Backyard BBQ Grilled Platter (View Print Version)

A hearty spread of grilled meats, charred vegetables, and flavorful dips ideal for sharing outdoors.

# What You'll Need:

→ Meats

01 - 2 lb 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, thickly sliced diagonally
09 - 2 red bell peppers, cut into large strips
10 - 1 large red onion, cut 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

# Method:

01 - Preheat grill to medium-high heat.
02 - In a large bowl, toss beef ribeye, pork chops, and chicken thighs with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
03 - In a separate bowl, toss zucchini, bell peppers, red onion, corn, and mushrooms with olive oil, salt, and pepper.
04 - Grill meats in batches: 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 fully cooked. Rest meats covered with foil.
05 - Grill zucchini and bell peppers for 2–3 minutes per side; red onion and corn for 3–4 minutes per side, 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 the board.
08 - Serve immediately, allowing guests to build their own plates.

# Expert Advice:

01 -
  • It's the ultimate hands-on feast where everyone becomes their own chef, building exactly what they crave from gorgeous grilled meat and vegetables.
  • The beauty of a loaded platter means you can feed a crowd without anyone feeling like they're eating the same thing twice.
  • Honestly, there's something deeply satisfying about arranging all those smoky, charred pieces on one board—it looks like abundance, because it is.
02 -
  • Don't move meat around constantly on the grill—let it sit for that full time on each side so you develop a proper crust. I learned this the hard way by constantly fidgeting, which only resulted in pale, steamed meat instead of beautifully seared pieces.
  • Vegetables need to be cut thick enough that they won't fall through the grates or turn to mush. Thin slices are a recipe for frustration and loss. Thick cuts stay intact and develop character.
  • Resting meat is not optional, it's essential—those few minutes with foil tented over it mean the difference between dry meat and juicy bites that people will actually remember.
03 -
  • Oil your grill grates with an oiled paper towel right before cooking—this prevents sticking more effectively than any spray and gives you better control over placement.
  • If you don't have a large wooden board, a clean baking sheet works just fine, and honestly sometimes the simplicity of that feels just right.
  • Make a double batch of this next time. I promise you it will disappear faster than you expect, and leftovers become the best sandwiches the next day when you grill them one more time.
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