Meat Medley Madness

1.Preheat your grill or barbecue to medium-high heat.

2.Season each type of meat with salt and pepper. For the duck breast, score the skin in a crisscross pattern to help render the fat.

3.Start with the duck breast. Place it skin-side down on the grill and cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes until medium-rare. Remove and let rest.

4.Next, grill the lamb chops for about 4-5 minutes on each side for medium-rare. Remove and let rest.

5.Grill the beef sirloin for about 4-5 minutes on each side for medium-rare. Remove and let rest.

6.Grill the pork tenderloin for about 6-8 minutes, turning occasionally until cooked through. Remove and let rest.

7.Grill the chicken thighs for about 6-7 minutes on each side until fully cooked. Remove and let rest.

8.Grill the turkey breast for about 5-6 minutes on each side until cooked through. Remove and let rest.

9.Grill the rabbit meat for about 4-5 minutes on each side until cooked through. Remove and let rest.

10.Grill the venison for about 4-5 minutes on each side for medium-rare. Remove and let rest.

11.Grill the bison for about 4-5 minutes on each side for medium-rare. Remove and let rest.

12.Grill the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Remove and let rest.

13.Grill the scallops for about 2-3 minutes on each side until they have nice grill marks. Remove and let rest.

14.Grill the squid for about 2-3 minutes on each side until cooked through. Remove and let rest.

15.Grill the chorizo sausage for about 4-5 minutes, turning occasionally until cooked through. Remove and let rest.

16.Once all the meats are grilled and rested, slice them into bite-sized pieces and arrange them on a large platter.

17.Garnish the platter with colorful faux trash, placing it artfully around the meats to create a quirky presentation.

18.Sprinkle fresh herbs over the meats for added flavor and color.

19.Serve with lemon wedges on the side for squeezing over the meats.