Steak: At least an hour before you're ready to cook, air dry the steak as directed in the post on bistecca alla fiorentina. Rub with olive oil just before grilling.

Sausage: Sausages need no marinade or other preparation, but prick them here and there just before grilling with a toothpick or sharp knife. This will prevent them from bursting out of their skins while they grill.

Other Red Meats (Lamb Chops, Pork Chops, Veal Chops, Pork Belly): Make the dry marinade by whizzing together all the indicated ingredients in a spice mill until you have a uniform but slightly rough powder. If you don't have a spice mill, grind the pepper and finely mince the rest of the ingredients in a food processor or by hand, using a sharp knife or mezzaluna. Sprinkle the dry marinade generously on all sides of the meats and let the meat marinate at least an hour, or better several hours. (If marinating for longer than an hour, it's best to cover the meats and put them in the fridge. Rub the meats (other than the pork belly) with a bit of olive oil just before grilling.

Poultry (Chicken, turkey breast, Cornish hens, quail): Make the wet marinade by whizzing all the indicated ingredients together with a whisk or blender. Pour over the poultry pieces, cover and place in the fridge, and let them marinate for at least an hour, or as long as overnight.

Start with the poultry, which generally take the longest to cook, over a moderate hot flame. Grill until the pieces are golden brown on both sides and cooked through. Total grilling time should be about 30-40 minutes for the ribs, 15-20 minutes for the chicken or cornish hens, 5-10 minutes for quail.

A few minutes after your start your poultry, add the pork chops, veal chops, and/or sausages, grilling them, too, over moderate heat until golden brown on both sides and cooked through. Total grilling time should be about 10-15 minutes. (NB: If using very thick chops, you may want to put them on at the same time as the poultry.)

The pork belly should also cook over moderate heat to allow some time for the fat to render, about 5-10 minutes total. You want the strips to brown on both sides but you don't want them as crisps as you might make bacon. Pork belly is at its best when crisp on the outside but still chewy on the inside.

For me, the only way to eat a steak is nicely seared on the outside and rare on the inside, flash grilled over the highest heat you can manage, about 3-5 minutes per side for your average steak. Grill the lamb chops just the same way. The steaks and chops should then rest on a baking rack for five minutes or so while you finish grilling the other meats.

For the kebobs, follow the directions found in this post.

If any of the meats (other than the steak or lamb chops) are done before the others are ready to serve, you can move them to a cooler side of the grill, on a warming rack above the grill if you have one, or simply set it aside and then, just before serving, return it to the grill just long enough to heat it up.

Slice the steak on the bias across the grain into moderately thick slices. If using a long sausage such as luganega (see Notes), cut it into serving pieces. Now arrange all your meats decoratively on a platter. Sprinkle with salt and drizzle with olive oil all over the meats, except for the sausages and pork belly if using. Serve your grigliata mista right away, with lemon wedges if you like.