In a large mixing bowl, combine olive oil, honey, paprika, garlic powder, salt, black pepper, cayenne pepper, and apple cider vinegar. Mix well. Add the beef brisket, pork ribs, and chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare Vegetables

While the meat is marinating, prepare the vegetable sides. Husk the corn on the cob and cut the potatoes into quarters. Slice the green bell peppers and zucchini into strips.

Grilling

Preheat the Grill

Preheat your woodfire grill to medium-high heat.

Grill the Meat

Place the marinated beef brisket on the grill and cook for 1.5 to 2 hours, turning occasionally, until it reaches an internal temperature of 195°F (90°C). Grill the pork ribs for about 2 hours, glazing with BBQ sauce in the last 30 minutes. Grill the chicken thighs for 25-30 minutes until fully cooked.

Grill the Vegetables

While the meats are grilling, place the corn, potatoes, bell peppers, and zucchini on the grill. Cook the corn for about 15-20 minutes, turning occasionally. Grill the potatoes wrapped in foil for about 30-40 minutes until tender. Grill the bell peppers and zucchini for about 10-15 minutes until tender and slightly charred.

Serving

Serve the Buffet

Remove all items from the grill and let them rest for a few minutes. Slice the beef brisket against the grain and serve alongside the pork ribs and chicken thighs. Arrange the grilled vegetables on a platter. Provide BBQ sauce, ranch dressing, and hot sauce as dipping options.