Backyard BBQ Companion Platter (Printable)

Hearty grilled meats and vegetables served with dips and rustic bread, ideal for outdoor sharing.

# Ingredient List:

→ 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

# Directions:

01 - Preheat grill to medium-high heat.
02 - Toss beef, pork, and chicken in a large bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
03 - In a separate bowl, combine all vegetables with olive oil, salt, and pepper, tossing to coat thoroughly.
04 - Grill in batches: ribeye steaks 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 under foil.
05 - Grill zucchini and bell peppers 2–3 minutes per side; red onion rings 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. Serve immediately.

# Expert Advice:

01 -
  • It's the kind of spread that makes people linger at the table, mixing and matching flavors without any pressure or formality
  • All the heavy lifting happens on the grill at once, so you can actually enjoy time with your guests instead of being stuck in the kitchen
  • Everyone finds something they love, from the tender meat to the smoky vegetables to the cooling dips
02 -
  • Don't cut into the meat to check if it's done—you'll lose all the juices. Trust timing and use a meat thermometer if you're unsure. Chicken should be 165°F, pork 145°F, and beef 130-135°F for medium-rare.
  • Resting the meat under foil for 3-5 minutes is not optional. It lets the juices redistribute instead of running all over the board. This one small step changes everything about texture.
  • Some vegetables will cook faster than others depending on grill temperature and thickness. Keep an eye on everything and move pieces around as needed. The grill is forgiving if you're paying attention.
03 -
  • Let your meats sit at room temperature for 15 minutes before grilling. Cold meat from the fridge won't cook evenly and will seize up on the grill.
  • The moment you put food on the grill, stop moving it obsessively. Let it develop a crust. Flip only once. This is where the magic happens.
  • If something finishes faster than expected, push it to a cooler part of the grill to rest while everything else catches up. A good grill has hot spots and cooler zones—learn them and use them strategically.
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