Directions

Beef Jerky

1. Partially freeze your eye of round roast, to make slicing easier. Using a meat slicer (or by hand) cut 1/8” slices of beef. Place the slices in an 4 Quart Mini Briner Bucket. 

2. Mix the water and Sweetwater Spice Tres Chile Fajita Bath and whisk. Add the hot sauce. Pour the mixture into the Briner Bucket with the beef. Refrigerate 8 hours to overnight.

3. Preheat your Yoder Smokers YS640 pellet smoker to 200ºF, set up for smoking/indirect grilling.

4. Remove the beef slices from the brine. Lay the slices out on a jerky rack. Be sure to leave a little room in between slices for the smoke and air to circulate. Season the slices with the Cattleman’s Grill Mexicano Seasoning. Continue the process, stacking the racks up to 4 high.

5. Transfer to the smoker. Every 45-60 minutes, rotate the the racks, top to bottom. Continue smoking until the strips are dried out, but still flexible, not totally crispy. This should take roughly 2-3 hours.

Bloody Maria base

1. Combine all ingredients, except the mezcal and hot sauce, in a blender. Blend until smooth. Store in the refrigerator for up to a week.

2. To make the Bloody Marias, first rub the rim of the glasses with a slice of lime. Pour out Lone Star Brisket Rub on a small plate. Flip a Riedel Spey Whiskey Glass and dunk the rim in the brisket rub. Next, fill the glass with ice cubes. Add 1 1/2 oz mezcal or tequila, then fill the glass with the Bloody Mary base and gently stir. Add Heat Maverick’s Anti-Gravity Scorpion Hot Sauce, to taste. Garnish with a cucumber spear, a strip of beef jerky and a toothpick loaded with pickles and pickled peppers.