Smoky BBQ Bourbon Companion (Printable)

A bold platter combining smoky barbecue meats, bourbon accents, creamy cheeses, and dark chocolate for rich flavors.

# Components:

→ Smoked & 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 (for brushing meats, optional)

→ 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 (see notes)
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 & 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 them gently in a skillet or grill for 2–3 minutes. Sprinkle with brown sugar bourbon rub just before serving.
02 - Arrange meats and sausages on a large wooden board or serving platter.
03 - Place cheeses around the meats, spacing them for easy access.
04 - Scatter dark chocolate pieces and candied pecans between the meats and cheeses.
05 - Add clusters of grapes, apple slices, and small bowls of preserves to the board.
06 - Fill in gaps with toasted baguette slices and assorted crackers.
07 - Garnish with rosemary sprigs and, if desired, pickled onions or gherkins for brightness.
08 - Serve immediately, pairing with neat bourbon or a smoky cocktail.

# Expert Advice:

01 -
  • It looks absolutely stunning on the table without requiring you to spend hours in the kitchen
  • The contrast of smoky, sweet, creamy, and dark chocolate creates a flavor experience that keeps people coming back for more bites
  • It's the kind of board that works for a casual dinner party or an elegant gathering without any stress
02 -
  • Cold brie is sliceable brie, but room temperature brie is edible brie. Pull it out 30 minutes before serving and everything becomes easier and more delicious.
  • The dark chocolate will seem odd until someone tries it with smoked meat and suddenly understands why chocolate belongs at a charcuterie board.
03 -
  • Make the brown sugar bourbon rub the night before and store it in a jar. It becomes more cohesive and the flavors deepen.
  • Toast your baguette just 10 minutes before serving and serve it warm. This single detail elevates the entire experience and gives people a vehicle for flavors they otherwise wouldn't combine.
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