Smoky BBQ Bourbon Platter (Printable Version)

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

# 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 (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)

# Preparation steps:

01 - If desired, brush smoked meats lightly with bourbon and warm gently in a skillet or grill for 2–3 minutes. Sprinkle with brown sugar bourbon rub just before serving.
02 - Place meats and sausages on a large wooden board or serving platter, spreading evenly for presentation.
03 - Distribute sliced and crumbled cheeses around the meats, spacing pieces for convenient access.
04 - Scatter dark chocolate chunks and candied pecans between meats and cheeses to create visual contrast and flavors.
05 - Add clusters of seedless red grapes, thin apple slices, and small bowls filled with fig or cherry preserves to the display.
06 - Place toasted baguette slices and assorted crackers in the remaining spaces to complete the board.
07 - Finish with fresh rosemary sprigs and optional pickled onions or gherkins for brightness. Serve immediately with neat bourbon or smoky cocktails.

# Expert Advice:

01 -
  • It feels like you've created a luxurious charcuterie masterpiece without hours in the kitchen—just 25 minutes of thoughtful arranging transforms simple ingredients into something restaurant-worthy
  • The combination of smoky, sweet, and creamy flavors creates this unexpected harmony that makes people pause mid-bite and ask what's happening on their palate
  • It's the kind of board that works for elegant entertaining or a casual Friday night, and honestly, it impresses people far more than the effort requires
02 -
  • Temperature matters more than you'd think—warm meats taste richer and their smoke flavors open up beautifully, but let them cool just slightly before plating. Piping hot meat can make the brie sweat and separate, while warm brie stays creamy and cooperative.
  • Buy your smoked meats the day of serving if possible. They taste fresher, their texture holds better, and the smoke flavor is more alive. Pre-sliced meats from a counter beat anything pre-packaged, and the person behind that counter usually has wisdom about their products.
  • The dark chocolate is only as good as the meats it sits beside. If you're thinking about skimping on quality smoked brisket, skip the chocolate experiment entirely. But if you've got excellent brisket, that chocolate becomes a moment of pure revelation.
03 -
  • Prep everything except final assembly up to 4 hours ahead—slice and store your meats and cheeses in the fridge, toast your bread, make your rub, even dice your apple and hold it in lemon water. This means your actual assembly is just a 10-minute creative moment, not a stressed scramble.
  • If you're serving this at a party, place small forks or tongs nearby so people don't use their fingers on shared items. It keeps the board looking pristine longer and makes the experience feel intentional rather than chaotic.
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