There’s a specific moment every year when the air shifts, the breeze gets warmer, the sun hangs around a little later, and somewhere down the block, you catch the unmistakable scent of charcoal and lighter fluid. BBQ season is officially here, and whether you’re a seasoned pitmaster or someone who still secretly Googles “how long do I cook a burger,” this is your year to level up.
We’ve pulled together the tips, tricks, and recipes that actually make a difference — the kind of stuff that turns “yeah, the food was fine” into “wait, can I get that recipe?” and because we believe great tools, we’ve sprinkled in the KitchenSupply gear that makes the whole process smoother (and a lot more fun).
Grab a cold drink. Let’s get into it.
Part One: Small Changes, Better Grilling
1. Stop Guessing. Start Temping.
If you take one thing from this entire blog, let it be this: a meat thermometer will change your grilling life. We’re not exaggerating. Cutting into a steak to “check if it’s done: is the grilling equivalent of asking your eyes to do the work of your tongue — they’re just not built for it.
A good thermometer means the difference between a juicy, blush-pink chicken thigh and a sad, rubbery one. It’s the difference between a brisket that makes people cry happy tears and one that tastes like a leather belt. Maverick’s Pro-Temp Professional Thermocouple Thermometer is a serious workhorse for BBQ enthusiasts — fast, accurate, and built for the long haul. If you’re smoking, low-and-slow cooking, or just want to step up your game without standing over the grill all afternoon, a wireless remote thermometer from Maverick lets you nap on the patio while science does the work.
Pro tip: Always check the temperature in the thickest part of the meat, avoiding bone. Bone conducts heat differently and will lie to you.
2. Prep Is Half the Battle.
Watch any professional cook, and you’ll notice the same thing — everything is ready to go before the heat turns on. Veggies chopped, marinades mixed, meat trimmed, sauces stirred, tongs within reach. This is called mise en place, and it’s the difference between a relaxed BBQ and a chaotic one where you’re chasing a runaway onion around the cutting board while your steaks burn.
A solid pair of kitchen scissors is the most underrated tool you own. Joyce Chen’s Original Unlimited Kitchen Scissors have a cult following for a reason — they snip through chicken bones, trim fat, cut herbs, and even snap open stubborn packaging without complaint. Pair them with a sturdy cutting board, and you’ve got a prep station that can handle anything BBQ throws at it.
3. Get Your Grill Scary-Hot First.
This is where most home grillers go wrong. They throw food on a lukewarm grill, then wonder why everything’s sticking, and the grill marks look like a toddler drew them. Always preheat your grill for at least 10-15 minutes on high. You want it ripping hot — hot enough that you can only hold your hand a few inches above for a second or two.
Why? Because high heat creates the Maillard reaction — that beautiful golden-brown crust full of complex, savory flavor. It also helps prevent sticking. Hot grill, oiled grates, oiled food. That’s the trifecta.
4. Master the Two-Zone Setup.
The trick alone will make you look like a grilling wizard at your next cookout. Set up your grill with one side blazing hot and the other side cool (no coals underneath, or burners turned off if you’re using gas). Sear your meat over the hot side to develop that crust, then move it to the cool side to finish cooking through without burning.
It’s the secret to thick steaks, bone-in chicken, and anything that needs both color and time. You’ll never go back to one-zone grilling once you try this.
5. The “Let It Rest” Rule is Non-Negotiable.
We know that perfectly grilled steak is calling your name. But cutting into meat the second it comes off the grill is the fastest way to undo all your hard work. The juices need 5-10 minutes to redistribute. Slice too early, and they end up on the cutting board instead of in your mouth. Tent it loosely with foil, walk away, and pour yourself a drink. Patience pays off in flavor.
6. Yes, You Can Absolutely Grill a Pizza.
If you’ve never thrown pizza on the grill, you are missing out on one of the most satisfying summer experiences known to humankind. The grill mimics a wood-fired pizza oven beautifully — high heat, smoky char, crispy bottom. The key is using a proper pizza stone designed to handle grill temperatures. Old Stone Pizza Kitchen’s traditional pizza stones are made exactly for this purpose. Preheat the stone with the grill, slide your pizza on, and prepare to be amazed. We’ve got a recipe for you below.
7. Don’t Sleep on the Sides
Burgers and dogs get all the glory, but the truth is — sides win cookouts. A killer slaw, a charred-corn salad, a watermelon situation with feta and lime… these are the dishes people remember. Plan at least two great sides for every BBQ you host. Bonus: most of them can be made ahead, so you’re not scrambling when guests arrive.
8. Presentation Matters More Than You Think
You’ve spent hours prepping, marinating, grilling, and resting. Don’t dump it all on a paper plate. A beautiful serving tray or wooden salad bowl elevates the whole spread and signals to your guests that yes, this is the good stuff. Lexa’s handcrafted bamboo serving trays and salad bowls add that warm, organic touch that makes any backyard table feel a little more intentional. Plus, they’re naturally durable and look gorgeous in photos.
9. Clean Your Grill While It’s Still Warm
Once everything’s off the grates, give them a good scrape while they’re still hot. Stuck-on bits come off way easier when they’re warm. A clean grill heats more evenly, prevents flavor transfer, and frankly just lasts longer. Future-you will be grateful.
Part Two: Three Recipes to Have in Your Back Pocket
We picked three recipes that show off different sides of grilling — one classic protein, one unexpected centerpiece, and one ridiculously good side that’ll steal the show. All easy. All crowd-pleasers.
