A lavish board with smoky meats, bourbon glaze, creamy cheeses, dark chocolate shards, pecans, and figs for elevated gatherings.
# Components:
→ Smoked Meats
01 - 7 oz smoked brisket, thinly sliced
02 - 5 oz smoked sausage, sliced on the bias
03 - 3.5 oz bourbon-glazed bacon, thick-cut
→ Brown Sugar Rub
04 - 2 tbsp dark brown sugar
05 - 1 tsp smoked paprika
06 - 1/2 tsp freshly ground black pepper
07 - 1/2 tsp kosher salt
08 - 1/4 tsp garlic powder
09 - 1/4 tsp cayenne pepper
→ Bourbon BBQ Sauce
10 - 1/2 cup ketchup
11 - 2 tbsp bourbon whiskey
12 - 1 tbsp molasses
13 - 1 tbsp apple cider vinegar
14 - 1 tbsp Worcestershire sauce
15 - 2 tsp smoked paprika
16 - 1/2 tsp onion powder
17 - 1/4 tsp black pepper
→ Cheeses
18 - 5 oz triple-cream brie, cut into wedges
19 - 5 oz creamy Havarti, cubed
20 - 3.5 oz goat cheese log, sliced
→ Dark Accents
21 - 2.8 oz high-cacao dark chocolate, broken into shards
22 - 1/2 cup toasted pecans
23 - 1/2 cup dried black mission figs, halved
→ Accompaniments
24 - 1 cup pale crackers (e.g., water crackers)
25 - 1 cup toasted baguette slices
26 - 1/4 cup bourbon-soaked cherries, drained
# Directions:
01 - Combine dark brown sugar, smoked paprika, black pepper, kosher salt, garlic powder, and cayenne pepper in a small bowl. Mix thoroughly until uniform with no lumps to ensure even flavor.
02 - Place smoked brisket and sausage slices on a parchment-lined baking sheet. Coat evenly with brown sugar rub, turning to cover both sides. Heat a large skillet over medium-high heat and sear meats in batches for 1 to 2 minutes per side until glossy, caramelized edges form. Avoid overcrowding to prevent steaming.
03 - In the same skillet, arrange thick-cut bacon slices. Brush each side lightly with bourbon and sprinkle brown sugar rub. Cook over medium heat for 3 to 4 minutes per side until crisp and bronzed. Transfer to a wire rack to drain and cool.
04 - Whisk together ketchup, bourbon, molasses, apple cider vinegar, Worcestershire sauce, smoked paprika, onion powder, and black pepper in a small saucepan. Simmer over medium-low heat for 8 to 10 minutes, stirring frequently, until thickened and glossy. Allow to cool before serving.
05 - Slice brie into wedges, cube Havarti, and cut goat cheese into rounds using a clean knife to prevent crumbling. Break dark chocolate into shards and halve dried black mission figs. Arrange these with toasted pecans.
06 - Arrange meats in loose ribbons and stacks on a large wooden or slate board. Place cheeses in distinct clusters. Distribute dark chocolate shards, figs, and pecans between meats and cheeses. Fill remaining space with crackers, toasted baguette slices, and bourbon-soaked cherries. Serve bourbon BBQ sauce in a small bowl alongside.
07 - Present immediately while meats retain slight warmth and cheeses reach room temperature for optimal texture. Suggest guests combine contrasting elements to maximize flavor and visual interest.
