Smoked Bloody Mary

By á-4922

Ingredients

• For the rub and Bloody Mary mix:
• 1/2 cup kosher salt plus additional for salting the tomatoes
• 1 tablespoon Old Bay Seasoning
• 5 to 6 pounds ripe fresh tomatoes
• Note: for below 6 ingredients, add more to taste if desired
• 1 tsp freshly ground black pepper
• 2 cups good quality tomato juice
• Juice of 2 lemons
• 1/4 cup Worcestershire sauce
• 1 tablespoon Franks hot sauce
• 1 tablespoon prepared horseradish (fresh if you can)
• Remaining, based on your preference:
• 2 to 3 teaspoons onion powder
• 2 to 3 teaspoons garlic powder
• 2 to 3 teaspoons celery salt
• For each cocktail:
• 1 lemon or lime wedge
• 2 ounces good vodka. Nothing cheap like Smirnoff.
• 1 tablespoon olive brine from a jar of olives (optional)
• Garnish ideas, subject to your personal preference:
• Leafy celery sticks
• Dill pickles
• Asparagus spears
• Blue cheese olives
• Peperoncini
• Antipasto (cherry tomatoes, proscuitto, mozzarella, basil)
• Pickled peppers
• Steamed cauliflower
• Radish
• Jalapeno
• Carrot slices
• Maple bacon (or jerky)
• Shot glass full of beer of your choice.

Preparation

Step 1

Combine 1/2 cup of kosher salt with the Old Bay Seasoning on a pie plate and set aside. Core the tomatoes and slice each into several wedges or chunks. Lay a cooling rack inside a large rimmed baking sheet, and arrange the tomatoes in a single layer on the cooling rack. Lightly salt and pepper the tomatoes.

When ready to cook, start your grill on the smoke setting (if available) with the lid open until the fire is established (4 to 5 minutes). Put the baking sheet with the tomatoes on the grill grate and close the lid. Smoke the tomatoes for 1 hour. Let cool. Working in batches, liquefy the tomatoes in a blender or food processor, adding enough tomato juice to get the tomatoes moving. Transfer to a large bowl or pitcher. Strain if desired.

Stir in the lemon juice, Worcestershire, horseradish, onion powder, garlic powder, and celery salt. Taste for seasoning, adding anything else as desired. The mix should be highly seasoned, but still taste of fresh tomatoes. Chill thoroughly in the refrigerator, at least 3 hours.

To make a Bloody Mary, rim a tall glass with the lemon or lime wedge. Dip the rim upside down in the salt/Old Bay mixture. Add ice cubes to the glass, then the vodka and olive brine (if using). Top with the tomato mixture and stir gently, being careful not to disturb the salted rim.

Finish with your favorite garnishes. (you can always put the vegetable garnishes on bamboo skewers if desired).

Fill shot glass with beer, and use as a chaser or back if desired.