Victoria Day Long Weekend BBQ: A Canadian May Two-Four Menu

Victoria Day weekend (the Monday before May 25) is when most Canadians uncover the barbecue. The weather can swing from sun to frost, so plan a menu that grills fast and has an indoor fallback.

The menu

• Mains: burgers, sausages, or maple-glazed chicken thighs
• Sides: potato salad, coleslaw, grilled vegetables
• Something local: rhubarb, asparagus and fiddleheads are among the first Canadian produce of spring
• Dessert: [butter tarts](/recipes/butter-tarts) or [Nanaimo bars](/blog/nanaimo-bar-recipe-the-no-bake-canadian-classic), both make-ahead

Safe grilling temperatures

Check with a thermometer (Health Canada guidance):

| Food | Safe internal temperature |

|---|---|

| Ground beef or pork burgers | 71°C (160°F) |

| Chicken pieces | 74°C (165°F) |

| Pork chops | 71°C (160°F) |

First-grill-of-the-year checklist

1. Check propane hoses for cracks; brush soapy water on connections and look for bubbles.

2. Heat the grates on high for 10–15 minutes, then brush clean.

3. Keep a thermometer by the grill.

If it rains (or snows)

Burgers and sausages cook well in a cast-iron pan or under the oven broiler. See [cast-iron winter cooking](/blog/cast-iron-winter-cooking).

Make-ahead plan

• Friday: make potato salad and coleslaw dressing; bake dessert.
• Saturday: marinate chicken, form burger patties.
• Sunday or Monday: grill and serve.

Planning the rest of the week? Try the [weeknight dinner plan](/weeknight-dinners).