Steps

• 1

  Smoke the tomatoes and bacon: When ready to cook, set the Traeger temperature to 275℉ and preheat with the lid closed for 15 minutes. Place a wire rack over a rimmed baking sheet.

  275 ˚F / 135 ˚C

  00:15

• 2

  Cut the tomatoes into quarters and remove the stems. Arrange the tomatoes on the wire rack, cut-side up. Season with salt, pepper, and Traeger Beef Rub.

• 3

  Place the baking sheet with the tomatoes on the grill grates. Arrange the bacon directly on the grill grates next to the tomatoes. Close the lid and cook until the tomatoes have softened and the bacon is crisp, about 1 hour. Remove the tomatoes and bacon from the grill. Peel the skin off of the tomatoes and set aside to cool.

  275 ˚F / 135 ˚C

  01:00

• 4

  Make the grilled garnishes: Increase the Traeger temperature to 450°F and preheat with the lid closed for 10-15 minutes.

  450 ˚F / 232 ˚C

  00:10

• 5

  Thread your desired vegetable garnishes (pickled asparagus, pickled green beans, pepperoncinis, cocktail onions, cherry tomatoes, olives, and/or mushrooms) onto the bamboo skewers. Brush with olive oil.

• 6

  Place the vegetable skewers directly on the grill grates. Close the lid and cook until grill marks appear, about 5 minutes per side. Remove from the grill and let cool.

  450 ˚F / 232 ˚C

  00:10

• 7

  Make the bloody Mary mixture: Transfer the tomatoes to a food processor and pulse until puréed. Add the tomato juice, Worcestershire sauce, horseradish, hot sauce, and lemon juice. Pulse to combine, then season with salt and pepper to taste.

• 8

  Rub the rim of a pint glass with a lemon wedge, then dip in the Traeger Bloody Mary Cocktail Salt to coat. Fill the glass with ice, then add 1-2 ounces of vodka and the bloody Mary mixture. Stir gently to combine. Place a lemon and lime wedge on the rim of the glass, then add stick a slice or two of smoked bacon, a grilled vegetable skewer, a celery stalk, and a smoked rib, shrimp, and/or lobster tail into the glass. Serve immediately. Enjoy!