Backyard BBQ Platter Sharing Board (Print Version)

Rustic platter with grilled meats, thick-cut vegetables, dips, and toasted bread—ideal for sharing outdoors.

# 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, sliced into large strips
10 - 1 large red onion, cut into thick rings
11 - 2 large ears of corn, husked and cut into thirds
12 - 8 oz cremini mushrooms, halved
13 - 2 tbsp olive oil
14 - Salt and freshly ground 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

# How To Make:

01 - Preheat the grill to medium-high heat.
02 - In a large bowl, combine ribeye, pork chops, and chicken thighs with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss 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 - Cook meats in batches: ribeye for 3–4 minutes per side for medium-rare; pork chops for 5–6 minutes per side; chicken thighs for 6–7 minutes per side until fully cooked. Let rest covered with foil.
05 - Grill zucchini and bell peppers for 2–3 minutes per side; red onion and corn for 3–4 minutes per side until charred; mushrooms for 2 minutes per side.
06 - Grill rustic bread slices for 1–2 minutes per side until lightly toasted.
07 - Arrange grilled meats and vegetables in generous piles on a large serving board. Place dips in bowls and scatter toasted bread and baby greens around the platter.
08 - Present immediately, inviting guests to serve themselves.

# Expert Advice:

01 -
  • It's impossible to mess up when you're feeding a crowd, because everyone builds their own plate exactly how they want it
  • The combination of tender, smoky meat with vegetables that still have some bite creates a meal that feels both indulgent and fresh
  • You're basically running a tiny smokehouse in your backyard, and your guests will talk about it for months
02 -
  • Don't flip your meat more than once per side. Every time you move it, you break the crust that's developing, and that crust is where the flavor lives.
  • Thicker cuts of meat cook more gently than thin ones—they give you more margin for error. A thick ribeye strip at medium-high heat is almost impossible to dry out.
  • Vegetables, especially zucchini, release water as they cook. If your grill grates aren't clean, they'll steam instead of char. A quick scrub with a grill brush before you start changes everything.
  • Temperature matters less than feel. A pork chop should be firm but still have a slight give when you press it with your tongs. A chicken thigh should be completely firm all the way through.
03 -
  • Oil your grill grates, not just your food. A well-oiled grate prevents sticking and helps develop better char marks on everything.
  • Let meat come to room temperature for 15 to 20 minutes before grilling—it cooks more evenly and stays more tender.
  • The dips matter more than people admit. Investing in good quality or making them from scratch changes how guests remember the whole meal.
Go Back