# 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 tablespoons brown sugar
07 - 2 tablespoons smoked paprika
08 - 2 tablespoons garlic powder
09 - 1 tablespoon onion powder
10 - 1 tablespoon kosher salt
11 - 1 teaspoon freshly ground black pepper
12 - 1 teaspoon 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 tablespoon fresh rosemary, finely chopped
21 - 1 tablespoon fresh thyme, finely chopped
22 - 1 teaspoon sea salt
23 - ½ teaspoon black pepper
→ Dips
24 - 1 cup smoky barbecue sauce (store-bought or homemade)
25 - 1 cup creamy ranch dip
26 - 1 cup roasted garlic hummus
→ Bread & Accompaniments
27 - 1 large sourdough loaf, cut into thick slices
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 - In a large bowl, whisk olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili flakes until fully combined. Pat short ribs and chicken thighs dry, then immerse all meats and sausages in the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight to deepen flavor and tenderize.
02 - Wash and dry all vegetables thoroughly. Quarter bell peppers removing seeds and membranes. Slice onions into thick rounds; cut zucchinis and eggplants into ¾ inch rounds. Remove stems from portobello mushrooms and halve corn ears. Combine olive oil, rosemary, thyme, sea salt, and black pepper to create the basting oil.
03 - Set up charcoal or gas grill to medium-high heat (400–450°F). Clean grates with a grill brush, then oil them lightly using a paper towel dipped in oil held with tongs. The grill should be hot enough to sizzle water droplets instantly.
04 - Remove meats from marinade, letting excess drip off. Place beef short ribs bone-side down on the grill. Cover and cook for 35–45 minutes, turning every 10 minutes until deeply browned and internal temperature reaches 195°F. Add chicken thighs and sausages to the grill. Grill chicken 6–8 minutes per side until 165°F internally; grill sausages 10–12 minutes, turning frequently until thoroughly cooked (160°F for pork or beef). Avoid pressing meats to retain juices. Rest all meats covered loosely with foil for 10–15 minutes before slicing.
05 - Brush all vegetables generously with the herb basting oil. Arrange in a single layer on the grill. Grill bell peppers 4–5 minutes per side until skins blister. Grill onions 4–6 minutes per side until caramelized. Grill zucchinis, eggplants, and mushrooms 3–4 minutes per side until marked and tender but firm. Rotate corn every 2 minutes, grilling for 5–7 minutes until kernels are golden and slightly charred. Avoid overcrowding the grill for even cooking.
06 - On a large wooden board or platter, pile grilled meats in the center, slicing chicken and sausages on the bias for visual appeal. Surround with grilled vegetables grouped by type. Place dips in small bowls nestled on the board, each with its own spoon. Add sourdough slices, pickles, cherry tomatoes, baby carrots, and radishes on the perimeter, creating a vibrant, abundant presentation.
07 - Serve immediately while meats and vegetables are warm, tenting with foil if necessary to retain heat up to 20 minutes. Encourage guests to sample and build their own plates for an engaging communal experience.
