Backyard BBQ Platter Feast (Printable)

A rustic spread of grilled meats, vegetables, and dips arranged for sharing at backyard gatherings.

# What You'll 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, sliced diagonally
09 - 2 red bell peppers, cut into large strips
10 - 1 large red onion, cut into thick rings
11 - 2 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

# How To Make It:

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 cremini mushrooms with olive oil, salt, and pepper.
04 - Grill beef ribeye for 3–4 minutes per side for medium-rare, pork chops for 5–6 minutes per side, and chicken thighs for 6–7 minutes per side until cooked through. Let meats rest under foil.
05 - Grill zucchini and bell peppers for 2–3 minutes per side, red onion and corn for 3–4 minutes turning until charred, and mushrooms for 2 minutes per side.
06 - Grill rustic country bread slices for 1–2 minutes per side until lightly toasted.
07 - Place grilled meats and vegetables in generous piles on a large wooden board or platter. Position dips in bowls and scatter bread and baby greens around.
08 - Serve immediately, allowing diners to build their own plates.

# Expert Suggestions:

01 -
  • Everyone gets exactly what they love—no one leaves the table hungry or disappointed because the board speaks every flavor language
  • You do the hard work once, on the grill, and then step back to watch people enjoy themselves instead of being chained to the kitchen
  • There's something about the generous piles of charred vegetables and smoky meat that makes even simple gatherings feel like a celebration
  • The dips and bread transform this from a plain barbecue into something that feels restaurant-worthy but tastes like home
02 -
  • Don't skip the resting period after grilling the meats—those five minutes under foil make the difference between meat that's just cooked and meat that's actually tender and juicy. I learned this the hard way, and now I'm patient about it
  • Cut your vegetables thick and diagonal—thin slices fall apart on the grill, and you want pieces substantial enough to pile on a plate with dignity
  • Start the meat first and time it so everything finishes around the same time. Nothing's worse than serving hot meat with cold vegetables or vice versa
  • The secret to this feeling special is the arrangement—don't just pile everything in the center. Create distinct piles with breathing room between them. It makes the board feel intentional instead of rushed
03 -
  • Oil your grill grates well before cooking and get them really hot—this is how you get those beautiful dark marks instead of meat that sticks and tears
  • Use a meat thermometer if you're nervous: beef ribeye should hit 130°F for medium-rare, pork chops should reach 145°F, and chicken thighs need 165°F to be safe
  • Set up a cooler with ice near the grill so you have somewhere to rest the finished meats without losing heat while you continue cooking—this changes everything
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