3.5 hours (cooking) + 30 minutes • 6 cocktails

THE TAILGATE CHELADA

Designed especially for football tailgates, try this Mexican-inspired Chelada enhanced with our El Paso Tex-Mex spices and our Rum & Chipotle hot sauce. Garnished with a chicken drumstick and baloney burnt ends, this cocktail, which is basically a half-and-half mixture of pale beer and tomato and clam cocktail, will please your guests as a starter during a football evening with friends . We also use our Chicken Ribs BBQ sauce, our Cajun Mardi Gras spices and our Babball Mustard for cooking baloney burnt ends.

Ingredients

CHICKEN DRUMSTICKS

6 chicken drumsticks
50 g El Paso Tex-Mex spices

BALONEY BURNT ENDS

675 g baloney to grill
50 ml Firebarns Baseball Mustard
50 g Cajun Mardi Gras spices
150 ml Texas Chicken Ribs BBQ sauce
2 tbsp. tablespoon of butter

CHELADA COCKTAIL

3 beersBon Er'Gien The 12 Cabochons
3 cans of Caesar Original Ready-to-Drink
Bloody Caesar spices (rimmer)
The juice of a lemon (rimmer)
6 celery
1 ½ lemon
Ice
Chipotle Rum Hot Sauce to taste
6 wooden skewers

Preparation

Cut the baloney into cubes of approximately 2cm x 2cm. In a large bowl, mix the baloney cubes with the Baseball Mustard and Cajun Mardi Gras spices well. Place on the smoker or BBQ grill for indirect cooking at 250°F for 1h30.
Place the cubes in an aluminum dish, add the butter and BBQ Chicken Ribs sauce. Cover with foil and continue cooking for 1 hour.
Sprinkle the chicken drumsticks with El Paso Tex-Mex spices. Place on the BBQ over high heat and grill the drumsticks well on both sides. Place them in indirect cooking until the internal temperature is 165°F.
Dip the rim of the glass in the lemon juice and then in the El Paso Tex-Mex spices. Fill the glass halfway with ice, add a few drops of Rum & Chipotle hot sauce and add 150 ml of tomato and clam cocktail and 150 ml of beer. Stick a chicken drumstick, lemon and baloney cube on a wooden skewer. Place in the glass, add the celery and serve.