The first of December is officially here! It is that time of year when employees pause for a moment from their hectic work schedules to celebrate the holidays and ring in the new year with their colleagues.  I had the honor of preparing a special lunch this week for my coworkers at Bull BBQ along with special guests all the way from Norway!! The seasonal menu featured some of my favorite dishes. The grilled skewers were a hit and are a perfect dish for your holiday party this year! They can be marinated and prepared ahead of time, take less than 15 minutes to grill, and are the perfect finger food for a large group.

I love “potluck” work parties. This style of menu invites everyone to share their signature dishes amongst coworkers, and it is a great way to learn new recipes. A few key pointers to consider when bringing a dish to a potluck, whether it be work related or a party at a home:

• The less clean up for everyone, the better. Keep in mind using a disposable dish, platter, and serving utensils for the party. The ultimate goal is to only bring home to-go samples of your favorite dishes (once offered to you) to enjoy later.
• If you must use your favorite glass platter or 3-tier stand to display your sweets, put a piece of tape on the bottom of the dish with your name on it. This way there is no confusion to whom it belongs.
• Create a recipe card to display next to your dish. The best compliment is when everyone is asking for the recipe. With a little planning ahead of time, design a small, decorative recipe card to prop up next to your dish and allow all curious minds to grab one. Also, the card makes it easy for your co-workers to visibly see what the main ingredients in the dish are, and most importantly, avoid any allergic reactions. While I love to serve my spicy peanut dipping sauce along with the chicken skewers, chances are there is someone in the crowd with a peanut allergy. Make sure to label and make it clear to all your guests.
• Don’t bring a dish that needs to be cooked, unless it has be clarified ahead of time that there will be a bbq lit and ready to use or an extra oven preheated and ready to go. You want to avoid a bottleneck for available space to cook your dish.
• Try to have your food ready to serve to make it easy on everyone. Space will be an issue, so if it is a last minute item that needs to be tossed, like a salad, make sure to have all the utensils you need with you to avoid hunting them down once there.

This week on the menu, marinated chicken skewers served with a spicy peanut dipping sauce. Try using one of Bull’s skewers to wow your guests next time you make these at home! Bull’s Flexible Wire Grilling Skewers allow for more food to be placed onto the skewer than straight skewers. Its flexible design allow for more effective use of space on the grill. Made out of stainless steel, these skewers won’t rust even when immersed in a marinade! Another great option are Bull’s Hardwood Handle Double Prong Skewers. The extra wide skewers keep food from slipping and spinning! Take it up a notch and try Bull’s Jumbo Diable Stainless Steel Skewers. These skewers are specially designed for the new Bull 46″ Diablo BBQ. Constructed of high quality 304 stainless steel and built to last, these items are perfect for skewering whole Cornish game hens, Brazilian style Churrasco, or large cuts of vegetables. Bull’s Mini Signature Stainless Steel Skewers (Set of 6) are perfect for a dinner party. Each skewer measures 13 1/2 inches long and are the perfect portioning size. My favorite Bull skewer, however, is the Signature Stainless Steel Skewer. The extra wide skewer keeps any food from spinning, and the sharp point makes it easy to puncture and slide the food onto the skewer. These skewers are the perfect stocking stuffer for your loved ones this holiday season, so make sure to grab yours before time runs out!

Grilled Chicken Skewers with Spicy Peanut Sauce

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Serves: 8-10

Ingredients

• Peanut Sauce: Makes about 2 cups
• ½ cup creamy peanut butter
• 3 cloves of garlic, minced
• 1 tablespoon, fresh ginger, minced
• 1.5 tablespoons fresh lime juice
• 2.5 tablespoons reduced-sodium soy sauce
• 1 teaspoon brown sugar (packed)
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons, unsalted roasted peanuts, roughly chopped, for garnish
• 1 tablespoon scallion, green and white part, thinly sliced, for garnish
• ⅓ cup water, to thin sauce
• 
  
• Chicken Marinade:
• 1 ½ - 2 pounds boneless, skinless chicken breasts, cut into thin strips
• 3 large cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• ¼ cup olive oil, plus more for grilling
• 1 lemon, juice only
• Kosher Salt and freshly ground pepper

Instructions

1. For the Peanut Sauce: In a food processor, place the minced ginger, garlic, lime juice, soy sauce and blend. Next add the peanut butter, brown sugar, red pepper flakes and blend, slowly adding water to thin, until smooth.
2. For the Chicken and Marinade: In a bowl, whisk together the lemon juice, olive oil, ginger and garlic. Pour over the thinly sliced chicken in a non reactive container and marinate for a couple hours.
3. Thread the chicken onto the skewers, until all the chicken is gone. Salt and pepper to taste.
4. Turn the Bull Grill onto high to preheat. After 5 minutes, use the Bull Dual Handle Mega Monster Brush to remove any residue.
5. Oil the grill grates before cooking.
6. Grill the chicken skewers, turning evenly, until completely cooked, around 12 minutes total. Once done, turn of the heat and place into a container and cover with foil to keep warm.
7. To plate, place the skewers on Bull’s Cutting Board and serve along side with the spicy peanut sauce.

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If you want to impress your guests this holiday season, do I have a recipe for you! When it comes down to it, this recipe is quite simple to grill. Using a high quality cut of beef along with intense, high indirect heat from your Bull BBQ, plus the infrared rotisserie back burner, turns this amazing meal into a gift that just keeps on giving (check out the video and see for yourself)!

On the menu this week – perfectly grilled beef tenderloin with a dijon mustard horseradish crust. I love the kick of horseradish in this recipe. Use this recipe as a guide, and make adjustments according to how much kick you want to your beef tenderloin. To serve, I like to slice the beef tenderloin into thick pieces. The meat is so tender and juicy, it melts in your mouth with every bite! I then slice the remainder of the roast into thin slices, making wonderful sandwiches the next day!

The key to grilling the beef tenderloin and achieving optimum flavor is to grill with high heat and as quickly as possible. The intense heat sears the outside of the tenderloin, forming a nice crust on the outside, all while the center of the tenderloin stays tender and juicy.

The beef tenderloin for this recipe weighed around four pounds. I purchased the tenderloin “peeled extreme.” Basically, all the fat has been trimmed off, along with all the connective tissue and silver skin. The chain, also known as the side muscle, is also removed. That leaves me with a butchered main beef tenderloin along with the wing. I tuck the thin tail end of the tenderloin under, bundling the meat into a uniform roast, and finish with twine. It may cost a bit more per pound to purchase the peeled extreme beef tenderloin, but during the busy holiday season, it is totally worth it. You can also ask your local butcher to clean the whole tenderloin down into your desired end product. Some like to remove the wing, leaving just the main beef tenderloin, opting to use the wing for another meal.  

It is key to preheat your Bull BBQ to achieve the high, intense heat. Just as important, ALWAYS use your Bull Pit Mitt Gloves to protect your hands while placing the spit onto the BBQ and while taking it off. Using towels is not worth the risk. If there are any wet spots, the heat will penetrate right through the towel and burn your hands. I love using the gloves, assuring total protection and preventing any burns.

Rotisserie Beef Tenderloin with Dijon Horseradish Crust

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: American

Serves: 6

Ingredients

• 1 (4 - 4 ½ pound) beef tenderloin, peeled extreme
• 5 tablespoons dijon mustard
• 2 tablespoons horseradish, prepared, creamed
• Kosher salt and freshly ground black pepper to taste
• Butcher twine

Instructions

1. Remove the beef tenderloin from the fridge 45 minutes before grilling. Pat completely dry with a paper towel. Generously season with salt and pepper.
2. Fold the thin tail end of the roast under, and continue to fold the remaining section of the tail end of the roast over to meet up with the head of the roast. This creates a uniform, thicker roast to be trussed.
3. Truss the roast every 1 ½”. Repeat and truss the remainder length of the roast. Make sure the folded tail end is tied and secured tightly so it will not fall apart when spinning on the rotisserie.
4. Next, with all the pieces in place on the spit along with one of the forks, take the spit and carefully skewer it through the center of the roast, securing the roast onto the spit by piercing the fork into the roast.
5. Now add the second fork, pushing into the other end of the roast. Secure the roast on the spit by tightening the small screws on the forks to hold into place.
6. Using the Bull's Hardwood Handle Basting Brush, generously distribute the dijon mustard and horseradish all over the roast.
7. Remove the two center grill grates on the Bull BBQ and place an aluminum tray under the spit /roast to catch the drippings.
8. Preheat the grill for 10 minutes, using indirect high heat, by turning the two outside knobs of the grill onto high heat along with the infrared rotisserie burner knob on high, and close the lid.
9. Once ready, put the Bull Pit Mitt Gloves on your hands, and plug the spit into the motor.
10. Make sure the spit is sitting properly on the grill. Turn on the motor and watch the roast make a full rotation, assuring everything is in place.
11. Close the lid, and set the timer for thirty minutes.
12. Open the lid, turn off the motor and infrared rotisserie burner and using the Bull Instant Read Flip Tip Digital Thermometer, check the temperature of the roast in the thickest part. We want it to read 120 degrees for medium rare in the thickest part. With a roast around four pounds, it should be ready to take off the spit at this point. With a larger roast, around 5 pounds, it would need about 15 more minutes.
13. If the roast needs more time, make sure the infrared rotisserie burner remains off (a nice crust has formed and you don't want to burn), while the two outside burners remain on high heat, and close the lid, turn the motor back on to continue spinning, and finish grilling the roast to the desired temperature of doneness.
14. Using the gloves, remove the hot spit off the grill and place onto Bull’s 22" Bamboo Chopping Block.
15. While hot and with gloves on, remove the fork from the roast and carefully slide the roast off the spit and set aside.
16. Using scissors, carefully cut and remove the twine off the roast, avoiding taking off as little of the crust as possible.
17. Allow the roast to sit for ten minutes to rest. Slice to desired thickness and place on a beautiful platter to serve!

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p.s. Thank you Dad for letting me use Grandpa George’s steel – if that steel could talk!

With college bowl games kicking off and playoffs on the horizon, the football buzz is in the air! It is that time of year when enthusiastic fans gather around the big screen TV to cheer on their favorite college team and alma mater. This week’s recipe is the perfect breakfast burger for hungry fans about to take on endless hours of action-packed, televised games. Bull’s Commercial Style Griddle is the perfect choice for cooking this week’s meal! With 24-inches of surface space (try not to drool while watching video), feeding all your guests for the day will surely score a touchdown in their BBQ playbook.

On the menu this week, the ultimate “griddle” breakfast burger.  Savory layers include a sunny side egg, a juicy hamburger patty topped melted sharp cheddar cheese, thinly sliced avocado, caramelized onions, homemade spicy tomato salsa, and finished on a grilled dutch crunch bun.

As I often suggest, use this recipe as a guide, and feel free to interchange ingredients according to seasonality and your cravings. Bull’s griddle offers the perfect space to cook and intermix delicious ingredients, creating your one-of-a-kind breakfast burger. Some of my favorites include: sauteed spinach, crispy hash browns, or applewood bacon, yum! Don’t forget to serve the burger with the Bull’s Orchard Wood Handle Steak Knives. Not only great for presentation, these sturdy utensils make it easy for your guests to cut their burger in half and devour.

Upgrade your Bull Premium BBQ Grill or Griddle with the Sidekick Cart Side Burner. Designed to replace the side shelf of any Bull BBQ cart grill, the burner is perfect for heating up your favorite side dish or BBQ sauce. For this recipe, I used the burner to make the homemade spicy tomato salsa (see video).  The item fits all 24″, 30″, and 38″ Bull Grill heads.

Chef’s Cleaning Note: I always keep a bottle of water next to my Bull griddle. When I am done cooking and while the griddle is still hot, I squeeze the water over the entire surface a few times and use my bench scraper to clean the surface free of residue.  Watch this video to see how it is done! I also like the line the lip of the griddle with foil, making it easy to dispose of the residue and grease by tossing the foil in the garbage immediately after.

The Ultimate Breakfast Burger

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Amy Aberle-Rogan

Recipe type: Breakfast or Brunch

Cuisine: American

Serves: 4

Ingredients

• For the Spicy Tomato Salsa:
• 2 cups cherry tomatoes, cut into half
• 3 cloves garlic, sliced thin
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon red chili flake
• 1 tablespoon butter
• 1 tablespoon kosher salt
• 
  
• For the Burger:
• 1 ½ pounds ground beef
• 1 tablespoon kosher salt
• 2 teaspoons freshly black pepper
• 
  
• For the Breakfast Burger:
• 4 eggs, sunny side up
• 4 each hamburger patties
• 1 avocado, sliced thin
• 2 medium onions, julienned, sauteed
• 4 slices sharp cheddar cheese
• 4 each bun of choice halved, lightly buttered, grilled
• 4 tablespoons mayo
• Spicy tomato salsa
• Kosher salt and freshly ground pepper to taste

Instructions

1. For the Spicy Tomato Sauce: Turn the Bull sidekick burner onto high heat. With a non reactive saute pan, add the olive oil and sliced cherry tomatoes and saute for 6 minutes, stirring occasionally. Add the salt.
2. Add the garlic and red pepper flakes and saute for a few minutes, using your spoon to break down the tomatoes into a sauce.
3. Add the balsamic and saute for a couple more minutes.
4. Turn the heat off and fold in the butter until completely melted.
5. Transfer to a non reactive container and let it cool down completely to thicken.
6. For the Hamburger Patties: Mix all the ingredients and form 4 patties to cook on the griddle and set aside.
7. For the Breakfast Burger: Turn all 3 knobs on the Bull griddle to high heat and preheat for 5 minutes.
8. Add some olive oil to one half and saute the onions. Stir occasionally, until completely done, around 12 minutes total. Remove from heat and set aside until ready to use.
9. On the other side and while onions are sauteing, add olive oil and place the four burger patties down to cook. After 5 minutes, turn the burger over, top with the sliced cheese, and finish cooking until clear juices run out, around 10 to 12 minutes total. Once done, remove from heat and set aside.
10. With the bench scraper or metal spatula, remove residue.
11. Add butter and crack open 4 eggs on one side and allow them to cook to sunny-side up. Do not flip the eggs. After 5 minutes, turn the far left burner off and close the lid to allow the steam to finish cooking the top of the egg to desired doneness. Carefully remove from the griddle and place on sheet pan.
12. On other clean side, add butter and place the buns face side down, grilling for about 6 minutes total, until a nice crust forms.
13. To assemble, add mayo to bottom layer of bun, followed by caramelized onions, hamburger patty with melted cheese, sliced avocado and top with homemade spicy tomato salsa on top bun. Pierce the Bull steak knives down through top the bun, running through the burger, piercing the egg yolk and serving immediately for your company to devour!

