Grazing boards—specifically cheese boards—have proudly become my specialty. From styling high-end charcuterie to theming based on the time of year, I love treating each occasion as an opportunity to bring something new and unexpected to the table.
This Memphis barbecue-inspired cheese board takes a classic sausage and cheese combo and elevates the display with flavorful accoutrements. Rendezvous seasoning and sauce take center stage, as well as grainy mustard and a gold barbecue (honey mustard-esque) sauce.
Individually-packaged saltines are typically served with the standard cubed cheddar and smoked meats, but I opted to season them two ways for an element of surprise. Water crackers might be the afterthought, but in this case, they’re the spotlight.
Keep scrolling for my two suggested saltine methods, and follow this list to build your own Memphis BBQ grazing board!
Two smoked sausage Kielbasa, sliced and grilled on each side
4 cups cubed cheeses (cheddar, swiss, Colby jack assortment)
1 jar Kosher dill pickle spears
1 cup pepperocinis
Rendezvous seasoning
Rendezvous BBQ sauce
Gold BBQ sauce
Grainy mustard
Seasoned saltines
CLASSIC FIRECRACKERS
2 sleeves Saltines
1 packet Ranch seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon red pepper flakes
1 cup canola oil
RENDEZVOUS SEASONED SALTINES
2 sleeves Saltines
1 stick unsalted butter
1 tablespoon Rendezvous seasoning
1/2 teaspoon garlic powder
1. Add oil (or butter) to gallon Ziploc bag, followed by dry spices and seasonings. Seal bag and mix to combine.
2. Add two sleeves of Saltines and turn to coat several times. Allow to marinate on countertop for at least 20 minutes, turning every 5 minutes. Some say to marinate overnight!
3. Preheat oven to 250 degrees. Line a baking sheet with parchment paper, followed by a cooling rack. Line saltines along cooling rack and bake for 10-15 minutes to toast. Serve or store in an airtight container for up to a week.
