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Barbecued Bloody Mary



2 cups coarse salt

6 lemons

2 jalapeños

2 ounces Four Roses Bourbon

4 ounces Barbecued Bloody Mary Mix


Barbecued Bloody Mary Mix

12 ounces tomato juice

2 ounces smoked lemon juice

1 teaspoon crushed chipotle peppers

1 ounce molasses

2 ounces beef stock

1 teaspoon onion powder

1 teaspoon cayenne pepper


1, Build a fire using charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void. Thinly spread coarse salt (for making smoked salt) on a disposable aluminum pan or aluminum foil. Place on the grill, over indirect heat (void side of grill) and cover for at least 1 hour. Let cool to room temperature and store in sealed container.

2. Create the smoked lemon juice for the Barbecue Bloody Mary Mix. Cut lemons in half along the equator and place halves on a disposable aluminum pan or aluminum foil. Place on the void side of the grill for at least 30 minutes and cover with a lid or more foil, making sure to keep grill temperature at 225 degrees. Remove from grill and let cool. Juice cooled lemons until 2 ounces are produced. Reserve remaining smoked lemons to cut for garnish and to use for rimming glasses with smoked salt.

3. While lemons are cooling, cut jalapeños into thick slices and place on the grill, turning once, until both sides are flame-kissed—1 to 2 minutes on each side. Combine Barbecued Bloody Mary Mix ingredients into a large sealable container and mix well. Store in refrigerator until ready to use.

3. To create a Barbecued Bloody Mary, run sliced smoked lemon wedge around the lip of a tall glass. Dip and twist glass lip in smoked salt to rim the glass. Combine 4 ounces of Barbecued Bloody Mary Mix and 2 ounces of Four Roses Bourbon into glass. Garnish with smoked lemon wedge and thick jalapeño slice.

From Grill Grrrl

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