results, grill it over wood chips added to a charcoal fire for a slightly smokey mesquite flavor.

David Tenenbaum’s best tip for cooking a thick steak on the grill is to cook on a very hot flame for 3 minutes on each side, then move to a lower heat flame for 2-3 minutes on each side (this will charr the outside leaving the inside perfectly pink for a medium-rare steak). In his opinion, the best steaks and meat are from Red Horse Market in East Hampton-- pick a NY strip steak for the best results!

Michael Peterson, on the other hand, likes to shake things up with an unexpected pineapple dessert. Take a pineapple or two, and cut into long one-inch-thick wedges. Then, in a bowl, combine honey and hot pepper flakes to taste. Pop the pineapple on the grill and flip until coated and grill until charred.