Smoky BBQ Bourbon Companion (Printable Version)

A decadent board blending smoky meats, bourbon flavors, creamy cheeses, and dark chocolate for rich tasting.

# 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)

# How to Make:

01 - If desired, lightly brush smoked meats with bourbon and warm gently in a skillet or grill for 2 to 3 minutes. Sprinkle with brown sugar bourbon rub before serving.
02 - Place the smoked brisket, pulled pork, and smoked sausage on a large wooden board or serving platter, spreading evenly.
03 - Position sliced triple cream brie, smoked gouda, and crumbled blue cheese around the meats, allowing space for easy access.
04 - Scatter broken dark chocolate pieces and candied pecans interspersed among meats and cheeses on the board.
05 - Place clusters of seedless red grapes, thinly sliced apple, and small bowls of fig or cherry preserves on the platter.
06 - Fill empty spaces on the board with toasted baguette slices and assorted rustic crackers to complete the selection.
07 - Garnish the platter with fresh rosemary sprigs and, if desired, pickled onions or gherkins. Serve immediately paired with neat bourbon or a smoky cocktail.

# Expert Suggestions:

01 -
  • It's the kind of board that makes people pause mid-conversation, fork in hand, wondering how smoky barbecue could possibly taste this good with dark chocolate
  • You'll discover that cooking here means assembly, not stress—there's an elegance in letting quality ingredients shine without fussy techniques
  • It transforms any gathering into something that feels intentional and luxurious, even when thrown together in under an hour
02 -
  • Room temperature is everything. Take your cheeses out of the refrigerator 30 minutes before serving. Cold cheese tastes like wax; room-temperature cheese tastes like velvet. This single lesson changed my boards forever
  • The dark chocolate only works at 70% cocoa or higher. Sweeter chocolate makes the whole board feel confused. Trust the bitterness—it's where the sophistication lives
  • Don't skip the rub on the meats. It's what transforms "nice cold cuts" into "did you taste that?" Every component needs its moment to shine
03 -
  • Make this board no more than 30 minutes before serving. Chocolate can bloom in heat, cheese dries out and loses its richness, and apple darkens. Fresh and vibrant is what matters most
  • Use the brown sugar bourbon rub not just on this board but on grilled vegetables, roasted chicken, or even vanilla ice cream. It's that good and that versatile
  • Keep a small sharp knife at the board for brie—let guests spread it on crackers warm. It's one small detail that feels like luxury
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