Gather ’round, grill enthusiasts! The BBQ Smokehouse Mixed Grill Platter is a showstopper, perfect for backyard barbecues, family gatherings, or any occasion where delicious smoked meats take center stage. This dish brings together a tantalizing selection of meats, expertly seasoned with mouth-watering BBQ rubs and marinades, then grilled to perfection. The combination of smoky flavors, juicy tenderness, and vibrant accompaniments makes this platter not just a meal but an experience that brings people together. The visual appeal of a beautifully arranged platter filled with glistening meats, colorful veggies, and inviting aromas creates an atmosphere that sparks joy and excitement among friends and family. Each element of the platter, from the sizzling meats to the charred vegetables, contributes to an unforgettable feast.

Historically, BBQ has roots in Southern BBQ cuisine, where the slow-cooking method and rich flavor profiles create a culinary heritage worth celebrating. This mixed grill platter allows you to explore various grilling techniques, from charcoal grilling to smoking, ensuring every bite is infused with that signature smoky goodness. The art of BBQ is not only about the cooking but also about the community—it brings people together, sparks storytelling, and creates lasting memories. Whether you’re an experienced pitmaster or a grilling novice, this recipe will inspire you to elevate your summer grilling menu. You can learn more about this topic and dive deeper into the rich traditions behind BBQ cuisine, immersing yourself in its flavors and stories.

Ingredients

• Meats:
  • 1 pound smoked chicken wings – choose wings that are well-trimmed for a better presentation, ensuring they cook evenly and look enticing on the platter.
  • 1 pound beef tenderloin steak, cut into 1-inch cubes – opt for high-quality cuts as they will yield a more tender result, enhancing the overall flavor and texture of the dish.
  • 1 pound pork ribs, trimmed – St. Louis style ribs work well for this recipe, as they have a good ratio of meat to bone, providing a satisfying bite with each piece.
  • 1 pound sausage links (Italian or smoked) – select your favorite flavor; spicy sausage adds a delightful kick that complements the other meats beautifully.
• BBQ Rubs and Marinades:
  • 1/4 cup dry BBQ rub (store-bought or homemade) – for a homemade rub, consider combining brown sugar, paprika, garlic powder, onion powder, and a dash of cayenne for heat. The sweetness of the brown sugar balances the spiciness, creating a well-rounded flavor.
  • 1/2 cup marinade (your choice, such as teriyaki or citrus-based) – citrus marinades enhance the meats’ tenderness and provide a zesty flavor, infusing the meat with moisture and brightness.
• Vegetables (for skewers):
  • 1 bell pepper, cut into 1-inch pieces – choose a mix of colors for a vibrant presentation, adding visual appeal that excites the appetite.
  • 1 red onion, cut into wedges – the sweetness of grilled red onion complements the savory meats, providing a delightful contrast in flavors.
  • 1 zucchini, sliced – zucchini adds a nice texture and absorbs the smoky flavors beautifully, making each bite refreshing and satisfying.
  • 1 cup cherry tomatoes – these will provide a burst of sweetness and color on your platter, making them an attractive addition.
• Additional Ingredients:
  • Charcoal or wood chips for smoking – hickory or applewood chips impart a wonderful smoke flavor that enhances the taste of the meats and vegetables.
  • Your favorite BBQ side dishes (e.g., coleslaw, baked beans, or cornbread) – these sides balance the richness of the meats and provide texture and flavor variety.
  • Savory dipping sauces (e.g., ranch, BBQ sauce, or garlic aioli) – these will complement the flavors, adding variety to each bite and allowing for personalization.

Steps / Instructions

1. Prep the Meats: Begin by seasoning the smoked chicken wings, beef tenderloin, and pork ribs with the dry BBQ rub. Ensure each piece is evenly coated for maximum flavor, making sure to press the rub into the meat for better adherence. For best results, allow the rub to sit for at least 15 minutes before grilling to let the spices penetrate the meat, deepening the flavor profile.
2. Marinate the Tenderloin: Place the cubed beef tenderloin in a bowl and pour the marinade over it. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor. The acids in the marinade will help to tenderize the meat, making each bite succulent and infused with flavor.
3. Prepare the Vegetables: While the meats are marinating, thread the bell pepper, red onion, zucchini, and cherry tomatoes onto skewers. Alternate between the different vegetables for visual appeal and to ensure even cooking. Soaking wooden skewers in water for 30 minutes beforehand can prevent them from burning on the grill. This simple step helps maintain the integrity of your veggies during grilling.
4. Set Up the Grill: Prepare your grill for both direct and indirect heat. For charcoal grilling, light the charcoal and let it ash over before spreading it to create zones. If you’re using a smoker, soak your wood chips in water for about 30 minutes before adding them to the fire. This helps create a longer-lasting smoke, adding depth to the BBQ Smokehouse Mixed Grill Platter.
5. Start with the Ribs: Place the pork ribs on the grill over indirect heat. Cover and cook for about 1.5 to 2 hours, turning occasionally, until tender. The meat should pull away from the bone with ease—this is a sign that they are perfectly cooked and ready to be enjoyed.
6. Grill the Chicken Wings: After the ribs have been on for about an hour, add the smoked chicken wings to the grill over direct heat. Grill for approximately 20-25 minutes, turning regularly, until crispy and golden brown. The wings should have a nice char, which adds an incredible depth of flavor and a pleasing crunch.
7. Cook the Beef Tenderloin: After the wings are done, place the marinated beef tenderloin cubes on the grill over direct heat. Grill for about 8-10 minutes, turning occasionally until cooked to your desired doneness. For a medium-rare finish, aim for an internal temperature of 130°F; using a meat thermometer is recommended to ensure accuracy.
8. Grill the Sausages: Place the sausage links on the grill and cook for about 10-12 minutes, turning until browned and cooked through. Look for a nice sear on the outside while ensuring they remain juicy inside, which enhances the overall enjoyment of the BBQ Smokehouse Mixed Grill Platter.
9. Grill the Vegetable Skewers: Add the vegetable skewers to the grill during the last 10 minutes of cooking. Grill until the vegetables are tender and have grill marks, about 5-7 minutes. Make sure to turn them to achieve even cooking and char, which elevates their natural sweetness.
10. Rest and Serve: Once everything is cooked, remove the meats and veggies from the grill and let them rest for about 5-10 minutes. This enhances the juiciness by allowing the juices to redistribute, ensuring each bite is flavorful and moist. Then, arrange them on a large platter for serving, showcasing the vibrant colors and varied textures that make the BBQ Smokehouse Mixed Grill Platter so appealing.

