Smoked Bloody Mary Cheez-its

Prep Time 15 mins

Cook Time 60 mins

Rest Time 5 mins

Total Time 1 hr 20 mins

Servings: 8

Best Season: Suitable throughout the year

Description

These classic crackers are transformed into a bold, crowd-pleasing snack through a low-and-slow smoking process. The infusion of robust cocktail-inspired seasoning provides a tangy and savory kick in every bite. They offer a unique, wood-fired twist on a traditional favorite that is perfect for entertaining.

Ingredients

21 oz Box of Cheez-its (Party Size)

Bloody Mary Seasoning

3 tbsp Knorr tomato bouillon
2 tbsp Colman’s mustard powder
2 tsp lemon powder
2 tsp lime powder
2 tsp smoked paprika
1 tsp celery salt
1 tsp coarse black pepper

The Liquid Binder

3 oz melted butter
2 oz vodka
2 tbsp Worcestershire Sauce
8 -10 dashes Tabasco (Optional, for vinegar-heat)

Instructions

1
Place the Cheez-Its in a large bowl. Drizzle the **Liquid Binder** over them and toss gently until they are evenly shiny.
2
Shake the **Dry Dust** over the crackers in 2 or 3 stages, tossing between each, until the crackers look matte and the powder is "glued" to the surface.
3
Set your smoker to **225°F** using **Pecan wood**.
4
Spread the crackers on a perforated tray or wire rack. Smoke for **60–75 minutes**.
5
Every **15–20 minutes**, stir the crackers to ensure the Pecan smoke hits every side and the moisture from the vodka and Worcestershire evaporates.
6
Let them cool completely. They will go from slightly soft to perfectly "snap-crisp" as they hit room temperature.

Note

Shelf life: 2 weeks in an airtight container at room temp; 3 months in the freezer (but toss them back in a 250°F oven for 5 minutes to re-crisp)

Read it online: https://brinnerbites.com/recipe/smoked-bloody-mary-cheez-its/