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International Seller

Pascal Motafferi

1 450-693-1227, ext 131

GIGANTIC BLOODY CAESAR

 

 

PERSONALLY, I’M A BIG FAN OF A BLOODY CAESARS. AND, AS YOU KNOW, AT HOUSE OF BBQ EXPERTS, WE DON’T DO THINGS HALFWAY. SO, I DECIDED TO CREATE A MEGA BLOODY CAESAR THAT’S A MEAL IN INTSELF! 🔥

 

If you love Bloody Caesars or just want your friends to lose their minds when you have them over, my recipe is perfect. It has every ingredient out there! 🤪 It’s a full package : appetizer, meal and dessert! 😱🤯

 

Feeling up to it? Let’s goooo! 😎 (Just one thing, though… Be careful preparing and serving this. You wouldn’t want to poke your eye out with the skewers! And there are quite a few of them… 😜)

FYI, I’m showing you how to make my recipe in a HUGE glass, but feel free to reduce the amounts if you want to serve this up in a regular glass.

Required tools:

  • 1 pack of skewers

INGREDIENTS

DIRECTIONS

For the flavoured salt:

  1. Pour Tex-Max dry rub into a shallow dish.
  2. Rub the rim of the glass with the lemon wedge, then dip the rim of the glass into the plate. Rotate the glass so the seasoning sticks all the way around the rim of the glass. Set aside.

For the Bloody Caesar:

  1. Pour the Jack Daniel’s and Bloody Caesar mix into the glass and stir.

For the burgers:

  1. Preheat the BBQ to 400°F, making sure to create a direct heat zone hotter than 400°F (600°F will do).

  2. Form the ground beef into patties—one large, one medium and one small.

  3. Sprinkle Texas dry rub on both sides of each patty, then grill them on the BBQ for about 2 minutes on each side until they pull away from the grill easily.

  4. Transfer the patties to the indirect cooking zone and let them cook until they reach an internal temperature of 160°F.

  5. Meanwhile, slice the loaf of bread in half, split open the buns and toast for about 2 minutes per side.

  6. When the buns and patties are ready, take everything off the BBQ and start assembling.  First by spreading Colonel Mustard sauce on one of each buns. Then, place the American cheese slice(s) on the bottom bun, followed by the appropriately sized patty on top of the cheese and cover with lettuce leaves. Place the tomato slices on top and cover each burger with its top bun.

  7. Stack the burgers one on top of the other from largest to smallest and thread them onto a skewer.

  8. Place the skewered burgers on top of the Bloody Caesar glass.

For the shrimp:

  1. Preheat the BBQ to 400°F, creating a direct and indirect cooking zone. 

  2. Cook the bacon so that it’s still soft, and not fully cooked. (It should be “half cooked”.)

  3. Sprinkle Jamaican Jerk dry rub on both sides of the shrimp.
  4. Wrap the shrimp in bacon, then thread them onto the skewer.
  5. Place the skewer in the indirect cooking zone and let cook, slowly but surely, until the bacon crisps up.
  6. Add the skewer to the Bloody Caesar.

For the Mille-Feuille:

  1. Preheat the BBQ to 400°F, creating a direct and indirect cooking zone.
  2. Cook the slice of bacon in the indirect cooking zone until it crisps up.
  3. When the bacon is ready, lay it on top of the Mille-Feuille. Move it to the indirect cooking zone and let the bacon fuse with the cake for 1 to 2 minutes.
  4. Thread the baconified Mille-Feuille onto a skewer and add it to the Bloody Caesar.

For the waffles:

  1. Preheat the BBQ to 400°F.
  2. Grill the pre-cooked waffles for 3 minutes on each side to warm them up so they become soft and “sticky”.
  3. Sprinkle Cake Seasoning on both sides of each waffle, then toast them for about 1 minute on each side.
  4. Thread the waffles onto a skewer, pour maple syrup over them and add them to the Bloody Caesar.

For the pickles:

  1. Preheat the BBQ to 400 °F.
  2. Cook the bacon until it is almost ready but still soft (it should be more cooked than the bacon used for the shrimp).
  3. Wrap the pickles with bacon, then thread them onto the skewer (wrapping the bacon will allow the bacon to “set” on the pickles and stay put).
  4. Move the skewer to the indirect cooking zone and let cook, slowly but surely, until the bacon is crisp.
  5. Add the skewer to the Bloody Caesar.

For the chicken wings:

  1. Preheat the BBQ to 400 °F, creating a direct and indirect cooking zone.
  2. Coat the chicken wings with Kansas dry rub (or Tex-Max for extra spice) and place them in the indirect cooking zone. Cook the wings for 20 minutes or until they reach an internal temperature of at least 170°F.
  3. Grill all the chicken wings in the direct cooking zone for about 1 minute on each side so they crisp up.
  4. Thread the wings onto a skewer and add it to the Bloody Caesar.

For the MEGA Bloody Caesar:

  1. When the entire Bloody Caesar is “assembled”, serve and enjoy!

NOTES

Happy grilling!

 

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