Barbecue Bloody Mary Recipes

BLOODY MARY - A PITCHERFUL

Bloody Mary - A Pitcherful image

Provided by Nigella Lawson : Food Network

Time 10m

Yield 3 half-pint glasses

Number Of Ingredients 8

Ingredients

1 1/3 cups (about 10 ounces) chili vodka, or ordinary vodka and a few splashes hot sauce (recommended: Tabasco)
Splash dry sherry
2 1/2 cups (about 20 ounces) tomato juice, chilled
1/4 to 1/2 a lemon, juiced
Few shakes celery salt
Few dashes Worcestershire sauce
Good sprinkling Maldon or other sea salt
1 celery stick

Steps:

Pour all ingredients, except for the celery sticks, into a pitcher and use a celery stick to stir, leave it in the pitcher: Bloody Mary needs a stir before each pouring.

BARBECUE BLOODY MARY

Barbecue Bloody Mary image

Provided by Patrick and Gina Neely : Food Network

Categories beverage

Time 5m

Yield 3 servings

Number Of Ingredients 13

Ingredients

6 ounces vodka
12 ounces vegetable or tomato juice (recommended: V8)
3 tablespoons barbecue sauce
3 teaspoons prepared horseradish
Dash Worcestershire sauce
Dash hot sauce
1/2 lemon, juiced
Lemon wedges, for garnish
Neelys Dry Rub, for garnish, recipe follows
Jalapeno, for garnish
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

Mix all the ingredients except for the lemon and garnishes into a cocktail shaker with ice. Combine well.
Rim the edge of the glasses with a lemon. Dip into dry rub. Pour the Bloody Mary into the glasses filled with ice. Garnish each with a jalapeno.
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

GRILLED BLOODY MARY CHICKEN

Grilled Bloody Mary Chicken image

I heard this recipe on Nigel Barden's recipe slot on BBC Radio 2's drive time show. He said it was from Charles Campion's Food from Fire - the real barbecue book. I have tweaked the marinade quite a bit - that part was fun, I just kept making Bloody Marys (and tasting them) til I got it perfect! While the directions below are for BBQ grilling, I have made this several times on the cooker grill and it is still delicious. I have also used the marinade with good effect for both pork and beef kebabs.

Provided by mrsfabicons

Categories Chicken

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

50 ml dry sherry
75 ml vodka
330 ml V8 vegetable juice (or use plain tomato juice & increase the celery salt to 2tsp)
1 teaspoon horseradish sauce
1/2 teaspoon Tabasco sauce (or to taste)
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon onion flakes
1 lemon, just the juice
12 chicken thighs, boneless

Steps:

Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.
Roll the chicken thighs in the Bloody Mary mixture, seal in a zip-loc bag & leave in the refrigerator overnight (if pushed for time, a 4hr soak is the minimum).
If cooking outdoors - Grill the chicken pieces over a gentle barbecue - that point when the coals go very grey & the flames are just a memory is perfect.Start the meat with the skin-side down & leave for about 5-8 mins, then turn & keep a watchful eye in case they burn. They will take a further 8-10 minutes.
Of if cooking indoors - Preheat grill to high, line pan with foil and cook thighs on a rack for 8-10 minutes per side, starting with skin side down.
Test if it is cooked by cutting a thigh in half; there should be no sign of pink.
Rest the meat for 5 mins somewhere warm before eating.
You can make your own red sauce by boiling the remaining marinade in a saucepan and reducing until syrupy. Adjust the seasoning & add a dollop of honey. Excellent served with steamed rice and green salad.

BARBECUE BLOODY MARY

Barbecue Bloody Mary image

Pat: It's the last chapter of the book, right? Gina: It is. Pat: Our last chance to use barbecue sauce, right? Gina: Did we use it in the dessert chapter? Pat: I don't think so. Gina: Well, okay, then. Neely's Barbecue Sauce and your favorite spicy morning libation are a match made in heaven. Using robust vegetable juice like V8 (in place of tomato juice) helps balance out the flavor of the tangy sauce. To make a Virgin Mary, skip the vodka and add an extra squeeze or two of fresh lemon juice.

Yield makes 2 potent drinks

Number Of Ingredients 13

Ingredients

4 ounces hot-pepper vodka
8 ounces vegetable juice (we recommend V8)
2 tablespoons Neely's Barbecue Sauce (page 25)
2 teaspoons prepared horseradish
1/2 teaspoon celery salt
Dash Worcestershire sauce
Dash hot sauce
1/2 lemon, juiced, plus a lemon wedge for moistening glasses
Neely's Barbecue Seasoning (page 22), for garnish
2 thinly sliced lemon rounds, for garnish
2 celery stalks from the heart, including leaves, for garnish
Pickled okra, for garnish
Large green olives, for garnish

Steps:

Combine the hot-pepper vodka, vegetable juice, Neely's Barbecue Sauce, horseradish, celery salt, Worcestershire sauce, hot sauce, and lemon juice in a cocktail shaker with ice, and shake well to combine.
Moisten the edge of two tall glasses with a lemon wedge, then dip the rim into Neely's Barbecue Seasoning. Pour the Bloody Mary into the glasses, filled with ice. Garnish each with a lemon round, a celery stalk, pickled okra, and an olive.

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In a large pitcher, combine the tomato juice, vodka, beef drippings, Worcestershire, horseradish, Sriracha, 1/2 teaspoon of the celery salt, and the pepper. Squeeze the juice from 1 lemon half into the pitcher, stir well, and refrigerate until chilled.
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