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June 14, 2022
Have you ever heard of Redneck Sushi? If you know, you know! If you don’t, let me explain…
I’m talking about my BBQ Charcuterie Board! It’s not the kind of frou-frou charcuterie board you’ll get in a fine dining restaurant. We’re talking unstuffy, unpretentious food here. It’s the kind of appetizer you might find anywhere in the South at a roadside BBQ shack or at the local watering hole. You know, the kind of place that has a smoker out front or out back! My BBQ Charcuterie Board is the perfect mingling of cheeses, pickles, and meats seasoned and smoked on the Traeger Ironwood 885. Add saltines and you’re ready to go!
Here’s everything you’ll need to make my BBQ Charcuterie Board:
Here’s the main equipment I used and how I set it up. See the equipment and tools section for everything I used to make my BBQ Charcuterie Board.
The detailed procedure for my BBQ Charcuterie Board on the Traeger Ironwood 885 pellet grill is covered in my video and the recipe card at the bottom of this post. Here’s what the process looks like in general:
My BBQ Charcuterie Board is a delicious platter that is sure to please everyone! It’s perfect for nibbling on while cooking up more BBQ. Try it at the fishing camp or at your next tailgate. You can even make it in advance and wrap it well with plastic wrap for sharing at a potluck or party.
Wherever you serve it, make sure you’ve got plenty of ice-cold beer to go with your Redneck Sushi!
Traeger Timberline 1300, Royal Oak Charcoal Hardwood Pellets, small metal pan, Thermoworks Silicone Brush , large serving platter
Category
Barbecue
Prep Time
15 minutes
Cook Time
1 hour
Heath Riles BBQ Sweet BBQ Rub
Heath Riles BBQ Sweet BBQ Sauce
1/4 chub of bologna
2 sausage links
Mustard
Saltine crackers
Cubed cheese
Hot and Sweet Snacker Pickles
Get your grill up to temperature of approximately 300º.
Cut your 1/4 chub of bologna in half. Make hatch marks in your bologna and your sausage.
Coat your bologna in mustard.
Season your bologna and sausage with Heath Riles BBQ Sweet BBQ Rub.
Place your meats on your grill for about 45 minutes.
Take your meats off your grill and glaze with Heath Riles BBQ Sweet BBQ Sauce. Brush on the sauce.
Place your meats back on your grill for about 20 minutes to caramelize.
Take your meats off your grill. Slice your meats along the hatch marks. Assemble your charcuterie board however you'd like.