The Art of the Mixed Grill: More Cuts, More Fun, Less Stress
There's something almost theatrical about a Mixed Grill. A big wooden board or platter lands in the center of the table, loaded with steak, chicken, pork, and sausage, surrounded by little bowls of chimichurri, romesco, and green goddess—the whole table just lights up! No one is waiting on a single dish. No one is worried about whether they'll find something they like. Everyone just digs in. That's the magic.
At Pine Street Market, the Mixed Grill is one of our favorite ways to eat, and honestly, one of the best-kept secrets for entertaining at home.
Stretch Your Steak Further
Let's talk about the elephant in the room: quality, humanely raised steak is expensive. A beautiful ribeye or NY strip from a well-raised animal should cost what it costs. That price reflects the farmer's care, the animal's life, and the craft that goes into butchering it well. But that doesn't mean you need to put a ribeye in front of every guest.
A Mixed Grill lets you put one or two stunning steaks on the board and slice them into sharable portions, surrounded by equally delicious cuts like pork tenderloin, bone-in chops, chicken thighs, and house-made sausage. Everyone gets a taste of the best, and the whole spread feels generous and abundant without the per-head cost of an all-steak dinner. It's smart cooking, not compromise.
Variety is the Spice of Life
Mixed company at the dinner table is a real thing. Some guests are red meat lovers. Others lean toward chicken or pork. A few might be adventurous and want to try something new. The Mixed Grill handles all of it without you having to play short-order cook or stress about whether your guests will like what you've put in front of them.
It's also a low-pressure way to explore the Pine Street Market product line. If you've been curious about our sausages but didn't want to commit to a whole dinner built around them, here's your moment. Slice them up, place them onto the serving platter, and let people graze. Same goes for that herb brined pork chop you've been eyeing. The Mixed Grill takes the guesswork out of "will they like this?" because there's always something else on the board if one thing isn't their favorite.
The Sauce Is the Sauce
Here's where the fun really begins. A great Mixed Grill isn't just about the meat, it's about the interplay between cuts and condiments. Different sauces bring out completely different qualities in the same piece of meat, and having three or four on the table turns dinner into a low-key tasting experience.
We love this lineup (Recipes below!):
Chimichurri — bright, herby, and garlicky, it's a natural with steak and lamb, but don't sleep on it with grilled chicken
Romesco — smoky, nutty, and rich with roasted peppers, it pairs beautifully with pork and sausage
Green Goddess — creamy and herbaceous, it softens and complements grilled chicken and lighter cuts
Dijon Mustard — simple, sharp, and classic; honestly the perfect partner for a good sausage
Half the fun is experimenting. Does the chimichurri work on the pork chop? (Yes.) Does romesco hold up against a beefy slice of strip steak? (Surprisingly, also yes.) Let your guests discover their own combinations.
What to Drink
A Mixed Grill calls for drinks that can roll with the whole spread. Something versatile enough to stand up to a nicely grilled steak but not so heavy it bulldozes the chicken or the green goddess. The good news is that a few great options check all those boxes.
For wine, reach for a medium-bodied red. A Grenache, Côtes du Rhône, or Zinfandel are our go-tos. They compliment the smoky grilled flavors across the board without competing with your sauces. If your crowd skews toward white wine, a Viognier or a dry Procençal rosé are equally home here. Rosé in particular is almost purpose-built for a summer Mixed Grill—it bridges the gap between steak people and chicken people without asking anyone to compromise, really.
For beer, you want something with a little malt backbone but not too much bitterness. Try a Vienna lager, amber ale, and Belgian saison. A saison especially, with its subtle spice and effervescence plays nicely with the chimichurri and romesco.
For a non-alcoholic option, go for sparkling water with citrus and fresh herbs or a dash of your favorite bitters. It keeps the palate clean between bites and feels like it belongs on the table.
Finally, keep it simple. Open two bottles—one red, one rosé—put them in the center of the table alongside the platter of decadent meats, and let people pour as they please. That’s the Mixed Grill spirit!
How to Build Your Board
For a dinner party of four to six, here's a loose framework to get you started:
1–2 steaks (Ribeye, NY Strip, or Denver - sliced to share) or one substantial cut like our 40 oz Bone-in Ribeye
2–3 Chicken Thighs, 1-2 Chicken Breasts, or a Spatchcock Chicken
1 Riverview Farms Pork Tenderloin or 2–3 Bone-in Herb Brined Pork Chops
2–4 links of Pine Street Market Sausage (try a versatile link like Smoked Chicken & Pork Belly Sausage or Roasted Poblano Chicken Sausage)
Grill everything with simple seasoning—good salt, cracked pepper, Pine Street Market Summer Spice—and let the sauces do the heavy lifting on flavor. Rest your meats properly before slicing, aim for bite size slices, arrange on a large cutting board or platter, and place the sauce bowls wherever they fit. Serve with a crisp green salad if you want to keep it light, or go full indulgent with a pile of fries alongside.