Recipe One: Honey-Garlic Glazed Grilled Chicken Thighs
Chicken thighs are the undefeated champion of BBQ chicken— more flavor than breasts, more forgiving on the grill, and they soak up marinade like a sponge. This sticky-sweet glaze caramelizes beautifully over hot coals.
Serves 4-6
For the chicken:
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8 bone-in, skin-on chicken thighs
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1 tablespoon rice vinegar
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1 teaspoon grated fresh ginger
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½ teaspoon red pepper flakes (optional)
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Pat chicken thighs dry with paper towels (dry skin = crispy skin). Use your Joyce Chen Kitchen Scissors to trim off any excess fat or loose skin. Rub olive oil, salt, and pepper.
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Whisk all glaze ingredients together in a small bowl.
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Set up your grill for two-zone cooking — one side high heat, one side medium-low.
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Place the chicken thighs, skin-side down, over medium-low heat. Grill for about 15 minutes, lid closed, then flip.
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Continue grilling another 10-12 minutes. During the last 5 minutes, brush generously with the honey-garlic glaze, flipping and basting every minute or so. Move to the hot side briefly to caramelize — but watch closely, the sugar can burn fast.
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Check internal temperature with your Maverick thermometer — you’re looking for 175°F in the thickest part of the thigh. (Thighs are actually better at 175°F than 165°F — the connective tissue breaks down and the meat becomes silky.)
- Rest 5 minutes, then serve with extra glaze drizzled on top.
Recipe Two: Backyard Margherita Grilled Pizza
If your guests haven’t seen a pizza come off a grill, you’re about to become a legend. The slight char on the crust, smoky undertone, the bubbling cheese — it’s unreal.
Makes 2 pizzas (serves 4)
Ingredients:
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1 pound pizza dough (homemade or store-bought, brought to room temperature)
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All-purpose flour, for dusting
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½ cup good-quality tomato sauce or crushed San Marzano tomatoes
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8 oz fresh mozzarella, sliced or torn
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A small handful of fresh basil leaves
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Place your Old Stone Pizza Kitchen pizza stone on the grill and preheat the grill (with the lid closed) on high for at least 20 minutes. You want that stone hot.
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While the grill heats, divide your dough in half and stretch each piece into a 10-inch round on a floured surface. Don’t worry about perfect circles — rustic is the vibe.
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Brush the top of one dough round lightly with olive oil. Carefully slide it (oiled side down) onto the hot stone using a pizza peel.
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Working quickly, brush the now-top side with a little oil, then spread on a thin layer of sauce. Dot with mozzarella. Close the grill lid.
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Cook for about 4-6 minutes, peeking once or twice, until the crust is puffed and charred underneath and the cheese is bubbling.
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Use your peel to slide the pizza off the stone. Top with fresh basil, a final drizzle of olive oil, a pinch of flaky salt, and cracked pepper. Slice and serve immediately.
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Repeat with the second dough.
Pro tip: Don’t overload the toppings. Grilled pizza is best when it’s simple — too much weight and the dough won’t crisp properly.
Recipe Three: Charred Corn & Watermelon Salad with Feta and Lime
This is the side dish that turns into the main attraction. Smoky, sweet, salty, bright — it hits every flavor note and screams summer. Make it once, and it’ll be on permanent rotation.
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4 cups cubed seedless watermelon
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½ small red onion, very thinly sliced
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½ cup crumbled feta cheese
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¼ cup fresh mint leaves, torn
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¼ cup fresh basil leaves, torn
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3 tablespoons fresh lime juice (about 2 limes)
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Cracked black pepper to taste
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Optional ½ jalapeno, finely diced, for a little kick
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Brush the corn lightly with olive oil. Grill over high heat, turning every couple of minutes, until kernels are charred in spots and just tender — about 8-10 minutes total.
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Let the corn cool until you can handle it, then stand each ear on end and slice the kernels off into a large bowl.
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Add watermelon, red onion, feta, mint, and basil (and jalapeno if using).
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In a small bowl, whisk lime juice, olive oil, salt, and pepper. Pour over salad and toss gently – you don’t want to crush the watermelon.
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Taste and adjust seasoning. Serve immediately in a beautiful Lexa bamboo salad bowl, and watch it disappear.
Make-ahead tip: Grill the corn and slice it off the cob up to a day ahead. Toss everything together right before serving so the watermelon stays crisp.
Part Three: Don’t Forget the Drinks
A long afternoon at the grill calls for something cold and refreshing. Cold brew coffee is a surprise hero at BBQs — it’s smooth, low-acid, and pairs beautifully with smoky, savory food. The London Sip’s cold brew makers let you batch a big pitcher the night before so you can serve it iced with a splash of cream (or a splash of bourbon, no judgment) all afternoon long.
Here’s the truth about BBQ — it’s not really about the food. It’s about the people standing around the grill, the laughter that gets louder as the sun gets lower, the kid sneaking a third hot dog when no one’s looking. Great food just gives you a reason to gather.
But great tools make great food easier. So whether you’re firing up the grill for the first time this season or you’ve been a backyard legend for years, we hope this guide gives you a few new tricks — and a few new reasons to invite people over.
Now go preheat that grill. Summer’s not waiting!
Shop our BBQ-season essentials at kitchensupply.com — from Maverick thermometers and Joyce Chen kitchen tools to Old Stone Pizza Kitchen stones and Lexa serveware, we’ve got everything you need to make this your best season yet.
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