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These tasty holiday treats will surely stop Santa in his tracks this year! Don’t let baking intimidate you and keep you from making Santa’s “Nice List.” These recipes are surprisingly simple to make and can ALL be baked on your Bull BBQ! Convert your Bull grill into an oven by using Bull’s 15-inch Pizza Stone. Step it up this year and leave these sweet and savory treats for Kris Kringle, and I guarantee you will find that present you have been wishing for under your tree!

On the desert menu this week – Toasted Buttered “Sweet Heat” Pecans, Eggnog Cookies, and Almond Macaroons topped with Nutella. Depending on your craving this holiday season, the perfect combination of these savory and sweet treats will bring extra cheer to your festivities.

One of my favorite snacks to nosh on is homemade toasted pecans tossed in Bull’s Sweet Heat Dry Rub. With only three ingredients, this simple recipe is the perfect snack for your cocktail party. Place in a small mason jar with a ribbon, and these nuts make a wonderful gift for your loved ones. If pecans are not your favorite, try using walnuts or almonds! Better yet, triple the gift of giving and make all three for your family and friends!

As a child, I wasn’t a huge fan of eggnog. Maybe because there was brandy added to it?!  As I have grown up into an adult, I have acquired a taste for this sweet, creamy-dairy based “milk punch.” Recently, I tasted some of the best locally made eggnog at an ice cream shop. It wasn’t pasteurized, and therefore the shelf life is shorter, but I guarantee this won’t be a problem. Before heading to a commercial supermarket, I highly suggest asking your local “mom and pop shops” if they carry eggnog. A better quality product will make a tastier cookie. The Bull Hardwood Rolling Pin allows you to roll each cookie ball out with ease, and into a perfect round shape. I even use the end of the Bull rolling pin to push down on each scoop of cookie dough, flattening it out to the perfect shape. It even includes silicone rings to make an ideal 1/8th of an inch pie crust! A twist of traditional sweets, these eggnog cookies will have Santa leaving extra treats in your stocking this year!

To ring in the new year, this simple 6-ingredient cookie does not disappoint. These bite sized cookies are packed with sweetness. The drizzled nutella on top balances out all the flavors, making the almond macaroon one of my go-to recipes for the holidays.  

The countdown has begun and the final rush has started. While we are all in a race to finish wrapping gifts and decorating for our holiday parties, remember to take a moment to pause to give our loved ones a big holiday hug and kiss. The best present of all is embracing the familiar, warm arms of our family and friends and appreciating having them next to us this holiday season. In my opinion, love is the best gift around. May this holiday and new year bring your good health, lots of happiness, and unconditional love. From all of us at Bull Outdoor Products, Happy Holidays!

Chef’s Notes: Make sure to rotate the cookies and nuts at the halfway mark, closing the lid back down as quickly as possible, to assure equal baking. 

Toasted Buttered “Sweet Heat” Pecans

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Amy Aberle-Rogan

Recipe type: Appetizer

Cuisine: American

Serves: 4 cups

Ingredients

• 1 pound pecan halves
• 3 tablespoons Bull Sweet Heat Dry Rub
• ½ cup butter

Instructions

1. Place the Bull 15-inch pizza stone on top of Bull Grill. Close lid and turn knobs to low medium to preheat grill to 300 degrees.
2. Melt butter in microwave.
3. Add the Bull Sweet Heat Dry Rub and pecans and toss.
4. Place onto a baking sheet lined with parchment paper and place on top of the pizza stone and close the lid and bake for 15 to 20 minutes.
5. Make sure to watch the heat and adjust dials to maintain 300 degrees.
6. Once done, remove from sheet and allow to cool. Enjoy!

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Eggnog Cookies

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Author: Amy Aberle-Rogan

Recipe type: Dessert

Cuisine: American

Serves: 24 cookies

Ingredients

• For the Cookie Dough:
• 1 (17.5 ounce) package sugar cookie mix
• 1 large egg
• ½ cup melted butter
• 2 tablespoons eggnog
• ½ cup cinnamon sugar
• Parchment Paper
• For the Glaze:
• 1 cup powdered sugar
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons eggnog

Instructions

1. Place the Bull 15-inch pizza stone on top of Bull Grill. Close lid and turn knobs to medium to preheat grill to 350 degrees.
2. With a blender, mix together the sugar cookie mix, egg, melted butter and eggnog.
3. With a tablespoon or metal scoop, drop the cookies onto a parchment lined baking sheet.
4. Using the bottom of the Bull rolling pin, slightly flatten the cookie and dip into cinnamon sugar.
5. Place the baking sheet on top of the pizza stone and close the lid and bake for 10 minutes, until lightly browned.
6. Make sure to watch the heat and adjust dials to maintain 350 degrees.
7. Once done, remove from sheet onto a baking rack and allow to cool.
8. While cookies are cooling, whisk together the powdered sugar, nutmeg and eggnog.
9. To avoid a mess, transfer the cooled cookies on a baking wire rack and place onto a baking sheet lined with parchment paper.
10. Transfer the glaze into a small, freezer plastic bag, removing air from top of bag and seal close.
11. Cut the corner tip off one end and pipe the glaze on top of the cookies.
12. Place the cookies on decorative holiday plate and serve with your finest brandy!

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Almond Macaroons topped with Nutella

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Amy Aberle-Rogan

Recipe type: Dessert

Cuisine: American

Serves: 24

Ingredients

• 1 (14-ounce) package sweetened flaked coconut
• ¾ cup sweetened condensed milk
• ¼ teaspoon almond abstract
• ½ teaspoon salt
• 24 whole, unblanched almonds
• ½ cup nutella, slightly melted

Instructions

1. Place the Bull 15-inch pizza stone on top of Bull Grill. Close lid and turn knobs to medium to preheat grill to 350 degrees.
2. In a large bowl, stir together the flaked coconut, condensed milk, almond abstract and salt.
3. With a greased tablespoon or metal scoop, drop the cookies onto a parchment lined baking sheet.
4. Press an almond into the top of each cookie.
5. Place the baking sheet on top of the pizza stone and close the lid and bake for 15 minutes, until lightly browned. Be careful to keep an eye on these so they do not burn.
6. Make sure to watch the heat and adjust dials to maintain 350 degrees.
7. Slightly melt the nutella in the microwave using a heat resistant bowl, for about 30 seconds.
8. Transfer the softened nutella into a small, freezer plastic bag, removing air from top of bag and seal close.
9. Cut the corner tip off one end and pipe the melted nutella on top of the macaroons.
10. Serve on a decoratie dish and serve alongside homemade hot chocolate, and you will have all the kids and adults coming back for more!

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Each year, we all set goals to live a healthier lifestyle. What we eat and how we go about preparing our meals are key factors to living a better life. Make it a New Year’s resolution to grill your way to a healthier, happier lifestyle! Bull Outdoor Products has a complete line of premium outdoor tools, grills, and outdoor kitchens that can start making this dream a reality.

Whether it be grilling fresh seafood on Bull’s Brahma Cart, roasting seasonal veggies in the Extra Large Pizza oven, or slowly grilling protein on the Bull Rotisserie, Bull Outdoor Products can start you off on the right track to a healthier grilling lifestyle.

This week on the menu, Amy’s famous caesar salad served with smoked infused grilled salmon. With this recipe, there is no egg in the dressing, but instead egg is served soft-boiled with the salad along with homemade croutons. The smoke flavor infused into the grilled salmon fillets topped with grilled lemon (see video) balances out all the flavors. This delicious salad is a refreshing meal, perfect for your New Year’s Day meal.

Chef’s New Year Tip: Make it a goal to know exactly what is in your food. I find myself grilling more at home, making food from scratch, and using seasonal ingredients. With this simple goal, not only will good health follow, but more time is spent in the outdoor home kitchen with family and friends…both important ingredients to living a healthy, happier life.

From all of us at Bull Outdoor Products, Happy 2018!

♥ Chef Amy

Caesar Dressing

 

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Prep time

10 mins

Total time

10 mins

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: American

Serves: 1.5 cups

Ingredients

• ½ cup fresh lemon juice
• 5 large cloves of garlic, cleaned
• 2 tablespoons dijon mustard
• 1 cup extra virgin olive oil, good brand
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons water

Instructions

1. In a food processor add the lemon juice, garlic, dijon mustard, salt and pepper. Puree until smooth. Slowly drizzle evoo until an emulsified salad dressing forms. If the dressing is too thick, add a little water to thin it out.
2. Transfer and hold.

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Smoked Infused Grilled Salmon

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: American

Serves: 5

Ingredients

• 1 ½ - 2 pounds (5 fillets) center-cut salmon fillets with skin
• Kosher salt and freshly cracked pepper to taste
• Olive oil, to brush onto fish
• 1 lemon, cut into slices
• 2 cups hickory wood chips, soaked in water for 2 hours, drained
• 1 Bull Large Easy Fill Smoker Box

Instructions

1. For the fish: On the left side of the Bull grill, remove the grill grates. Place the Easy Fill Smoker Box with the presoaked hickory wood chips down in between the burners.
2. Preheat the Bull grill on high heat for 20 minutes so the wood chips are lit and the surface temperature of the grill grates on the right side of the grill reach 450 degrees. This will help the fish from sticking to the grill and also create nice grill marks on the fish.
3. Once the wood chips are lit, turn the left side burner down to medium. This will allow the wood chips to continue smoking without igniting on fire.
4. Turn the right half of the grill down to medium high heat. Brush the grates with the Bull Dual Handle Monster Brush to remove any residue and with the Bull Tongs, wipe down the grates with an oil soaked towel right before grilling.
5. Season the salmon with salt and pepper and brush with olive oil. Place the salmon filets, flesh side down, at a 45 degree angle to the grates and close the lid. Allow it to cook and smoke for 5 minutes before turning over. Place the lemon slices down next to the fish.
6. Using the Bull Spatula, carefully flip the fish over and continue to cook for another 5 minutes with the lid closed to infuse the fish with as much smoke flavor as possible.
7. Once done, remove the fish and lemon slices from the grill and hold. Squeeze some of the grilled lemon onto the fish for flavor.

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Smoked Salmon Caesar Salad with Homemade Croutons

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: American

Serves: 5

Ingredients

• For the Croutons:
• 1 loaf ciabatta bread, cut into ½ inch cubes
• ⅓ cup butter, unsalted
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dried oregano
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 
  
• For the Salad:
• 4-5 heads romaine lettuce, first layer of outer leaves removed, hearts only
• 5 eggs, soft-medium boiled, cut into halves
• 1 cup grated parmesan cheese
• Homemade croutons
• Caesar salad dressing
• Smoked infused salmon filets
• Freshly cracked black pepper
• Anchovies optional

Instructions

1. For the Croutons: Place the Bull 15-inch Pizza Stone on top of Bull Grill. Close lid and turn knobs to medium to preheat grill to 350 degrees.
2. In a saucepan over low heat, add the butter, evoo, oregano, salt and pepper. Cook for about 5 minutes, until butter is melted. Turn heat off and set aside.
3. In a large bowl, place the diced ciabatta bread and drizzle the butter mix on top. Mix well until all the pieces of bread have been coated.
4. Place onto a sheet pan and set inside the Bull grill for 8 minutes to toast.
5. Open the lid and remove the pan, closing the lid quickly after to avoid losing too much heat.
6. Using the Soft Handle Bull Tongs, stir the croutons around and place back into the grill.
7. Toast for another 8 to 10 minutes for perfectly toasted croutons. Transfer to a bowl and set aside.
8. For the Salad: In a large bowl, place five whole leaves of romaine hearts. Add some grated parmesan cheese, handful of homemade croutons along with 4 tablespoons of caesar salad dressing. Toss until all ingredients are mixed together.
9. To plate, stack the leaves on top of each other along with the croutons. Carefully place skin side down a piece of the salmon filet on top of the salad.
10. Cut the soft boiled egg in half and place on or alongside the salad on the plate.
11. To finish, top everything off with a little more grated parmesan cheese, spoonful of caesar salad dressing drizzled on top of salmon filet and plate and finish with freshly cracked black pepper. Repeat the above steps for remaining 4 plates of salads.
12. Enjoy with a glass of your favorite chilled white wine or champagne!

