Backyard BBQ Grilled Platter (Printable)

Grilled beef, pork, chicken, and vegetables with smoky dips and rustic bread for outdoor gatherings.

# What You'll Need:

→ Meats

01 - 2 lbs beef ribeye steaks, cut into thick strips
02 - 1 lb bone-in pork chops, thick-cut
03 - 1 lb boneless, skinless chicken thighs
04 - 2 tbsp olive oil
05 - 1 tbsp smoked paprika
06 - 2 tsp garlic powder
07 - Salt and freshly ground black pepper, to taste

→ Vegetables

08 - 2 large zucchini, sliced diagonally
09 - 2 red bell peppers, cut into large strips
10 - 1 large red onion, sliced into thick rings
11 - 2 large ears corn, husked and cut into thirds
12 - 8 oz cremini mushrooms, halved
13 - 2 tbsp olive oil
14 - Salt and pepper, to taste

→ Dips & Accompaniments

15 - 1 cup classic ranch dip
16 - 1 cup smoky barbecue sauce
17 - 1 cup creamy blue cheese dip
18 - 1 loaf rustic country bread, sliced thick
19 - 2 cups mixed baby greens, for garnish

# Cooking Steps:

01 - Preheat grill to medium-high heat.
02 - In a large bowl, combine beef, pork, and chicken with olive oil, smoked paprika, garlic powder, salt, and pepper; toss until evenly coated.
03 - In a separate bowl, toss zucchini, bell peppers, onion, corn, and mushrooms with olive oil, salt, and pepper.
04 - Grill beef ribeye for 3–4 minutes per side to medium-rare; pork chops for 5–6 minutes per side; chicken thighs for 6–7 minutes per side, until cooked through. Rest meats covered with foil.
05 - Grill zucchini and bell peppers for 2–3 minutes per side; onions and corn for 3–4 minutes, turning until charred; mushrooms for 2 minutes per side.
06 - Grill bread slices for 1–2 minutes per side until lightly toasted.
07 - Arrange grilled meats and vegetables in generous piles on a large wooden board or platter. Place dips in bowls and scatter bread and baby greens around.
08 - Serve immediately, allowing guests to build their own plates.

# Expert Tips:

01 -
  • You get to be the hero at any gathering without fussing over individual plates—let your guests customize exactly what they want.
  • The variety means there's something for everyone, and the whole presentation feels restaurant-quality but tastes homemade and honest.
  • Grilling everything brings out these deep, smoky flavors that somehow make simple ingredients taste luxurious and cared-for.
02 -
  • Don't move meat around constantly on the grill. It needs time on the heat to develop that crust. Flip it once, and only once, unless you're really confident about timing.
  • Thick-cut proteins are your secret weapon—they give you forgiving windows where the outside can char while the inside stays perfect. Thin cuts turn dry before you know what happened.
  • Let everything rest after grilling. Those five minutes make the difference between juicy and dried-out. Cover with foil and let the proteins relax while you finish the vegetables.
03 -
  • Season your vegetables while they're raw in the bowl. It seems simple, but it means the seasoning actually sticks instead of falling off when they hit the heat.
  • Use the indirect heat method if your grill allows it—keep one side blazing for the initial sear and one side cooler for gentle cooking through. This prevents burnt exteriors and raw interiors.
  • Cut everything slightly thicker than you think is necessary. The extra thickness gives you forgiveness and actually tastes better with more surface area for charring.
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