Jim Moore is a BBQ master with legendary barbecues. He won the BBQ Championships twice and wrote a best-selling book. His barbecues are always fun.

To make your garden party special, follow Jim's advice. He shared three recipes and tips to improve your BBQ skills.

Jim Moore is a two-time BBQ championship winner.

Don't make BBQ complicated. Jim says it's simple and uses a few basic tools. He prefers charcoal for the smoky flavor.

Master the basics by cooking in zones. Use a hot side for searing and a cooler side for finishing.

Add some drama to your BBQ with easy dishes like lobster tails. They look impressive but are simple to make.

These Buffalo hot wings are spicy and smoky. They have a sharp, buttery heat and a fire-kissed crunch.

These spicy wings have a sharp, buttery heat and fire-kissed crunch.

This recipe serves 4 and takes 10 minutes to prepare and 30-40 minutes to cook.

Here are the ingredients.

For the dry rub, you need these ingredients.

To serve, you need these things.

To prep the recipe, follow these steps.

To grill the recipe, follow these steps.

To serve, do this.

These burgers have juicy centers and heavy crusts.

Smash burgers are primal and perfect. They are just beef, fire, and technique.

This recipe celebrates simplicity and leaves room for customization.

This recipe serves 4 and takes 15 minutes to prepare and 10 minutes to cook.

Here are the ingredients.

You can add these extras to the recipe.

To prep the recipe, follow these steps.

To grill the recipe, follow these steps.

To serve, do this.

Jim says a show-stopping recipe can elevate your BBQ. A whole leg of lamb is a great option.

A smoky leg of lamb is a spin on the classic Sunday roast.

This recipe serves 6-8 and takes 2 hours to prepare and 2-2.5 hours to cook.

Here are the ingredients.

For the roast vegetables, you need these ingredients.

For the Yorkshire puddings, you need these ingredients.

To prep the recipe, follow these steps.

To cook the recipe, follow these steps.

To serve, do this.

Good meat is important for the best burgers, says Jim.

Burgers are a BBQ staple, but a few tweaks can make them special.

Start with good meat for your burgers.

The quality of the mince makes a difference. Jim recommends 20-30% fat content for flavor and succulence.

Keep things simple and let the meat be the hero.

Add some salt, pepper, and garlic, but don't overdo it.

Get the char on your burgers, then finish them gently.

Don't be scared of the char, as it equals flavor.

Create zones on your BBQ for a hot and cooler side.

Toast your buns for structure and flavor.

Use a brioche bun or a light bun and toast it on the grill.

Build your burger like a pro with crunch, acidity, and creaminess.

Add pickles, hot sauce, or bacon-onion jam to your burger.

Jim's new book, How to BBQ Everything, is available now.

Recipes are from Jim's book, How to BBQ Everything, with photography by Liz and Max Haarala Hamilton.