I grew up in a meat-loving country. We have 365 days of the year to train our barbecue skills, while others have 1/4 of the year. My Instagram story feed is gradually showing smiley faces in the sun. More and more pictures of you guys are popping up showing how you’re spending quality time in your backyard. Cooking up those meats, having a Margarita or two, and enjoying every ray of sun. In honor of your summer adventures, I present you with this Mix Grill Platter recipe. Because who better than the person who’s been spending almost her whole life barbecue-ing to share a barbecue-turned-platter recipe?
When we barbecue at home we often grill different meat, salad, have a slice of bread, and sometimes a variety of salads. For this platter, I stuck to the same principle and created a platter out of it. I just imagine how fun this is going to be when sharing it with your loved ones.
The thing I like about platter is that it’s a great way for people to interact with each other. “Did you taste this? So delicious. Try it!” Then the other person says, “Oh indeed. Wait, try it with this one altogether. It’s even better.” You mix and match layer flavor, and share recommendations.
To make it easy for you and more affordable I used the same seasoning for the chicken and spare ribs. If you do like them to be different then I highly recommend this spare ribs recipe. That recipe is more “saucy” than this one. It’s an old recipe post but the deliciousness never grows old.
If you don’t want to be grilling everything when your guest arrives. Start grilling the meat and place them in an aluminum container and cover it with aluminum foil (not the most eco-friendly solution, unfortunately). Then all you have to do is grill the veggies once the guests arrive. Don’t grill the veggies beforehand as they will get soggy and chewy.
Mix Grill Platter Recipe
- 600 gr chicken legs
- 1½ kg spare ribs
- 400 gr sausage fresh
- 1 onion cut in half
- 200 gr green asparagus
- 4 corn on the cobs pre-cooked
- 1 baguette
- 1 cucumber sliced in length
- 2 tomatoes sliced
- 1 cup brown sugar packed
- 2 tbsp chili powder
- 2 tbsp paprika powder
- 2 tbsp black pepper
- 4 tbsp garlic powder
- 1 tbsp kosher salt
- 1 tbsp ground cumin
- ½ tbsp cayenne pepper
- 1 cup apple cider vinegar
- ½ cup apple cider
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp lemon juice
- kosher salt and ground black pepper to taste
- Mix all the ingredients of the dry rub in a bowl. In another bowl mix the mop sauce.
- In separate containers, coat the spare ribs and the chicken with the dry rub. Cover and let it rest for at least 3 hours in the refrigerator.
- Fire up your grill in the meantime. When your grill is hot, rub the half onion on the grill.
- Place the chicken, spare ribs, and sausage on the grill and turn them often. Rub them each time with the mop sauce so they remain moist. Carve the meat with a sharp knife so the meat can cook more evenly.
- Afterward, grill the corn and asparagus. Slice the baguette and grill the slices as well on both sides.
- Take a serving platter, add the meat, corn, and asparagus. Fill the remaining spaces with the other veggies and baguette slices.