Tips & Tricks

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in the oven to maintain texture; this helps avoid drying out the meats. For longer storage, consider freezing the meats and thawing them in the refrigerator before reheating; this preserves their flavors effectively.
• Make-Ahead: To save time, marinate the meats the night before and prepare vegetable skewers in advance. They can be stored covered in the fridge until you’re ready to grill, allowing the flavors to meld beautifully. This prep ensures your grilling day is focused on cooking rather than prep work, enhancing the experience.
• Common Mistakes: Avoid overcrowding the grill, which can lead to uneven cooking. Give each piece enough space to allow for proper airflow and even heat distribution. Also, resist the temptation to frequently flip the meats, as this can prevent a good sear from forming, which is essential for flavor.
• Pro Technique: Use a meat thermometer to check the internal temperature of your meats. Chicken should reach 165°F, pork ribs around 190°F for tenderness, and beef tenderloin can vary based on preference (130°F for medium-rare). This ensures food safety while achieving the perfect doneness, resulting in a meal that’s both delicious and safe to enjoy.

Serving Suggestions

To create a stunning presentation, arrange the BBQ Smokehouse Mixed Grill Platter with a colorful array of meats and vegetable skewers, garnished with fresh herbs like parsley or cilantro to enhance visual appeal and freshness. Serve alongside your favorite BBQ side dishes, such as coleslaw, cornbread, or baked beans, for a complete meal that balances flavors and textures. Enhance the flavors further with savory dipping sauces like tangy BBQ sauce or a creamy garlic aioli. The combination of flavors will delight your guests and provide an unforgettable dining experience, making your gathering one to remember. Check out our related guide for more tips and ideas to make your grilling sessions even more enjoyable, ensuring every meal is a celebration.

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BBQ Smokehouse Mixed Grill Platter

Recipe by Ab sef

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4-6 +

⏱️

Prep Time

15 min

🍳

Cook Time

2 hr

🔥

Calories

—

A showstopper, perfect for backyard barbecues, family gatherings, or any occasion where delicious smoked meats take center stage. This dish brings together a tantalizing selection of meats, expertly seasoned with mouth-watering BBQ rubs and marinades, then grilled to perfection.

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Ingredients

US Metric

• 1 pound smoked chicken wings
• 1 pound beef tenderloin steak, cut into 1-inch cubes
• 1 pound pork ribs, trimmed
• 1 pound sausage links (Italian or smoked)
• 1/4 cup dry BBQ rub (store-bought or homemade)
• 1/2 cup marinade (your choice, such as teriyaki or citrus-based)
• 1 bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• Charcoal or wood chips for smoking
• Your favorite BBQ side dishes (e.g., coleslaw, baked beans, or cornbread)
• Savory dipping sauces (e.g., ranch, BBQ sauce, or garlic aioli)

Directions

1.

Begin by seasoning the smoked chicken wings, beef tenderloin, and pork ribs with the dry BBQ rub. Ensure each piece is evenly coated for maximum flavor. Let the rub sit for at least 15 minutes before grilling.

2.

Place the cubed beef tenderloin in a bowl and pour the marinade over it. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

3.

While the meats are marinating, thread the bell pepper, red onion, zucchini, and cherry tomatoes onto skewers. Soak wooden skewers in water for 30 minutes beforehand.

4.

Prepare your grill for both direct and indirect heat. For charcoal grilling, light the charcoal and let it ash over before spreading it to create zones.

5.

Place the pork ribs on the grill over indirect heat. Cover and cook for about 1.5 to 2 hours, turning occasionally, until tender.

6.

After the ribs have been on for about an hour, add the smoked chicken wings to the grill over direct heat. Grill for approximately 20-25 minutes, turning regularly.

7.

After the wings are done, place the marinated beef tenderloin cubes on the grill over direct heat. Grill for about 8-10 minutes, turning occasionally.

8.

Place the sausage links on the grill and cook for about 10-12 minutes, turning until browned and cooked through.

9.

Add the vegetable skewers to the grill during the last 10 minutes of cooking. Grill until the vegetables are tender and have grill marks.

10.

Once everything is cooked, remove the meats and veggies from the grill and let them rest for about 5-10 minutes before serving.