The Ultimate Smoked Bloody Mary on the Cobb Supreme

[Old Dave]

This was a fun cook to put together and was done in two phases on the Cobb Supreme charcoal grill.

Sure makes a nice presentation.

A fellow needs a little snack or two to go with his drink.

I always make some extra bacon for these drinks.

How I infuse the Vodka that is used in my Smoked Bloody Mary drinks.

On the bottom is a 9X13 dish the is used to catch the smoked water from the ice which will be frozen again for the drinks. On top is the pan of salt and I also mixed in some rub and this is used on the rim of the glass. The cheese I will be smoking is sharp cheddar.

I used 3 all hardwood briquets and a chunk of hickory for this first phase of the smoke. I must keep the temperature inside the cooker under 90F degrees and a small fire is a must along with the ice which will also help with the temperature.

The cheese, smoked ice, and the smoked salt and rub starting out early this morning.

I started the cook very early in the morning when the ambient temperature is the lowest for the day.

The first phase of the cook about done.

As soon as my first phase was done, I poured my smoked water into ice cube trays for my drinks and put them into the freezer.

I cut my large Roma tomatoes into 4 pieces each. I then sprinkled on my rub and some salt and pepper.

Along with my tomatoes, I used some country style thick cut bacon. Ready to carry it outside and place it on my hot Cobb Supreme.

I refired the cooker with about 14 all hardwood briquets and added some smoke wood and my second phase was on the way.

My bacon is done but the tomatoes need a little more time.

Tomatoes done on the Cobb Supreme.

I removed the skin and the core out of the tomatoes and placed them into the blender. I then added the balance of my recipe to the blender which included tomato juice, celery seed, Worcestershire sauce, hot sauce, and lemon juice. Pulsed the blender a few time and then put the drinks together.

I refroze my infused smoked water in a couple of ice trays a few hours before I made up my treat. I started by using some lemon juice on the rim of the glass and the dipping the rim in my salt and rub mixture.

Sure was a fine drink and a great appetizer.

 

[Lomey]

I'll take one of those!

 

[R.C. Dubs]

that is genius. thinking way out of the box. kudos

 

[bschoen]

Wow! Some people go the extra mile, I think you lapped them.

 

[jgame]

Wonderful!

 

[jasonjax]

Wow is the right word here.

Does the water really absorb some smoke flavor?

 

[Whisky]

Hell I could go for one of those right now!!

 

[Whisky]

Wow is the right word here.

Does the water really absorb some smoke flavor?

I've never done water, but I have smoked bourbon and yes it does absorb smoke flavor. The first time I did it I over smoked it actually.

 

[rev0jace]

A lot of work but that looks awesome. Man I'm thirsty

 

[LYU370]

Looks good! Whatcha infuse the vodka with?

 

[OklaDustDevil]

Really unbelievable!! Fine work, sir!

 

[ShadowDriver]

Wow! You really went all-out!

I've never had bloody marys quite that "homemade!"

Looks absolutely delicious.

 

[mchar69]

Love your write-up - and patience.

 

[Old Dave]

Looks good! Whatcha infuse the vodka with?

I infuse about 1/1/2 gallons at a time with the following:

I start with lots of peppers including mild peppers like ancho, bell peppers, and banana peppers. Hot peppers like the hot banana pepper, jalapeño peppers, seranno, cayenne, and a couple of habanero peppers. Then I add some onions, baby carrots, celery, and few cloves of garlic.

If you like something different, just use it!