A No 9 grill menu can be recreated at home as a generous mixed grill: seasoned beef, chicken, sausage, and vegetables cooked over high heat and served with crisp fries and a tangy sauce. The exact meats and sides vary by restaurant, so this practical version focuses on familiar grill-house flavors and clear cooking temperatures.

Ingredients

12 oz (340 g) beef sirloin, cut into 1-inch (2.5 cm) cubes
12 oz (340 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
4 pork sausages, about 12 oz (340 g) total
1 large red bell pepper, about 7 oz (200 g), cut into chunks
1 medium red onion, about 5 oz (140 g), cut into wedges
2 tbsp (30 ml) olive oil, divided
1 tsp (2 g) smoked paprika
1 tsp (3 g) garlic powder
¾ tsp (4 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 lb (450 g) frozen straight-cut fries, or homemade fries cooked according to their recipe
½ cup (120 g) mayonnaise
2 tbsp (30 ml) ketchup
1 tsp (5 ml) lemon juice
1 tbsp (15 ml) water, plus more as needed
2 tbsp (8 g) chopped fresh parsley, optional

Instructions

Heat the oven and prepare the fries according to the package directions, usually 20–25 minutes. Spread them in a single layer and turn them once so they brown evenly. If using homemade fries, cook them separately and follow the recipe’s timing.
While the oven heats, stir together the mayonnaise, ketchup, lemon juice, and water in a small bowl. Add another teaspoon of water if you prefer a thinner dipping sauce. Cover and refrigerate it while you cook the grill items.
Pat the beef and chicken dry with paper towels. In a large bowl, combine the paprika, garlic powder, salt, and pepper. Add the beef, chicken, and vegetables, then toss with 1 tablespoon (15 ml) of the olive oil until coated. Keep the sausage separate from the raw chicken and beef.
Heat a gas or charcoal grill to medium-high, about 400–450°F (205–230°C). Clean the grates and oil them lightly. If grilling indoors, heat a ridged grill pan over medium-high until hot and open a window or switch on the extractor fan.
Thread the beef, chicken, pepper, and onion onto separate skewers, or use a grill basket for the vegetables. Separate skewers make it easier to remove each food when it is done. If using wooden skewers, soak them in water for 20 minutes before grilling; this optional step adds 20 minutes to the total time.
Brush the sausages with the remaining 1 tablespoon (15 ml) oil. Grill them, turning every few minutes, until browned and the centers reach 160°F (71°C) for pork sausage or 165°F (74°C) for poultry sausage. Check with a food thermometer; the USDA FSIS safe minimum for ground meat is 160°F (71°C), and poultry sausage must reach 165°F (74°C). This generally takes 12–16 minutes, depending on thickness.
Grill the chicken, turning as needed, until the thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Grill the beef until it reaches 145°F (63°C), the USDA FSIS safe minimum for whole cuts of beef, then rest it for at least 3 minutes before serving. Use a clean thermometer for each type of meat. Cooking time varies with piece size and grill heat; check temperatures rather than relying on the clock.
Grill the pepper and onion, turning occasionally, until tender with browned edges, about 8–12 minutes. If the grill is crowded, cook the vegetables after the meat and keep cooked food on a clean platter, never on a plate that held raw meat.
Arrange the hot fries, grilled meats, and vegetables on a platter. Add parsley if using, and serve immediately with the chilled sauce. Use separate serving utensils for the sauce and cooked food.

Tips

Cut the beef and chicken into pieces of similar size within their own batches. Smaller pieces cook quickly, so begin checking temperatures early.
For a milder plate, replace the smoked paprika with sweet paprika. It keeps the color and gentle pepper flavor but gives the grill less smokiness.
Avoid crowding the grill. Leave space between skewers so heat can circulate and meat browns instead of steaming; cook in batches if needed.
Keep raw chicken and its marinade away from ready-to-eat foods. Discard any marinade that touched raw meat, and wash hands and utensils before handling cooked food.

Serving Suggestions

Serve the mixed grill straight from the platter with fries and the quick pink dipping sauce. A simple green salad, sliced tomatoes, or grilled corn balances the richer meats. Offer lemon wedges, pickles, or extra ketchup and mayonnaise at the table. For a more filling meal, add warm flatbread or a crusty roll, while keeping sauces and cold sides separate until serving.

Variations

Use lamb leg cubes instead of beef; grill them to 145°F (63°C) and rest for 3 minutes for the USDA FSIS safe minimum for whole cuts. For a poultry-only version, substitute chicken sausages and check both the sausage and chicken for 165°F (74°C). To make it vegetarian, replace the meat with thick slices of halloumi and firm vegetables such as zucchini and mushrooms; grill the cheese until browned and serve it promptly. If you do not have a grill, cook the components in a hot cast-iron skillet in batches, checking the same safe internal temperatures.

Storage and Reheating

Refrigerate leftover meat and vegetables within 2 hours of cooking, in shallow airtight containers. Store them for 3–4 days at 40°F (4°C) or colder. Keep fries separate because they soften in the refrigerator; they are best eaten fresh. Reheat meat and vegetables in a covered skillet with a spoonful of water, or in a microwave, until leftovers reach 165°F (74°C). Reheat fries in a 400°F (205°C) oven or air fryer until hot and crisp. Do not leave cooked food at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

What does a No 9 grill menu include?
A “No 9” menu item is not a universal recipe, and its contents differ between grill restaurants. This home version is a mixed grill of beef, chicken, pork sausage, vegetables, fries, and dipping sauce; adjust the meats to match the menu you have in mind.

Can I cook the meat without skewers?
Yes. Grill beef and chicken pieces in a grill basket or use tongs to turn them individually. Keep the different meats separate so you can remove each batch when it reaches its safe temperature.

Can I prepare the sauce in advance?
Yes. Mix it up to 2 days ahead, cover it, and refrigerate it. Stir before serving, and do not return sauce that has been in contact with raw meat or used plates to the storage container.

How do I know when the grill is hot enough?
A grill thermometer is the most reliable option: aim for 400–450°F (205–230°C) for medium-high heat. Without one, hold your hand several inches above the grate; if the heat becomes uncomfortable after a few seconds, the grill is generally ready for searing, but use a food thermometer to check the meat.

Can I use frozen vegetables or fresh-cut fries?
Fresh-cut fries work well when cooked until crisp, but allow for their recipe’s full cooking time. Frozen vegetables can release extra moisture and may brown less evenly, so thaw and pat them dry first, or use a grill basket.

Can I make this recipe indoors?
Yes. Use a hot ridged grill pan or heavy skillet, cook in batches, and ventilate the room. The result will still be flavorful, though it will have less charcoal smoke than food cooked over a charcoal grill.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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No 9 Grill Menu: A Smoky Mixed Grill at Home