Smoky BBQ Bourbon Companion (Printable Version)

A bold platter with smoky barbecued meats, bourbon accents, dark chocolate, and creamy cheeses.

# 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)

# Method Steps:

01 - Brush smoked meats lightly with bourbon, if desired, then warm gently in a skillet or on a grill for 2 to 3 minutes. Sprinkle with brown sugar bourbon rub just prior to serving.
02 - Place smoked brisket, pulled pork, and sausage slices on a large wooden board or serving platter.
03 - Position sliced triple cream brie, smoked gouda, and crumbled blue cheese around the meats, spacing them evenly for ease of access.
04 - Scatter dark chocolate pieces and candied pecans amidst the meats and cheeses to create textural contrast.
05 - Add clusters of seedless red grapes, thinly sliced apple, and small bowls of fig or cherry preserves to the board.
06 - Fill remaining spaces with toasted baguette slices and an assortment of rustic crackers for a variety of textures.
07 - Garnish the platter with fresh rosemary sprigs and, optionally, pickled onions or gherkins for added brightness. Serve immediately alongside neat bourbon or a smoky cocktail.

# Expert Advice:

01 -
  • It's the kind of spread that makes you look effortlessly sophisticated when really you just arranged beautiful things on a board.
  • The contrast of smoky meats with creamy cheeses and dark chocolate creates moments of pure flavor discovery with every bite.
  • You can prep everything in under 30 minutes, yet it feels like you've been working on it all day.
  • It pairs perfectly with bourbon and becomes an instant conversation starter.
02 -
  • Warm the meats just before serving, not hours ahead. Cold smoked meat tastes flat and one-dimensional. That gentle heat reawakens all the complexity the smoking process created.
  • Buy quality smoked meats from a real smokehouse if possible. Mass-produced versions often taste more of preservatives than actual smoke.
  • Place your small bowls of preserves and pickles where they're visible and accessible. People need permission to use them, and seeing them invites exploration.
  • The dark chocolate only works at 70% cocoa or higher. Anything sweeter becomes dessert instead of a flavor bridge between savory elements.
03 -
  • Make the brown sugar bourbon rub the morning of and store it in an airtight container. It develops more depth of flavor when the spices have time to marry together.
  • Toast your baguette slices just 10 minutes before serving. They'll be warm enough to make the cheese just start to soften, but not so far ahead that they become tough and stale.
  • If you can find smoked gouda from a reputable cheesemonger, buy it. The quality difference is genuinely noticeable and worth the extra few dollars.
  • Slice your cheeses about 15 minutes before serving so they soften slightly and taste richer, but not so far ahead that they dry out.
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