Backyard BBQ Thick-Cut Grill (Printable)

Rustic platter featuring grilled ribeye, pork chops, chicken, and smoky vegetables, ideal for outdoor sharing.

# 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 zucchinis, 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 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 It:

01 - Preheat grill to medium-high heat.
02 - In a large bowl, combine beef 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 zucchinis, red bell peppers, red onion, corn, and cremini mushrooms with olive oil, salt, and pepper.
04 - Grill beef ribeye for 3–4 minutes per side to medium-rare; pork chops for 5–6 minutes per side; chicken thighs for 6–7 minutes per side until cooked through. Rest meats covered with foil.
05 - Grill zucchini and bell peppers for 2–3 minutes per side; grill onions and corn for 3–4 minutes per side until charred; grill mushrooms for 2 minutes per side.
06 - Grill rustic country bread slices for 1–2 minutes per side until lightly toasted.
07 - Arrange grilled meats and vegetables on a large wooden board in generous piles. Place dips in bowls and scatter bread slices and baby greens around the board.
08 - Serve immediately, allowing guests to assemble their own portions.

# Expert Advice:

01 -
  • It's the kind of dish that lets everyone be the hero of their own plate—no one feels left out, whether they're a meat lover or vegetable devotee
  • The contrast of smoky charred edges against creamy dips creates a flavor experience that feels both simple and sophisticated
  • You'll spend more time watching people enjoy themselves than you will actually cooking
02 -
  • Resting the meat for 5 minutes under foil is non-negotiable—it allows the juices to redistribute instead of running onto the board the moment someone cuts in
  • The thickness of your cuts matters more than you'd think; thinner pieces dry out while thinner vegetables become ash
  • Vegetable oil burns easier than olive oil on high heat—if your grill runs hot, use a neutral oil for vegetables instead
03 -
  • Use a two-zone grill setup—high heat on one side for meats, medium on the other for vegetables—so you can move things around based on how quickly they're cooking
  • The wooden board can sit out for the entire meal; it actually keeps food at a comfortable eating temperature longer than you'd expect, especially on warm evenings
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