Learn From Tom: Safer BBQ Prep for Your Memorial Day Cookout

Quick Answer: How do I set up a safe, efficient BBQ prep station for Memorial Day?

Store every knife in a blade guard until the moment you need it, use a dedicated strainer for washing vegetables, keep your prep area clear of clutter, and never leave loose blades on a table where kids or guests can reach them. A clean, organized prep station makes the cooking faster and the cookout safer.

Tom's Real-World Advice

I've been running backyard cookouts for a long time. And the thing most people don't realize is that the prep station is where most cookout injuries happen — not the grill. A slippery knife, a blade left loose on a crowded table, someone reaching past a cutting board and grabbing the wrong thing. It happens fast, especially when you've got a dozen people milling around and kids running through the kitchen.

Memorial Day is the first big cookout of the summer. Get the prep station right and everything else flows. Here's how I set mine up every time.

Step 1: Every Knife Gets a Blade Guard

This is non-negotiable in my kitchen and at my grill. Every knife — chef's knife, boning knife, paring knife, bread knife — goes in a Blade Guard® when it's not in my hand. Hinged, locking, BPA-free, Made in USA. The guard snaps on and off in one motion. When I'm done with a blade, it goes right back in the guard before it touches the table.

Why does this matter at a cookout? Because you've got helpers. People who don't know where you put things, reaching into your prep area, grabbing for a spatula or a towel. A loose chef's knife on a crowded prep table is an ER visit waiting to happen. Blade Guards eliminate that risk completely.

I also use them for transport. If I'm taking food to a neighbor's cookout or a tailgate, every knife travels in its guard. No exceptions.

Step 2: Wash Everything Before It Hits the Grill

Corn, peppers, tomatoes, zucchini, potatoes — whatever's going on the grill needs to be washed first. And when you're prepping for 15-20 people, you need a system that handles volume without turning your sink into a disaster zone.

I use the Flex Strainer® for everything. It fits any standard 3.5" drain, works as both a strainer and a stopper, and handles a full load of vegetables in one pass. Fill the sink, wash the batch, lift and drain — done. No separate colander to wash afterward, no vegetables rolling off a plate into the sink. One tool, clean workflow.

Small thing, but when you're managing a full cookout prep it saves real time and keeps the kitchen clean.

Step 3: Organize Your Tools Before Guests Arrive

The worst time to find your basting brush is when the chicken is already on the grill. Set up your entire prep station before the first guest arrives — knives in guards and laid out in order of use, cutting boards positioned, Flex Strainer in the sink, tongs and spatulas within arm's reach of the grill.

I keep my grill tools in a CrateMate® crate next to the grill station. Everything in one place, nothing scattered across three tables. When the cookout's over, everything goes back in the crate. Next cookout, it's all there ready to go.

Memorial Day BBQ Prep Interior

Step 4: Keep the Grill Area Clear

Extension cords running to outdoor speakers, string lights, fans, or a portable griddle need to be managed carefully around a grill. Keep cords away from the grill itself and cover every outdoor plug connection with CordSafe®. A weatherproof cover on every junction keeps moisture out and prevents tripped breakers mid-cookout.

Also — make sure your canopy or shade structure is anchored well away from the grill. Fabric and open flame don't mix. Use AnchorStake® to keep the canopy locked down so it can't shift toward the grill in a gust.

Tom's Pro Tip: The Two-Cutting-Board Rule

Always use two cutting boards at a cookout — one for raw meat, one for everything else. Label them with a piece of tape if you have to. Cross-contamination at a cookout with 20 people is a serious problem. Two boards, kept separate, eliminates it. This is the single most important food safety habit you can build at the grill.

Tom's Memorial Day BBQ Prep Checklist

☐ All knives stored in Blade Guards® until needed
☐ Two cutting boards — one raw meat, one everything else
☐ Flex Strainer® in sink for vegetable washing
☐ Grill tools organized in a CrateMate® crate
☐ All outdoor cord connections covered with CordSafe®
☐ Canopy anchored with AnchorStake® away from grill
☐ Propane tank filled (do it this week)
☐ Prep station fully set up before first guest arrives
☐ Raw meat and produce kept separate throughout prep
☐ First aid kit accessible

Why the Prep Station Makes or Breaks the Cookout

The grill gets all the glory, but the prep station is where the cookout actually happens. A clean, organized, safe prep station means the food comes out right, nobody gets hurt, and you actually enjoy the party instead of managing chaos behind the scenes.

Tom's rule: set up the prep station like a professional, even if you're cooking in your backyard. Your guests will taste the difference.

Frequently Asked Questions

What is the safest way to store knives at a backyard cookout?

Store every knife in a individual blade guard when not in use. Blade Guards snap on and off in one motion and keep blades protected on crowded prep tables where guests and helpers are reaching for tools.

Can the Flex Strainer handle large batches of vegetables?

Yes — the Flex Strainer fits any standard 3.5" sink drain and handles full sink loads of vegetables in one pass. It works as both a strainer and a sink stopper, eliminating the need for a separate colander.

How do I keep extension cords safe near a grill?

Route cords away from the grill and cover every outdoor plug junction with a CordSafe weatherproof cover. Keep cords flat against the ground and away from foot traffic paths and heat sources.

What size milk crate works best for organizing grill tools?

A standard milk crate fits most sets of grill tools, tongs, spatulas, and accessories. CrateMate heavy-duty milk crates are stackable and built to handle outdoor use season after season.

How far should a canopy be from a grill?

Keep any fabric canopy or shade structure at least 10 feet from an open grill. Use AnchorStake ground anchors to secure the canopy so it cannot shift toward the grill in wind.

Tom's Seasonal Note

Memorial Day kicks off the best stretch of the American calendar. From here it's July Fourth, lake weekends, baseball tournaments, tailgating, and Labor Day. Tom's summer series covers all of it — practical guides for making every outdoor moment safer and more enjoyable for the whole family.

Next up: Tom's Memorial Day Made in USA Gift & Gear Guide.

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