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Cold Smoked BBQ Caesar

Here’s a delicious Cold Smoked BBQ Caesar Clamato-style drink that’s fun to make and great to drink! This one comes our way from Graham Sherman: “There’s no better time to take advantage of your Yoder Smokers YS640S and its cold smoke ability than a cold day! Cold smoking literally unlocks secret levels of new, awesome ideas! I’ve cold smoked cheese and salt before, but today I wanna’ stay warm inside and DRINK CAESARS!! Cold smoked tomatoes made into a sauce with garlic, onion and celery — quite similar to Clamato — and garnished with a brisket burnt end. Enjoy this one!”


Recipe from @shermandelux on Instagram
https://www.instagram.com/shermandelux/

INGREDIENTS

  • Two bunches of vine tomatoes (9 or 10 medium tomatoes)
  • Three stalks of celery chopped (save one leafy celery stalk for garnish)
  • 1 small onion chopped
  • Salt and pepper to taste
  • 2 tbsp of sugar
  • 1 pound of live clams
  • 1 lemon
  • Ice
  • Worcestershire
  • Your favourite BBQ rub
  • Tabasco sauce (or your favourite hot sauce)
  • Vodka or Gin

INSTRUCTIONS

1. Set up your Yoder Smokers YS640 for cold smoking with smoke tube. (Press power button but do not press start)2. Place tomatoes on top rack and cold smoke for one hour (for more smoke flavor, cut tomatoes in half to allow smoke to absorb inside tomatoes) 3. Once smoking is complete slice into quarters and place into cast iron Dutch oven Along with celery, onion, salt, pepper and sugar4. Remove the door from your Yoder’s diffuser plate for direct cooking and crank up the pit to 600° with cold smoke tube in place5. Once temp is reached, place Dutch oven with all ingredients directly over the fire, stirring occasionally, until all ingredients have liquified (about 20-30 minutes) 6. Remove from the heat and strain into another stock pot and add clams. Bring to a boil then reduce heat and simmer for 30 minutes

7. Remove clamshells from stockpot (retain as much of the juice and clam meat as possible), next strain everything remaining in the pot and chill8. Once chilled, wet serving glass rim with lemon then dip glass rim into your favourite BBQ rub

9. Fill glass 3/4 full with ice, and one ounce of vodka or gin to every cup of Clamato Juice10. Finish with a healthy squeeze of lemon, Tabasco sauce and Worcestershire to taste11. Garnish with a stalk of leafy celery and some for some extra BBQ flair, add a smoked brisket burnt end, a candied strip of bacon12. Enjoy!

314 Views | 0 Comments

Cold Smoked BBQ Caesar

Here’s a delicious Cold Smoked BBQ Caesar Clamato-style drink that’s fun to make and great to drink! This one comes our way from Graham Sherman: “There’s no better time to take advantage of your Yoder Smokers YS640S and its cold smoke ability than a cold day! Cold smoking literally unlocks secret levels of new, awesome ideas! I’ve cold smoked cheese and salt before, but today I wanna’ stay warm inside and DRINK CAESARS!! Cold smoked tomatoes made into a sauce with garlic, onion and celery — quite similar to Clamato — and garnished with a brisket burnt end. Enjoy this one!”


Recipe from @shermandelux on Instagram
https://www.instagram.com/shermandelux/

INGREDIENTS

  • Two bunches of vine tomatoes (9 or 10 medium tomatoes)
  • Three stalks of celery chopped (save one leafy celery stalk for garnish)
  • 1 small onion chopped
  • Salt and pepper to taste
  • 2 tbsp of sugar
  • 1 pound of live clams
  • 1 lemon
  • Ice
  • Worcestershire
  • Your favourite BBQ rub
  • Tabasco sauce (or your favourite hot sauce)
  • Vodka or Gin

INSTRUCTIONS

1. Set up your Yoder Smokers YS640 for cold smoking with smoke tube. (Press power button but do not press start)2. Place tomatoes on top rack and cold smoke for one hour (for more smoke flavor, cut tomatoes in half to allow smoke to absorb inside tomatoes) 3. Once smoking is complete slice into quarters and place into cast iron Dutch oven Along with celery, onion, salt, pepper and sugar4. Remove the door from your Yoder’s diffuser plate for direct cooking and crank up the pit to 600° with cold smoke tube in place5. Once temp is reached, place Dutch oven with all ingredients directly over the fire, stirring occasionally, until all ingredients have liquified (about 20-30 minutes) 6. Remove from the heat and strain into another stock pot and add clams. Bring to a boil then reduce heat and simmer for 30 minutes

7. Remove clamshells from stockpot (retain as much of the juice and clam meat as possible), next strain everything remaining in the pot and chill8. Once chilled, wet serving glass rim with lemon then dip glass rim into your favourite BBQ rub

9. Fill glass 3/4 full with ice, and one ounce of vodka or gin to every cup of Clamato Juice10. Finish with a healthy squeeze of lemon, Tabasco sauce and Worcestershire to taste11. Garnish with a stalk of leafy celery and some for some extra BBQ flair, add a smoked brisket burnt end, a candied strip of bacon12. Enjoy!

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