Barbecue Bloody Mary recipe from Fire & Smoke: A Pitmaster’s Secrets, by Chris Lilly.
“With so many possible ingredients and variations, the traditional Bloody Mary offers many opportunities for infusion with the flavor of the grill,” says Lilly. “Smoked tomato juice, grilled celery sticks, grilled lemons, and smoked horseradish are only a few options. But one thing is certain: Nothing can start the day off better than spending time outdoors with a tall Bloody Mary and a smoking grill.”
- 1 tablespoon sugar
- 1 lemon, halved
- 3 cups tomato juice
- 2/3 cup barbecue beef brisket drippings
- 3/4 cup vodka
- 2 1/2 tablespoons Worcestershire sauce
- 3/4 teaspoon prepared horseradish
- 3/4 teaspoon Louisiana-style hot sauce (or Sriracha sauce)
- 1 1/2 teaspoons smoked celery salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Build a charcoal fire for direct grilling and preheat it to 450 degrees.
While the grill is heating, put the sugar on a plate and twist the face of each lemon half into the sugar.
Place the lemon halves facedown over direct heat and grill until the sugar caramelizes, about 2 minutes. Remove from the grill and set aside.
In a small pitcher, combine the tomato juice, beef brisket jus, vodka, Worcestershire, horseradish, hot sauce, 1/2 teaspoon of the smoked celery salt, and the pepper. Squeeze the juice from one lemon half into the pitcher, stir well, and refrigerate until chilled.
Run the remaining lemon half around the rim of 4 glasses.
Combine the remaining 1 teaspoon celery salt and the kosher salt on a small plate. Twist the rims of the glasses into the salt. Fill the glasses with chilled Bloody Mary, garnish as desired, and serve.