Bloody Maria with Grilled Garnishes
By Traeger Kitchen
Take your Bloody Mary to a whole new level with this wood-fired twist on the original. This Bloody Maria is smoked, loaded with grilled garnishes and topped with all the fixins for an epic wood-fired cocktail.
Prep Time
10 Min
Cook Time
15 Min
Pellets
Hickory
Ingredients
This recipe serves:
1
Units of Measurement:
main
| 3 Large | shrimp |
| 5 Stalk | asparagus |
| 1 Tablespoon | olive oil |
| To Taste | salt and pepper |
| 3 Slices | bacon |
| 1 1/2 Ounce | mezcal |
| 4 Ounce | Traeger Smoked Bloody Mary Mix |
| 4 Ounce | tomato juice |
| 2 | stalks celery, for garnish |
| 5 Whole | stuffed olives on a skewer, for garnish |
| 1 Small | lime wedge, for garnish |
| 1 | Small lemon wedge, for garnish |
Steps
1
When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Season the shrimp and asparagus with olive oil, salt and pepper. Place directly on the grill grate and cook shrimp for 4 minutes per side and the asparagus for 5 minutes total.
450 ˚F / 232 ˚C
00:05
3
Place bacon slices directly on the grill grate next to asparagus and cook until fat is rendered and bacon is crispy.
4
For the Cocktail: Fill a pint glass with ice, mezcal and a 1:1 ratio of tomato juice and Traeger Bloody Mary Mix. Garnish with shrimp, asparagus, bacon, celery, olives, lemon wedge and lime wedge. Enjoy!
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