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)
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.
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
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.
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.
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.
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!!
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!
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.
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.
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.
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.
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.
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.
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.
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
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.
For the chicken: Break the chicken down, leaving the skin on. Place throughout the sheet pan.
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.
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.
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.
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.
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.
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.
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.
You can never go wrong cooking stuffed pork chops on the Bull BBQ. To start, the chops are pan seared on seasoned cast iron using the direct heat of Bull’s ReliaBULL heat distribution. This improved, even grilling allows for a crispy, golden brown crust to form on the outside of the chops, sealing in all the juicy goodness. To finish, the chops are roasted on the upper warming rack with indirect heat, creating one of the best chops I have ever tasted!
On the menu this week – grilled, bone-in double cut pork chops, stuffed with garlic pork sausage, and topped with a homemade apricot jalapeno chutney. YUM!
Chef’s notes:
For best results, I use two medium sized, piping-hot, seasoned cast iron pans to sear the stuffed pork chops. The worst thing to do is crowd the chops in one pan that is too small for proper searing.
Click here to review how to season a cast iron pan.
While the homemade jalapeno chutney is cooling in the jars, turn over and rotate about 4 times so the fruit and veggies are nicely distributed.
If in a pinch, head over to your local butcher for premade stuffed pork chops.
For the Chutney: In a food processor, blend the jalapenos, red bell pepper, red onion, and vinegar until small chunks remain. In a large saucepan, add the apricots, cranberries, sugar along with the vinegar/pepper mixture. Bring to a boil and allow the chutney to boil for 5 minutes. Remove from the heat and allow to cool for 3 minutes. Add the pectin and mix. Pour into sterilized jars, seal and cool.
To Stuff the Pork Chop: In a large bowl, add the raw sausage, sauteed onion and garlic and mix well. Season the mix with salt and pepper. Place stuffing into a piping bag that is not fitted with a tip or a large ziplock bag with one corner cut. Cut horizontal pockets in each pork chop for stuffing. Stuff each chop with about ½ cup sausage mix. The chops can be made ahead of time and placed in fridge till time to use.
Stuffed Pork Chop and Pan Prep: Remove stuffed chops from the fridge for 30-45 minutes, allowing them to come to room temperature. Place the cast iron pans on the Angus grill and preheat the Bull gas grill, turning all 4 burners on high. Close the lid and allow the pans to heat up, around 10 minutes.
To Sear: Using the Bull basting brush, lightly coat the chops with oil and generously season with salt and pepper. Place the chops down in the center of the hot cast iron pans. Sear the stuffed chops 4 minutes, without moving! Use the Bull tongs to carefully flip the chops over and finish searing, another 4 minutes. Move the seared chops from the pans and place on the warming rack above. Using the Bull mitts, remove the pans from the grill. Turn all four burners on to low and close the lid immediately. The internal temperature of the bbq/oven will be around 375 degrees F. Finish cooking the chops with indirect heat for another 15 minutes (turning over every 5 minutes and closing lid immediately so little heat escapes), until the internal temperature of 140 degrees F on the Bull thermometer. Remove the chops from the grill, place onto the Bull bamboo chopping block, and cover with foil to rest for for about 5 minutes, to carry over cook and to seal in the juices.
To Serve: To serve, place the steaks onto the Bull stainless steel serving platter. Top off with the jalapeno chutney and juice from the foil, enjoy!
Let’s face it. Cooking Thanksgiving dinner for a large group can cause a major backup in the kitchen. Choose your battles wisely, and let’s make cooking a breeze for the home chef this holiday season. Bull’s outdoor kitchen offers versatile and plentiful cooking space to knock out all of our favorite turkey day dishes with ease.
One the menu this Thanksgiving, a rotisserie knockout!My out-of-this-world stuffed turkey legs are deboned leg quarters, packed with caramelized onions, leeks and garlic, sautéed winter chicory, vin santo soaked raisins, and fresh herbs. Rolled up and tied with twine, the turkey legs are roasted and cooked to perfection using Bull’s rotisserie kit. Moist, juicy meat on the inside and golden brown, crispy skin on the outside make this stuffed turkey leg the holiday highlight on the dinner table.
Next up, a delicious side dish that features a handful of fall’s gems. Charred green beans and cauliflower with roasted beets, drizzled with a roasted meyer lemon pomegranate vinaigrette and topped with crunchy, fried leeks. Roasted and charred using Bull’s large stainless grid, the intense, direct heat gives this traditional side dish a step up in flavor and texture that is sure to impress the holiday company.
