Parrillada Tropical (BBQ-cuterie)

A BBQ-cuterie board brings together the relaxed spirit of a backyard barbecue and the colorful presentation of a charcuterie spread. Instead of focusing only on cured meats, this version celebrates a mix of Tropical grilled Cheeses, Meats, and Arepas alongside fresh and pickled sides. The result is a vibrant board full of smoky flavors, textures, and colors, perfect for sharing.

Everything cooks on the grill: Tropical Queso de Freír turns golden and crisp, the Chorizos and the Sausages develop a delicious char, and the Arepas warm through with a light toast. Once grilled, everything is sliced and arranged with olives, vegetables, and chimichurri sauce to create a generous board where guests can mix and match bites. It’s a fun, casual way to serve a variety of Tropical favorites at summer gatherings, game days, or weekend cookouts.

Ingredients

Main grilled item:

• 10 oz Tropical Queso de Freír
• Tropical Brazilian sausage (Linguica Toscana)
• Tropical Chorizo Mexicano
• Tropical Chorizo Argentino
• Tropical Arepa Blanca
• Tropical Arepa de Queso

Side elements (suggestions):

• Black and green olives
• Red and orange peppers
• Pickled vegetables
• Raw vegetables
• Jalapeño peppers
• Chimichurri sauce
• Coarse salt

Preparation

1. Preheat the grill to medium heat and lightly oil the grates if needed.
2. Place the sausages on the grill and cook them slowly, turning occasionally, until heated through and nicely browned on all sides.
3. Cut the Queso de Freír into thick slices and place them on the grill. Cook for a few minutes on each side until golden and lightly crisp.
4. Warm the Arepa Blanca and Arepa de Queso on the grill, turning them occasionally so they heat evenly and develop light grill marks.
5. Remove all grilled items from the heat and let them rest briefly. Slice the sausages into bite-size pieces and cut the grilled cheese and arepas into portions that are easy to share.
6. Arrange the grilled meats, cheese, and arepas across a large serving board or platter.
7. Fill the empty spaces on the board with olives, peppers, pickled vegetables, jalapeños, and fresh vegetables. Or use the ingredients of your choice.
8. Add small bowls of chimichurri and sprinkle a little coarse salt over the grilled items if desired.
9. Serve immediately while the grilled ingredients are still warm and let everyone build their favorite combinations from the board.