Bloody Maria with Smoked Beef Jerky

Bloody Maria with Smoked Beef Jerky




Bloody Maria with Beef Jerky is our version of the classic cocktail recipe. Chef Tom slices up Creekstone Farms prime beef eye of round and smokes it to create a mouth watering garnish for this day-after libation. A spicy blend of tomato and spices, mixed with Mezcal is sure to cure what ails you after New Year’s Eve.

► FULL RECIPE: (https://www.atbbq.com/thesauce/bloody-maria-smoked-beef-jerky)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/3fDhNtT
WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM

________________________________________________

** PRODUCTS FEATURED **
YODER SMOKERS YS640S PELLET GRILL WITH ACS: https://bit.ly/3ua2HDh
THE BRINER MINI, 3.5 QUART: https://bit.ly/3YLZdoW
SWEETWATER SPICE TRES CHILIES FAJITA BATH BRINE CONCENTRATE: https://bit.ly/3WtnezF
HEAT MAVERICKS ANTIGRAVITY SCORPION: https://bit.ly/3FZ39dk
CATTLEMAN’S GRILL MEXICANO RUB AND TACO SEASONING: https://bit.ly/2EOHfKG
ATBBQ PAN & JERKY RACK: https://bit.ly/3FtovPR
CIAO DOP CERTIFIED SAN MARZANO TOMATOES: https://bit.ly/3POWt69
BEAR & BURTON’S W SAUCE FIRESHIRE SAUCE: https://bit.ly/3WsXrrg
HOFF’S SMOKEN GHOST KETCHUP: https://bit.ly/3Ww2ZBj
HOLMES MADE DAD’S SPICY GARLIC DILL PICKLES: https://bit.ly/3YRmgi9
CATTLEMAN’S GRILL LONE STAR BRISKET RUB: https://bit.ly/3VEb7Pd

_________________________________________________

** FOLLOW US **
FACEBOOK: https://www.facebook.com/allthingsbbq
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
TIKTOK: @allthingsbbq
PINTEREST: @allthingsbbq

00:00 Introduce the recipe
00:46 Slice the beef jerky
02:24 Marinate the Jerky
03:59 Pull the jerky from the fridge and season
05:33 Move the jerky to the smoker
07:15 Put together the cocktail
09:05 Pour the drink and present the final product
10:49 Grab a sip

source

27 replies
  1. Sullivan's Papa
    Sullivan's Papa says:

    Chef Tom, your culinary procedures and results are beyond reproach however NOT using the deli slicer push arm to feed the meat is an awful example on how to injure oneself. Regrets but someone has to say this!

    Reply
  2. Jussi Janhonen
    Jussi Janhonen says:

    "I don't want to use tons of seasoning" -and to european eyes uses a tons of seasoning 😂

    Anyhow, I'm not complaining. This is one of the greatest channels on Youtube. I've watched pretty much every video in few years time spawn. And chef Tom is 100% man crush material being so humble and pro.

    Reply
  3. Garth Clark
    Garth Clark says:

    Back in the 1960's early 1970's we had a store that sold beef jerky in tall half gallon glass jars with a metal screw on lid. That was our favorite because they sliced the beef a little thicker and it was cooked just enough to be stiff vs. flexible like too many manuf are doing today. One long piece would last you at least an hour because you could not bite into it and tear off a piece as it was just too fibery. You had to knaw on it awhile to finally get the fibers wet enough to chew through them plus their seasoning was just right. Some stores sold their jerky in sheets of beef vs. long strips and those were about as good, just not as convenient to use. To this day, I haven't found any "brand" that does it the same way and for the price they charge today for too moist and crumbled pieces stuffed into a small bag…we simply avoid them. Once in a while we'll find some jerky made by butcher shops that is much better than the store brands. What a combo…beef jerky and bloody's !
    Today, commercially sold beef jerky is way too moist and full of many "flavors" so it goes very fast. Some of the brands I swear are selling dried blood vs. beef.

    Reply
  4. brian hourigan
    brian hourigan says:

    Chef Tom, any specific reason you left out the Prague powder? I've never made jerky but usually hear about the curing salt associated with it. Thanks for the videos brother! Been watching for years.

    Reply
  5. Garth Clark
    Garth Clark says:

    Our favorite from scratch bloody is using original Clamato. It's thin enough to allow all other ingredients and alcohol to BLEND plus it has a completely different kick vs. tomato juice. We add a big dash of celery salt, teaspoon W sauce, Cholula hot sauce to taste, dash of pepper and a dash of prepared horseraddish. The cucumber spear and a stalk of celery works very well.
    Some folks like Snappy Tom mix (an old favorite no longer) or Mr and Mrs T (not so great) but for the quick mix version the best out there is Zing Zang.

    Reply
  6. Brandon Martin
    Brandon Martin says:

    Hey chef Tom. Maybe you can do a Bison Back rib recipe? Im making bison back ribs and couldn't find that you have done bison. A Suggestion. Thanks for all your hardwork, you are the main guy I follow for all my recipes!

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *