Smoked Bloody Mary with Brisket Skewers

Ingredients

  • 8 beefsteak tomatoes
  • Kosher salt
  • Smoked brisket, cubed
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Big Green Egg Cayenne hot sauce
  • 1 tbsp lime juice
  • ½ tbsp cracked black pepper
  • Hickory-smoked sea salt
  • Big Green Egg Ancho Chile & Coffee Seasoning
  • Lime juice on a plate for rim of glasses
  • Bourbon or vodka, we used bourbon

Instructions

Equipment

Big Green Egg Rectangular Drip Pan
Big Green Egg Mesquite Smoking Wood Chunks
Big Green Egg All Natural Bamboo Skewers

Method

Set the EGG up for indirect cooking at 300°F/149°C with mesquite wood chunks.

Cut the stems out of each tomato and season with salt. Place in the roasting pan and cook for 1 hour. Remove the tomatoes from the EGG and let cool for 10 minutes.

In a mesh sieve, crush the tomatoes into a large bowl; throw away skins and seeds left in the sieve. Let the juice cool for 20 minutes. Pour the tomato juice into a pitcher with ice, and add a pinch of salt, lime juice, hot sauce, black pepper and Worcestershire sauce. Add your choice of liquor (or none at all). Mix with a spoon.

On a plate, mix Ancho Chile & Coffee Seasoning and hickory-smoked sea salt. Dip the rim of the glass in lime juice and then into the salt mixture. Add ice to the glasses; top with Bloody Mary mixture.

Skewer the cubed brisket with the bamboo skewers and place on top of the glass. Enjoy!

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