Description
Hearty Mixed Grill with Crispy Fries
Looking for a meal that satisfies? Try this Mixed Grill Platter with all your favorite meats, crispy fries, and a tangy sauce for dipping!
Ingredients:
1 lb pork ribs
1 lb beef sausages
1 lb chicken thighs
1/2 lb pork belly
1 lb potatoes
Olive oil, garlic powder, smoked paprika
Mayo, ketchup, paprika, lemon juice
Directions:
Grill meats and season well.
Prepare crispy fries in the oven or fryer.
Combine mayo, ketchup, and spices for the perfect dip.
Tip: Serve with fresh lemon slices for a zesty touch!
#GrillSeason #BBQPlatter #ComfortEats
Step-by-Step Guide
1. Prep the Meats: Pat all meats dry. Season pork ribs, chicken thighs, and pork belly generously with olive oil, garlic powder, smoked paprika, salt, and pepper. Prick sausages lightly.
2. Cook the Meats: Preheat grill to medium-high. Start with ribs and pork belly, as they take longest (25-30 mins). Add chicken thighs and sausages after 10 minutes, turning all meats occasionally until cooked through and nicely charred.
3. Make the Fries: While grilling, cut potatoes into fries. Toss with oil, salt, and paprika. Bake at 425°F (220°C) on a parchment-lined sheet for 25-30 mins, flipping halfway, until crispy.
4. Prepare the Sauce: Whisk together 1/2 cup mayo, 1/4 cup ketchup, 1 tsp smoked paprika, and a squeeze of lemon juice. Refrigerate until serving.
Serving Suggestions
Arrange the grilled meats and crispy fries on a large wooden board or platter for a rustic, shareable presentation. Drizzle the meats with any resting juices. Place the tangy dipping sauce in a small bowl in the center. Garnish the entire platter with fresh lemon wedges and a sprinkle of chopped parsley. This pairs perfectly with a simple side salad, grilled corn, or crusty bread to soak up the flavors.
How-to Summary
Season and grill pork ribs, belly, chicken thighs, and sausages until charred and cooked. Simultaneously, bake seasoned potato fries until crispy. Prepare a quick dip with mayo, ketchup, paprika, and lemon. Assemble everything on a platter and serve with lemon wedges.
Frequently Asked Questions
Can I cook this indoors? Yes. Use a grill pan, cast-iron skillet, or broiler for the meats, and always bake the fries.
How do I know when the pork is done? Pork ribs and belly are safe at 145°F (63°C) internal temperature, but for tenderness, cook low and slow until fork-tender.
Can I prepare anything ahead? Absolutely. Season the meats and cut the potatoes up to a day in advance. Store covered in the fridge.
What are good meat substitutes? Try halloumi, portobello mushrooms, or thick slices of cauliflower steak for a vegetarian option.
My fries are not crispy. Why? Ensure they are in a single layer, not overcrowded, and that your oven is fully preheated. Drying the cut potatoes well before oiling also helps.
Common Mistakes to Avoid
- Overcrowding the Grill: This steams the meat instead of grilling it. Cook in batches if necessary.
- Underseasoning: Meats like pork belly and ribs need bold seasoning. Don’t be shy with salt and spices.
- Skipping Meat Rest Time: Let grilled meats rest for 5-10 minutes before serving to retain juices.
- Soggy Fries: Avoid boiling potatoes first for this recipe. For crispiness, go straight from cutting to oiling and baking.
Conclusion
This Mixed Grill Platter is the ultimate centerpiece for a satisfying, crowd-pleasing meal. By following the step-by-step guide and heeding the common pitfalls, you can masterfully combine smoky grilled meats with perfectly crispy fries and a zesty homemade sauce. It’s a versatile recipe that celebrates robust flavors and simple, hearty cooking. Fire up the grill and enjoy the delicious results!