In Greece, when the friends and family get together for grilling
they like having mixed grill.
So today, I will show a mixed grill of pork meat.
We're having small spits of meat (kontosouvli)
of pork sirloin
on the grilling grate we're having boston butt pork steaks,
pork belly,
and, for a small variety in meat,
we'll grill beef patties, which our kids love.
And of course, we couldn't miss out on sausage,
which is loved by kids and grown-ups!
The company, though, needs to be good
we always have a good company around, 
usually it's our family,
member of which, of course, is my brother.
He arrived only a while ago, I'm welcoming him.
- Hello!
Pork mixed grill, today,
something I hadn't grilled in a while.
So, I arrived very quickly.
Of course, I've also prepared the appetizers for the tsipouro.
But of course...
Let's see all these,
and we wish you, Happy grilling!
Let's see them, Happy grilling!
Hello, dear friends!
Hello from me, too!
We are brothers Mallioras, Andreas and George (Yorgos).
We construct grills and ovens together.
Our passion for grilling is great, and we share it with you.
Follow us on our YouTube channel, Grill philosophy,
and also in our Facebook page: Greek bbq club.
Happy grilling to everyone!
Happy grilling from me, as well!
We'll light a larger pile because we have a lot to grill,
on the grilling grate and also on the small spits.
Besides meat, we'll also grill potatoes.
The charcoals light upside down, from top to bottom
that's why the kindling is placed on top, alcohol soaked cotton.
This way the charcoals light easily, quickly and without smoke.
The appetizers
The appetizers that Andreas has prepared for tsipouro are ready.
"Revithada" (chickpeas soup) it's the dominant dish, we found it in the super-market
it looks great, like homemade
of course among our appetizers are always greens, olives,
olives from Crete, Greece
greens from our garden
cabbage salad.
The charcoals are ready, we're spreading them in our charcoal grill
The ones that aren't fully lit are placed aside.
Since the charcoals release a strong hit in the beginning
it's better to throw some charcoal ash.
We have sifted the ash from previous grillings
and we cover the charcoals with a thin layer of ash.
This way we also won't have ignitions.
And the grilling begins!
Potatoes first.
Sausages, kontosouvli, patties for the kids
butt pork steaks
and the pork belly.
And this way we have a mixed grill
of pork meat being grilled.
We also have our patties
to make the difference.
We always lift the patties a bit when placing them on the grate.
It's best to place them on a cool grilling grate
to avoid sticking
and we'll be making frequent turnings
early the first time.
The rotating ones don't need much. 
They are in autopilot.
The griller is always checking whaterver is on the grate.
The rest don't need anything.
The turnings continue for our patties,
and for our steaks.
Just when some of our roasts are about to be ready
we grill some bread.
A mixed grill of pork meat
and beef
with their complements
on spits and grilling grate.
We're constantly turning our patties.
Roasts for all tastes.
For kids and grown-ups.
The rotating ones don't need much attention.
We're preparing a garlic with oil sauce
very strong
to spread on the slices of bread.
Approximately 2 cloves of garlic 
in 50 ml (1.7 fl oz) olive oil.
Garlic oil on the bread.
Also on potatoes if we like.
Though for the potatoes we'll also add a bit of lemon juice in the garlic oil.
Because lemon goes well with the potatoes.
So here we have garlic oil with lemon.
All of our roasts are ready.
Sausages,
the kontosouvli need a bit more
those on the grilling grate are almost ready.
Last turning. Andreas is doing it.
The patties. The grilling grate will of course be refilled
because we have more to grill.
Also, there's more kontosouvli to grill.
They're not nearly enough, they are only the first course.
The company eats in 20-25 minutes in total.
These are just appetizers...
A bit more of garlic oil on the potatoes.
And, at this stage, because it's ready,
a bit of oregano.
The potatoes should be great, they have gained a great color,
they're scented.
Our kontosouvli is ready
but also the rest of them.
The grilling of course will continue
because, as we've said, these are only the first course.
A bit extra olive oil on our spit-roasted bread.
And the oregano is necessary to give taste.
And the steaks to cover them.
Our kontosouvli is also ready.
Well done, juicy
as it always is due to spit-roasting.
Our potatoes.
And the lemon!
On top of all these
to give extra taste
along with salt and oregano.
Let's try them.
- Dimitris, let's try one.
Oh, the patties are awesome.
Here, we can cut them in pieces so everyone can enjoy an equal amount.
We don't have individual dishes, we share food.
- Try one, Dimitris, which one do you want?
The same goes for the pork belly.
And really, what to try first?
Whatever one was looking forward to.
Exactly. Sausage?
Sausage?
Pork belly?
This is the best, dear friends.
A variaty of roasts. A mixed grill.
Today we shared with you a pork mixed grill.
Come on, both Dimitris. Take one.
That's it, great.
Let's try them.
Good, isn't it?
-Yes.
Excellent.
Come on, Dimitra.
Happy grilling to everyone!
So, Happy grilling to everyone from me, too!
