Mixed grill on the BBQ

Prepare the spice mix: in a bowl, mix salt, black pepper, and your favourite spices.

Season the meat: rub the mixture all over the pieces of meat, making sure they are well coated. Cover and let marinate in the fridge for at least 1 hour (2–3 hours if you have time, for a stronger flavour).

Prepare the potatoes: wash them well and cut them into wedges or slices. In a bowl, toss them with olive oil, salt, pepper, and spices to taste (rosemary, paprika, and garlic work great). Mix well to distribute the seasoning evenly.

Light the Weber barbecue and let it heat up thoroughly. If you’re using a grill with a lid, bring the BBQ to about 200–220 °C. A well-heated grill ensures even cooking and a perfect Maillard reaction.

Cook the potatoes on the grill, preferably in a perforated tray or on a cast iron plate, turning them from time to time until golden and crispy (about 20–25 minutes).

Grill the meat: start with the thicker, fattier cuts (e.g. ribs or sausages), then move on to the beef, and finally the chicken. Cook, turning with tongs without piercing the meat to keep the juices inside. Cooking times vary:

• Pork: 20–25 minutes
• Beef: 4–6 minutes per side (medium)
• Chicken: 6–8 minutes per side (well cooked, internal temperature at 75 °C)

Let the meat rest for 5 minutes covered with aluminium foil to keep it juicy.

Serve: arrange the meat and potatoes on a large serving platter. Serve with sauces of your choice, grilled vegetables, or a fresh salad.

Extra tip: for a perfect barbecue, always keep a meat thermometer and an indirect cooking zone on the BBQ for thicker or slower-cooking cuts.

For quantities according to the number of guests and any questions, we’re always here to help. Enjoy and happy grilling!