This classic Canadian cocktail gets a smoky twist on the Broil King pellet grill. It’s perfect for summer parties and can be scaled up or down for different serving sizes. Finish them off with a savoury meat skewer, and you’ve got a drink and app in one! You can also use a smoker box with wood pellets if cooking on a gas grill to get the same effect.
INGREDIENTS
Clamato Juice
- 6-7 Roma tomatoes, halved
- Water
- 1 cup clam juice
- 3 tbsp Worcestershire sauce
- 2 tbsp hot sauce
- 2 lemons, halved
- 1 tsp celery salt
- 1 tbsp coarse black pepper
Skewers
- Hot peppers diced
- Whole white mushrooms
- Chicken breast diced
- Bacon strips
- Cherry tomatoes
- The Perfect Steak Spice
- The Perfect BBQ Spice
- Olive Oil
Rimmer
- Lemon juice
- Celery Salt
- The Perfect Steak Spice
Vodka
DIRECTIONS
- Use the smoke pre-set on your pellet grill to preheat to 225˚ F (107˚ C).
- Slice your tomatoes in half and place the flesh side down directly on your cooking grates. Leave for approximately 45 minutes to one hour.
- Remove the tomatoes and place them in a large blender or use an immersion blender in a safe dish. Add water to get the right consistency. Blend until no chunks remain.
- Turn the heat on your pellet grill to 350˚ F (176˚ C). Slice your lemons in half and place them directly on the grill grates. You can also begin building your skewers to top your Caesar. Toss the mushrooms in olive oil and The Perfect Steak Spice and the diced chicken breast in The Perfect BBQ Spice. Use your Dual-Prong Skewers and begin layering your meat and vegetables. Place the assembled skewers on the pellet grill and cook for approximately 25-30 minutes or until the chicken temps at 165˚ F (73˚ C).
- Once everything is done, you can mix your clamato juice and assemble your cocktail. Add the clam juice, Worcestershire sauce, hot sauce, celery salt and black pepper to the blended tomatoes. Squeeze the juice from three halves of your lemons into the clamato. Use the final half of the lemon to rim your glass. Mix celery salt and The Perfect Steak Spice as the salt rimmer. Add ice, vodka, and your finished clamato juice and then insert your grilled topper.
Enjoy!
Recipe by Kaitlin Abeele
