Backyard BBQ Companion Platter (Printable)

Rustic grilled meats and vegetables arranged with dips and bread on a sharing board for outdoor meals.

# What You 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, 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 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 to prepare for grilling.
02 - In a large bowl, combine beef, pork, and chicken with olive oil, smoked paprika, garlic powder, salt, and freshly ground black pepper; toss until evenly coated.
03 - Toss all vegetables with olive oil, salt, and pepper in a separate bowl until well coated.
04 - Cook beef ribeye steaks for 3 to 4 minutes per side for medium-rare, pork chops for 5 to 6 minutes per side, and chicken thighs for 6 to 7 minutes per side until fully cooked; rest meats covered with foil.
05 - Grill zucchini and bell peppers for 2 to 3 minutes per side; onions and corn for 3 to 4 minutes, turning until charred; mushrooms for 2 minutes per side.
06 - Lightly toast bread slices on the grill for 1 to 2 minutes per side until golden.
07 - Arrange grilled meats and vegetables in generous piles on a large wooden board; place dips in bowls and scatter bread and baby greens around for garnish.
08 - Present immediately, inviting guests to build their own plates.

# Expert Advice:

01 -
  • Everyone builds their own plate, so there's no pressure to get tastes exactly right—people naturally find what they love
  • The variety of textures and flavors means even picky eaters find something they'll come back for again and again
  • All the prep happens at once, so you're free to actually enjoy your guests instead of disappearing into the kitchen
02 -
  • Don't skip the resting time for your meats—those few minutes under foil make the difference between juicy and disappointing. I learned this the hard way when I cut into rested versus non-rested pork chops side by side.
  • Thick slices are non-negotiable for both vegetables and bread. Thin slices fall apart or dry out too quickly on the grill. Go thick and embrace it.
  • Your vegetables can go on the grill before your meats are done—they're more forgiving with timing, and it keeps everything coming together at the right moment.
03 -
  • If you have two grills or a grill with separated zones, dedicate one side to vegetables and one to meat—it makes the whole process feel less like juggling and more like orchestrating a symphony
  • Keep a spray bottle of water nearby for any flare-ups from the fat dripping off the meat. A little spray, not a full dousing, keeps everything under control
  • The dips taste better when they're still cool against the warm grilled items. Keep them in the shade and serve them in a bowl set in ice if it's a hot day
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