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Show your sweethearts how much you love them this Valentine’s Day by creating a one-of-a-kind, heart-shaped pizza loaded with their favorite toppings. Throw in a handful of Bull’s top-of-the-line pizza accessories, and make this romantic meal one that will be cherished 4EVER XOXO BE MINE .

On the menu this week – Meat Lovers’ Pizza topped with Chili Infused Oil. Loaded with three different types of meat atop a cheesy, thin, heart-shaped crust, this passionate pizza is destined to bring a fiery flame to your loved one’s heart and appetite.

Chef’s Notes:

• Easily convert your Bull Gas Grill into an oven by placing either Bull’s PizzaQue Pizza Stone or their 15” Pizza Stone directly on top of the grill grates. Using direct heat along with the lid closed creates the perfect outdoor oven!  
• I like to use semolina or a combo of semolina and flour to help shape my pizza dough. IMPORTANT: Before loading the heart-shaped pizza dough with the toppings, check that there is plenty of semolina/flour under the dough. If too little, you take the risk of the pizza dough sticking due to the weight of the finished pizza.  
• Have trouble forming the dough into a heart and keeping the shape? Don’t worry! Just let the dough rest for 5 minutes and then try again. Make sure to exaggerate the shape of the heart knowing that once placed into the oven, the exaggerated lines shrink down and will form a one-of-a-kind heart for your CUTIE PIE .
• The choices are endless when it comes to creating your one-of-a-kind, heart-shaped pizza. Use this recipe as a guide and substitute ingredients to your liking. I love using homemade pesto to change the flavors up. Take it up another notch and crack a fresh egg on top of the pizza the last 3 minutes of cooking, and your dipping sauce just escalated to a whole new level!

Valentine's Day Meat Lovers' Pizza

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Makes 1 large or 3 small pizzas

Author: Amy Aberle-Rogan

Recipe type: Entree

Serves: 1 large

Ingredients

• 1 lb. fresh pizza dough, store-bought or homemade, formed into a ball
• 2 tablespoons extra virgin olive oil
• 1½ cups mozzarella cheese, shredded, depending on how much cheese you like
• 1 cup pizza sauce, depending on how much sauce you like
• 14 slices pepperoni, cut into heart shaped
• 1 piece mild Italian sausage, removed from casing, broken into small pieces, cooked, drained
• 6 pieces Prosciutto, thinly sliced, formed into rosettes
• Kosher salt and freshly cracked black pepper, to taste
• Dried Italian herbs, to taste
• Baby arugula, for garnish
• Fresh Parmesan shavings, for garnish
• Chili infused oil, drizzled on top, to finish (red pepper flakes can be used as substitution)

Instructions

1. Preheat the Bull's Extra Large Pizza oven to 500- 550 degrees. Watch this short video on how to get your pizza oven started. Bull’s Thermal Gun allows you to determine the exact temperature of the pizza stone surface which is essential to cooking the perfect pizza!
2. Sprinkle some semolina and/or flour on the countertop, and start to form the ball of pizza dough into a large circle. Using your hands and knuckles, stretch the dough gently, rotating your hands around the edge of the pizza, allowing the pizza to stretch in all directions.
3. Dust the Bull's Hardwood Rolling Pin with some flour and gently roll the entire surface space of the pizza, stretching the dough into as thin or thick of a pizza desired. Make sure pizza dough isn’t sticking to table, add more flour underneath if needed.
4. To form the bottom section of the heart, pinch the bottom of the dough with your thumb and pointer finger, and pull down into a point, resembling a teardrop.
5. Using your pointer finger, take the top, middle section of the pizza dough and push down towards the center. Adjust, exaggerate the shape a bit more, and your heart is ready for some topping love!
6. Drizzle the evoo evenly onto the pizza dough along with a pinch of the dried Italian herbs, salt and pepper, to taste.
7. Add the pizza sauce.
8. Add the freshly grated mozzarella.
9. Add the heart shaped pepperoni, cooked sausages pieces evenly onto the pizza so that each slice will get a bite of each.
10. With Bull's Pro Perforated Peel, sprinkle a little semolina to the top of the peel and carefully place the pizza on top of the peel. The use of the semolina makes this process easier and allows the pizza dough to move.
11. Place the pizza in the corner opposite of the fire and let it cook for about 5 minutes.
12. Once the dough starts to bubble and turn slightly brown, rotate the pizza so the back of the pizza is now rotated towards the front. Cook for another 5 minutes, or until done. More time may be needed depending on the thickness of the dough.
13. Right before the pizza is done, take the pizza peel and lift the pizza up to the center- top of pizza oven, giving it a final blast of heat and remove.
14. To serve, place the prosciutto rosettes on top of the pizza along with some baby arugula resembling leaves for the rosettes and finish with parmesan shavings and drizzle with the infused chili oil.
15. Use Bull’s Wood Pizza Cutter to slice the finished pizza. Enjoy, as you watch your valentine’s heart melt right in front of your eyes with every bite!

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Chef Amy – be sure to spread the love and acts of kindness to those who are alone this Valentine’s Day. Simple acts of affection can lift one’s spirit and warm the soul. Make your heart shine bright this upcoming week and pay it forward!!  

Pork chops and applesauce, homemade stuffing, and flames from an open fire…comfort food and heart-warming memories of mom’s cooking are the perfect inspiration for this week’s recipe. Combine them all together, and the ordinary pork chop is now stuffed with seasonal, flavorful ingredients and grilled over an open flame to perfection! Need I say more??

This week on the menu, thick cut, bone-in pork loin chops, stuffed with cornbread stuffing, sweet apple and cranberry, savory pancetta, and earthy almonds. Grilled over the flames of your Bull BBQ, these super easy pork chops will surely impress your family and friends!

Chef Note: Try placing the stuffing mix into a piping bag with a large enough tip, or in a large ziplock bag with the corner end cut out to use for stuffing the pork chops. This technique makes it easy to evenly stuff each chop with ease while keeping a fairly clean work space.

BBQ Stuffed Pork Chop with Brown Butter and Crispy Sage

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: American

Serves: 4

Ingredients

• For the Stuffed Pork Chop:
• 4 thick-cut (1 ½ inches) bone-in pork loin chops, pockets cut into each
• 1 ¾ cups cornbread stuffing mix, crumbled once measured
• 1 apple, finely diced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ¼ cup walnuts, roughly chopped
• 2 tablespoons cranberries, dried
• 5 ounces diced pancetta, cooked, drained
• 1 tablespoon olive oil
• ½ teaspoon Kosher salt
• ½ teaspoon cracked black pepper
• 3 leaves sage, fresh, thinly sliced
• ¼ cup buttermilk
• 
  
• For the Browned Butter and Crispy Sage:
• ½ cup butter, salted
• 8 sage leaves, whole, fresh

Instructions

1. Preheat Bull BBQ on Medium - High heat for 15 minutes.
2. Using the Bull Square Non-Stick Square Pan, heat up 1 tablespoon of the oil over medium- high heat.
3. Add the diced pancetta and cook till lightly brown, around 6 minutes total. Remove the cooked pancetta, reserving the oil in the pan.
4. Add the onion and garlic and saute for 3 minutes. Season with salt and pepper.
5. Add the diced apple, dried cranberries, and cooked pancetta and cook for 5 minutes, until soft and tender.
6. Remove the mixture onto a plate or pan and allow to cool down.
7. Once cool, add the walnuts, thinly sliced sage leaves, buttermilk, and cornbread stuffing mixture. Stir and mix until all ingredients are incorporated.
8. Place the pork chops on a flat cutting board. Using a sharp paring knife, cut a slit horizontally towards the bone without cutting through, forming a pocket into each chop.
9. Generously stuff each chop, and season both sides of the pork chop with Kosher salt and freshly cracked pepper.
10. Using the Bull Dual-Handle Monster Brush, clean the grill grates, and finish by wiping down with an oiled towel.
11. Place the chops down on the grill grates and allow them to cook for 6-8 minutes before turning over. (Turn the chops 45 degrees at the halfway mark for grill marks)
12. Carefully turn the chops over, and finish grilling for another 6 - 8 minutes, until done. (Use the Bull Instant Read Flip Tip Digital Thermometer for an internal temperature of 155 degrees).
13. If using a thicker chop with more stuffing, they may require more time on the grill. Place the chops on the warming rack above the grill grates shown here on the Diablo Grill, close the lid and allow them to bake till done (internal temperature of 155 degrees).
14. While the pork chops are resting, place a medium sauce saucepan on medium heat. Add butter. Once it starts to turn slightly brown, add sage leaves, saute for one minute, allowing the leaves to become crispy. Take leaves out and drain on paper towel. Turn off heat and place the pan to the side.
15. To plate, place a stuffed pork chop on decorative platter, top off with brown butter and 2 pieces crispy sage. Serve with your seasonal grilled veggie of choice and enjoy!

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 Chef Amy

P.S. Don’t forget to serve each stuffed pork chop with Bull’s Orchard Wood Handled Steak Knives!

I’m a HUGE fan of corned beef and cabbage dinner.  The leftovers are even better, giving us this week’s delicious recipe – crispy, golden brown corned beef hash topped with a sunny-side up egg (must see video!!)  Even though this recipe involves a two-step process, cooking each step is easy and straightforward. I guarantee this recipe will become an annual St. Patrick’s Day tradition in your household.

I often double the recipe portion of Step 1, guaranteeing leftovers for my hash the following day. I use a 16-quart pot to cook the two pieces of briket, giving me plenty of room to immerse the beef under the water along with the potatoes, carrots, and cabbage.

Chef’s Tips:

• The recipe below doesn’t call for carrots and cabbage.  However, when I do include carrots, I add them along with the potatoes in the last hour of cooking. Add the cabbage in the last fifteen minutes once the heat has been turned off and the beef is resting. The carrots are cut into thirds, and the cabbage into quarters. I leave the core of the cabbage attached so the pieces stay in tact as they steam in the hot liquid.
• Growing up, our family recipe called for my grandmother’s homemade dill pickles to give the hash a boost in flavor. While this may sound a bit strange to some, I wouldn’t make it any other way. I have even seen recipes that add pickled beets to the hash.
• For this recipe, I cook the brisket in water using Bull’s side kick cart burner and finish the hash and eggs on Bull’s 24″ commercial griddle. An alternative is to cook the brisket low and slow in your Bull BBQ by infusing a smoky flavor, using Bull’s v-shape smoker box with your favorite soaked wood chips. Try shredding the brisket before adding to the hash and the smoky flavor takes this recipe to a whole other level.
• I suggest breaking the two-step process of this recipe into two days. Cook the corned beef the night before, allowing the ingredients to cool down and firm up in the fridge overnight. This makes it easier to dice the corned beef and potatoes for the recipe and hold its form.

Sunny-Side Up Egg & Corned Beef Hash

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Amy Aberle-Rogan

Recipe type: Breakfast

Cuisine: American-Irish

Serves: 4

Ingredients

• Step 1 - Corned Beef with Red Potatoes
• 3 - 4 pounds corned beef brisket with spice packet
• 8 small red potatoes
• 
  
• Step 2 - Sunny-Side Up Egg & Corned Beef Hash
• 6 tablespoons butter, unsalted, (divided up into 4 and 2 tablespoons)
• 1 cup yellow onion, small dice
• 3 cloves garlic, minced
• 4 cups cooked corned beef, fat removed, small dice
• 4 cups cooked red potatoes, rough medium dice
• ½ cup dill pickle, small dice
• Kosher salt and freshly cracked pepper
• 4 eggs, sunny-side up
• Chives, thinly sliced, for garnish

Instructions

1. Step 1: Rinse the corned beef under cold water. Place the beef in a large pot along with the spice packet and cover completely with cold water. Place lid on to pot and bring to a boil. Once boiling, reduce to a simmer and cook a total of about 3 hours, or until tender. Add the potatoes the last hour of cooking, keeping the lid on top to cover. Once tender, remove from the heat and allow it to rest for about 10 minutes. Carefully remove the potatoes and beef from the hot liquid. Allow it to cool down completely before wrapping in plastic and placing in the fridge overnight.
2. Step 2: Preheat the Bull griddle cart on high heat for 15 minutes.
3. Add 4 tablespoons butter to the griddle and saute the onions and garlic for 6 minutes, till soft and slightly browned.
4. Next, add the diced beef, potatoes, and pickles on top of the onions. Using the Bull spatula, carefully stir the ingredients into the onion mix. Use the long metal portion of the spatula to press down and to spread the mix out evenly over the high heat of the griddle, allowing the hash to get a nice golden color onto the bottom layer.
5. After about 6-8 minutes, use the spatula to flip the hash mix over in sections. Press back down onto the griddle, continuing to cook the hash until the other side is golden brown, another 6- 8 minutes. If the hash looks like it is drying up, add more butter.
6. Turn off the heat on one side of griddle and move the hash over to this section. Taste and adjust seasoning if needed, adding more salt and pepper.
7. Add remaining butter on the other half of the griddle on high heat and crack open 4 eggs and allow them to cook to sunny-side up. Do not flip the eggs. Season with salt and pepper. After 5 minutes, turn the burners off and close the lid to allow the steam to finish cooking the top of the egg to desired doneness.
8. To plate, place the corned beef hash onto a plate and finish off with an egg. Repeat for remaining dishes. Garnish with sliced chives and enjoy!