To finish, let’s revisit some of my favorite holiday drinks that will soothe the sore, turkey day trotters that worked so hard preparing and cooking the delicious holiday meal. From a grilled peach belini, to warm mulled spiced wine, or my favorite, a delicious caramelized greyhound spritzer. Click on the photos for the recipes! Fall fruit is roasted next to the open fire in the Bull pizza oven, or over the intense heat of the Bull BBQ, making these drinks pop when held in one’s hand.
Why all that fuss come Thanksgiving day!? These stuffed turkey legs allow the home chef to prep days ahead, making it a breeze come the big day! Don’t forget to remove the stuffed roasts from the fridge 35-40 minutes prior to cooking, allowing them to come to room temp for best results. Gobble gobble!
Chef’s Note: For removing the tendons from the turkey leg, along with carefully cutting them free from the meat, I also scrape against the tendon. This technique can break up the flesh, but works for deboned and butterflied leg quarters.
Author: Amy Aberle-Rogan
Recipe type: Entree
Cuisine: American
Serves: 6
Ingredients
Turkey Legs:
2 turkey leg quarters, deboned and butterflied, patted dry
Kosher salt and freshly cracked pepper, for seasoning
Savory Stuffing:
½ cup raisins
½ cup vin santo
½ cup unsalted butter
1 large leek, white and light green parts only, small dice
1 small white onion, small dice
3 cloves garlic, minced
2 cups winter chard, white center stem removed, leafy greens thinly sliced
2 teaspoons kosher salt
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1 tablespoon orange zest
Instructions
To debone and butterfly the turkey legs: Pat the turkey legs dry before placing skin side down on a cutting board. Using a sharp boning knife, cut around the turkey leg bone, removing the flesh from the bone. Next, cut lengthwise down the center of the thigh and leg until you hit the bone. Taking your time, continue to cut around and next to the leg and thigh bone until it is fully exposed. Carefully slide the knife under the drumstick and thigh bone to separate from the meat. Using just the tip of the boning knife, carefully separate the meat around the joint and remove all the tendons. This step takes some patience and using your fingers to feel for the tendon location. Be careful not to puncture through the meat through the other side. Remove the bone and tendons once free from the dark meat and save for stock. Repeat with other leg.
Making the stuffing: In a small pot, add the raisins and vin santo, bring to a boil and simmer until most of the wine has cooked away and the raisins are nice and plump. Set aside to cool. In a large skillet over medium-high heat, add the butter. Saute the onions, leeks and garlic for 5 minutes, until translucent. Fold in the winter chard, salt and cook for another 5 minutes. Add the minced sage, thyme, rosemary and raisins and saute for another 3 minutes. Remove from the heat. Add the orange zest and allow the stuffing to cool down to room temp.
Adding the stuffing onto the butterflied legs: Place the legs skin side down on a cutting board. Season the inside with salt and pepper. Divide the stuffing in half for each leg. Leaving a ½-inch border, spread an even layer over the meat.
Trussing 101: Roll the turkey leg and fold, skin side down, into the stuffing to start forming into a long cylinder roast. Go out every 1-1 ½ inches and truss the leg, forming the roast with a tight truss. Repeat for other stuffed turkey leg.
Preheating the grill & rotisserie:Click HERE to review how to center, set, and secure the turkey legs. Remove the center grill grates from the Bull Angus Grill. Place an aluminum tray under to catch the drippings. Preheat the grill for 15 minutes with the lid closed, using indirect heat by turning two outside burners on medium heat and leaving the two center and rotisserie burners off.
Cooking turkey legs on the rotisserie: Turn the two outside burners off while loading the spit. Using the Bull pit mitts, place the rotisserie spit with positioned stuffed turkey legs into the rotisserie brackets. Turn the rotisserie motor on. Turn the two outside burners to low and the infrared back burner on low heat, around 360 degrees F. Check that the legs rotate properly and close the lid. Allow the legs to cook for 45 minutes without opening the lid. If the turkey legs at this point turn crispy and brown on the outside, turn the infrared back burner off and leave the two outside burners on and cook for 20-30 minutes more, total 1.5 - 2 hours total. The turkey is done once Bull’s thermometer internal temperature reads 165 degrees F.
To serve: Carefully remove the turkey legs from the spit. Allow them to rest for 10 minutes. Carefully remove the twine and cut into ½-inch rounds.
3.5.3208
Charred Green Beans and Cauliflower with Roasted Beets
With powerful 15k BTU burners, a Bull grill can char, roast and sauté anything! This delicious, updated version to a classic holiday dish will end the annual discussion of whether the green beans are overcooked and mushy or undercooked and too crunchy!
