Backyard BBQ Grazing Board (Print)

A rustic board with smoky grilled meats, flame-kissed vegetables, and bold dips, perfect for outdoor gatherings.

# Components:

→ Meats

01 - 3.3 lbs bone-in beef short ribs
02 - 2.2 lbs boneless chicken thighs
03 - 4 large sausages (beef, pork, or plant-based)

→ Marinade for Meats

04 - ½ cup olive oil
05 - ¼ cup apple cider vinegar
06 - 3 tbsp brown sugar
07 - 2 tbsp smoked paprika
08 - 2 tbsp garlic powder
09 - 1 tbsp onion powder
10 - 1 tbsp kosher salt
11 - 1 tsp freshly ground black pepper
12 - 1 tsp chili flakes (optional)

→ Vegetables

13 - 3 large red bell peppers, quartered
14 - 2 large red onions, thickly sliced into rounds
15 - 2 zucchinis, sliced into ¾ inch thick rounds
16 - 2 large eggplants, sliced into ¾ inch thick rounds
17 - 2 large portobello mushrooms, stems removed
18 - 2 ears corn, husked and halved

→ Vegetable Basting Oil

19 - ⅓ cup olive oil
20 - 1 tbsp fresh rosemary, finely chopped
21 - 1 tbsp fresh thyme, finely chopped
22 - 1 tsp sea salt
23 - ½ tsp black pepper

→ Dips

24 - 1 cup smoky barbecue sauce
25 - 1 cup creamy ranch dip
26 - 1 cup roasted garlic hummus

→ Bread & Accompaniments

27 - 1 large sourdough loaf, sliced thickly
28 - 2 cups assorted pickles (dill, bread & butter, or spicy)
29 - 1 cup cherry tomatoes
30 - 1 cup baby carrots
31 - ½ cup radishes, halved

# Directions:

01 - Whisk olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and optional chili flakes in a large bowl until emulsified. Pat beef short ribs and chicken thighs dry, then submerge meats and sausages in marinade, coating thoroughly. Cover and refrigerate for at least 1 hour or overnight for optimal flavor.
02 - Wash and dry all vegetables. Quarter bell peppers removing seeds and membranes, slice onions into thick rounds, slice zucchini and eggplant into ¾ inch rounds, remove mushroom stems, and halve corn ears. Combine olive oil, rosemary, thyme, sea salt, and black pepper to create herb basting oil.
03 - Heat charcoal or gas grill to medium-high (400–450°F). Clean grates with a grill brush and oil lightly using tongs holding an oiled paper towel. Confirm readiness by watching water droplets sizzle upon contact.
04 - Remove meats from marinade, letting excess drip off. Grill beef ribs bone-side down, covered, for 35–45 minutes, turning every 10 minutes, until internal temperature reaches 195°F. Add chicken thighs and sausages; grill chicken 6–8 minutes per side until 165°F internally, and sausages 10–12 minutes with frequent turning until 160°F or per package for plant-based.
05 - Tent grilled meats loosely with foil and rest for 10–15 minutes to allow juices to redistribute, ensuring tenderness.
06 - Brush vegetables with herb basting oil generously. Grill in single layer, turning once: bell peppers for 4–5 minutes per side until blistered, onions for 4–6 minutes per side until caramelized, zucchini, eggplant, mushrooms for 3–4 minutes per side until marked yet firm, and corn for 5–7 minutes rotating every 2 minutes until lightly charred.
07 - Arrange sliced grilled meats in generous overlapping piles at center of large wooden board. Surround with clusters of grilled vegetables grouped by type. Place dips in small bowls nestled among the ingredients. Add sourdough, pickles, cherry tomatoes, baby carrots, and radishes around edges for a vibrant, rustic presentation.
08 - Present immediately while warm. Tent with foil briefly if needed to retain heat. Encourage guests to build plates sampling from meats, vegetables, dips, and accompaniments.

# Expert Advice:

01 -
  • It's the kind of spread where everyone finds something they love, whether they're a meat lover or prefer vegetables charred until they're almost caramelized.
  • Once you've done the prep work, the actual cooking becomes meditative—just tending the grill, watching the flames dance, and soaking in the backyard atmosphere.
  • You can make most of it ahead, which means you're actually enjoying time with your guests instead of hiding in the kitchen.
  • Leftovers transform beautifully into tomorrow's lunch, piled on fresh bread with mayo and mustard.
02 -
  • Pat your meat completely dry before marinating. This one step changed everything for me—wet meat slides around on the grill instead of developing that gorgeous crust that locks in flavor.
  • Thick vegetable slices are non-negotiable. I learned this by making paper-thin zucchini once, and they turned into charred lace. Now I cut everything at least ¾-inch thick so they caramelize rather than burn.
  • Use a meat thermometer like it's your best friend. Checking meat by color or firmness is guessing; a thermometer tells you exactly when everything is perfect and safe.
  • Don't skip the resting period. Those 10–15 minutes after grilling are when the meat relaxes and reabsorbs all its beautiful juices. Rush this and you'll have dry meat; wait and you'll have something tender.
03 -
  • Bring your meat to room temperature 30 minutes before grilling. This sounds fussy, but it genuinely helps everything cook more evenly—the outside develops flavor while the inside finishes perfectly instead of racing to cook through.
  • Use hardwood chunks or chips on your charcoal grill if you want that authentic smoky flavor. Soak them for 30 minutes first so they smolder instead of burning up immediately.
  • Set up a 'resting station' off to the side of the grill where cooked meats can rest under foil while you finish the last of the vegetables. This keeps everything organized and ensures nothing gets cold.
  • Don't leave your finished board out for more than 2 hours in warm weather—bacteria love that situation. If you're dining alfresco for hours, refresh the board halfway through with newly grilled items.
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