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Chef Amy

Happy St. Patrick’s Day

Spring is in bloom, and the season is about to explode upon us. Blossoms line the streets, longer evenings and tropical sunsets paint the skies, and my favorite – fresh, green asparagus –  is on full display in the markets, waiting to be devoured. This week’s recipe is the perfect appetizer or side dish for this spring, a simple recipe that will leave a lasting impression in texture and flavor (see video!!)

This week on the menu – crispy asparagus served with a roasted garlic aioli. Baked in your Bull BBQ, these healthy asparagus fries are addictive and a great alternative when craving greasy french fries. Serve the crispy spears with a delicious flavored aioli, and you have the perfect dish for this upcoming Easter holiday!

Chef’s Tips:

• To save on time, use prepared mayonnaise for the aioli, adding the lemon, roasted garlic and seasoning to finish.
• I use Bull’s sweet heat dry rub to season the flour. It is very important to season the flour, eggs and panko in order to create flavorful, crispy asparagus flavor bombs!
• If asparagus isn’t your thing, try substituting with another vegetable that suits your palate, like green beans.

Crispy Asparagus with Roasted Garlic Aioli

 

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Prep time

10 mins

Cook time

14 mins

Total time

24 mins

 

Author: Amy Aberle-Rogan

Recipe type: Appetizer

Cuisine: American

Serves: 4

Ingredients

• For the Roasted Garlic Aioli:
• 1 large egg yolk
• 1 teaspoon dijon mustard
• 2 teaspoons lemon juice, fresh
• 1 teaspoon lemon zest
• ¼ cup vegetable oil
• ¼ cup extra virgin olive oil
• 1 head roasted garlic, minced into a paste
• 
  
• For the Crispy Asparagus Spears:
• 1 ½ pounds asparagus, fresh, raw, ends trimmed
• ¾ cups panko crumbs
• ½ cup parmesan cheese
• 2 large eggs, whisked
• ½ cup flour, all-purpose
• 3 tablespoons Bull’s sweet heat dry rub
• ¼ teaspoon Kosher salt
• Pinch fresh cracked black pepper

Instructions

1. For the Roasted Garlic Aioli: Mince and form a paste for the roasted garlic. In a bowl, whisk together the egg yolk, lemon juice, and dijon mustard. On the side, combine the oils. Slowly drizzle the oil mixture into the egg yolk mix, whisking until emulsified and the aioli forms. Whisk in the roasted garlic paste, season with salt and pepper. Cover and set in fridge till time to use
2. For the Crispy Asparagus Spears: Preheat the Bull BBQ for indirect heat. Turn the two outside knobs to high, leaving the two center knobs off. Close the lid and allow the grill to preheat to 375-400 degrees.
3. Using disposable aluminum pie tins or baking sheets with a lip, create a 3-part station for preparing the asparagus.
4. In one tin, place the flour along with the Bull rub and mix well. In the second tin, add the whisked egg, and in the third tin add the panko crumbs, parmesan cheese, salt and pepper.
5. Dredge the asparagus, in batches, into the flour, dusting off any excess flour. Next dip into the egg, allowing any extra egg to drip off. To finish, place into the panko mixture. Press down without bruising the asparagus, getting as much of the panko mix all over the asparagus.
6. Place a wire rack onto a baking sheet and place the coated asparagus in a single layer onto the sheet. Hold the ends of the breaded asparagus when moving onto the wire rack to prevent any of the coating from coming off of the spears.
7. Open the lid, place the sheet down in the middle of the grill for indirect baking and close the lid quickly so little heat escapes.
8. Cook for 14-16 minutes until lightly golden brown.
9. To serve, place on the Bull stainless serving platter along with the roasted garlic aioli.

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Chef Amy

I love this time of year! Some of my favorite holidays are right around the corner. It’s a time when we press pause on our hectic lives to celebrate the day and spend quality time with family. Spring’s holiday season officially kicks off one of my favorite meals – brunch! The perfect nosh that combines breakfast and lunch, featuring  seasonal, fresh ingredients. Brunch can be enjoyed from late morning to mid-afternoon – and usually includes a delicious, seasonal beverage to sip on!

The Bull family invites you to join us tableside this Easter Sunday. We encourage you to try something new this year and to grill outdoors with us. Enjoy the spring weather while creating a memorable meal on your Bull outdoor kitchen.  I created these recipes with the chef in mind, allowing him or her to grill with ease while visiting with the family. Let the Bull BBQ and rotisserie do all the work, freeing your hands so you can sit back, relax, and enjoy your cocktail while engaging in the family gossip!

Start this Sunday’s brunch off with an adult beverage that is sure to wow everyone – Caramelized Greyhound Spritzer. Made with freshly squeezed ruby red grapefruit juice, top notch vodka, and bubbly soda water, it’s the perfect combination of flavors, filling your glass with beautiful hues of pink, reflections of the springtime! Garnish with fresh sage leaves and caramelized grapefruit slices. The slightly charred edges combined with the bright pink flesh of the grapefruit make this drink a show stopper and pop when held in one’s hand!   

Next up, an appetizer that showcases springtime seasonality to it fullest! Grilled Spring Onion, Prosciutto & Brie Crostini. Lightly grilled ciabatta bread topped with thick slices of melted brie cheese, grilled spring onions, and crispy prosciutto. These savory crostini are the perfect appetizers to start off the holiday meal!

Center stage – Rotisserie Champagne & Citrus Glazed Ham. Boneless, cured whole ham that is slowly roasted using the Bull rotisserie. Packed with flavors found in a breakfast meal – savory roasted ham that is slowly glazed with fresh, sweet orange juice and bubbly champagne,  forming the perfect caramelized crust (SEE VIDEO) once done. This ham will change the way your holiday guests look at the once labeled “boring” baked ham. Long gone are the days of being thrown into the dark depths of the indoor oven, tucked away hiding from the holiday company! Folks, I give you the main attraction of the Easter meal! Front and center on the rotisserie, the star and main course for your guests viewing pleasure.  Guaranteed to have your family drooling as they anticipate the first bite into this delectable ham.

Caramelized Greyhound Spritzer

 

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Prep time

5 mins

Cook time

8 mins

Total time

13 mins

 

Author: Amy Aberle-Rogan

Recipe type: Brunch

Cuisine: American

Serves: 2

Ingredients

• Caramelized Grapefruit:
• 1 ruby red grapefruit, sliced into half moons
• Granulated sugar, to coat surface of grapefruit
• 
  
• Greyhound Spritzer:
• 6 ounces fresh ruby red grapefruit juice
• 6 ounces sparkling soda water
• 3 ounces vodka, high-end
• Ice
• Fresh sage or lavender leaves, to garnish
• Caramelized grapefruit wedges, to garnish
• 
  
• Chef’s Note: Have fun creating flavored ice cubes to add to the drink. Adding fresh berries in the ice cubes is a beautiful touch that will leave a lasting impression.

Instructions

1. For the Grapefruit: Sprinkle the sugar on top of the grapefruit slices. Arrange the slices onto a small sheet pan. To caramelize, place under broiler set on high heat. Rotate after three minutes. Once bubbling and edges start to turn dark, remove from heat. Allow to completely cool down.
2. For Greyhound: Place ice into 2 stemless wine or highball glasses. Split wet ingredients between both glasses and to finish, garnish with caramelized grapefruit wedges and fresh sage. Cin Cin!

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Grilled Spring Onion, Prosciutto & Brie Crostini

 

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Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Author: Amy Aberle-Rogan

Recipe type: Appetizer

Cuisine: American

Serves: 4

Ingredients

• 4 - 8 (½” slices) ciabatta bread
• 2 rounds (16 ounces) brie cheese, cut into ⅓” thick slices
• 4-8 slices prosciutto di parma, thinly sliced
• 1 bunch spring onions, ends removed
• ¼ cup black fig jam
• 6 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Kosher salt and fresh cracked black pepper, to taste
• Balsamic glaze to garnish
• 
  
• Chef’s Note: An indoor oven and broiler will work perfectly fine if you do not own a bbq. Keep the oven door slightly ajar when placing the crostini under the broiler, and don’t forget to rotate the sheet pan halfway through.

Instructions

1. For the Grilled Crostini: Preheat Bull grill on medium-high heat for 15 minutes. Brush 2 tablespoons oil on both sides of the ciabatta bread and season with salt and pepper. Place on hot grill, allowing grill marks to form on the surface of the bread, about 3 minutes. Turn the bread over, and finish until grill marks form, another 3 minutes. Remove the crostini from the grill. Set aside until time to assemble.
2. For the Grilled Spring Onions: Preheat the Bull grill on medium-high heat for 15 minutes. Wash the onions, cut of wilted green ends and the root end of the onion. Brush with 4 tablespoons oil, balsamic vinegar and season with salt and pepper. Place on the hot grill and allow them to cook until grill marks form and slightly tender, about 6 minutes. Turn the onions over, and allow them to finish cooking, until completely tender and grill mark on both sides, another 6 minutes. Remove from the grill, roughly chop, mix with black fig jam, and set aside until time to assemble.
3. For Crostini Assembly: Preheat the Bull Grill grill for 15 minutes using indirect heat, turning both outside burners onto high heat and leaving the center burners off. Place the grilled ciabatta bread on a sheet pan. Arrange the sliced cheese, in a single layer, over the surface of the bread, leaving edges of bread without cheese. Season with salt and pepper.
4. Next place the grilled spring onion and black fig jam mix over the cheese.
5. Finish with a layer of thinly sliced prosciutto.
6. Place the sheet pan in the center of the grill, close the lid and bake for 4 minutes, with indirect heat.
7. Using a towel, rotate the sheet pan, close the lid, and finish baking the crostini until the brie cheese starts to melt and the prosciutto starts to turn crispy. To serve, arrange the crostini on a decorative platter, drizzle with balsamic glaze and enjoy!

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Rotisserie Champagne & Citrus Glazed Ham

 

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Prep time

20 mins

Cook time

90 mins

Total time

1 hour 50 mins

 

Author: Amy Aberle-Rogan

Recipe type: Brunch

Cuisine: American

Serves: 8-10

Ingredients

• For the Ham:
• 1 (10-15 lbs.) whole ham, boneless, cooked
• 4 tablespoons olive oil
• Freshly cracked black pepper
• 
  
• For the Champagne Baste:
• 3 tablespoons champagne
• 2 cups freshly squeezed orange juice
• 1 each orange, zested
• 3 cloves garlic, minced
• 2 tablespoons ginger, minced
• 1 teaspoon fresh thyme, minced
• ¼ cup unsalted butter, cut into cubes
• 
  
• For the Glaze: (Add the following to the baste)
• 1 cup light brown sugar, packed
• ⅓ cup dijon mustard
• 1 cup orange jam
• 1 cup champagne
• 
  
• Chef’s Notes: Before you purchase the whole ham, measure the distance from the spit to the back infrared rotisserie burner. If the ham is too big, it will not fully rotate when the rotisserie motor is turned on. In general, a ham weighing between 8 and 15 pounds should work fine. To make it easier on the chef, preorder the ham ahead of time. Spending a little more money on a better quality ham will make a world of difference in flavor and texture. If you can’t find a larger whole ham, it is perfectly fine to use one that has been cut in half - weighing around 7 pounds. It will turn out just as delicious following the same directions above.

Instructions

1. For the Baste: In a large pan on medium heat, add the orange juice and 3 tablespoons champagne. Using a whisk, mix and allow to reduce by half. Next add the orange zest, garlic, ginger and fresh thyme, mix well. In batches, whisk in cubed butter. Remove from fire.
2. For the Glaze: Take the remaining baste and place back on medium heat. Add the brown sugar, dijon mustard and orange jam. Whisk and add remaining champagne to the glaze. Allow the champagne to cook off for a few minutes. Remove from heat and it is time to glaze the ham!
3. For the Ham: Preheat Bull grill for indirect cooking by turning two outside burners on medium-high heat and leaving the two center burners off. Remove the two center grill grates on the grill and place an aluminum tray under where the ham sits to catch the drippings from the baste and glaze. Season with olive oil and freshly cracked pepper.
4. Prior to placing ham onto spit, we want center, set and secure the right rotisserie fork with the rear infrared burner on the Bull BBQ. This assures the ham will be properly centered over the burner when time to cook.
5. Centered the right fork and tighten to secure into place with pliers.
6. Skewer the spit through the center of the ham, securing the ham into the preset fork. Now slide and secure the second rotisserie fork onto the ham, tightening in place with pliers.
7. Using the Bull pit mitts, place the rotisserie spit with positioned ham onto the Bull rotisserie motor.
8. Turn the rotisserie motor on, double check that the ham rotates properly, and close the lid. Allow the ham to cook for about 45 minutes without opening the lid, until the internal temperature reads 110 degrees.
9. To Baste the Ham: Leave the lid open for remainder cooking time. Turn the two outside burners off and turn the back infrared burner on low. Using Bull's brush, baste the ham every 10 minutes for about 30 minutes. During this time, a crust will slowly form. Continue cooking on low with the lid open while the glaze is quickly made.
10. To Glaze the Ham: Using Bull’s basting brush, generously glaze the ham for 15 minutes and allow it to caramelize, creating a beautiful golden brown crust on the outside. The cured ham is done once the internal temperature has reached 135 degrees. To check the temperature, turn the rotisserie motor off. Use Bull’s instant read digital thermometer to get a fast and accurate temperature.
11. Turn the heat and motor off, close the lid, and allow the ham to rest for 15-20 minutes.
12. Using Bull’s pit mitts, carefully remove the rotisserie forks and rod from the ham.
13. Place the ham on Bull’s bamboo cutting board, and with a sharp knife slice the ham to desired thickness. I like to slice as thin as possible and serve with remaining glaze.

