Smoky BBQ Bourbon Companion (Printable version)

A decadent platter with smoky meats, bourbon hints, creamy cheeses, dark chocolate, and sweet accompaniments.

# What You'll Need:

→ Smoked and Barbecued Meats

01 - 5.3 oz smoked brisket, thinly sliced
02 - 5.3 oz barbecue pulled pork
03 - 3.5 oz smoked sausage, sliced
04 - 1 tbsp bourbon (optional, for brushing meats)

→ Cheeses

05 - 4.2 oz triple cream brie, sliced
06 - 4.2 oz smoked gouda, sliced
07 - 3.5 oz creamy blue cheese, crumbled

→ Accompaniments

08 - 2.1 oz dark chocolate (70% cocoa), broken into pieces
09 - 2 tbsp brown sugar bourbon rub
10 - 1.8 oz candied pecans
11 - 1 small bunch seedless red grapes
12 - 1 small apple, thinly sliced
13 - 2 tbsp fig or cherry preserves

→ Breads and Crackers

14 - 1 small baguette, sliced and toasted
15 - 3.5 oz assorted rustic crackers

→ Garnishes

16 - Fresh rosemary sprigs
17 - Pickled onions or gherkins (optional)

# Directions:

01 - If desired, brush smoked meats lightly with bourbon and warm in a skillet or grill for 2 to 3 minutes. Sprinkle with brown sugar bourbon rub just before serving.
02 - Place meats and sausages on a large wooden board or serving platter.
03 - Position sliced and crumbled cheeses around the meats, spacing them evenly for easy access.
04 - Scatter dark chocolate pieces and candied pecans between the meats and cheeses.
05 - Place clusters of seedless grapes, apple slices, and small bowls of fig or cherry preserves on the board.
06 - Fill the remaining spaces with toasted baguette slices and assorted rustic crackers.
07 - Decorate with fresh rosemary sprigs and, if desired, add pickled onions or gherkins for brightness.
08 - Serve immediately alongside neat bourbon or a smoky cocktail.

# Expert Advice:

01 -
  • It looks impossibly elegant but comes together in under an hour, making you feel like a true entertainer without the stress
  • The sweet, smoky, and savory flavors create a conversation starter—everyone will ask how you thought to pair chocolate with barbecue
  • It's endlessly forgiving and customizable, so you can work with what's in your local shop and still create something restaurant-worthy
02 -
  • The temperature of the meats matters more than you might think—they should be warm but not hot, so the flavors are bright without overwhelming the delicate cheeses. If they're too hot, they'll melt everything around them and muddy the flavors.
  • Don't assemble the board more than 30 minutes before serving. The apple will oxidize, the crackers will soften slightly, and the overall freshness fades. This is meant to be eaten relatively soon after it's made, which is part of its charm.
  • Quality over quantity always wins here. One exceptional smoked brisket from a real butcher beats three mediocre meat options every time. Your guests will taste the difference.
03 -
  • Source your meats from a real butcher if you can. The difference between butcher-fresh and pre-packaged is noticeable, and this dish deserves that investment.
  • Toast your baguette slices yourself rather than buying pre-toasted. They'll stay crisp longer and taste fresher. A quick pan-toast takes maybe three minutes.
  • The brown sugar bourbon rub can be made days ahead and stored in an airtight container. This is your secret weapon that makes the meats taste like they came from a smokehouse.
  • Serve your bourbon neat in small glasses on the side, or pair this board with a smoky cocktail. The bourbon should complement, not compete.
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