Prepare pickled onions at least 2 hours before serving; cover and refrigerate. Prepare BBQ brisket and watermelon salad. Cook corn and cut into thirds. Heat any remaining ingredients until warm and/or place in serving bowls if needed.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
A BBQ smorgasbord on a board! Graze on brisket, chicken, smoked sausages and all of your favorite summer cookout fixin’s at your next outdoor gathering. Save on time by purchasing pre-smoked chicken and ribs from your local Hy-Vee.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Pickled Onions, recipe on Hy-Vee.com | ||
| Instant Pot BBQ Brisket, recipe on Hy-Vee.com | ||
| Watermelon Salad, recipe on Hy-Vee.com | ||
| Hy-Vee Short Cuts corn cobs | ||
| Hy-Vee Kitchen oven baked beans | ||
| Lillie’s Q Carolina barbeque sauce | ||
| Hy-Vee smoked rotisserie chicken | ||
| Hy-Vee Mealtime To Go white Cheddar mac and cheese topped with Hy-Vee shredded sharp Cheddar cheese and coarsely ground Hy-Vee black pepper | ||
| Hy-Vee bread & butter sweet pickle slices | ||
| Lillie’s Q gold barbeque sauce | ||
| Hy-Vee Hickory House fully cooked dry rub ribs with desired barbecue sauce | ||
| Honey-sweet barbecue sauce | ||
| Hy-Vee coleslaw salad mix with bottled coleslaw dressing | ||
| Lillie’s Q ivory barbeque sauce | ||
| Hy-Vee Bakery cornbread with Hy-Vee honey | ||
| Fully cooked beef smoked sausages, cut up and with toothpicks | ||
| Culinary Tours craft beer chipotle BBQ sauce | ||
| Fresh Italian parsley, for garnish | ||
| Fresh rosemary, for garnish |
Things To Grab
- Large grazing board
- Small serving dishes
- Medium serving bowls
- Toothpicks
Directions
Slice brisket and place in a corner on a large rectangular serving board or platter. Then arrange corn, watermelon salad, pickled onions and remaining ingredients in a clockwise fashion on the board. Garnish with parsley and rosemary, if desired.