Backyard BBQ Companion Platter (Printable)

Hearty grilled meats and vegetables with smoky dips and rustic bread, perfect for outdoor gatherings.

# Required Ingredients:

→ 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 of corn, husked and cut into thirds
12 - 8 oz cremini mushrooms, halved
13 - 2 tbsp olive oil
14 - Salt and black 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

# Preparation 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 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 3–4 minutes per side for medium-rare, pork chops 5–6 minutes per side, chicken thighs 6–7 minutes per side until fully cooked. Rest meats covered with foil.
05 - Grill zucchini and bell peppers 2–3 minutes per side; onions and corn 3–4 minutes per side until charred; mushrooms 2 minutes per side.
06 - Grill bread slices 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 - Present immediately allowing guests to build their own plates.

# Expert Suggestions:

01 -
  • It feeds a crowd without tying you to the kitchen—everything cooks on the grill while you actually get to enjoy your guests
  • Every person builds exactly what they want, which means no complaints and somehow everyone feels like they got special treatment
  • The contrast of smoky charred vegetables against tender, rested meat creates this honest, deeply satisfying flavor that makes people ask for the recipe
02 -
  • Resting the meat isn't optional—it's the difference between a juicy steak and one that bleeds onto the plate. Those 3-5 minutes of rest are when carryover cooking finishes the job and the fibers relax.
  • Thick cuts are your friend here. A thin steak will be charred outside and raw inside on a grill; thick cuts give you time to cook through without burning the exterior.
  • Don't move your vegetables constantly. I learned this the hard way by fussing with them. Put them down, leave them for those 2-3 minutes, and trust the heat. That's how you get char instead of steamed vegetables.
03 -
  • Oil your grill grates right before cooking by rubbing an oiled paper towel over them with tongs. It takes 10 seconds and prevents everything from sticking, which is where most home grilling fails.
  • Use a meat thermometer for the chicken and pork if you're nervous—chicken thighs are done at 165°F, and pork chops are perfect at 145°F with a slight pink center. It removes all the guessing.
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