I am in the random group too, but I do try to grill something on the weekend, usually enough for 3-4 lunches/dinners during the week.
Grilling on a weeknight is easy enough with just a little planning. Thaw out what you want in the fridge overnight right after you finish dinner the night before. Marinate/brine as necessary, usually when leaving for work. When you get home, start the grill, and season whatever you are cooking as appropriate and prep side dishes. Grill should be ready to go, then cook on grill, allow for rest time and finish sides, etc.
Traeger Lil' Tex Elite, WSM, Green SS Performer, 22" OTG, hyperfast orange Thermapen. CBJ.