Quick reference guide: Cooking temperatures for perfectly grilled meats

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Achieving the perfect doneness for your favourite meats is an art, and mastering the right cooking temperatures is the key. I swear I Google this information every time I cook or grill chicken, beef or pork. Whether you’re firing up the grill or using your oven, having a quick reference guide can make a world of difference. In this post, I will quickly break down the recommended cooking temperatures for various meats, ensuring your next meal is cooked to perfection. I also won’t bore you with some story ahead of time as I know you are here for the straight goods.

BBQ Trends in 2026: Why It’s Time to Break the Loop (Big Green Egg Focused)

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Let’s be honest, BBQ has been stuck in neutral for way too long. Same cuts. Same smoke arguments. Same flexing about who can cook the longest without sleeping. But 2026 is going to be different. The way we cook, shop, plan weekends, deal with the weather, and use tech is shifting. I’ve been firing up my Big Green Egg for years, and let me tell you: BBQ can start to feel repetative and “been there, done that”.

It is time that BBQ stops being a historical reenactment and starts evolving into something smarter, more global, and a lot more future-proof. The Big Green Egg isn’t just part of this shift…it’s one of the tools that makes this evolution possible. Hold for dramatic pause.

Why ham is actually the star of Canadian Thanksgiving

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Ah, Canadian Thanksgiving. A time when the leaves are turning, the air is crisp, and families gather around the table to give thanks. But let’s address the elephant in the room—or should I say the turkey? While turkey has long been the reigning champion of Thanksgiving dinners, it’s high time we give ham its due credit.

Here’s why I think ham deserves to be the star of your Canadian Thanksgiving feast this year.

How to Smoke Spare Ribs on a Big Green Egg

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If you’ve ever tried to smoke spare ribs on a Big Green Egg, you know it can be tricky. Too dry, too tough, or lacking that perfect smoky flavour—spare ribs have a reputation for being tough to master. But after following a method I picked up from Sam the Cooking Guy, I finally nailed it. These ribs were juicy, tender, and packed with smoky goodness—proof that your Big Green Egg can produce restaurant-quality ribs at home.

How to Smoke Baby Back Ribs in 4.5 Hours on the Big Green Egg

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Let’s be honest — the classic 3-2-1 rib method is legendary for a reason. It has become my go-to when pork ribs are on the menu. But here’s the twist: it’s not ideal for baby back ribs, and it definitely doesn’t work when you’re on the clock. So what do you do when you’ve got a craving, a rack of baby backs, and only 4.5 hours to get from prep to plate?

Easy. You adapt.

This method is built for the Big Green Egg, but it works on any smoker that can hold a steady 250°F. I like this approach because it gives you the smoke, the tenderness, and that saucy finish, without turning your ribs into pulled pork on a stick.

Here’s how I do it.

15 Easy Big Green Egg Recipes for Beginners (With Tips You’ll Actually Use)

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So you bought a Big Green Egg. Now what? Welcome to the club. You’ve either just dropped a mortgage payment on ceramic BBQ technology or inherited one from a neighbour who moved to a condo. Either way, congrats. The Big Green Egg is equal parts backyard status symbol and meat-searing machine.

But here’s the thing no one tells you: it’s a little intimidating at first. The Egg doesn’t come with a user manual that tells you how to not screw up a pork shoulder. That’s where this post comes in.

What Should I Grill Next?

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Some people plan their meals based on nutrition. Some based on time. Me? Especially during the summer months, I stare at my Big Green Egg like it’s a crystal ball and ask the eternal question: what should I grill next?

If you’re like me, the answer is usually “something awesome.” But narrowing it down is where the real sport begins. Chicken thighs? Too easy. Ribs? Always a contender. Brisket? Well, that’s a full-day commitment — and the kids better appreciate it.

So here we are: a Friday afternoon, sun’s out (finally), fridge is giving me the side-eye, and I’m looking for inspiration. If you’ve ever found yourself in this delicious dilemma, welcome. Let’s workshop it together.

9 Common Mistakes When Smoking Ribs on the Big Green Egg (And How to Avoid Them)

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I’ve smoked a lot of ribs on my Big Green Egg. Like, a lot. In fact, I think it’s the first thing I ever cooked on my new toy. And most of the time? They turn out great — tender, smoky, with that perfect bite. But every once in a while… not so much. Maybe the fire acts up. Maybe I’m distracted by a basketball game. Maybe I just missed a step I’ve done a hundred times. Whatever the reason, even experienced cooks mess up. That’s just the life of BBQ — sometimes it sings, sometimes it stings.

Kick Off Grilling Season: Your Ultimate Guide to Big Green Egg Success

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Grilling season is finally here, and if you’re like me, you’ve been counting down to the first long weekend in Canada. There’s something about firing up the Big Green Egg, the scent of smoke wafting through the backyard, and the promise of good food that brings family and friends together. Whether you’re a seasoned pitmaster or just starting out, this is the perfect time to dust off your grill, try new recipes, and make the most of every sunny day. To help you kick off the season, I’m highlighting some of my favourite posts which are packed with tips, recipes, and ideas to make this grilling season a Big Green Egg success.

What to Cook on Your Big Green Egg for Easter

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Easter is the perfect occasion to fire up your Big Green Egg and create a memorable meal for family and friends. The versatility of this kamado-style grill allows you to prepare everything from appetizers to the main course and sides, all with a rich smoky flavour. Below are a few recipe ideas to inspire your Easter feast.