We love the Mixed Grill so much, we’ve even curated a Pine Street Market bundle to help you get started!
It Just Looks Beautiful
We'd be leaving something out if we didn't say it plainly: a Mixed Grill platter is stunning. The color contrast between the charred sausages, the rosy sliced steak, the golden pork, and the herbs from the sauces—it's one of those dishes that earns an audible reaction when it hits the table. It feels celebratory without being fussy, and that's a rare thing.
This is the kind of cooking we love most at Pine Street Market—ingredient-forward and fun to share. Pick up everything you need from the shop, fire up the grill, and let the table do the talking.
The Recipes
Sequencing the Cook
Start with the chicken on the outside of the grill & when the internal temperature reaches 100ºF, add the pork tenderloin or chops and the steaks to the grill.
The Steaks
Remove the steak to rest when it reaches 100ºF (see About the Sausages)
The first resting step allows the temperature and juices to distribute nicely
Once the steak has rested for about 5 minutes, add the steak back to the grill until it reaches your desired doneness
approx. 127ºF for Medium-Rare
approx. 132ºF for Medium
About the Sausages: I recommend adding the sausages to the grill when you pull the steaks for the first resting phase so they will be ready when your steak is coming off the grill for its final resting phase. Cook the sausages to an internal temperature of 165ºF.
The Pork
Remove the pork to rest when the internal temperature reaches 145ºF.
The Chicken
Remove the chicken breast to rest when it reaches an internal temperature of 165ºF.
Remove chicken thighs to rest when they reach an internal temperature of 185ºF.
The higher temperature allows the connective tissue and collagen in dark meats to render to give a more tender texture.
The Sauces
For all of the sauces below, I recommend preparing them at least 1 hour and up to 1 day in advance to give the flavors time to get to know each other. Hey, it also makes the day-of easier!
Chimichurri
Ingredients
2 cups packed fresh Italian parsley leaves
4 garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves
1/4 cup red wine vinegar
1 teaspoon red pepper flakes (more if you like it spicier)
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil
Preparation
Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in a food processor. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, approximately 1 minute. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and let sit at least 1 hour or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
Romesco
Ingredients
2 Red Bell Peppers
1-pound ripe Tomatoes
2oz Baguette or Country Bread
2 Garlic Cloves, peeled
½ cup Almonds, toasted
1 tsp Red Pepper Flakes
2 tsp Smoked Paprika
2 tbsp Flat Leaf Parsley, roughly chopped
2 tbsp Sherry Vinegar
¼ cup Extra Virgin Olive Oil, more if needed
Kosher Salt, to taste
Preparation
Preheat Big Green Egg to 375°F direct heat.
Roast the peppers and tomatoes until their skin begins to blister and flip, about 5 minutes per side. Transfer to an airtight container and allow to cool to room temperature. Peel and seed the peppers and tomatoes.
While the vegetables are cooling, grill the bread for 2 minutes per side, or until lightly toasted. Cut into cubes and set aside.
In a food processor grind the garlic and almonds into a paste. Add the bread, paprika, and red pepper flakes, pulse into a combined paste. Scrape down the sides of the food processor and add the peppers, tomatoes, parsley, and vinegar. While the processor is running slowly add the oil until fully combined.
Taste for seasoning and add pepper flakes and salt as needed.
Green Goddess
Ingredients
½ cup Plain Yogurt
¼ cup Buttermilk
1/2 cup packed fresh Basil leaves
2 tbsp Chives, roughly chopped
1 tbsp Tarragon Leaves
1 Garlic Clove
1 Lime, zested and juiced
1 tsp kosher salt
½ tsp Freshly ground black pepper
Preparation
Place all of the ingredients in a food processor. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, approximately 1 minute.
Transfer sauce to an airtight container and let sit at least 1 hour or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. This dressing will keep in the refrigerator for up to 1 week.
For the Dijon, keep it simple and choose a good whole-grain or classic Dijon straight from the jar.
Questions or ideas for what to cook next? Come by the shop and talk with us! Helping you figure that out is our favorite part of the job. If you’re not nearby, you can still order humanely raised meats and our market favorites from Pine Street Market online and bring a bit of our butcher shop to your kitchen.
Not in the area, send Butcher Rusty a message!
Rusty Bowers︱Know Your Butcher︱Pine Street Market
Avondale Estates, Georgia