How to Plan and Cook an NYPB Mixed Grill

A mixed bundle becomes easier to cook when you organize it by thickness, protein type, and cooking method instead of trying to finish everything at once.

Start with an inventory

Read the package contents and separate steaks, burgers, sausages, chicken, and roasts. Keep raw poultry isolated from other foods and use separate utensils.

Build a cooking order

Prepare sides first. Cook items that hold well, such as sausages, before quick-cooking steaks. Start thick cuts before thin cuts and check each item individually.

Use two heat zones

A hot zone builds color; a cooler zone lets thicker cuts finish without burning. Keep a clean platter ready for cooked food.

Serve clearly

Rest whole cuts, slice larger steaks across the grain, and label each cut so guests know what they are tasting.

Use a thermometer

For food safety, cook poultry to 165°F as measured in the thickest part.

Explore more NYPB recipes and cooking guides.