I just entered my first Bloody Mary contest at a recent SCA steak competition and won 3rd place out of 45 people so I thought this recipe was worth sharing with you!!
I competed with my dad on team GrillGirl along with our friend Jeff Romero, who also competes on the Shed BBQ team at Memphis in May, which is how we all know each other! This steak competition was hosted by the Shed at their really cool BBQ restaurant on the Bayou in Ocean Springs, Mississippi and it was a blast! Plus they finished the competition with a live grill off (“steak A” winner versus “steak B”) competing for the biggest prize which made this a really fun, unique steak competition and a fun way to watch the awards ceremony as the Shed Family live Emceed the awards ceremony while the live steak cook off was happening.
I’ve attached a few photos to give you an idea of what the competition was like- again, such a great time and an opportunity to see some of my BBQ family! If you ever get a chance to do a Steak Cook off with the Steak Cook Off Association, I HIGHLY recommend it! It is a great time and easy to enter and much less of a time and monetary investment than a BBQ competition.
The Bloody Mary competition was an Ancillary category and the judging was based on appearance, taste, overall. As you can see from the photos, there were some really great entries with people going all out on their garnish with sliders, cheeseburgers, and an array of seafood on the top. I used a blue crab from the seafood boil the night before, as well as shrimp, sausage, pickled okra and an heirloom tomato on mine.Print
For optimal results, make this Bloody Mary Mix the night before so the flavors have time to combine for maximum impact. Pulse all ingredients in the blender, making sure the garlic gets completely chopped. I believe it is the combination of Pickle juice and fresh dill that really make this Mix stand out. Customize to your preference with additional hot sauce and worcestershire sauce at the end.
2 cups regular v8, 2 cups v8 bloody mary
1/4 cup pickle juice- I recommend Claussen
2 tbsp Worcestershire sauce
1 heaping tbsp horseradish
2 cloves garlic
juice of 2 limes
1 tbsp apple cider vinegar
1 tsp celery salt
1 tsp Crystal, Louisiana hot sauce
1/2 tsp black pepper
- 1 heaping tbsp fresh dill
- bbq rub- optional- for rimming glasses
- Garnishes- see notes below
Combine all ingredients and pulse in a blender making sure the garlic is fully chopped and pulverized. Let sit in the refrigerator overnight before serving.
Make a “Bloody Mary Bar” and pull out your favorite condiments so people can customize to their preferences, here are a few ideas: Lemon/Lime wedges- use these to wet the top of glasses and put out your favorite BBQ rub to rim the glasses with; Bacon- great as a swizzle stick; Shrimp; Sausage; Pickles; Pickled Okra; Celery, Cucumbers, Tomatoes (the small ones to put on skewers)
If you are looking for a great brunch recipe to go with Bloody Marys, check out my Grilled Shrimp and Grits– this is a fan favorite!