Sausage and Cheese Plate

If you’re looking for a quick appetizer that can be prepared on a smoker or grill, then this recipe is perfect for you.

The Sausage and Cheese Plate is a staple at just about every BBQ joint in Memphis; it’s one of my favorite things to order when I’m in the mood for restaurant Q; and it goes perfect with a cold pitcher of beer.

It’s also easy to prepare at home, so the next time you need a quick appetizer for any get-together, Here’s how to make it:

  • 2lbs of fully cooked Polish Kielbasa smoked sausage
  • 2oz The BBQ Rub.
  • 8oz Assorted Block Cheese (Sharp Cheddar & Pepper Jack are my favorite)
  • 1 jar of Greek Peperoncini Peppers
  • 8oz of BBQ Sauce or Honey Mustard for dipping

It doesn’t get much easier than this recipe. All that’s required is a heat source preferably a smoker but I’ve cooked this dish on a gas grill or even under the broiler.

Remove the sausage from the packaging and season the outside liberally with the dry rub. Bring the smoker to a cooking temperature of 225 degrees with light cherry wood smoke.

Place the meat on the grate and let it cook for 30 minutes. Flip the sausage over after 30 minutes and let it go another 30 minutes. At this point it’s done. I told you it was fast!

Really all you are doing is warming the sausage in a smoky environment. It’s the smoke and coals that gives it a wonderful taste.

Bring the sausages inside and place on a cutting board. While it was cooking, I cut up the cheese into strips or cubes and get everything ready for assembly. To slice the sausage use a sharp knife and cut at an angle. This gives the slices length and looks good for presentation.

Arrange everything on a platter and dust with a little extra dry rub. I suggest cooking a few extra sausages because this appetizer will disappear as fast as you can set it out.

About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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