Smoky BBQ Bourbon Companion (Print version)

A bold spread featuring smoky barbecue, bourbon, creamy cheeses, dark chocolate, and fresh fruits for sharing.

# What You'll Need:

→ 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 (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 & 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 to 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 crackers.
07 - Garnish with rosemary sprigs and, if desired, pickled onions or gherkins. Serve immediately, pairing with neat bourbon or a smoky cocktail.

# Expert Tips:

01 -
  • It looks effortlessly impressive but takes just 25 minutes, leaving you time to actually enjoy your guests instead of being stuck in the kitchen
  • The smoky-sweet-salty-rich combination creates a flavor journey that keeps people coming back for just one more bite
  • You can prep everything ahead and assemble right before serving, which means less stress and more confidence
02 -
  • Room temperature is everything—meats that are too cold taste muted, and cheeses that are straight from the fridge won't show their true character. Pull everything out 30 minutes before serving if you can.
  • Assembly should happen within 15 minutes of serving. Crackers get soft, apples brown, and the whole board starts looking tired if it sits too long. This isn't a dish you prep an hour early.
  • The brown sugar bourbon rub is non-negotiable. Without it, the meats taste like what they are—just smoked. With it, they taste like a destination.
03 -
  • Make the brown sugar bourbon rub fresh right before serving, mixing the spices just minutes before you need them. Fresh spice blends taste noticeably brighter than ones sitting in your pantry for months.
  • If your board needs to sit for any time, cover the cut fruits and cheeses loosely with plastic wrap to keep them fresh, but leave the meats and chocolate exposed so they don't sweat. Pull the wrap off just before serving for maximum impact.
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