Grilled Bloody Mary

Grilled Bloody Mary

We love to grill, or even smoke, our Bloody Marys. You read that right. The smokiness that comes from charring or smoking your vegetables is the perfect compliment to this cocktail.


  • 10-12 roma tomatoes
  • 1 poblano pepper
  • 1 jalapeño pepper
  • 1 red onion, quartered
  • 3 limes, halved
  • Your fav vodka (or create infused vodka from instruction below)
  • 2 tbsp. Worcestershire Sauce
  • 1 tsp. tabasco sauce (adjust amount to your liking)
  • 1 tsp. fresh horseradish (adjust amount to your liking)
  • 4 tsp.Meat Church Holy Cow Rub (substitute celery salt or a salt and pepper mixture)

Optional smoked pepper infused vodka:

  • 1 750 ml bottle vodka
  • 6 chipotle peppers

    Optional garnishes:

    • Spicy green beans
    • Hot pickled okra
    • Lime wedge
    • Celery stalks
    • MEAT! (Slim Jim's, Benny's Beef straws)
    Set your grill up to cook at 375 degrees. This is a direct grilling setup for a Big Green Egg.
    Grill the poblano pepper for 10 - 12 minutes or until it appears to have softened. Remove the pepper and place it in a small bowl and cover with saran wrap to let it steam. Set aside. We are trying to loosen the blistered skin so we can remove it. 
    Grill the tomatoes and onion for approx 15 mins, also until softened. Flip at least once during the grill. Add the whole jalapeño and limes for the last 5 mins of the cook.
    Remove all of the vegetables to cool. Core and seed the jalapeño (unless you like it hot!) and remove the skin and seeds from the poblano.
    Place the tomatoes, peppers and onions in a blender. Juice the limes into the mixture. Blend until very smooth.
    Add  Worcestershire, tabasco sauce, horseradish and Holy Cow. Mix thoroughly.
    You may need to pour this mixture through as a strainer as it will be pretty thick. I also recommend chilling the mixture for a few hours which will cool it as well as allow the flavors to more throughly come out.
    When you are ready for breakfast, pour the bloody mary mixture into a glass with ice along with a shot or 2 of vodka. Garnish like crazy and enjoy!!
    Smoked pepper infused vodka:
    Peppers of your choice, but we like serrano and jalapeño.
    Smoke the peppers (indirect on a Big Green Egg) at a very low temp until the peppers are completely dry. We suggest 200 degrees. This process could take 15-20 hours. Let the peppers cool.
    Place the vodka in an air tight container such as a large mason jar. Drop the desired amount of peppers in and let it sit 3-5 days.
    We used Tito's vodka for this BTW!
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