Smoky BBQ Bourbon Platter (Printable)

Savory smoky meats paired with bourbon, cheeses, and dark chocolate on a decadent platter.

# Ingredient list:

→ 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)

# Step-by-Step Guide:

01 - Brush smoked meats lightly with bourbon if desired, then warm gently in a skillet or on the grill for 2 to 3 minutes. Sprinkle with brown sugar bourbon rub just prior to serving.
02 - Place the smoked and barbecued meats and sliced sausage on a large wooden board or serving platter to create an inviting centerpiece.
03 - Distribute the triple cream brie, smoked gouda, and crumbled blue cheese around the meat selections, spacing them evenly for accessible serving.
04 - Scatter broken dark chocolate pieces and candied pecans among the meats and cheeses to introduce rich, contrasting textures and flavors.
05 - Add clusters of seedless grapes, thin apple slices, and small bowls of fig or cherry preserves to the board for freshness and sweetness.
06 - Fill remaining gaps on the platter with toasted baguette slices and rustic crackers to provide a crunchy element.
07 - Finish with fresh rosemary sprigs and optional pickled onions or gherkins for brightness. Serve immediately alongside neat bourbon or a smoky cocktail.

# Expert Advice:

01 -
  • It looks absolutely stunning on the table—the kind of board people photograph before eating, with deep smoky tones and rich contrasts that feel luxurious without being fussy.
  • There's something magical about the balance: smoky meets sweet, savory meets indulgent, and every bite is different depending on what you pair together.
  • It comes together in under an hour and requires almost no actual cooking, just thoughtful assembly and a good eye for spacing.
02 -
  • Temperature matters more than you'd think—warm meats and crackers, cold cheeses and grapes. Everything shouldn't be the same temperature or the board loses dimension and your guests lose interest.
  • Assembly order is everything. Assemble meats and cheeses first, then add softer elements like chocolate and nuts, then finish with fruits and breads. This prevents things from getting compressed or overlooked.
  • Don't slice your ingredients hours ahead. Do it 30 minutes before at most. Brisket dries out, apples brown, and the board starts looking tired instead of fresh.
03 -
  • Wooden boards are non-negotiable here—they ground the whole experience and their warmth complements the colors and textures. Avoid glass or white platters; they make everything look clinical instead of inviting.
  • The secret nobody talks about: chill your board in the freezer for 15 minutes before assembling. It keeps everything at the right temperature longer and prevents the cheeses from sweating, which is the enemy of beautiful presentation.
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