too late for a Bloody Mary/Bloody Bull munchie survey?

RRP

Today I fixed us Bloody Bulls and garnished them with our favorite munchies. What are yours? BTW sometimes I even add some cold cooked tiger shrimp. What are your favorites?

bgebrent

Excellent Ron!  We like the shrimp, pickled okra, garlic stuffed olives, pickles, celery and a slice of brisket on the skewer.

GrateEggspectations

Paging @paqman - this forum's biggest Caesar fan.

northGAcock

Ron I am a fan of pickeled okra, a piece of bacon and an asparagus spear. I enjoy a rimmed glass with Demmeitrie's Bacon Rim Shot or Old Bay if not available.

pgprescott

Shrimp, dill spears, pickled Brussels or asparagus, celery and plain ole pimento olives maybe a beef or venison stick with jalapeño here. Never all at once, but usually two or three. 

Cheers!

paqman

@GrateEggspectations. Nothing fancy, typically celery, chorizo stuffed olives and sometimes extreme beans.  I don't think that extreme beans are available in the US yet.  Clamato is very important...

paqman

Forgot to mention that I often use Old Bay or Dizzy Pig rubs instead of celery salt for the rimmer.  I keep dill pickle brine when the pots are empty and add a little.  

bgebrent

paqman said:

Forgot to mention that I often use Old Bay or Dizzy Pig rubs instead of celery salt for the rimmer.  I keep dill pickle brine when the pots are empty and add a little.  

Bacon salt is our rimmer.

GrateEggspectations

paqman said:

@GrateEggspectations. Nothing fancy, typically celery, chorizo stuffed olives and sometimes extreme beans.  I don't think that extreme beans are available in the US yet.  Clamato is very important...

I have also used those beans in Caesars. They are great!

YukonRon

This is great stuff. We use spiced dill spears, olives stuffed with bleu cheese, celery. Sometimes, whatever protein is laying around, goes on the skewers.

poster

a pepperoni stick, and a pepperoncini pepper

fishlessman

smoked salt, the green olives, celery, the shrimp, and for sides either a really sharp cheddar at room temp, some gorganzola with black pepper and some kalamata olives