Apps & Sides

Smoked Bloody Mary Mix

Prep Time: 15 min

Cook Time: 1 hrs

Difficulty: Beginner

This Smoked Bloody Mary Mix is cocktail perfection in a glass! Created by celebrity chef and two-time best-selling cookbook author Ryan Scott, you'll want to whip this incredible drink up whenever you are entertaining to get the party started right.

Instructions

Step 1: Preheat recteq to 250ºF.
Step 2: Lay out 2 trays. 1 tray for quartered tomatoes, 1 stalk of celery and 8 shrimp; the second tray will be for bacon. Cover everything liberally with Ron's Screamin' Pig Rub.
Step 3: Cook tomato tray for 40 minutes and bacon tray for 1 hour.
Step 4: Once tomatoes have cooled enough to handle, peel off tomato skins.
Step 5: Add tomatoes to blender and puree until smooth. Add remaining ingredients.
Step 6: Rim glasses with extra rub and/or salt of your choice. Fill glass with ice, top with Bloody Mary mix and garnish!

Ingredients

Serving Sizes

Ingredients

6 each Beefsteak Tomatoes
5 each Celery Stalks
2 tablespoon(s) Ron's Screamin' Pig Rub

Toppings (optional)

4 strips Bacon, cut thick
8 each Jumbo Peel-n-Eat Shrimp
3 cup(s) Tomato Juice
¹/₄ cup(s) Hot Sauce
3 teaspoon(s) Worcestershire
¹/₄ cup(s) Lime Juice, freshly squeezed
8 ounce(s) Vodka or Tequila

Tools Needed

Blender

Step 1: Preheat recteq to 250ºF.
Step 2: Lay out 2 trays. 1 tray for quartered tomatoes, 1 stalk of celery and 8 shrimp; the second tray will be for bacon. Cover everything liberally with Ron's Screamin' Pig Rub.
Step 3: Cook tomato tray for 40 minutes and bacon tray for 1 hour.
Step 4: Once tomatoes have cooled enough to handle, peel off tomato skins.
Step 5: Add tomatoes to blender and puree until smooth. Add remaining ingredients.
Step 6: Rim glasses with extra rub and/or salt of your choice. Fill glass with ice, top with Bloody Mary mix and garnish!

Chef Pairings

This rich and flavorful Blood Mary will be perfection served along side our smoky Breakfast Strata Casserole. Sit back and enjoy a slow weekend morning with this delicious pairing.