Bloody Mary with Smoked Beef Jerky

hey everybody I’m chef tom with a TV BQcomm and this is the Bloody Mary withsmoked beef jerky yes today we’re gonnabe making a breakfast cocktail theBloody Mary and no Bloody Mary iscomplete without the best garnishes andthe best garnish we could come up withis smoked beef jerky so we’re gonnatackle that one as well let’s jump rightinto the jerky so when I’m making jerkyI like to have a piece of beef that’spretty lean one of my favorites to useis the eye of round it’s a little bit ofa strange shape as far as jerky goes youdon’t get those square or rectanglestrips but I feel like the end productis well worth having a little bitdifferent shapeand you can always manipulate that shapeanyway so what I like to do is throwthis into the freezer for a couple ofhours so that’s about half frozen likehere at the edge pretty tough but rightthere in the centerstill got some give that makes for areally easy slice because we want to gopretty thin with these guys this is a 5pound roast which is definitely morebeef jerky than we’re going to need forour garnish today but this is such agreat little Christmas gift that you cangive to your friends and family as wellall right let’s move our beef aside andmake our brine now brining is a greatway to add a lot of flavor to your beefjerky and normally you wouldn’t brinesuch a thin piece of meat but jerky iskind of different you’re looking to getthat protein really broken down so theonce it’s dried out it’s still got sometenderness even though it’s got a bit ofbite to it and at the same time we canadd a lot of flavor so let’s go aheadand put together this brine and we’regonna let the beef jerky soak overnightI’m gonna use two quarts of water totaltoday I’ll add the rest of the water atthe end here but I’m gonna add my Brianingredients and then give this a shakebefore adding the rest of the water sohere we have one cup of the Cattlemen’sgrill butcherhouse brine I’m going toadd to that 1/2 cup of Worcestershiresauce and then a little bit of heat nowwith some hot sauce I’m gonna go welllet’s just empty your out probably about2 to 3 3 to 4 tablespoons here this isour torched 4 pepper quad hot sauce it’spretty spicy but that’s a lot of liquidto defuse that spiciness and it’s gonnabe soaking in there for a long time it’snot as if we’re putting it right on themeat so now I’m just gonna get thisshaken up start to dissolve that brineand mix everything together well topthis off with roughly another quart ofwater a little shy and that should beenough to cover our beefso we get our thin sliced beef into thebrine err bucket now when I cover thatwith the brine let’s lock it in placethrow that in the fridge overnight so inorder to get all this done in one day Iwent ahead and started a batch of ourbeef jerky last night this has beengoing overnight about 12 hours now andI’m going to be pulling it out of thebrine we’re gonna get up onto some wireracks seasoned and onto the smoker sowe’ll just pull these out one at a timelay them out on our jerky rack want toleave just a little bit of space inbetween for the smoke to circulate butwe’re going to pretty much fill thisthing upand once you have filled up a rack youcan go ahead and just stack another wirerack right on top you can get a lot ofbeef jerky done at one time with thistechnique we got them all laid out nowso we’re gonna hit them with a littlebit of seasoning we’re gonna use a steakrub called Cattlemen’s grill Californiatri-tip one of my favorites now I likeit because it’s gonna add a little bitof black pepper spice to this beef jerkyit’s been a nice little bit of heat it’snot too intense but also add a bunch ofother really great savory flavors likegarlic and onion of course a little bitof salt and we’ll flip these over andget them on both sides now the brine ispretty salty so don’t feel like you haveto go real heavy on this we’re justtrying to add a little bit of extratexture and a little bit of extra biteand then we’ll just rotate our waythrough the racks to make sure that weget coverage on all of the beef Jerky’swe’re gonna smoke our beef jerky on theYoder smokers ya6 40s pellet grill we’rerunning it at 200 degrees with cherryand pecan pellets so we can actuallyjust put all three racks right here onthe second shelf those should haveenough space to kind of allow the smoketo move through all three racks it’sfine if they don’t sit perfectly even wejust want to make sure that they’resecurebut we’re slowly just gonna let thesedry out at this point so the next thingwe’re going to do is make the base forour Bloody Marysit’s a handful of really qualityingredients and you’re always going tobeat that store-bought pre-made BloodyMary stuff and we’ve got exactly what weneed to get all of the punch all of thetomato a little bit of citrus a littlebit of sour let’s jump right inso obviously the base of any good BloodyMary is the tomato and this is a greattomato this is the san marzano comesfrom Italy we have these availableavailable over at a TV be calm and we’regonna add two of these large cans to theblender next we’re gonna add somemustard about three tablespoons we’reusing the house acute slow smoked goldmustard but any great Dijon or wholegrain would work next we’ve got 1/2 cupof Worcestershire sauce I’m gonna do twotablespoons of pickle juice here takingthese off of our spicy garlic dill andthen two tablespoons of preparedhorseradish and then last we’ve gotthree lemons and three limes to roundout all that citrus got sour we’ve gotthe tomato we’ve got the spice bringingit all together we’ll just work all thejuice out of these and then strain themoff into our Bloody Mary base[Music]all right so we’re gonna get this on theVitamix letter itall right got it broken down there let’sget a little tastewhoo that’s like a a cold tomato soupwith a nice little kick to itwell our Jerky’s been going for morethan four hours now I’ve been rotatingthe racks around so that they make sureto smoke and dry out evenly but they’relooking fantastic and they smellincredibleso I’m gonna be pulling these off lookat that beautiful color they’ve shrunkup they just smell amazinglook at that it’s still a little bitpliable but it’s also pretty warm tearsright apart let’s taste it oh yeah justthe right tug to itma’am kinda reminds me of pastramibecause it’s got that saltiness allthose savory flavors and look at the fatthat’s come out of that it carries theflavor so well you’re gonna love thisjerky now let’s make the Bloody Maryalright let’s start with the vodka guysI am NOT a bartender so do not critiquemy drink making skills but I do knowwhat a solid Bloody Mary tastes likewe’ve got a pretty mild base here I’mgonna leave just a little bit of room atthe top because I like to top mine offwith a little bit of hot sauce if youlike ice and yours put ice in it it’sfreakin cold out here today though sowe’re not gonna do that now forgarnishes we’ve got the classic celeryeverybody likes that we’ve got somethose spicy dill pickles that werethreading onto the skewers here somegreen olives with blue cheese in themiddle some of my favorites those rightacross the top and we’ll finish it alloff with our beef jerky just make alittle slit right in here slide that inplacemmm how’s that look pretty nice huh allright I’m gonna top mine off with somehot sauce move that good stuff extraspicystir that in a little bit don’t forgetto eat your veggies kids mm-hmm CheersWow that’s like a health drink guys fullof tomatoes and you got to have someprotein in the morning right it’squality beef jerky smoky savory greattexture couldn’t be happierwell thank you guys so much for watchingtoday I got the hot pepper sauce in mythroat thank you guys so much forwatching today I know we don’t do toomany drinks on this channel but if youenjoyed it please let us know be sure tohead over to a TV BQ comm to check outall of the products featured in today’svideo if you enjoyed the recipe hit thatsubscribe button and if you have anyquestions their comment so there’sanything you’d like to see me cook letme know in the comments section downbelow and let’s be good to one anotherfor more recipes tips and techniqueshead over to 80 BB q comm slash thesauce all things BBQ or BBQ legends aremade