The Big Green Egg doesn’t know it’s a long weekend. You do, though. Victoria Day weekend (or May 2-4) is the unofficial start of summer in Canada. Three days off, nowhere to be, and a grill that’s ready.
Friday night starts it. Saturday is for the show-off cook. Sunday is the anchor. Monday, you figure out as you go.
This is a cook plan for the whole weekend if you choose to be so bold. The Big Green Egg is the primary tool here, but the recipes and process translate to any grill. And if you’re heading to the cottage / Airbnb and dealing with an unfamiliar propane grill, there’s a section for that too.
TL;DR: Victoria Day weekend is Canada’s unofficial start of summer. This is a long weekend cook plan for Big Green Egg owners: simple Friday night cook, spatchcock chicken on Saturday, baby back ribs on Sunday, and burgers and leftovers on Monday. Includes tips for cottage-goers working with an unfamiliar propane grill.
Friday Night: Get It Started
Work is done. The weekend is officially on. Beers are getting cold.
Friday night is not the night for a four-hour cook. Fire up the Big Green Egg, keep it simple. Sausages, a few skewers, maybe some corn if you grabbed it. Get the Egg running and call it the start of summer. That’s enough.
Saturday: The Show-Off Cook
Saturday is for something that looks like you put in more effort than you did.
Spatchcock chicken is the answer. It’s impressive on the plate, cooks faster than a whole bird, and produces that crispy skin that makes everyone ask what you did differently. The answer is that you removed the backbone. That’s the whole secret.
Set the Big Green Egg up for indirect cooking at 350°F with the convEGGtor in place. Add a small chunk of pecan or hickory if you want smoke. The chicken goes on skin-side up and stays there for 60 to 80 minutes. No flipping, no fussing. Internal temp of 165°F in the breast, and you’re done. Let it rest for 10 minutes before you touch it.
One tip that makes a real difference: use a weight. A cast-iron press, if you have one, or wrap a brick in foil. It gives you contact with the grates, and contact gives you grill marks. This is why spatchcock chicken is also called brick chicken.
If you want to go ribs instead, the 4.5-hour baby back method works perfectly for a Saturday afternoon start. You’re pulling them off in time for a reasonable dinner, not at 10 pm.
Either way, Saturday’s cook earns its reputation without wrecking your weekend.
Full details on the spatchcock chicken: How to Spatchcock Chicken on a Big Green Egg
Sunday: The Low-and-Slow Anchor
Sunday is what the long weekend is actually for. I always think of a Sunday on a long weekend to be one of the most guilt-free days going.
Ribs are the cook. Last year, my father-in-law’s birthday landed on the Victoria Day weekend, so he came over for dinner. Baby back ribs on the Big Green Egg. They’ve never once disappointed at our house.
Load up the Big Green Egg with enough lump charcoal for a long run and get it settled at 240°F. The convEGGtor goes in, the ribs go on, and then you go do something else for the next four to four and a half hours.
That’s the part people don’t fully appreciate about a kamado for long cooks. The ceramic holds temperature in a way that a thin-walled gas grill or a kettle just doesn’t. Set the vents, walk away, and check it every couple of hours. You’re not babysitting it.
Pull when the internal temp hits 195 to 205°F, and the bone wiggles freely. Rest for at least 30 minutes.
Full recipe: How to Smoke Baby Back Ribs in 4.5 Hours on the Big Green Egg
Monday: Keep It Simple
By Monday, you’ve had a big Saturday cook and a long Sunday smoke. Monday is not the day for ambition.
Burgers, sausages, whatever’s left in the fridge. Leftover ribs on top of a burger is legitimately one of the better things you can put in your mouth. If you grabbed corn on the weekend, Ontario corn isn’t really in season yet in May, but you’ll find it imported, and it’s worth throwing on the grill. Skewers with whatever vegetables need to get used up.
The Big Green Egg handles this just as well as anything else. Direct heat at 400°F, grill marks on everything, done in 20 minutes. Monday’s cook is about enjoying the last day without standing over a grill for two hours.
If you’re just getting into the Big Green Egg, my post, Big Green Egg Recipes for Beginners, covers the full range from simple to more ambitious cooks.
Heading to a Cottage?
If you’re planning a cottage trip for the long weekend, you’re probably not working with a Big Green Egg. Especially those going to an Airbnb, you will have to use whatever propane grill came with the place. Here’s how to make it work.
First, assess before you cook. Check that the burners light properly and burn blue, not orange. Look for obvious grease buildup in the drip tray. If it’s thick, clean it out before you run it hot. Check your propane level with the warm water test: pour warm water down the side of the tank and feel where it turns cold. That’s your fuel level.
Once you know what you’re working with, adjust your cook plan. Low-and-slow pulled pork is off the table on a thin-walled propane grill. It can’t hold temperature reliably enough for a long cook. But spatchcock chicken works well with a two-zone setup: one side on, one side off. Sear it over the heat, move it to the off side, close the lid, and let it finish. Ribs are doable the same way.
Worth packing: your own instant-read thermometer (they’re never at the cottage), your favourite rub, and a roll of heavy-duty foil. Everything else you can improvise.
And if you’re staying home, it’s actually a good time for it. Everyone else leaves town. Toronto kind of empties out. It’s worth appreciating. In case you did not know, I am not a fan of huge crowds.
Time to Get Your Long Weekend On
So that’s the plan. Will you get your meat on? Will you lean into the summer vibes of May 2-4? Whatever you do, you can’t say I didn’t give you a plan.
For more on getting the most out of the Big Green Egg across the whole season, my Big Green Egg Guide covers the full picture for you. And if you’re planning more weekend cooks through the summer, take a look at my family-friendly BBQ ideas as well.
What are you cooking for the long weekend? Drop it in the comments.
FAQ
What should I cook on the Big Green Egg for Victoria Day weekend?
Spatchcock chicken or baby back ribs. Chicken on Saturday for something impressive that doesn’t take all day. Ribs on Sunday for the low-and-slow anchor cook.
What temperature do baby back ribs need on the Big Green Egg?
240°F for 4 to 4.5 hours. Pull when internal temp hits 195 to 205°F, and the bone wiggles freely. Rest for at least 30 minutes before pulling.
Does the Big Green Egg work in cold weather?
Yes. Cold ceramic takes longer to preheat, so budget an extra 15 minutes. Keep the lid closed more than usual in the wind.
What can I cook at the cottage without a Big Green Egg?
Spatchcock chicken with a two-zone setup works on any propane grill. One burner on, one off. Sear over heat and finish on the cool side with the lid closed. Ribs are doable the same way.
When is Victoria Day?
Victoria Day in Canada is celebrated on the last Monday preceding May 25th to honour Queen Victoria’s birthday.
