Backyard BBQ Companion Platter (Printable Version)

Hearty grilled meats and vegetables with savory dips arranged on a rustic board for sharing outdoors.

# What You'll Need:

→ Meats

01 - 2 lbs beef ribeye steaks, 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, diagonal thick slices
09 - 2 red bell peppers, large strips
10 - 1 large red onion, 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, thick slices
19 - 2 cups mixed baby greens for garnish

# Steps:

01 - Preheat grill to medium-high heat.
02 - In a large bowl, toss beef, pork, and chicken with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
03 - In another bowl, coat all vegetables 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, and chicken thighs 6–7 minutes per side until cooked through. Rest meats under foil.
05 - Grill zucchini and bell peppers 2–3 minutes per side; onions and corn 3–4 minutes turning 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 serving board. Place dips in bowls and scatter bread and baby greens around.
08 - Serve immediately, inviting guests to build their own plates.

# Expert Advice:

01 -
  • You barely touch the grill once everything is cooking—it all comes together in waves, giving you time to actually enjoy your guests instead of being stuck managing a dozen different timers
  • Everyone gets to customize their own plate from generous piles of grilled goodness, which somehow makes people happier and eliminates all those dietary conversations
  • The combination of smoky charred vegetables with tender meats and creamy dips creates layers of flavor that feel restaurant-quality but taste like coming home
02 -
  • Don't flip things constantly—I learned this the hard way by moving everything every thirty seconds and ending up with unevenly cooked food. Let things develop a crust before touching them; once you flip, leave it alone
  • Rest your meats under foil for at least 3–5 minutes after they come off the grill. This lets the juices redistribute instead of running all over the board, and it makes a noticeable difference in tenderness
  • Cold dips become more appealing against hot grilled food, so pull them from the fridge right before serving. If they've been sitting in the sun, they'll separate and feel unappetizing
03 -
  • Oil your grill grates with a high-smoke-point oil right before cooking, not before you preheat. Pre-oiling causes buildup and uneven cooking; last-minute oiling prevents sticking without the carbon accumulation
  • If you're worried about anything sticking, create an even hotter zone on your grill by pushing coals to one side or turning up one side of a gas grill. You can move things to cooler zones if they're charring too fast—it gives you control without stress
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