Directions
- Start by preheating your Pit Boss pellet grill to 350°F, and placing four glasses into the freezer to chill.
- PREPARE THE SHRIMP: Take four 6" bamboo skewers and slide two shrimp onto each one. Season the shrimp with the Pit Boss Sweet Heat Rub.
- PREPARE THE CANDIED BACON: Fold the strip of bacon in half and slide onto a 6" bamboo skewer, repeat this process three more times until you have four bacon skewers. Season both sides with Pit Boss Maple Chipotle Rub and generously crust both sides with sugar.
- PREPARE THE VEGGIES: Take 6" bamboo skewers and slide on the jalapeno olives and peppers.
- GRILL: Grill the shrimp for 3-4 minutes on each side until they reach an internal temp of 140°F. Place the bacon skewers on the upper rack until bacon is rendered and crispy, about 8-10 minutes. Quickly grill the veggie skewers until they develop grill marks, about 1 minute.
- MAKE IT SMOKY: Light a smoke tube and allow it to burn for 10 minutes until it begins to smoke. Take your frozen glass and hold it upside down over the top of the smoke tube to catch the rising smoke, then fill with ice. Do this for each glass.
- SERVE & ENJOY: Add 2oz of vodka to each glass, fill with Bloody Mary mix, and garnish with Worcestershire sauce and Tabasco to your liking. Add one grilled bacon, shrimp, and veggie skewer to each glass along with a stick of celery, and lemon wedge! Serve immediately.
