Smoked Lamb Shoulder with Pumpkin Hummus - Chef Recipe by Sarah Glover
It's an Aussie Summer Christmas and in Australia that means grills, barbeques and deliciously sat...
Chris Lilly, Big Bob Gibson's Bar-B-Q, Decatur, Alabama.
"Chris Lilly has been at the helm of Big Bob Gibson's Bar-B-Q in Decatur, Alabama, for some time now, constantly perfecting and producing quintessential barbeque goodness. I had the chance to try Chris's barbeque at the Big Apple Barbeque Block Party in 2011, and I can honestly say it has forever changed me. I compare all barbeques I have eaten since against his majestic mountain top of flavour. Hope you feel the same about his Bloody, featuring beef jus (save the dripping from your next barbeque, or use unsalted beef stock), smoked celery salt and lots of smiles and high fives." - Brian Bartels.
2L tomato juice
3580mL beef dripping (or beef stock)
5 Tbs Worcestershire sauce
2 tsp prepared horseradish
2 tsp Sriracha sauce
1 1/2 tsp celery salt
1 1/2 tsp freshly ground black pepper
2 1/2 tsp salt
Juice of 1/2 a lemon
In a large jug, combine the tomato juice, vodka, beef dripping, Worcestershire, horseradish, Sriracha, 1/2 teaspoon of the celery salt and the pepper. Squeeze the juice from 1 lemon half into the jug, stir well and refrigerate until chilled.
Run the remaining lemon halves around the rim of 10 Highball glasses. Combine the remaining 1 teaspoon celery salt and Maldon sea salt on a small plate. Coat the rims of the glasses with the salt mixture. Fill the rimmed glasses with the chilled Bloody Mary and ice, garnish as desired and serve.
Credits: Images and recipes from The Bloody Mary by Brian Bartels (Jacqui Small RRP $27.99).
Photo Credits: Images and recipes from The Bloody Mary by Brian Bartels (Jacqui Small RRP $27.99).