What makes a great mixed grill? It depends on what's available at hand, as well individual preferences of the Diner. At our house, my wife and I all the standard cuts of meat, as well as stuff like liver, and tripe. Kids tend to stay away from those 😂. 

A mixed grill is all about assortment and in my mind the more the merrier. My wife and I grew up in in the far off tropical island of Sri Lanka, and our favorite restaurant that served this dish to perfection was the Fountain Cafe in Colombo (Which may or may not be around now).

I suggest you always bring the meat to room temperature before you season it and head to grill. Doing so allows the meat to cook more evenly. On this plate: Quality Bratwursts, Chicken breasts, Pork Chops and grilled chicken livers, along with a fried egg and Steak cut fries. A cold brew to wash it all down.