You’ll Need
Smokehouse Board
4 Honey Butter Cornbread Wedges
4 Smoked Garlic Parmesan Corn Ribs
1 bowl Kansas Pit Beans with Burnt Bacon Ends
1 bowl BBQ Mustard Potato Wedge Salad
8 Crispy BBQ Pickle Chips
8 BBQ Bacon Ranch Devilled Potato Bites
1 bowl Charred Broccoli Ranch BBQ
1 bowl Crispy Burnt-End Brussels Sprouts
Fresh parsley
Fresh chives
Dipping Sauces
Smoky BBQ sauce
Ranch dressing
Alabama White BBQ sauce
Hot honey
Garlic butter
Optional but dangerous
Crispy bacon crumble
Pickled jalapeños
Crispy onions
Dill pickle spears
Extra grated cheddar
Jalapeño popper cornbread pots
Method
Prepare each side dish according to its individual recipe.
Keep everything warm in a low oven or your air fryer on the Keep Warm setting while the final items finish
cooking.
Choose a large wooden serving board or oversized platter.
Place the pit beans in the centre to anchor the board.
Arrange the cornbread wedges around one corner.
Add the corn ribs beside them.
Fill the remaining spaces with the potato wedge salad, broccoli, Brussels sprouts, pickle chips and devilled
potato bites.
Spoon the dipping sauces into small ramekins and tuck them between the sides.
Scatter over chopped parsley, fresh chives and crispy bacon crumble.
Finish with pickled jalapeños, crispy onions and extra cheddar wherever it looks dangerously tempting.
Carry the whole board straight to the table and let everyone dig in.