Description
This Backyard BBQ Platter Sharing Board offers a delicious medley of grilled beef ribeye, pork chops, and chicken thighs, paired with charred fresh vegetables and served with a trio of flavorful dips. Perfect for outdoor gatherings, the platter is casual, hearty, and designed for sharing, featuring smoky barbecue flavors and a rustic presentation with toasted country bread and fresh greens.
Ingredients
Scale
Meat
- 2 lbs beef ribeye steaks, cut into thick strips
- 1 lb bone-in pork chops, thick-cut
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Vegetables
- 2 large zucchini, thickly sliced diagonally
- 2 red bell peppers, cut into large strips
- 1 large red onion, cut into thick rings
- 2 large ears corn, husked and divided into thirds
- 8 oz cremini mushrooms, halved
- 2 tbsp olive oil
- Salt and black pepper, to taste
Dips and Bread
- 1 cup classic ranch dip
- 1 cup smoky barbecue sauce
- 1 cup creamy blue cheese dip
- 1 loaf rustic country bread, sliced thick
- 2 cups mixed baby greens for garnish
Instructions
- Preheat grill: Heat your grill to medium-high temperature to ensure it’s hot enough for searing the meats and vegetables, creating perfect grill marks and locking in flavors.
- Season and toss meats: In a large bowl, combine the beef ribeye strips, pork chops, and chicken thighs with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly to ensure all pieces are evenly coated with the seasoning.
- Prepare vegetables: In a separate bowl, toss the zucchini slices, red bell pepper strips, onion rings, corn pieces, and halved cremini mushrooms with olive oil, salt, and black pepper, coating them well for grilling.
- Grill meats: Place the beef ribeye steaks on the grill and cook for 3–4 minutes per side for medium-rare doneness. Grill pork chops for 5–6 minutes per side until cooked through, and chicken thighs for 6–7 minutes per side until fully cooked and juices run clear. Once done, remove meats and rest covered loosely with foil to retain juices.
- Grill vegetables: Grill zucchini and bell peppers for 2–3 minutes per side until tender and slightly charred. Grill onion rings and corn pieces for 3–4 minutes per side to develop a smoky char. Grill mushrooms for 2 minutes per side, taking care not to overcook.
- Toast bread: Grill thick slices of rustic country bread for 1–2 minutes per side until lightly toasted with grill marks, adding a slight crunch and smoky flavor.
- Assemble platter: Arrange the grilled meats and vegetables into generous piles on a large wooden serving board. Place each of the dips—classic ranch, smoky barbecue, and creamy blue cheese—in separate small bowls. Scatter the toasted bread slices and mixed baby greens around the board for garnish and freshness.
- Serve: Present the platter immediately to your guests so everyone can build their own plates with their favorite meats, vegetables, dips, and bread for an interactive and satisfying barbecue experience.
Notes
- For best results, allow meats to come to room temperature before grilling to ensure even cooking.
- Use a meat thermometer to check doneness: 135°F for medium-rare beef, 145°F for pork, and 165°F for chicken.
- Resting the meats after grilling helps retain juiciness and improves tenderness.
- You can customize dips based on preference or offer additional options such as honey mustard or garlic aioli.
- Ensure the grill is clean and well-oiled to prevent sticking of both meats and vegetables.
- If you don’t have a grill, a grill pan or broiler can be used as alternatives though the smoky flavor might be less pronounced.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Keywords: BBQ platter, grilled meats, backyard barbecue, ribeye steak, pork chops, chicken thighs, grilled vegetables, barbecue dips, sharing board, summer grilling
