Carlye White's Grilled Bloody Marys and Perfect Kabobs

Posted: 1:22 PM, May 25, 2018
Updated: 2018-05-25 18:22:51Z

Grilling expert Carlye White shared several recipes for your Memorial Day cookout, including a grilled Bloody Mary! 

Grilled Bloody Mary


  • 2 pounds Large red tomatoes, halved 

  • 2 lemons, halved 

  • 3 small-to-medium celery stalks, preferably with leaves 

  • 1 1/2 tablespoons Dale’s Seasoning 

  • 1 1/2 teaspoons freshly grated horseradish 

  • 1 1/2 teaspoons sugar 

  • 1 1/2 teaspoons kosher salt, plus more, for seasoning 

  • 1/2 teaspoon freshly ground black pepper, plus more, for seasoning 

  • ½ cup beef bouillon  

  • 8 ounces (1 cup) vodka 

  • Tabasco sauce or hot sauce, for serving 


  1. Light a grill and set it up for direct heat or preheat a grill pan. Brush the grill grates with oil and arrange the tomatoes and lemons cut side down and grill over high heat until well browned on the bottoms, 4 to 5 minutes. Grill the celery stalks, turning occasionally, until the leaves are singed, about 2 minutes and set aside for garnish. 
  1. Transfer the tomatoes to a food processor and let cool slightly. Squeeze 3 tablespoons of juice from the lemons and add it to the food processor; reserve the lemons. Add the Dale’s Sauce, horseradish, sugar, 1 ½ teaspoons of salt and ½ teaspoon black pepper to the processor and process until as smooth as possible. 

  1. Strain the Bloody Mary mix through a fine sieve into a liquid measuring cup, pressing on the solids; you should have at least 2 cups of mix. Season the mix with more lemon juice, salt and pepper, if desired. 

  1. For each drink: In an ice-filled cocktail shaker, combine ½ cup Bloody Mary mix with 2 ounces of vodka; close and shake well. Pour the Bloody Mary into a tall ice-filled, garnish with a singed celery stalk and serve with Tabasco or Hot Sauce, for seasoning. Fill the cocktail shaker with clean ice before making each drink.. 

Marinated Beef Shish Kabobs 


1 cup Dale’s Low Sodium Seasoning 

1 cup Cold Water 

3 Tablespoons Montreal Steak Seasoning 

2 lbs Filet Medallions or Sirloin cut into 1-inch cubes 

2 Cups Large Cherry Tomatoes 

2 Medium Onions cut into wedges 

2 Cups Portobello Mushrooms 

2 Orange or Red Bell Peppers sliced into small pieces 

1 lb Yukon Gold Potatoes, quartered

¼ Cup Olive Oil 

Salt and Pepper to taste 


Marinate Steak and Mushrooms in a glass bowl with cold water, Dale’s Seasoning and Montreal Steak. Skewer Tomatoes, Peppers, Onions, Potatoes on separate skewers. Skewer Steak and Mushrooms on skewers. Brush Veggies skewers with olive oil and and Fresh Ground Pepper and Sea Salt to taste,then grill over low heat. Grill till steak is to desired temperature and veggies are caramelized. Brush Meat and Mushrooms with Dale's Finishing Sauce. 

Dale’s Finishing Sauce 

1 Stick Butter 

½ Cup Dales Seasoning 

Clarify Butter in Microwave or Sauce pan by melting and removing top foam layer, combine with ½ cup of Dale’s and Brush while grilling and before serving for additional flavor. 

Bacon Wrapped Asparagus 

1 Bunch of Asparagus 

6 Slices of Bacon 

Salt and Pepper to taste 

Wrap 4-5 stalks of asparagus in Bacon, Season with Salt and Pepper, Brush Bacon with Dale’s finishing sauce. Grill over Medium heat, brushing bacon with finishing sauce.