The Croix Valley Pit Crew Challenge for September was to use our Bloody Mary Seasonings for anything BUT Bloody Marys!
The Pit Crew really came through on this one. We were blown away by the unique uses of our Bloody Mary products. When you start to think about the flavor profile more than the bottle it's in, you can figure out all sorts of fun dishes to experiment with. From monkey bread to chicken wings, we think you'll enjoy the results of the September Croix Valley Pit Crew Challenge!
The dishes below all contain one or more of the following:
Mark Siemers | Iowa Sweet Corn Ribs w/ Bold 'N Spicy Bloody Mary Seasoning
Mark Siemers | Gazpacho w/ Horseradish Bloody Mary Seasoning
Al Gackstetter | Bloody Mary Garlic 'N Dill Burgers
Al Gackstetter | Bloody Mary Horseradish Wings
Mike Schilling | Bloody Mary Garlic 'N Dill Salmon
Mike Schilling | Bloody Mary Garlic 'N Dill Stuffed Chicken Thighs
Scott Nardi | Shredded Chicken Sandwiches w/ Garlic 'N Dill Bloody Mary Seasoning
Scott Nardi | Chili with Bloody Mary Horseradish Seasoning
Dan Dicke | Homemade Ketchup w/ Bold 'N Spicy Bloody Mary Seasoning and Rim Salt
Steve Lauer | Bloody Mary Monkey Bread
Steve Lauer | Bloody Mary Horseradish Meatballs
John Schwartz | Venison Stroganoff w/ Pepper Bloody Mary Seasoning
With a well-balanced, flavorful sauce or rub, the possibilities are endless. If you're an adventurous soul when it comes to Croix Valley products, be sure to share your meals online with the hashtag #croixvalleynation so we can share them with everyone else. And don't forget that we give out a coveted Croix Valley Tumbler every month to someone using that hashtag!
See ya' around the grill!