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Chef Amy

I will never forget last year’s Memorial Day holiday. With freshly picked spring flowers propped up in the front basket of my bike, I was on my way to visit my Grandpa Thurman. Because he is a veteran of World War II, I thought Memorial Day would be a great day to say hello. Turning the corner, I was greeted by ornate, iron gates, inviting me into the lush, green grounds of the cemetery. The chilling beauty of the setting hit me like a ton of bricks, stopping me in my tracks as I gasped for air, trying to catch my breath.

Hopping back onto my bike, I slowly pedaled down the hot asphalt road. Standing proud and tall, I passed by hundreds, if not thousands, of American flags of all sizes swaying in the air. Grabbing my cell, I took a video to record that moment in time.  It was on that day the significance of the holiday truly sank in. I was filled with mixed emotions, and standing there between me and all those flags…reality struck hard. All the men and women who fought in battle and lost their lives, leaving us too soon. The red, white, and blue colors were there not only to honor and pay respect to all the fallen soldiers, but as a reminder and an expression of American pride.  

All of us at Bull Outdoor Products would like to pay our respects to the fallen soldiers and their families this Memorial Day. As we celebrate the holiday and the unofficial start of BBQ season, let us take a moment to remember why we acknowledge the day. Take a ride out to Lodi Memorial Park & Cemetery this Monday to see the sheer beauty, to say hello to all the families, and most importantly, to pay your respects. May you experience in person my fond memories of the holiday and continue to relive it every year!

Have a safe Memorial Day Holiday. Enjoy my delicious recipes, and let’s have fun this Bull BBQ season!!!

Grilled Loquat and Roasted Beet Salad with Citrus Vinaigrette

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This salad embraces all that spring has to offer and features one of my favorite all-time fruits! The loquat is succulent and tangy, with a hint of sweetness that is filled with a ton of health-benefitting vitamins and antioxidants! Paired with roasted, earthy red beets, baby arugula, chopped macadamia nuts, and topped with a tangy, sweet vinaigrette, this salad is one that will go into the recipe book!

Chef’s Note: If you are in a time crunch, instead of roasting the beets at home, visit your local supermarket. There you will find ready-to-eat, vacuum sealed beets that will have your guests thinking they are homemade!

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: American

Serves: 4

Ingredients

• For the Vinaigrette:
• 3 tablespoons meyer lemon juice
• 3 tablespoons ruby red grapefruit juice
• ¾ cup extra virgin olive oil
• ¼ cup champaign vinegar
• 2 tablespoons honey, local
• 1 small shallot, fine diced
• ¼ teaspoon lemon thyme, minced
• Kosher salt and freshly cracked black pepper, to taste
• 
  
• For the Roasted Beets:
• 4 medium red beets, tops removed, peeled, but into large 1 ½ inch cubes
• 2 sprigs fresh thyme
• 1 tablespoon good olive oil for drizzling beets
• 1 naval orange, sliced into ¼” rounds
• Kosher salt and freshly ground black pepper
• 
  
• For the Loquats:
• 6 large loquats, cut into half, pits removed
• 2 tablespoons good olive oil, for grilling
• Kosher salt and freshly ground black pepper
• 
  
• For the Salad:
• 2 cups baby arugula
• ¼ cup macadamia nuts, roughly chopped
• ½ cup goat cheese, crumbled
• Kosher salt and freshly cracked black pepper, to taste

Instructions

1. For the Vinaigrette: In a medium sized bowl or jar with a lid, combine all the ingredients and whisk/shake well. Taste, and adjust seasoning if needed with more salt and pepper.
2. For the Roasted Beets: Preheat the Bull grillfor indirect heat, turning the two left side burners on medium-high heat (400 degrees). Place the cut beets down inside Bull’s non-stick pan. Add the fresh thyme, drizzle with olive oil, season with kosher salt and pepper and toss. Place the sliced oranges around the beets. Cover the pan with foil. Set the pan on the right side of the grill with no direct heat underneath and close the lid. Without lifting the lid, allow the beets to cook for 40 minutes, until for tender. Remove the foil, be careful not to burn yourself with the hot steam. Once done, remove from the heat and allow them to cool down to room temperature.
3. For the Grilled Loquats: Preheat the Bull BBQ on high heat for 15 minutes. Use the Bull Dual Handle Mega Monster Brush to remove any residue. Oil the grill grates before placing the loquats down to avoid sticking. Using the Bull basting brush, add the olive oil and season with salt and pepper. Place the loquat halves, face side down and do not move, allowing nice grill marks to form. After 4 minutes, flip over and finish. Total time 8 - 10 minutes. Set aside on platter.
4. Salad Assembly: In a large bowl, add the baby arugula, crumbled feta cheese, part of the vinaigrette, salt and pepper and toss. On a decorative platter, transfer the mixed salad. In a small bowl add the grilled loquats along with some vinaigrette. Gently toss and assemble around and on top of the salad. Repeat this step with the roasted beets. Garnish with the roughly chopped macadamia nuts. Serve and enjoy!

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Patriotic Burger

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

This delicious burger is the perfect way to celebrate our country and the unofficial start of the Bull BBQ season. Easy to make, this delicious burger incorporates the red, white, and blue patriotic colors of our flag, making this burger stand out amongst all others. Topped with sharp, veined blue cheese, grilled sweet red onions, and a creamy, savory aioli with crispy pancetta, this all-American burger is the perfect choice to kick off the grilling season.

Chef’s Note:To save on time, use prepared mayonnaise for the aioli, adding the lemon and crispy pancetta, seasoning to finish.

Author: Amy Aberle-Rogan

Recipe type: Direct Heat, Entree

Cuisine: American

Serves: 4

Ingredients

• For the Crispy Pancetta Aioli:
• 1 large egg yolk
• 1 teaspoon dijon mustard
• 2 teaspoons lemon juice, fresh
• 1 teaspoon lemon zest
• ¼ cup vegetable oil
• ¼ cup extra virgin olive oil
• 1 package diced pancetta
• 
  
• For the Burgers
• 2 pounds ground chuck
• Kosher Salt and freshly ground black pepper, to season
• 6 ounces blue cheese, local-good quality, crumbled
• Grilled red onions
• Butter lettuce
• Campari tomatoes, sliced thick
• 4 ea brioche buns

Instructions

1. For the Pancetta: UsingBull's square non-stick pan, heat up 1 tablespoon of the oil over medium- high heat. Add the diced pancetta and cook till crispy brown, around 6-8 minutes total. Remove from the pan and set on a plate lined with a paper towel.
2. For the Crispy Pancetta Aioli: In a bowl, whisk together the egg yolk, lemon juice, and dijon mustard. On the side, combine the oils. Slowly drizzle the oil mixture into the egg yolk mix, whisking until emulsified and the aioli forms. Fold in the crispy pancetta, season with salt and pepper. Cover and set in fridge till time to use.
3. For the Burgers: In a large bowl, combine the ground beef, salt and pepper and form into four patties. Preheat the Bull BBQfor direct grilling with medium-high heat. Clean and oil the grill grates to prevent sticking. Place the burgers on the grill and cook for 5 minutes.Turn the patties over and cook for another 5 minutes. Place the buns face side down, grill for about 1-2 minutes, until lightly toasted.
4. For the Grilled Red Onions: Brush both sides of the red onion with olive oil and season with salt and pepper. Place them on the hot grill and allow them to cook for 5 minutes over direct heat, until char marks form. Turn them over and cook for an additional 5 minutes. Remove them from the grill and set aside to cool.
5. To Serve: Add a layer of the crispy pancetta aioli on each side of the toasted buns. Place the burgers on the bottom bun, followed by the blue cheese, lettuce, grilled red onion, sliced tomato followed by the top bun. Serve immediately and enjoy!

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Grand Marnier Macerated Berries with Crumbled Meringue and Whipped Cream

 

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Prep time

10 mins

Total time

10 mins

 

The perfect ending to any meal, this dessert not only impresses in the array of flavors, but with its assortment of textures, ranging from silky smoothe to fluffy and crunchy.

Chef’s Note: When planned, the meringue can be made from scratch and is quite simple to make. With this said, if you need a quick last minute dessert to whip up, head to your local store or bakery and buy these sweet treats premade!

Author: Amy Aberle-Rogan

Recipe type: Dessert

Cuisine: American

Serves: 4

Ingredients

• 2 cups fresh strawberries, thinly sliced
• 1 cup fresh blueberries
• 3 tablespoons Grand Marnier - orange liqueur
• 4 tablespoons granulated sugar, divided in half
• 2 cups heavy whipping cream, chilled
• 1 teaspoons pure vanilla extract
• Store-bought or homemade meringues

Instructions

1. For the Berries: With cold water, wash the strawberries and blueberries. Dry completely using a paper towel. In a bowl, cut the strawberries into thin, ¼-inch slices. Add the blueberries, sugar and Grand Marnier. Gently mix, and set aside and let the flavors absorb for about an hour.
2. For the Whipped Cream: Using the whisk attachment in a mixing bowl, whisk together the cream, vanilla and 2 tablespoons of sugar until medium peaks start to form. Be careful not to overbeat!
3. For the Meringue: Break the meringues cookies into bite-sized pieces, creating a nice crunch and texture for the dessert layers.
4. To Assemble and Serve: In 4 small, clear mason jars or individual glasses, add a layer of the whipped cream. Assemble the thinly sliced strawberries, pressing them up along the side of the glass. Add some berries along with some of the juice and top with crumbled meringue cookies. Gently add another layer of whipped cream, and top off with both strawberries and blueberries along with the juice, crumbled meringue and garnish with fresh mint. Enjoy immediately!

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Chef Amy

Growing up a butcher’s daughter and granddaughter, I was trained by two of the best. I was taught the importance of quality vs. quantity at a young age. This upbringing has fostered my appreciation and attention to detail when buying, preparing and grilling a fantastic steak. This holiday weekend is the perfect opportunity to show all the dads out there how much they are loved by uniting our one-of-a-kind Bull BBQ with their obsession of grilled meat! Don’t forget to check out our website to find the perfect gift this Father’s Day!

I am taking one of my father’s favorite cuts of meat and putting a twist on the recipe that will have you drooling with each bite. I am going to teach you how to use the Bull gas grill – but not exactly as a grill. We are going to cook using direct heat of Bull’s powerful BTU’s along with a seasoned cast iron pan to create the perfectly seared rib eye steak for daddio!  Check out this video  on how to use Bull’s thermo gun to double check the surface temperature of the cast iron pans is nice and hot after preheating!

On the menu this week- pan seared rib eye steaks. 100% certified angus, this high-end choice quality steak is cut 1 ¼” thick  with the perfect marbling throughout. The addition of the infused flavors and texture from the charred rosemary and sage will have your fathers  rubbing their hands in excitement, anticipating that first bite (must see video)!!

Chef’s Notes:

1. Try adding your favorite fresh herbs to cook along with the steak. To sear, carefully position the steak along with the herbs face side down in the center of the hot pan WITHOUT moving until time to flip! The end results are not only eye catching, but the earthy aromas and crispy texture of the charred herbs compliment this rib eye steak perfectly.
2. For best results, I use two medium size seasoned cast iron pans on the Bull BBQ. The worst thing to do is crowd the steaks in one pan that is too small for proper searing.
3. If you do not own a seasoned cast iron pan, here is a quick overview on how to season:
   • Preheat oven to 450-500 degrees. Give the new pan a good scrub under warm water and dry it well! Sometimes this takes letting it sit for a minute and drying one more time.
   • With a thick paper towel and cooking oil (vegetable, canola, corn) rub the entire surface, top and bottom – including the handle with oil. Rub it in well, so there is no excess oil running on any part of the pan.
   • Place the pan into the hot oven for 30 minutes. Don’t be alarmed if it gets a bit smoky. Using the Bull pit mit, remove the pan from the oven for it will be piping hot!! Repeat the oiling step and place back into the oven for another 30 minutes. In total, 3 to 4 times of this process will create layers and a well-seasoned cast iron pan. This process can also be done in the Bull gas grill or Bull pizza oven. Nothing better than seasoning a pan next to a wood-fire!

Father's Day Pan Seared Rib Eye Steak

 

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Prep time

5 mins

Cook time

8 mins

Total time

13 mins

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: American

Serves: 3

Ingredients

• 2 boneless, rib eye steaks (2 lbs) cut 1 ¼” thick
• 2 sprigs fresh rosemary
• 2 sprigs fresh sage
• Canola oil to coat
• Kosher salt and ground black pepper
• Compound butter, to top, optional

Instructions

1. Steak and Pan Prep: Remove steaks from the fridge for 30-45 minutes, allowing the meat to come to room temperature. Place the cast iron pan on the grill and preheat the Bull gas grill on high heat with lid closed for 10-15 minutes. Once it reaches 450 plus degrees, open the lid, turn off one side of the grill and keep the other side on high heat. Using the Bull Pit Mitt, slide the pan directly over the flames.
2. To Sear: Using theBull basting brush, lightly coat the steaks with oil and generously season with salt and pepper. Place the rosemary and sage in the center of the steaks. Immediately place the steaks and herbs face side down in the center of the hot cast iron pans. Sear steaks 4-5 minutes, without moving! Use the Bull tongs to carefully flip the steaks and charred herbs over and finish cooking, another 4-5 minutes for medium-rare.
3. To Serve: Remove the steaks from the pan, place onto the Bull bamboo cutting board, and lightly cover with foil to rest for two minutes. To serve, place the steaks whole onto the Bull stainless steel serving platter, or remove the herbs and place on the side and slice/fan the steak on the platter. Top off with run off jus from steaks resting and compound butter!

