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BBQ Grazing Board

Ultimate BBQ grazing board with pulled pork sliders cornbread and fresh vegetables
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This is the ultimate backyard party platter, a deconstructed BBQ feast perfect for relaxed entertaining. It features a mix of smoky meats, fresh veggies, hearty carbs, and flavorful dips, all arranged for easy grazing. It’s designed to please a crowd with minimal effort from the host.

Ingredients

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  • 2 cups smoked pulled pork or shredded chicken
  • 4 grilled sausage links (andouille or bratwurst), sliced
  • 8 slices thick-cut bacon, cooked crisp
  • 8 mini beef or pulled pork sliders on brioche buns
  • 1 cup pepper jack cheese cubes
  • 1 cup sharp cheddar cheese cubes
  • 1 cup favorite BBQ meatballs
  • 1 bunch celery, cut into sticks
  • 1 bunch carrots, cut into sticks
  • 1 cucumber, sliced into rounds
  • 1 bunch radishes, sliced
  • 1 pint cherry tomatoes on the vine
  • 1 jar cornichons or dill pickle spears
  • 1 jicama, cut into sticks, or 2 bell peppers, cut into strips
  • 6 cornbread muffins, cut into wedges
  • 1 bag pretzel rods or mini pretzel twists
  • 1 baguette, sliced and toasted, or sturdy crackers
  • 1 bag tortilla chips or sturdy potato chips
  • 1 cup classic BBQ sauce
  • 1 cup creamy ranch or blue cheese dip
  • 1/2 cup zesty honey mustard
  • 2 cups cool, tangy coleslaw
  • 1/2 cup pickled red onions or jalapeños

Instructions

  1. Prepare all components. Cook and slice meats, chop vegetables, and make or portion dips. Most items can be prepared a day ahead.
  2. Place small bowls for dips and sauces (BBQ sauce, ranch, honey mustard, coleslaw) onto a very large board, platter, or tray. Space them out to create anchor points.
  3. Arrange the largest items next. Place the bowl of pulled pork, cluster the cornbread muffins, and fan out the sausage slices.
  4. Fill in gaps with remaining components. Tuck celery, carrot, and jicama sticks around bowls. Scatter cheese cubes and cherry tomatoes. Add pretzels, crackers, and chips.
  5. Add final garnishes for texture and color. Sprinkle crisp bacon over the board and add pickled onions and pickle spears for bright accents.
  6. Place serving utensils like small spoons in the dips and forks or tongs for the pulled pork. Serve immediately and enjoy.

Notes

For a gluten-free board, use gluten-free buns, cornbread, and crackers. For dairy-free, omit cheese or use vegan alternatives and a dairy-free ranch. Prep vegetables no more than a few hours before serving to keep them crisp. Leftover components store well separately in airtight containers for 2-3 days.

Nutrition

Find it online: https://www.homestyletable.com/bbq-grazing-board/