Backyard BBQ Platter Sharing Board (Print View)

Thick-cut grilled meats, charred veggies, dips, and rustic bread arranged for sharing at outdoor gatherings.

# Components:

→ 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, 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 divided 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

# Directions:

01 - Heat the grill to medium-high temperature.
02 - Combine beef, pork, and chicken thighs with olive oil, smoked paprika, garlic powder, salt, and black pepper in a large bowl; toss until evenly coated.
03 - In a separate bowl, toss zucchini, bell peppers, onion rings, corn, and mushrooms with olive oil, salt, and pepper.
04 - Cook beef ribeye steaks for 3–4 minutes per side for medium-rare; grill 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; onions and corn for 3–4 minutes per side until charred; mushrooms for 2 minutes per side.
06 - Grill thick bread slices for 1–2 minutes per side until lightly toasted.
07 - Arrange grilled meats and vegetables in generous piles on a wooden serving board. Place dips in bowls, scatter toasted bread and baby greens around the board.
08 - Present immediately, allowing guests to build their own portions.

# Expert Advice:

01 -
  • Everyone finds something they love—it's the rare dish where meat lovers and vegetable enthusiasts are equally happy
  • Almost nothing happens inside, so you're actually out there with your guests instead of stuck in a hot kitchen
  • Charred vegetables taste so good that people who claim to hate zucchini always ask for seconds
02 -
  • Resting your meat for even 5 minutes after grilling keeps all those flavorful juices inside the meat instead of running all over the plate—I learned this the hard way after years of cutting into steak and watching the precious juice disappear
  • Don't move meat around on the grill obsessively; let it sit and develop a crust, then flip once—that's it, resist the urge to keep checking it because the best flavor lives in stillness
03 -
  • Oil your grill grates well before cooking—I learned this after too many steaks stuck to hot metal—and do it when the grill is hot so the oil actually sticks
  • Every grill is different; your medium-high heat might not match someone else's, so watch for visual cues (how fast water evaporates, how the flames react) instead of relying on thermometers alone
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