Welcome back to Smokin' Whiskey, where we're taking our pellet grill mixology to the next level. In this episode, we're unleashing the smoky magic on a classic cocktail that needs no introduction—the Bloody Mary. Brace yourself for the ultimate Smoked Bloody Mary extravaganza, where we'll infuse this iconic drink with a symphony of flavors that will leave your taste buds singing.
Chapter 1: Setting the Stage Before we jump into the recipe, let's set the stage for the Smoked Bloody Mary experience. Picture a lazy Sunday brunch with friends gathered around your backyard oasis, the pellet grill humming in the background. The anticipation is palpable as you unveil the secret weapon—the tantalizing aroma of hardwood smoke wafting through the air.
Chapter 2: Essential Ingredients To embark on this smoky adventure, gather the following ingredients:
Tomato Juice: 3 cups of your favorite tomato juice forms the heart of the Bloody Mary.
Roma Tomatoes: 6 roma tomatoes.
Vodka: 1 ½ ounces of premium vodka adds the necessary kick.
Worcestershire Sauce: A dash for depth and umami.
Hot Sauce: Adjust to taste for the perfect level of heat.
Lemon Juice: Freshly squeezed from one lemon to brighten the flavors.
Celery: No Bloody Mary is really a bloody mary without celery.
Bacon: The perfect addition to cure your hunger.
Ground Pepper and Salt: A dash for that extra zing.
Garnishes: Celery sticks, olives, pickles—let your imagination run wild.
Chapter 3: How to smoke fresh tomatoes for smoked Bloody Marys
Prep Tomatoes: Start by quartering your tomatoes, removing stems, and then season them with salt, pepper, and your favorite vegetable spice (think Old Bay seasoning). Place the seasoned tomatoes on a wire rack or baking sheet.
Smoke Tomatoes: Place the tomatoes in the smoker set to 250 degrees, and cook them until they are roasted. If you’re smoking at around 250-275 degrees this should take roughly an hour. This will depend on the size of your tomatoes.
Let them cool: After about one hour remove tomatoes and let them cool down in temperature.
Remove skins: When the tomatoes are cool enough to handle, remove the skin.
Chapter 4: For the Smoked Bacon
Cook the bacon at the same time as the tomatoes. Lay out slices bacon in the smoker for approximately one hour to get crisp. Use as much bacon as needed for cocktails. You want the bacon to be pretty crispy so they stand up and remain crispy when used as a garnish in the cocktail.
Chapter 5: How to make a homemade Smoked Bloody Mary
Once your tomatoes have cooled enough to touch remove the skins, then place into a food processor or blender, add the rest of your ingredients, and blend until smooth. Taste and adjust to your flavor preferences. Add a shot (or two) of vodka to a glass and pour in your bloody mary mix. Garnish with whatever feels right!
Conclusion: The Ultimate Smoked Bloody Mary is not just a drink; it's a journey into the realm of smoky sophistication. Elevate your brunch game, impress your guests, and savor the satisfaction of mastering the art of pellet grill mixology. Stay tuned for more Smokin' Whiskey adventures as we continue to push the boundaries of flavor and redefine the world of homemade smoked cocktails. Cheers to the smoky side of life!
As always, Only You Can Ignite the Flavor!
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