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.
The Classics Are Calling
There’s comfort in the usual suspects. Jerk chicken thighs have become a bit of a family staple. Spicy, juicy, grilled over high heat till the skin gets that crispy finish? Yes please. If you’ve got 30–40 minutes and a decent playlist, it’s a no-brainer.
Then there’s the ever-reliable Italian sausage with peppers and onions. I like to grill everything in a cast iron pan right on the Egg — it gets smoky, caramelized, and saves me from washing an extra dish inside. That’s what I call a win-win.
And of course, there’s always pulled pork. A project, yes. But the kind of project that ends with you being the hero of the block. Plus, leftovers = tacos, sandwiches, and even chili.
Maybe It’s Time to Try Something New
Lately, I’ve been obsessed with the idea of cooking meat on a spit — like proper taco al pastor style. You’ve seen it: meat stacked high, spinning slowly, getting kissed by heat until it’s tender on the inside and charred on the outside. Then you shave it off into tacos like you’re running your own backyard taquería. Dream stuff.
I don’t have the full vertical setup (yet), but I’ve seen a few clever hacks using skewers or a pineapple base to make a mini version right on the Big Green Egg. Thinking marinated pork shoulder, lots of annatto, maybe some pineapple slices to caramelize on top. Serve it with warm tortillas, some grilled onions, and you’re officially the most interesting dad at the cookout.
Definitely a weekend project, but one that could be legendary.
Also been hearing great things about grilled peaches (mostly from my wife). I know, I know — fruit? On my Egg? But imagine them with a bit of honey and ricotta, right after you’ve seared off some Italian sausage. Balance, baby.
Peaches work best after you have grilled something else, and the Egg is slowly cooling off.
What’s in the Fridge? (aka The Real Deciding Factor)
Let’s be honest, half the time the answer to “what should I grill next?” is whatever protein is thawed and not already claimed for tomorrow’s dinner.
Got chicken? Cool — maybe try a new dry rub or a beer can chicken if you haven’t lately. Steak? Salt it early, reverse-sear it, then go full caveman. Even sausages can be elevated — butterfly them and toss ’em on with onions and peppers for an upgraded sausage-on-a-bun moment.
Also, don’t overlook the classics – burgers and dogs.
Let’s Make This a Thing
This post certainly gives me an excuse to talk to you (and myself) about what’s cooking, what’s flopping, and what’s making the neighbours sniff the air in jealousy.
If you’ve got ideas, hit me up. Bonus points if it’s something I can do low and slow on a lazy Sunday while sipping a cold one and telling my kids to “close the door — we’re not cooling the whole neighbourhood!”
Recipe of the Week: BBQ Chicken Drumsticks with Maple-Dijon Glaze
Sometimes, you don’t need fancy — you just need flavour. These drumsticks hit the sweet spot (literally) with a sticky maple-Dijon glaze that gets even better with a little char.
What you need:
- 8–10 chicken drumsticks
- Salt & pepper
- 1/4 cup maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tsp smoked paprika
How to do it:
- Season drumsticks with salt, pepper, and smoked paprika.
- Mix maple syrup, Dijon, and soy sauce to make your glaze.
- Grill drumsticks over medium heat (indirect if possible) for 25–30 minutes, flipping occasionally.
- In the last 5 minutes, brush on the glaze and move over direct heat for a bit of char.
- Serve. Accept praise. Repeat.
