Smoky BBQ Bourbon Platter (Printable View)

A decadent assortment of smoky meats, creamy cheeses, dark chocolate, and bourbon accents for an unforgettable spread.

# 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)

# How To Make It:

01 - Brush smoked meats lightly with bourbon if desired. Warm in a skillet or grill for 2–3 minutes. Sprinkle brown sugar bourbon rub just before serving.
02 - Place smoked brisket, pulled pork, and sausage neatly on a large wooden board or serving platter.
03 - Distribute triple cream brie, smoked gouda, and blue cheese around the meats with spacing for easy selection.
04 - Scatter dark chocolate pieces and candied pecans between the meats and cheeses to enhance flavor contrast.
05 - Add clusters of seedless red grapes, sliced apple, and small bowls containing fig or cherry preserves onto the board.
06 - Fill gaps on the platter using toasted baguette slices and an assortment of rustic crackers.
07 - Decorate with fresh rosemary sprigs and add pickled onions or gherkins if using, to provide brightness and balance.
08 - Present immediately, pairing with neat bourbon or a smoky cocktail to complement the flavors.

# Expert Advice:

01 -
  • It's elegant enough for impressing guests but casual enough to enjoy on a regular Tuesday night
  • Every flavor combination feels like a small surprise—smoky meats, creamy cheese, dark chocolate, and sweet bourbon all talking to each other
  • You're basically arranging rather than cooking, which means more time enjoying people and less time stressed in the kitchen
02 -
  • The chocolate isn't a mistake—it's intentional. That 70% cocoa dark chocolate with smoky meat is one of those flavor combinations your brain doesn't expect but your palate absolutely craves once you try it
  • Slice your cheeses and meats while your guests are arriving or shortly before. Room-temperature cheese is creamier and more flavorful than cold cheese, and meats warm slightly and release more aroma
  • The board's appearance matters because you eat with your eyes first, but don't make it so perfect that people are afraid to touch it. Leave intentional gaps for people to add their own discoveries
03 -
  • Make your brown sugar bourbon rub ahead of time and keep it in a small jar. It makes you feel prepared and tastes better when the spices have gotten to know each other
  • Buy your smoked meats at least a few hours ahead, but arrange the board no more than an hour before serving. You want it to look fresh and intentional, not like it's been sitting under lights
  • The bourbon matters. Spend a little more on a quality bottle that you actually want to drink. It shows in the taste and in the experience
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