Great BBQ isn’t just about the cut of meat or the type of grill—it’s about the little things you do before, during, and after the cook. These small, easy-to-implement tricks can take your backyard cookout from decent to unforgettable.
1. Let Your Meat Breathe
Instead of tossing cold meat straight from the fridge onto a hot grill, let it rest at room temperature for 20–30 minutes. This promotes even cooking and better texture—especially for steaks and chops.
2. Use a Two-Zone Fire
Set up one side of your grill for high, direct heat and the other for indirect cooking. This gives you more control and helps avoid overcooking. Perfect for searing, then slow-finishing larger cuts.
3. Oil the Meat, Not the Grill
Lightly brushing oil directly onto your food keeps it from sticking without creating flare-ups or greasy grates.
4. Upgrade Your Knife Game
It may not seem like a big deal, but using the right knife makes your BBQ prep cleaner, quicker, and safer.
Dynasty Series Nakiri
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This straight-edged Japanese-style knife is ideal for slicing onions, chopping herbs, or prepping veggie skewers. Its San Mai AUS-10 core and carbonized rosewood handle offer both sharpness and control.
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Blade Length: 7 inches
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Blade Width: 2 inches
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Thickness: 0.1 inch
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Handle: Full tang carbonized rosewood
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Best For: Vegetables, herbs, precision slicing
Nomad Series Petty Knife
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Compact but mighty, this petty knife is your go-to for fine trimming, garlic mincing, and detail work. With its curved edge and mountain-inspired handle, it’s made for finesse.
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Blade Length: 5 inches
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Width: 1.3 inches
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Thickness: 0.1 inch
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Handle: Stabilized burl wood & epoxy
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Best For: Peeling, slicing, garnishes
Grizzly Series 5" Petty Knife
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A rugged, BBQ-ready version of the classic petty knife. It’s perfect for trimming fat, slicing sausages, or fine detail cuts at the grill.
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Blade Length: 5 inches
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Total Length: 10 inches
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Steel: 430 stainless with Hitachi SLD edge
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Handle: Rosewood with TCG bolster
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Best For: Trimming, small prep tasks
5. Rest That Meat
Resting meat for 5–10 minutes after grilling lets juices redistribute for maximum flavor and tenderness. Don’t skip this step.
6. Skip Store-Bought BBQ Sauce
Mix up a quick homemade sauce with ketchup, brown sugar, vinegar, and spices. Add a splash of bourbon or chipotle for a signature touch.
7. Keep a Spray Bottle Handy
Fill it with apple cider vinegar, diluted BBQ sauce, or beer to keep meat moist and add flavor while it cooks. Especially great for ribs and chicken.
Sometimes the smallest tweaks bring the biggest results. Whether you’re refining your prep routine or sharpening your knife lineup, these tips can help you serve up a BBQ your guests won’t forget.
Want tools that make the difference even easier? Shop our knife collection to get started.
