Virgil's Real BBQ pit boss shares grilling tips for National BBQ Month

Why National BBQ Month lands at the right moment

Michael Conlon of Virgil’s Real BBQ used his ABC News Live appearance to tap into a familiar seasonal rhythm: May is National Barbecue Month, and the unofficial start of summer grilling season arrives with Memorial Day. That timing matters because the holiday weekend typically sends more people to the grill, and it also pushes up demand for grilled foods and beef. For families already watching grocery bills, that combination can make a cookout feel more expensive before the first burger hits the grate.

National Barbecue Month itself has a clear origin story. The Barbecue Council founded it in 1963 to encourage outdoor cooking, and the tradition still serves the same purpose now, even as the way people barbecue has changed. What was once treated as a warm-weather ritual is now a year-round habit for many households, which is why the practical side of grilling, safety, temperature, and cost, matters as much as flavor.

The biggest mistake is guessing

Food safety is the most important place to start, especially when grilling becomes casual and crowded with side dishes, plates, and distractions. USDA food-safety guidance says more than half of Americans now cook outdoors year-round, and that makes safe grilling less of a seasonal reminder than a basic kitchen skill. FoodSafety.gov recommends using a food thermometer and following safe minimum internal temperatures, along with rest times, for meat, poultry, seafood, and other cooked foods.

That advice solves one of the most common grilling mistakes: assuming meat is done because it looks browned on the outside. Heat on the grill can fool the eye, especially with thicker cuts or mixed platters, and foodborne illness is a public health problem that hits hardest when large gatherings bring together kids, older adults, and anyone with a weakened immune system. A thermometer turns the question from a guess into a measurable check, which is exactly what a safe cookout needs.

A simple habit can make a big difference:

• Keep a food thermometer close to the grill, not buried in a drawer.
• Check the internal temperature in the thickest part of the food.
• Follow the recommended rest time after cooking so juices redistribute and temperatures stay safe.

Cookout season is now a year-round habit

The fact that more than half of Americans cook outdoors year-round changes the way grill guidance should be framed. Safety cannot be treated like a once-a-summer refresher, because many households are already grilling in winter, spring, and fall. That also means the skills people use on Memorial Day should carry through the Fourth of July and beyond.

This broader habit matters for community health, too. Outdoor cooking often means bigger groups, more shared utensils, and more opportunities for cross-contamination if raw and cooked foods are handled carelessly. A thermometer and proper minimum temperatures are not just technical details; they are the simplest tools for reducing avoidable illness when food is being served outdoors and often in batches.

How to keep Memorial Day cookouts from getting too costly

The other pressure point this season is price. Texas A&M AgriLife Today notes that consumers should expect a price spike as Memorial Day weekend kicks off grilling season, which typically peaks again with Fourth of July celebrations. That means the smartest cookout plan is not just about what tastes best, but what stretches further without wasting money.

When meat prices rise, it helps to think beyond quantity and focus on how the menu is built. A cookout does not have to center every dollar on the biggest cuts or the most expensive proteins. Using grilling as the main cooking method, rather than the main expense, can keep the meal accessible while still feeling festive. The pressure of higher prices also makes food waste harder to justify, which is another reason to cook to temperature instead of overbuying in case something gets ruined.

• Buy only what fits the number of people you are serving.
• Use a thermometer so you do not have to throw out undercooked food or re-cook overcooked meat.
• Build the meal around the grill, but let sides and seasonal add-ons do more of the work.

For many households, that approach is not just economical. It is an equity issue. When food prices stay elevated, the cost of a backyard gathering lands unevenly, and families with tighter budgets feel that strain first. Grilling smarter means treating the cookout as both a celebration and a practical exercise in making every purchase count.

A timely reminder from the calendar

National Day Calendar gives barbecue fans another reason to pay attention in May: National Barbecue Day falls on May 16. That date offers a neat hook for the season, but the larger story is broader than one day. Memorial Day opens the door to summer grilling, National BBQ Month gives the month its frame, and the growing year-round use of outdoor cooking makes food safety part of everyday practice.

Conlon’s appearance came at exactly the right moment for that message. The best cookouts this season will not be the ones that rely on instinct alone. They will be the ones that respect the thermometer, the budget, and the reality that grilling is now a regular part of American home cooking, not just a holiday ritual.