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Here’s celebrating you, Daddio! You are a one-of-a-kind, loving, and dedicated father who has shaped and molded the strong rock our family is today. To our hero, for all the years of hard work you put in running a top notch butcher shop while making the toughest of jobs look easy! We love you, Dad. Here’s to many more steaks and years celebrating you!!

Happy Father’s Day to all the dads out there!

♡ Chef Amy

For this week’s recipe, I am changing things up a bit and putting my personal twist on a traditional salad. It is the perfect combination and balance of some of my favorites: the subtle, earthy tones from the seasonal greens; charred, smoky notes from the Bull grill; bright and vibrant flavor from the summer veggies; a sweet finish from the savory dressing.  This could easily become a weekly go-to meal!

On the menu this week – grilled chicken cobb salad: baby micro arugula topped with sliced hard boiled egg, crumbled, crispy bacon, blue cheese, charred cherry tomatoes, and avocado. To finish, top with sliced grilled chicken breast and drizzled with a sweet balsamic dressing. Not too heavy, yet plentiful in ingredients, this dish will leave a lasting impression on your summertime dinner guests!

Chef’s Tips: How to grill/char the perfect avocado quarters:

• Preheat the Bull BBQ on high heat for 10 minutes.
• Using any of Bull’s grill brushes, remove all residue from the grill grates.
• Using Bull”s tongs, run an oiled rag over the hot, clean surface of the grates.
• Place the avocado flat side down and DO NOT move until char marks form on the skin, about 3 minutes of grilling. This process is important and makes it easy to turn the avocado once it is time. If turned too early, the bottom layer will stick to grill and detach itself from the avocado.
• Repeat this step on the other side of the quartered, flat surface of the avocado to finish.

Grilled Chicken Cobb Salad

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: American

Serves: 4

Ingredients

• For the Dressing:
• ½ cup extra virgin olive oil
• ½ cup balsamic vinegar
• 3 tablespoons dijon mustard
• Kosher salt and fresh ground black pepper, to taste
• 
  
• For the Chicken & Marinade:
• 3 boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, crushed
• 1½ tablespoons fresh thyme, minced
• 1 lemon, juice
• Kosher salt and fresh ground black pepper
• 
  
• For the Salad:
• 4 cups seasonal greens, micro baby arugula
• 2 cups cherry tomatoes, blistered
• 4 eggs, hard boiled
• 3 avocados, halved, quartered, grilled
• 4 ounces blue cheese, crumbled
• 6 strips bacon, cooked, crumbled
• 3 tablespoons oil, for brushing onto grilled vegetables

Instructions

1. For the dressing: In a bowl, add the balsamic vinegar, dijon mustard, salt and pepper. Whisk in the oil, taste and adjust seasoning as needed. Set aside until time to dress the salad.
2. For the chicken/marinade: In a small bowl, mix the olive oil, fresh thyme, crushed garlic, lemon juice, salt and pepper. Place the chicken breasts into a large freezer zip lock bag. Pour the marinade over the chicken, mix well, remove all the air in the bag, seal closed and place into the fridge for 4 hours.
3. For the grilled chicken: Preheat the Bull Angus Grill on medium-high heat for 15 minutes. Remove the chicken from the marinade. Clean and oil the grates. Place the breasts over direct heat, cooking for 6 to 8 minutes. Turn the breasts over and finish cooking for another 6-8 minutes. Once done, remove from heat and place onto platter to rest. Thinly slice to serve.
4. For the grilled cherry tomatoes and avocado: Preheat the Angus Bull Grill on medium-high heat for 10 minutes. Using the Bull basting brush, coat the cherry tomatoes and avocado with oil. Clean and oil the grates for the avocado, to avoid sticking. Place the cherry tomatoes onto the hot grill to char, around 5 minutes.. Remove from the heat, place onto platter until time to use. Place the avocado quarters onto the clean grill grates and do not move till time to fip, about 3-4 minutes. Turn the avocado onto the other side to finish grilling, another 3 minutes. Once done remove from the heat onto platter until time to make the salad.
5. To plate: On a large decorative platter, create a layer of the the greens. Add the sliced chicken breasts on top of the greens. Follow with the charred cherry tomatoes and avocado. Next add the crumbled blue cheese and bacon. Finish with the hard boiled egg and top off with the balsamic dressing, salt and pepper. Eat immediately and enjoy!

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Chef Amy

Happy Birthday, America! To celebrate, let’s fire up the Bull BBQ to showcase our grill skills, creating a beautiful display of all-American dishes for our family and friends! Enjoy my tasty recipes, designed to dazzle and impress your company for the holiday.

On the menu this week – Brewed Mary, the perfect beverage to serve this 4th of July! Giving the ordinary cold brew a kick in flavor and spice, this drink will not disappoint! Next up, Grilled Tri-Tip Sliders. These perfect little bites are packed with flavor for your patriotic party! To finish, Peach and Blueberry Bourbon Bread Pudding. Baked in the bbq and a skillet, this mouth watering dessert (must see video) is the perfect grand finale to our patriotic meal.

Brewed Mary - Beer Bloody Mary

 

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Prep time

5 mins

Total time

5 mins

 

Author: Amy Aberle-Rogan

Recipe type: Drinks

Serves: 1

Ingredients

• 1 American beer
• ¼ cup clamato or tomato juice
• 2 splashes soy sauce
• 2 splashes worchestire sauce
• 2 splashes hot sauce of choice
• 1 lime, juice
• Tajin seasoning, for rim on glass
• Grilled sliced lime to garnish
• Celery to garnish

Instructions

1. Cut the lime in half and press the flesh juice all around the rim of the glass. Over a small plate, sprinkle the tajin generously until the outside of glass is covered. Fill the glass with ice. Add the calamato juice, soy sauce, worcestershire sauce and hot sauce. Fill the remainder of the glass with the cold beer. To serve, add a grilled lime, celery stick and top off with a pinch of tajin. Cin Cin!

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Grilled Tri-Tip Sliders

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: American

Serves: 6

Ingredients

• Tri-Tip:
• 2½ - 3 lbs. tri-tip strip
• Bull sweet heat dry rub
• 
  
• Caramelized Onions:
• 4 tablespoons unsalted butter
• 2 yellow onions, thinly sliced
• Kosher Salt and pepper to taste
• 
  
• Sliders:
• 20 mini buns/rolls
• Grilled tri-tip, thinly sliced
• Caramelized onions
• Bull’s bbq sauce
• Room temp butter for grilled rolls

Instructions

1. For the Tri-Tip: Using Bull’s competition lump charcoal and black chimney starter, build a medium-hot fire on the Bison grill. Once the charcoal is ready, spread it out evenly. Position the charcoal tray at the halfway point, for direct heat and grilling. Season the trip tip generously with Bull’s sweet heat dry rub. Place the tri tip directly over the hot coals and cook for about 40 minutes with the lid closed and air vents open. Turn every 15 minutes, until Bull's thermometer inserted into the thick end reads 140 degrees F. Once done, remove the tri-tip from the grill and allow it to rest. Take the buttered slider rolls and place over the coals to lightly grill till golden brown and warm.
2. For the Caramelized Onions: In a thick bottom pot, preheat on medium-high heat. Once the pot lightly smokes, add the butter. It will turn brown right away. Add the onions, salt and pepper and mix well. Allow the onions to sit and cook without touching for about 6 minutes. Stir the onions and allow to cook another 6 minutes or until golden brown.
3. To Plate: Spread Bull’s bbq sauce on the bottom and top section of the buns. Follow by adding a few slices of tri-tip onto the bottom bun and top off with a spoonful of caramelized onions. Enjoy!

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Skillet Peach & Blueberry Bourbon Bread Pudding

 

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Author: Amy Aberle-Rogan

Recipe type: Dessert

Cuisine: American

Serves: 6

Ingredients

• 12 ounces fresh french bread, cut into 1-inch cubes
• 1 ½ cups fresh peaches, roughly chopped
• 1 ½ cups fresh blueberries
• 5 large eggs
• 1 ½ cups whole milk
• ½ cup heavy whipping cream
• ¼ cup bourbon
• ⅓ cup unsalted butter, melted
• ⅔ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla abstract
• ¼ teaspoon kosher salt
• Confectioners’ sugar to top

Instructions

1. Preheat the Bull Angus Grill for baking at 350 degrees F. Place the Bull PizzaQue Stone on the center of the grill. Close the lid and turn all 4 burner on low for 10 minutes.
2. In a 12-inch cast iron skillet, place the cubed bread. Next add the peaches and blueberries.
3. In a separate bowl, whisk the eggs, milk, sugar, bourbon, cream, melted butter, vanilla, cinnamon and salt. Gently pour the wet ingredients onto the bread mixture. Cover with foil and place into the fridge for 20 minutes.
4. Remove from fridge, place on top of the pizza stone, closing lid right away and allow it to cook for 30 minutes. Remove the foil and finish baking for another 30 minutes, until edges are golden brown, center in set and poofed.
5. To serve, place a portion onto small plate, top off with confectioners’ sugar and enjoy!

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♡ Chef Amy – Have a fun and safe July 4th! 

Happy Labor Day to all my grilling enthusiasts! At Bull Outdoor Products, we invite y’all to have fun outside in your Bull Outdoor Kitchen this holiday weekend. It’s the perfect time to showcase your grill skills with your family and friends while using your one-of-a-kind Bull BBQ. WIth the end of the summer winding down and darker evenings on the horizon, now is the time to create your #bullbbq memories.  

Let’s see those photos or videos of you killin’ it on your Bull BBQ this weekend!

Follow and like us on Instagram and Facebook to show your support. Don’t forget to #bullbbq and/or #bullgrills on any photos/videos you post so we can see your love and support for Bull Outdoor Products! Have a safe and fun holiday!

This week on the menu – a pineapple inspired menu to salute summer 2018. To start, let’s sip on a bbq pineapple Moscow mule and enjoy a sweet twist on this traditionally spicy cocktail. Combine your favorite vodka along with ginger beer and sweet pineapple juice to create a refreshing drink this holiday weekend. Next up, grilled pineapple and crunchy cucumber chili salad. Topped with prik nam pla, a spicy thai condiment, this refreshing salad is a burst of flavor with each bite.Don’t forget to pair this wonderful salad with the main dish for this holiday weekend, pineapple marinated t-bone steaks, grilled to perfection over the direct, hot heat of a Bull BBQ. The tender meat melts in your mouth with each bite.

BBQ Pineapple Moscow Mule

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

This end-of-summer cocktail is perfect for this weekend’s holiday company! Adding fresh pineapple juice to this popular cocktail will set the perfect mood for the Labor Day festivities.

Chef’s Tips: Do you know how to pick out a ripe pineapple? The task can be harder than it seems. I often say a ripe pineapple almost looks past its prime. Check out my helpful tips below on how to successfully pick the perfectly ripe pineapple.

1. Smell the bottom section of the pineapple. If you do not smell a sweet, tropical aroma, chances are the pineapple is not yet ripe and ready to devour.

2. Take one of the inner leaves and tug on it. When the pineapple is ripe, the leaf should pull out easily.

3. The outside of the pineapple should be yellow-brown in color and have a slight give to it when lightly squeezed. If there is a fair amount of green color and is firm to touch, keep looking.

Author: Amy Aberle-Rogan

Recipe type: Cocktail

Serves: 1

Ingredients

• 1 ½ fluid ounces vodka
• ½ fluid ounce lime juice
• 1 fluid ounce pineapple juice
• 4 fluid ounces ginger beer
• Ice
• Grilled pineapple wedges, for garnish
• Candied ginger, for garnish

Instructions

1. Fill a Moscow mule mug with ice. Add the vodka and ginger beer, stir. Add the lime and pineapple juice, stir. Garnish with grilled pineapple wedge, purple basil, and candied ginger.

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Grilled Pineapple & Crunchy Cucumber Chili Salad

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

The caramelized, grilled pineapple paired with thinly sliced crisp ribbons of cucumber and topped with a spicy chili dressing makes for the perfect, refreshing salad to serve alongside any grilled main dish. Prik nam pla, a thai table sauce, is the perfect condiment/dressing to top off this fresh salad along with the grilled t-bone steak! I must say, the smoky, sweet aroma of fresh pineapple caramelizing on the hot grill is absolutely divine!

Chef’s Tip: When making prik nam pla, the ratio of fish sauce to lime juice is 2 to 1. Make sure to shake the ingredients well before using. For this salad, I do not use the seeds of the cucumber. I like to save and run the leftover seeds and cucumber through the juicer and add the refreshing juice to water or to vodka and soda.

