The Southerner Snack Board Recipe

Warm and slice/prepare meats

If using pre-smoked meats, preheat oven to 300°F (150°C). Place brisket, pulled pork (in an oven-safe dish with a splash of beef or chicken broth to retain moisture), and shredded smoked chicken covered with foil. Heat until internal temperature reaches 140–150°F and meats are warmed through, about 25–30 minutes. Remove from oven and slice brisket thinly across the grain into 1/8–1/4-inch slices; keep pulled pork and shredded chicken in warm serving containers. Stir barbecue sauce and place in a small serving bowl.

If you are smoking meats from scratch: brisket ~10–12 hours smoke time (low and slow), pork shoulder ~8–12 hours, chicken thighs 1.5–2 hours—finish resting before slicing/pulling. For assembly use about 1 lb each as listed.

Make the cornbread batter

Preheat oven to 425°F (220°C). Grease an 8-inch cast-iron skillet with 1 tablespoon of the melted butter. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder and 1/2 tsp salt until evenly combined. In a separate bowl whisk 1 cup whole milk, 1 large egg, and remaining 3 tbsp melted butter. Pour wet into dry and stir just until combined; do not overmix.

Bake cornbread

Pour batter into the hot greased skillet and bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let rest 10 minutes, then transfer to a cutting board and cut into 8 squares. Keep warm until plating. Serve with 1/4 cup honey and softened butter.

Arrange store-bought or house-made pickled vegetables in small bowls or piles: 1 cup sliced cornichons/dill pickles, 1 cup pickled red onions, 1/2 cup pickled okra halves, 1/2 cup quick-pickled jalapeños, 1/2 cup stone-ground mustard, and optional 1/2 cup bread-and-butter pickles. If making quick-pickles: combine 1 cup white vinegar, 1 cup water, 1/4 cup sugar and 1 tbsp salt, bring to a simmer, pour over thinly sliced vegetables, cool to room temperature and chill for at least 30 minutes.

Cut 8 oz sharp cheddar into bite-size cubes or thin slices. Arrange 4 oz goat cheese log whole (score the top if desired) and place 1 cup pimento cheese in a small bowl. Bring cheeses to room temperature 20–30 minutes before service for best flavor. Place softened butter in a small dish for spreading.

Warm buttermilk biscuits according to package instructions or reheat in a 350°F oven for 8–10 minutes until warmed through. Place cornbread squares (from above), 20 water crackers, and warmed biscuits on the board when ready to assemble.

Assemble the snack board

On a large wooden board or platter, arrange the warmed sliced brisket, pulled pork, and shredded smoked chicken in separate sections. Place bowls of barbecue sauce, pimento cheese, stone-ground mustard, and pickled vegetables around the meats. Add cheddar, goat cheese, cornbread squares, biscuits and crackers in clusters. Garnish with chopped fresh parsley, a light dusting of 1/4 tsp smoked paprika over the cornbread and meats if desired, and finish with a sprinkle of coarse sea salt and 1/4 tsp freshly ground black pepper over the cheeses and meats.

Provide small serving utensils: two meat forks/tongs, cheese knives, spoons for spreads, and butter knives. Encourage guests to pair smoky meats with pickles, honeyed cornbread, pimento cheese, and mustard.