Smoky BBQ Bourbon Companion (Print)

A lavish spread of smoky, bourbon-glazed meats, creamy cheeses, dark chocolate, and toasted accompaniments.

# 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 tablespoons dark brown sugar
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon cayenne pepper

→ Bourbon BBQ Sauce

10 - 1/2 cup ketchup
11 - 2 tablespoons bourbon whiskey
12 - 1 tablespoon molasses
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon Worcestershire sauce
15 - 2 teaspoons smoked paprika
16 - 1/2 teaspoon onion powder
17 - 1/4 teaspoon 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 and free of lumps to ensure even flavor.
02 - Arrange brisket and sausage slices on a parchment-lined baking sheet. Evenly sprinkle the brown sugar rub over the meats, turning to coat both sides. Heat a large skillet over medium-high heat and sear meats in batches for 1 to 2 minutes per side until caramelized edges form and surfaces develop a glossy, slightly crisp appearance. Avoid overcrowding to prevent steaming.
03 - In the same skillet, lay out thick-cut bacon slices. Brush each side lightly with bourbon and sprinkle with brown sugar rub. Cook over medium heat for 3 to 4 minutes per side, turning once, until crisp and deeply bronzed. Transfer to a wire rack to drain and cool, ensuring optimal crispness.
04 - Combine ketchup, bourbon, molasses, apple cider vinegar, Worcestershire sauce, smoked paprika, onion powder, and black pepper in a small saucepan. Whisk until smooth, then simmer over medium-low heat, stirring frequently, for 8 to 10 minutes until thickened and glossy. Allow to cool to room temperature before serving.
05 - Cut brie into wedges, cube Havarti, and slice goat cheese log into thick rounds, handling each gently to prevent smearing or crumbling. Break dark chocolate into irregular shards and halve dried figs. Arrange toasted pecans alongside.
06 - Arrange smoked meats on a large wooden or slate board in loose ribbons and stacks. Place cheeses in distinct clusters to create high-contrast visual areas. Interspace dark chocolate shards, figs, and pecans among protein and dairy elements. Fill remaining spaces with pale crackers, toasted baguette slices, and bourbon-soaked cherries. Serve bourbon BBQ sauce separately for drizzling or dipping. Maintain negative space for elegance and ease of serving.
07 - Present immediately while meats retain warmth and cheeses reach room temperature. Encourage pairing contrasting elements for an enhanced flavor and visual experience.

# Expert Advice:

01 -
  • It looks absolutely stunning, like you spent hours planning when you really spent minutes arranging—that's the secret sophisticated hosts love.
  • Every bite is an unexpected adventure: creamy cheese melts against crispy bacon, dark chocolate echoes the smokiness, and bourbon sauce ties everything together like a warm hug.
  • It serves a crowd without keeping you trapped in the kitchen, which means you actually get to enjoy your guests instead of stressing over timing.
02 -
  • Don't skip the brown sugar rub's mixing step. A seemingly small detail, but uneven spice distribution means some bites are perfectly balanced while others taste flat or over-spiced—consistency matters.
  • Searing in a single layer is non-negotiable. I learned this the hard way when I crowded the pan thinking it would save time; the meats steamed instead of caramelized, and the board lost its glossy appeal and smoky depth.
  • Let the bourbon sauce cool completely before serving. Hot sauce will wilt the cheeses and create a messy, unappetizing board. Room temperature is when all flavors sing together.
03 -
  • Invest in quality smoked meats from a real butcher or smokehouse, not pre-packaged grocery store versions. The difference in flavor and texture transforms the entire board from good to unforgettable.
  • Brown sugar attracts moisture from the air, so mix your rub fresh the day you plan to use it. A rub that's sat for days gets clumpy and uneven, which defeats its purpose.
  • Always allow cheese to reach room temperature before serving—cold cheese tastes muted and rubbery. Set it out 45 minutes before guests arrive and watch how suddenly it becomes creamy and flavorful.
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