Author: Amy Aberle-Rogan

Recipe type: Salad

Cuisine: Thai

Serves: 4

Ingredients

• Prik Nam Pla Dressing:
• 4 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 large shallots, fine diced
• 1 tablespoon sugar
• 2 red chili, thinly sliced
• 
  
• Salad:
• 2 English cucumbers, thinly sliced into ribbons
• 1 ripe, sweet pineapple, cleaned, sliced into ½ inch rings
• 1 cup fresh mint leaves
• 1 red chili, thinly sliced, rinsed in cold water
• Fresh ground black pepper
• 2 tablespoons olive oil, to brush onto pineapple to grill

Instructions

1. Dressing: Combine all the ingredients and use right away. It is important the shallots and red chili stay fresh and crunchy for this spicy condiment.
2. Salad: Preheat the Angus Bull Grill on high heat for 15 minutes. Using the Bull monster brush, clean and oil the grates. Take the rings of cleaned pineapple brushed with oil and set onto hot grill grates. Allow grill marks to form and the sweet pineapple to caramelize, about 4 minutes. Turn over and finish grilling, another 4 minutes. Remove from the grill and let it cool. Using a mandolin or vegetable peeler, thinly slice the cucumber from all four sides, stopping once you reach the seeds. Place the cucumber ribbons into a bowl of iced water. This will allow the cucumber to turn crunchy and cold.
3. To Serve: Drain the cucumber from the water. Place onto a large, decorative serving platter. Add the grilled pineapple, fresh mint leaves, and thinly sliced red chili. Top off with the prik nam pla dressing and enjoy!

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Pineapple Marinated Grilled T-Bone Steaks

 

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

 

This delicious marinade gives a boost in flavor and texture to any grilled protein. I also like to use it on grilled pork, shrimp, and fish!

Chef’s Tip: Reserve a small amount of marinade before placing onto the steaks. This can be used to brush on grilled veggies or pineapple, and would go great alongside the steaks.

Author: Amy Aberle-Rogan

Recipe type: Entree

Serves: 4

Ingredients

• Marinade:
• 1 cup pineapple juice
• 1 cup soy sauce, low sodium
• ¼ cup olive oil
• 2 tablespoons lime zest
• ¼ cup fresh lime juice
• 4 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 2 tablespoons freshly ground black pepper
• 2 tablespoons brown sugar
• 
  
• Steaks:
• 4 each t-bone steaks
• Sea salt
• Freshly ground black pepper

Instructions

1. Marinade: Mix all the ingredients together for the marinade. In a non-reactive container or large ziplock bag, add the steaks and pour the marinade on top. If using ziplock, remove all the air in the bag before closing shut. Use your hands to make sure the marinade is incorporated all over the steaks. Place in fridge and marinade 2 to 4 hours.
2. To Grill: Remove the steaks from the fridge and allow them to sit out for 30 minutes to come to room temp. Preheat the Angus Bull Grill on high heat for 15 minutes. Using the Bull monster brush, clean and oil the grates. Once ready, remove the steaks from the marinade and pat dry. Season both sides with salt and pepper. Place the steaks on direct heat of the hot grill. Allow them to grill for 4 minutes before turning over. Grill for another 4 minutes, until medium-rare (125 degrees F). To check the temp, use Bull’s instant read digital thermometer to check for doneness. Allow the steaks to rest for 6 minutes.
3. To Serve: Slice the steaks and place onto a large platter. Serve alongside steamed coconut rice and the grilled pineapple and cucumber salad. Don’t forget to salute with the bbq pineapple Moscow mules! Cin Cin!

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Chef Amy

P.S. Don’t forget to check out Bull’s grill tip of the week!

When is the last time you converted your Bull BBQ into an oven? It can be executed in three simple steps. First, place Bull’s 15-inch pizza stone directly on the grill grates. Next, ignite the grill’s powerful BTU’s by setting the dials to the desired baking temperature. Finally, close the lid to preheat, and you’re successfully on your way to baking in your Bull outdoor grill!   

I’m taking some of my favorite Fall ingredients and tucking them inside pizza dough to create a crunchy, mouth watering calzone. Savory or sweet, I guarantee my calzone recipe will be your go-to portable treat this holiday season.

This week on the menu, homemade Italian calzone – crispy, homemade pizza dough folded in half and stuffed with roasted assorted mushrooms, crispy Italian sausage, sautéed spinach, and a blend of assorted cheeses. Brushed with an egg wash before baked in the bbq, these golden brown, crunchy pizza pockets are a flavor bomb waiting to be devoured and will have you coming back for seconds!! 

Chef’s Notes:

• Use Bull’s pizzaque pizza peel to place and lift the calzone on and off the pizza stone.
• As another option for baking the calzone, check out Bull’s PizzaQue Pizza Stone Grill. It has a stainless steel set base with a built-in thermometer, which helps create that crisp, smoky, brick oven-style pizza or calzone.
• To save on time, visit your local grocery store for fresh, premade pizza dough. Just follow the steps- allowing the dough to rise, forming into individual balls and allowing them to rest – and you’re on the way to calzone heaven!
• When the dough is ready, it will pass the windowpane test. Tear a small piece of dough off from the ball and form/stretch into a small square. If the dough stretches thin enough to see through it, it is ready. If the dough tears apart, knead more until you pass the test!

Savory "Italian Style" Calzone

 

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Prep time

90 mins

Cook time

40 mins

Total time

2 hours 10 mins

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: Italian

Serves: 4

Ingredients

• Dough:
• 3 cups all-purpose flour
• 1 cup warm water (100 degrees F)
• ¼ cup olive oil
• 1 tablespoon sugar
• 1 teaspoon sea salt
• 1 package (1/4 ounce) rapid-rising dry yeast
• Flour for dusting
• 
  
• Calzone:
• 1 calzone dough recipe, listed above, divided into 4 smaller balls
• 1 lb. pork Italian sweet sausage, cooked, drained on paper towel
• 4 cups baby spinach, washed, and spun completely dry
• 12 ounces mixed mushrooms (chanterelles cremini, shiitake) cleaned and roughly sliced
• 4 cloves garlic, peeled, minced
• ¼ cup olive oil, top quality
• ¼ cup unsalted butter, melted
• ¼ cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 ½ cups grated fontina cheese
• 3 sprigs fresh thyme
• Kosher Salt and freshly cracked pepper
• Semolina, for pizza peel
• Egg wash

Instructions

1. Making the dough: Bloom the yeast by mixing it with the warm water and sugar in a kitchen aid mixer bowl. Make sure all the ingredients are dissolved. After 3 minutes, foam will appear on the surface. Next, with the hook attachment in place, turn the mixer on low and at a cup at a time, add the flour. Add the salt and oil. Once the dough starts to form, turn the mix onto a clean counter and add any of the extra flour onto the dough from the bowl. Start to knead the dough by hand until all the flour is incorporated and the dough feels moist and passes the windowpane test. Total kneading time, around 6-8 minutes.
2. Rising the dough: Once the dough passes the windowpane test, roll and form the dough into a large ball. Coat a bowl with oil. Add the ball of dough to the bowl, coating all sides of the ball. Cover the ball with a towel and set on the kitchen counter for 90 minutes, allowing it to double in size. Once ready, transfer dough onto surface and lightly knead and divide into 4 smallerl balls. Lightly flour, cover with towel and allow the individual balls of dough to relax/rest.
3. Preheating the grill: Follow the 3 steps listed above to preheat the grill. Turn the two outside burners onto medium heat and the two inside burners onto low heat with the lid closed to preheat to 425 degrees F.
4. To sauté the spinach, mushrooms, and spinach: In a large, hot skillet, add the sausage. Allow the fat to render off into the pan as the sausage cooks. Using the end of a whisk, punch down onto the bulk sausage, to break it down. The sausage is done once golden brown, around 10 minutes cooking. Using a slotted spoon, remove the cooked sausage from the pan, leaving the oil in the pan. Next, add the olive oil and butter to the rendered fat from the sausage in the pan. Place back onto medium-high heat. Once the butter is melted, add the mushrooms and cook for about 6-8 minutes, till golden brown. Toss in 4 cloves of minced garlic and season with salt and pepper. Sauté for 1 minute. Fold in the spinach and cooked sausage, and sauté for one minute, once the spinach starts to wilt. Be careful not to overcook. Transfer ingredients onto a sheet pan. Taste and adjust seasoning, adding more salt and pepper if needed.
5. Cheese mixture: In an extra large bowl, add the three different cheeses and fresh thyme leaves. Using a spatula, fold the cheese until completely incorporated. Once the sausage/mushroom/spinach mix has completely cooled down, add to the blended cheeses and mix until all the ingredients are incorporated. Taste and add salt and pepper, as needed.
6. Making the calzone: Dust the counter surface with flour. Using Bull’s rolling pin, roll the individual balls of dough into 4 (10-inch) circles. Evenly scoop the sausage, spinach, mushroom, cheese mixture onto one side of the dough, of all four calzone. Leave a 1-inch plain border. Using the Bull basting brush, brush the outer plain edges with the egg wash. This will form and seal the calzone dough together. Carefully fold the dough over, covering the ingredients. Using your fingers, roll up the edges, closing the sides tightly together to prevent any leaks. Using a sharp knife, create three slashes on the top of the calzone. Brush the top with the egg wash.
7. To bake: Sprinkle Bull’s pizzaque pizza peelwith some semolina. Carefully transfer, one at a time, all four calzone onto the preheated pizza stone. Close the lid immediately. Bake for a total of 15-20 minutes, until golden brown.
8. To serve: Allow the calzone to rest 5 minutes prior to serving, allowing the inside mixture to set. Cut in half, and devour!

3.5.3208

Are you hosting a family dinner this holiday season? If so, this week’s quick-fire recipes are perfect to keep in your front apron pocket!  Grilled, rustic bread makes for the perfect canvas to showcase Fall’s colorful and delectable fruits and veggies. The variation of flavors and textures will make these antipasti a sure hit with your holiday company!

Whether you are preparing small, thin slices of toasted bread, crostini, or thick slices of rustic bread roasted over hot coals, bruschetta, it is important to build these delicious bites with quality, fresh bread and ingredients. The endless variations for toppings will get your creative juices flowing, and in no time, you will be on your way to creating your own crostini masterpiece!

On the menu this week, Fall antipasti – an assortment of grilled or baked bruschetta and crostini topped with mouth watering ingredients that will kick off your holiday party with a flavor bomb! First up, grilled french baguette layered with a creamy goat cheese, zesty roasted beets and pomegranate seeds, walnuts and finished with a drizzle of hot honey and crunchy fried leeks. Second on the menu, bruschetta layered with baked triple-cream cheese, sweet fig preserves, grilled pears, and crispy prosciutto chips garnished with microgreens and balsamic glaze.

Listed below are some of my favorite Bull accessories I always keep on hand when it is time to make the Fall antipasti:

• Bull’s hardwood handle basting brush: Perfect to use for brushing olive oil or melted butter onto the sliced bread. The removable silicone head makes it super easy when time to hand wash.
• Bull’s small & medium stainless grids: The easy grip handles and perforated holes make for the perfect bbq accessory to grill the various fruits and veggies for the bruschetta without losing them to the dark, depths of the bbq.
• Bull’s cast iron garlic roaster squeezer set:  Both oven and grill safe, this set is perfect to roast and serve the creamy, savory roasted garlic to your guests. You can’t go wrong with placing roasted garlic on your holiday table, trust me!
• Bull’s 3 piece bbq tool set: Spatula , tongs , grill brush .  The perfect trifecta to showcase your grill skill!

Roasted Beet & Goat Cheese Crostini

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Author: Amy Aberle-Rogan

Recipe type: Appetizer

Cuisine: Italian

Serves: 24 pieces

Ingredients

• 1 fresh baguette, sliced into 24 pieces
• 1 lb. roasted beets, roughly chopped (click here for recipe)
• 4 ounces pomegranate seeds
• 4 ounces feta cheese, crumbled
• 8 ounces whipped cream cheese
• 1 orange, zest and juice reserved
• ½ cup walnuts, roughly chopped
• 3 tablespoons extra virgin olive oil, good quality
• Kosher salt and freshly cracked black pepper
• Hot honey(click here for recipe)
• Fried leeks (click here for recipe)

Instructions

1. Grilled bread: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Using the Bull basting brush, coat both sides of the sliced baguette evoo. Grill the bread till char marks form, around 3 minutes on each side. Once done set aside on sheet pan.
2. Cheese blend: In a bowl, add the feta cheese, whipped cream cheese, orange zest and mix well.
3. Roasted beets: Click here on how to roast the beets. Once cleaned and roughly chopped, place in a non reactive bowl. Add 3 tablespoons of evoo, reserved fresh orange juice, salt and pepper. Mix and set aside.
4. Building the layers: Spread the cheese mix on top of the grilled bread. Next add small spoonful of the beats with dressing. Next add the chopped walnuts and drizzle with hot honey. To finish top off with fried leeks and enjoy!

