Butcher Plate Recipe

Warm and slice meats

If your smoked meats are cold, warm them gently. Preheat oven to 300°F (150°C). Wrap brisket and ham separately in foil with a splash (1-2 tablespoons) of beef or chicken broth to retain moisture. Place wrapped brisket, ham, and chopped ribs on a sheet pan; heat for 20–30 minutes until warm through. In the last 8–10 minutes, place sausage slices on the pan to warm and slightly brown.

After warming, thinly slice brisket against the grain into 1/8–1/4" slices. Chop rib meat off bones into bite-sized pieces. Arrange sliced sausage and ham as-is or cut into smaller pieces for easy serving.

Optional finishing: brush brisket and rib pieces lightly with 2–3 tablespoons of barbecue sauce and place under a broiler for 1–2 minutes to caramelize edges. Watch carefully to prevent burning.

If making quick pickled red onions: thinly slice 1 small red onion and submerge in a jar with 1/2 cup vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon salt for at least 30 minutes. Drain before plating.

Quarter or slice dill pickles and cornichons so they’re easy to grab. Drain pickled items so the plate doesn’t get soggy.

Portion coleslaw into a small bowl or line a section of the platter with 2 cups of coleslaw and keep chilled until serving.

Lightly butter rolls or baguette slices. Toast in oven at 350°F (175°C) for 6–8 minutes until golden, or grill 1–2 minutes per side on a hot grill pan. Keep warm in a towel-lined basket.

Spoon potato salad into a small bowl or mound on the platter in a single section to keep it separate from saucy meats.

Warm barbecue sauce slightly in a small saucepan or microwave (30–45 seconds) and transfer to a small serving bowl. Place mustard and hot sauce in separate small bowls or squeeze bottles for easy use.

If using compound butter, soften briefly and dot over warm toast or rolls just before serving.

Sprinkle chopped parsley over meats and sides for color and a fresh finish.

Select a large wooden board or platter. Arrange meats in distinct piles or ribbons: brisket, chopped ribs, sliced sausage, and ham. Keep portions balanced so diners can sample each (example proportion: 40% brisket, 25% ribs, 20% sausage, 15% ham).

Nestle toasted breads and rolls to one side. Place small bowls or piles for coleslaw, potato salad, and pickles around the meats so each item is easy to reach.

Place sauce bowls (barbecue, mustard, hot sauce) near the breads and meats. Garnish with parsley and scatter a few pickled jalapeños or extra pickles for color and heat.

Serve the butcher plate family-style with tongs and small forks. Provide napkins and plates for guests to build sandwiches or plate combinations as they like.

Serve immediately while meats and breads are warm. Leftover meats can be refrigerated in airtight containers for up to 4 days or frozen up to 3 months. Reheat gently in a covered pan with a splash of broth or in foil at 300°F (150°C) until warmed through.