Farmhouse Table Smoked Sampler Recipe

Prepare roast beef

Pat the top round dry. Mix 2 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder; rub evenly over roast. Heat a skillet with 1 tbs olive oil over high heat until shimmering and sear roast on all sides (about 1–2 minutes per side) to develop color. Set up smoker (or oven) to 225°F (107°C) with hickory or your preferred wood. Place roast on the smoker and smoke until internal temperature reaches 125°F (52°C) for medium-rare (about 1.5–2 hours depending on thickness). Remove, tent with foil and rest 20 minutes, then thinly slice against the grain. Reserve juices for plating if desired.

Prepare smoked pulled pork

Trim excess fat from the pork shoulder and apply a rub made from 2 tbs brown sugar, 1 tbs smoked paprika, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder, massaging into all surfaces. Preheat smoker to 225°F (107°C). Place pork on the smoker fat-side up, adding hickory chips as needed. Every hour after the first two hours, spritz the pork with apple cider to keep it moist. Smoke until the internal temperature hits 195–205°F (90–96°C) and the probe slides in like butter (about 8–10 hours for a 3 lb shoulder). Remove and wrap in foil to rest 30–60 minutes, then shred using forks. Stir in 3/4 cup barbecue sauce to taste and keep warm.

Make pickled house eggs

Bring 2 cups water, 1 cup white vinegar, 2 tbs sugar and 1 tbs kosher salt to a simmer to dissolve solids. Add 1 tsp cracked peppercorns, 2 bay leaves and 1/2 tsp red pepper flakes if using. Hard-boil 6 eggs: place eggs in cold water, bring to boil, boil 9 minutes, then transfer to ice bath 5 minutes and peel. Place peeled eggs in a jar and pour warm brine over them. Cool to room temperature, then refrigerate at least 24 hours (ideally 48 hours) for flavor. Slice in half when ready to serve.

Preheat smoker (or oven) to 250°F (120°C). Line a sheet pan with foil and set a wire rack on top. Lay 12 slices of thick-cut bacon on the rack without overlapping. Sprinkle evenly with 1/2 cup brown sugar and cracked 1/2 tsp black pepper; brush lightly with 2 tbs maple syrup if using. Place in smoker and cook 45–60 minutes until bacon is deeply caramelized and crisp-ish (time will vary with thickness). If using an oven, bake at 375°F (190°C) for 20–30 minutes watching carefully so sugar doesn't burn. Remove and transfer to paper towels to drain; cut into bite-size strips for the platter.

In a medium bowl, combine 2 cups finely shredded sharp cheddar and 4 oz softened cream cheese. Add 1/4 cup mayonnaise, 3 tbsp chopped roasted red pimentos, 1/2 tsp hot sauce and 1/4 tsp garlic powder. Mix until smooth but still slightly chunky. Taste and adjust salt and pepper to preference. Chill at least 30 minutes to let flavors meld. Transfer to a small serving bowl for the sampler.

Warm 3/4 cup barbecue sauce gently in a small saucepan and reserve for finishing pulled pork. Warm house jam (3/4 cup) slightly in a microwave or saucepan to loosen for spreading or dolloping. Drain or slice 1 cup pickles and place in a small dish.

Arrange components on a large farmhouse-style board or platter: thin slices of roast beef fanned in one area, a mound of smoked pulled pork finished with warmed barbecue sauce, smoked candied bacon strips, a small bowl of pimento cheese, jar or halves of pickled house eggs, a small dish of house jam, and a pile or dish of pickles. Add country bread or crackers on the side. Sprinkle chopped parsley over the jam or cheese for a bright touch. Provide small spoons or spreaders for jam and pimento cheese and tongs or forks for meats.

Serve at room temperature for best texture: allow smoked meats to rest and come down slightly in temperature (about 20 minutes) before plating. The pickled eggs are best after 24–48 hours of brining; candied bacon can be made ahead and reheated briefly in a low oven (300°F/150°C) for 5–7 minutes to recrisp.