3.5.3208

Grilled Pear, Baked Triple Cream & Crispy Prosciutto Bruschetta

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Amy Aberle-Rogan

Recipe type: Appetizer

Cuisine: Italian

Serves: 8

Ingredients

• 8 ounces ciabatta bread, cut ½” thick on diagonal, 8 slices total
• 8 ounces triple cream cheese, room temp
• 4 tablespoons fig preserves
• 2 red Anjou pears, cored and sliced into thin rounds
• 8 each crispy prosciutto chips (click here for recipe)
• 4 ounces microgreens
• Extra virgin olive oil, for brushing and grilling
• Kosher salt and freshly ground black pepper, for seasoning
• Balsamic glaze

Instructions

1. Grilled bread with baked cheese: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Slice the ciabatta bread and using the bull basting brush, coat both sides of the bread with olive oil. Grilled the bread till char marks forms, around 3 minutes on each side. Once done set aside on sheet pan. Turn one side of the grill off, leaving the other side on medium high (indirect heat/baking). Close the lid to grill to preheat. Evenly spread cheese on top of grilled bread and set on a sheet pan. Set the sheet pan on the side of the grill with no heat underneath. Close the lid and allow the cheese to melt/bake, around 5 minutes. Remove the half sheet pan from the grill and repeat step until all the sliced grilled bread is topped with baked cheese.
2. Crispy prosciutto: Click here for how to bake.
3. Grilled pears: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Use the Bull dual handle mega monster brush to remove any residue. Oil the grill grates for a well seasoned grill and to avoid the pears from sticking. Place sliced pears down and grill for about 5 minutes, creating nice grill marks on the surface. Once done, turn the grill off and place the pears on a sheet pan with a baking sheet to cool.
4. Building the layers: Carefully dollop a small amount of fig preserved on top of the sliced, grilled ciabatta topped with baked triple cream. Next add the grilled pears. Place the crispy prosciutto chips on top of the grilled pears and to garnish, add the microgreens and finish with a drizzle of balsamic glaze.

3.5.3208

Chef Amy

There is nothing more delicious than a caveman steak. Imagine a thick cut ribeye placed directly onto intense, hot wood embers inside your Bull pizza oven. A thick crust forms on the outside of the steak as the fat renders, dripping down onto the coals, creating bursts of smoke that hug the meat, giving the ribeye intense flavor and texture.

This week on the menu – caveman steak. A 2-inch thick ribeye steak, bone in, seasoned generously with salt, pepper, and drizzled with extra virgin olive oil. The steak is then charred using direct, intense heat from the embers  , creating a beautiful, sizzling crust on the outside. To finish, the meat is roasted using indirect heat. The embers are pushed back into the oven’s corner, allowing the meat to roast, until desired doneness. Check the temperature, using Bull’s quick flip digital read thermometer. Allow the steak to rest once removed from the oven before slicing.

Bull’s pizza oven is the must-have item for your outdoor kitchen if you don’t already own one. Its versatility of cooking with fire, to put it simply, make it the head of its class. Check out all the ways you can cook with your Bull pizza oven:

• Directly on the bottom of the oven (pizza, bread, steak)
• Casserole (enchiladas, lasagna, pot pie)
• Pan (seared cherry tomatoes, Detroit style pizza, whole chicken)
• Bake (cookies, desserts, fish)
• Roast (roasted veggies, foil packets, brussel sprouts)
• Grill (caveman steak, fruit, thin cut short ribs)
• Intense, fast cook (crostini, pan seared steak, pizza)
• Slow cook (crock pot stews, ribs, pork shoulder)

Chef’s Notes:

• While some place the meat directly onto the hot coals, I prefer to place the steak onto an inexpensive baking rack or use one of the grill grates from my Angus grill. This style of cooking   with fire is common in Argentina, Brazil and Uruguay, which are all bucket list destinations for me!
  
• For caveman steak, it’s ok to spend a little more money and spurge when it’s time to purchase your steak. Cooking with a quality cut of meat, which has the marbling of fat and flavor, will make all the difference when cooking with fire.

Caveman Steak

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Author: Amy Aberle-Rogan

Serves: 4

Ingredients

• 2 (2-inch) thick ribeye steak, bone in
• Kosher salt and fresh ground black pepper, to season
• Olive oil, drizzle onto steak
• Compound butter (click here for recipe) for top of steak
• Dressed greens, to serve on side

Instructions

1. Building the fire: Preheat the Bull pizza oven to 500 - 600 degrees F. Allow the fire to burn about 30 minutes until embers start to form. Using theBull ash shovel, place the hot embers towards the front of the pizza oven opening and place the grill rack directly onto the embers. This allows the air and wind to hit the embers, firing the embers up. If needed, a hand fan or paper plate can be used to create air onto the embers.
2. Charring the meat: Place the seasoned meat onto a rack, then carefully place directly on top the hot embers. This process is all about the fat dripping onto the coals, creating smoke and flavor for the meat. Watch the meat carefully, turning over to get an even char on both sides of the steak. Once the steak has a nice sear/char, set the steak and rack aside outside the pizza oven.
3. Roasting the meat: Using the shovel, move the embers/coals back into the corner of the pizza oven. Place the steak on the rack in the opposite corner. Roast the steak until done to desired temperature. For medium rare, the thermometer will read 130-135 degrees F. Pull from the oven and set onto a half sheet pan to rest for 5 minutes.
4. To serve: Cut the meat off from around the bone. Place the bone on a platter. Slice the steak and place it next to the bone. Season with more salt and pepper. Serve with dressed greens and compound butter. Time to devour. Watch as your dinner guests fight over the bone cut!!

3.5.3208

 Chef Amy

Looking for a delicious breakfast recipe to impress the overnight guests this holiday season? This week’s recipe offers the home chef versatility and the ability to execute multiple homemade omelettes with ease using Bull’s commercial griddle cart. Get your A game on and check out just how easy it is to bring your favorite restaurant style omelette to your outdoor kitchen.

This week on the menu, the ultimate griddle steak omelette. Imagine a thin layer of egg spread over the hot griddle, topped with shredded cheddar cheese, creating the perfect base. On the other side of the griddle, thinly sliced flank steak sizzles, along with sauteed bell peppers, sweet onion, mushrooms, and baby spinach. To finish, top the omelette with homemade salsa fresca and sliced avocado. A great start to the busy holidays!

Bull  Outdoor Products didn’t overlook any details when it came time to design their one-of-a-kind griddle cart.

• The commercial griddle conversion jacket, a knockdown 3 piece stainless steel jacket,  turns Bull’s steel 24-inch cart into a griddle cart. Genius!
• Designed completely of stainless steel, the cart body offers plenty of storage room below for all your Bull grilling accessories and propane tank.
• The sturdy casters allow the grill cart to be easily moved to the ideal location in your backyard or patio, setting up the perfect outdoor kitchen and stage for your hungry audience.
• Upgrade your Bull premium griddle cart with the Bull side kick cart side burner. Designed to replace the side shelf of any Bull BBQ cart grill, this additional burner is perfect for heating up your favorite side dish, or with this week’s recipe, to saute the mushrooms to a golden brown.

Chef’s Notes:

• It is important to maintain and clean your grill cart on a regular basis. Bull’s stainless steel cleaner protectant wipes make it easy to remove any blemish, and they also protect the stainless steel body.
• WIth the winter months ahead, Bull’s 24-inch grill cover is the perfect accessory to protect your griddle cart, from top to bottom, during the wet and snowy season.

The Ultimate Steak Omelette

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: Amy Aberle-Rogan

Serves: 4

Ingredients

• 8 eggs, 2 eggs scrambled per omelet
• 1 lb. (¼” cut) chuck roast steaks, cut into thin strips
• 1 red bell pepper, small dice
• 1 sweet onion, small dice
• 8 ounces mushrooms, thinly sliced
• 4 ounces baby spinach, washed and dried
• 2 cups cheddar cheese, ½ cup shredded per omelet, good quality
• 1 stick butter, room temp
• Kosher salt and fresh cracked black pepper, to season veggies and eggs
• 2 tablespoons Bull’s steak and burger bbq rub, to season the meat

Instructions

1. Preheating the griddle: Preheat the Bull Commercial Griddle on heat for 10 minutes. Make sure the surface area is clean using Bull’s Pro Style Griddle Cleaning tool set. Now, grease the cleaned surface area with butter.
2. Cooking the mushrooms: Place Bull’s non-stick square panon the side kick cart burner and turn the heat on high. After 3 minutes, add butter and saute mushrooms till golden brown, around 8 minutes. Once done turn the heat off and set aside to cook the other ingredients.
3. Cooking the veggies and meat: On one half of the griddle on high heat, add butter. Separately add the thinly sliced flank steak, red bell peppers, and onions. Saute until veggies are soft and translucent and meat is cooked, around 6-8 minutes. Now make room, add the spinach and saute for one minute. Turn the far right burner off, leaving the middle and left side on high, and carefully move ingredients over to hold and keep warm.
4. Making the omelette with cheese: In a small metal bowl, crack two eggs and whisk. Salt and pepper to taste. Over high heat on one side of the grill, pour the eggs onto the flat top surface and spread out thin using the Bull spatula. Add the cheese and allow it to cook and the cheese to melt.
5. Putting the omelette together: Using the Bull spatula, Take ¼ of the all the veggies and meat and place onto one half of the cooked egg and cheese. Carefully fold over the other half of the egg, covering and closing the omelette. Carefully remove the omelette from the griddle onto a place and serve immediately. Repeat for other 3 omelettes.
6. To serve: Top the omelette with sliced avocado and salsa fresca and enjoy!

3.5.3208

 Chef Amy

p.s. Keep you holiday company warm this holiday season. Bull’s fire features are second-to-none and have customizable bases and river rock for the ultimate backyard patio and kitchen! 

Two weeks left until turkey day! Six Mondays until Christmas Eve?! This time of year sneaks up on ALL of us, and time is as precious as your Bull BBQ! Who doesn’t need a simple-to-prep, hands-free meal to cook when we are the ones running around like a wild turkey?! This week I am sharing one of my go-to meals that delivers in flavor, homemade with love, and is a cinch to whip up during the hectic holiday season.

This week on the menu, wood-fired chicken supper – Crispy, golden brown chicken and roasted fall vegetables cooked next to an open fire in Bull’s extra large pizza oven. A sheet pan layered with rainbow carrots, sweet white onion, butternut squash, roasted garlic cloves, red potatoes, crispy shallots, and charred broccolini served alongside mouth-watering roasted chicken…are you salivating yet?? This one-pan meal has it all..super easy to prep, minimal cleanup, and supper is served!

Chef’s notes:

• When cutting the vegetables, I like to cut them into large, asymmetrical, pieces. This gives the dish a rustic look and fits the family style themed dinner perfectly. Also, the vegetables won’t break down and become mushy or overcook when roasting next to the intense, crackling fire.
• Have you heard?? Don’t throw away those chicken bones, innards and veggie scraps! Toss those bad boys onto a sheet pan, and while the fire is still hot, roast away!

The smoky, hot fire intensifies the flavor and gives the bones a rich, brown roasted color…perfect for the next time you make a flavorful chicken broth or stock. If needed, I run cold water over the veggie scraps before roasting to make sure they are dirt free.

• Click here to check out all the different ways to cook in your Bull pizza oven and the versatility that it has to offer! A MUST HAVE for your outdoor kitchen.

Sheet Pan Chicken Supper

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Amy Aberle-Rogan

Recipe type: Entree

Cuisine: American

Serves: 4

Ingredients

• 1 whole chicken, skin on and broken down into wings, legs/thighs, breasts (reserve bones for stock)
• 1 bunch rainbow carrots, peeled, cut into 2-inch pieces
• 1 yellow onion, large, cut into 1-inch pieces
• 1 butternut squash, cleaned, cut into 1-inch, pieces
• 6 each red potatoes, medium size, cut into 1-inch pieces
• 1 bunch broccolini, cleaned
• 1 shallot, cleaned, cut into thin rings
• 1 head garlic, broken down into cloves, skin on
• 1 lemon cut into half
• Extra virgin olive oil, for roasting
• Kosher salt and freshly cracked black pepper
• Fresh herbs; rosemary, sage, parsley, roasted and for garnish

Instructions

1. Building the fire: Preheat the Bull pizza oven to 500-600 degrees F. Allow the fire to burn about 30 minutes until embers start to form and the oven temp is around 375 degrees F.
2. For the chicken: Break the chicken down, leaving the skin on. Place throughout the sheet pan.
3. For the carrots: Peel the carrots and cut them down into large, 1-inch pieces. Don’t forget my chef’s note at the top! Toss in a good quality olive oil, salt and pepper and scatter throughout the sheet pan.
4. For the butternut squash: Peel the outside of the squash. Carefully cut the long, upper section away for the round second at the bottom. Cut in half, into 1-inch strips, and then into 1-inch asymmetrical pieces. Remove the seeds from the bottom section and repeat the steps from the upper section. Toss in a good quality olive oil, salt and pepper and scatter throughout the sheet pan.
6. For the red potatoes and yellow onion: Cut into large, 1-inch pieces. Toss in a good quality olive oil, salt and pepper and scatter throughout the sheet pan.
7. For the garlic: Take a head of garlic, clean and remove the cloves with the skin on . Toss in a good quality olive oil, salt and pepper and scatter throughout the sheet pan.
8. For the shallots: Remove outer skin, and carefully cut into thin pieces. If you have a mandolin, cut into thin rings. Toss in a good quality olive oil, salt and pepper and scatter throughout the sheet pan.
9. To cook: Place the sheet pan (don’t forget to add the lemon and fresh herbs) in the opposite corner of the fire. Put the cover on the front of the pizza oven and cook for 20 minutes. Using the Bull's pit mitt, rotate the sheet pan and cook for another 20-30 minutes, or until the chicken in done. Place the clean and dressed broccolini into Bull’s square non-stick pan and place next to the sheet pan and cook till crispy, golden brown, around 15 minutes total.
10. To serve: Serve family style. Squeeze lemon over the chicken, and serve in the sheet pan, right in the center of the table. Watch and your family and friends devour this delicious, yet simple, dish.

3.5.3208

Chef Amy

P.S. Don’t forget – Veterans Day is Monday, November 12. Be sure to take the time to thank our Veterans for all that they have done.