Kickin' Bloody Bulls - cooking recipe

Ingredients

64 ounces tomato juice (or V8 juice)
64 ounces beef bouillon, condensed canned
1/4 cup lemon juice
1/4 cup lime juice
4 tablespoons red pepper sauce (I use Tabasco)
3 tablespoons Worcestershire sauce
2 tablespoons celery salt
1 tablespoon onion powder (or onion juice)
1 tablespoon garlic powder (or garlic juice)
1 teaspoon fresh ground black pepper
1 teaspoon celery seed (optional)
20 ounces vodka (optional)
beef jerky (i.e. Slim Jims) or beef snack stick (i.e. Slim Jims)

Preparation

In a large pitcher, pour bouillon through a sieve to avoid any fat globules (or use fat free bouillon). Combine all the ingredients except the vodka and jerky. You may want to add the Red Pepper Sauce 1 Tbsp at a time to adjust heat. Place ice into high-ball glasses, add mixer and vodka, serve with a garnish of beef jerky or Slim Jim's (cut length to fit above glass for use as a swizzle stick). You can substitute jerky with a celery stalk (less expensive). Keep a bottle of Tabasco nearby to add more kick as needed. Shout \"YeeHaw\" and enjoy.