Smoky BBQ Bourbon Platter (Printable Version)

An elegant assortment of smoky meats, bourbon-glazed elements, creamy cheeses, and sweet dark chocolate bites.

# What You Need:

→ Smoked and 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 and 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)

# Steps:

01 - Optionally brush smoked meats lightly with bourbon and warm gently in a skillet or on a grill for 2 to 3 minutes. Just before serving, sprinkle meats with brown sugar bourbon rub.
02 - Place smoked brisket, pulled pork, and sliced sausage evenly on a large wooden board or serving platter.
03 - Distribute triple cream brie, smoked gouda, and crumbled blue cheese around the meats with space for easy access.
04 - Scatter dark chocolate pieces and candied pecans between the meats and cheeses to introduce texture and flavor contrast.
05 - Place clusters of seedless red grapes, thin apple slices, and small serving bowls filled with fig or cherry preserves on the board.
06 - Fill the remaining gaps with toasted baguette slices and rustic crackers for crunch and convenience.
07 - Adorn the platter with fresh rosemary sprigs and, if desired, pickled onions or gherkins to add brightness and visual appeal. Serve immediately alongside neat bourbon or a smoky cocktail.

# Expert Pointers:

01 -
  • The smoky-sweet-creamy trilogy hits every taste bud in the best way—it's like a whispered secret between bourbon and dark chocolate
  • It looks like you spent hours preparing, but it's genuinely ready in 35 minutes, making you feel like a kitchen magician
  • Everyone finds something they love, from the meat lover who can't resist the brisket to the person who discovers an unexpected love for dark chocolate with smoked gouda
02 -
  • Cheese must sit at room temperature for 15 minutes before serving—cold cheese is a texture tragedy. The brie especially needs warmth to reveal its creamy soul
  • Dark chocolate on a charcuterie board isn't dessert; it's a palate cleanser and flavor bridge. This realization changed everything for me about what belongs on a board
  • The brown sugar bourbon rub must go on warm meat, not cold. Cold meat won't absorb the flavors properly—temperature is the difference between good and unforgettable
03 -
  • Make the brown sugar bourbon rub the night before. It melds together better and tastes less raw—this small step makes an enormous difference in depth
  • If your brie is too firm, let it sit in a warm (not hot) corner of your kitchen for 20 minutes before slicing. It transforms from difficult to work with to a dream
  • Buy your meats from a quality butcher or barbecue place, not the grocery store. The difference in flavor is worth every penny and makes your board feel like you spent all day preparing
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