Chef’s note: Have fun intermixing your favorite fall vegetables into the recipe. The options are endless, making this a go-to recipe with the start of each season.
For the pomegranate vinaigrette:Click here for method.Place the lemon halves onto a small pan and roast the last 20 minutes of the beets. Once golden brown, and soft to touch, remove from the heat. Squeeze juice through a sieve and set aside to add to salad dressing.
For the roasted beets and lemon: Preheat the Bull grill on high heat with the lid closed for 10 minutes. Place the whole beets down inside Bull’s non-stick pan. Add the fresh thyme, sliced oranges and lemons around the whole beets. Drizzle with olive oil, season with kosher salt and pepper and cover with foil. Open the grill and set the pan on the warming rack, cooking with intense, indirect heat. Close and keep the lid closed. Allow the beets to cook for 40-60 minutes, until tender. Remove the foil, be careful not to burn yourself with the hot steam. To test, take a paring knife and cut down the center of one of the beets. If tender and soft, the beets are done. Allow the beets to cool down to room temperature. Using gloves and a paper towel, rub and remove the skin off the beets. Can be made ahead of time and held in fridge days prior to making the salad.
For the charred green beans and cauliflower: Place Bull’s stainless veggie grids on top of the grill grates of the Bull grill. Turn the burners on high heat. Drizzle the cauliflower florets and green beans with the olive oil and season with salt and pepper and place onto the hot veggie grid. Using Bull’s tongs, turn and rotate the veggies every few minutes, cooking until the green beans and cauliflower are charred, golden brown. Once done remove from the heat.
To plate: Place the roasted vegetables onto a decorative holiday platter, drizzle with dressing and top with fried leeks and pomegranate seeds! Gobble gobble!
Nothing says comfort food more than homemade soup served alongside a classic grilled cheese sandwich. A buttery, crunchy melted cheese sandwich cooked low and slow, paired with a classic soup made with love, take us right back to our childhood. It’s the perfect combo to warm the soul with the damp, wet weather outside.
This week I will teach you all how to transform the holiday leftovers into a wholesome meal, all in your Bull outdoor kitchen. On the menu this week – grilled cheese with turkey soup. A classic pairing of buttery, grilled country white bread filled with melted cheddar cheese begs to be combined with a simple, yet savory, homemade chicken/turkey broth soup . Loaded with leftover shredded turkey and cut up veggies from the holiday crudite platter, say goodbye to food waste and the overlooked leftovers in your refrigerator.
I will teach you all how to create the perfect grilled cheese sandwich using the Bull Commercial Griddle Cart. Patience is a virtue when making the perfect grilled cheese. Preheating the griddle cart on medium heat creates the perfect workspace and temperature to achieving the golden, crunchy outside on the toast. Too high of a heat will scorch and burn the bread. Check out my tips and techniques below on how to build the perfect grilled cheese sandwich.
Chef’s Notes:
Try cooking the buttered slices of bread separately, each loaded with a good amount of shredded melting cheese. This allows the cheese to melt evenly on the inside and a golden, crusty bread on the outside, before folding over to finish cooking.
I like to add a light layer of mayo, spicy mustard, or even a homemade chutney on the inside slice of bread before adding the cheese on top to give the sandwich a step up in flavor and texture. A must try!!
Make sure the butter is room temperature. The soft, creamy butter spreads on smoothly and won’t tear the bread.
Preheating the griddle: Preheat the Bull Commercial Griddle on medium 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.
Cooking the grilled cheese: Spread a thin layer of butter on one side of each slice of bread. Next spread the other side of both slices with mayo. Place the bread, butter side down onto the preheated griddle. Now divide the cheese evenly on top of the bread topped with mayo. Once the cheese is halfway melted and the outside of the bread starts to turn golden brown, using the Bull soft grip handle spatula, flip one slice over on top of the other. Turn the sandwich, allowing both sides of the bread to evenly cook, until they are golden brown and the cheese is melted completely.
To serve: Cut in half and serve alongside homemade turkey soup.
Kosher salt and freshly cracked black pepper, to taste
Instructions
Making the soup: Place a large soup pot on top of Bull’s side kick cart side burnerand turn the heat to high. Add the butter, allowing it to melt and turn brown. Add the onions, cook until caramelized, about 10 minutes. Add the garlic and saute for 3 minutes. Add the carrots, celery, salt and pepper and saute for another 5 minutes. Add the homemade stock, shredded turkey meat and bring to a boil. Simmer for another 15 minutes, or until carrots are soft and tender. Taste, adjust seasoning as needed with more salt and pepper.
To serve: Stir the soup, mixing all the ingredients, and using a ladle, pour the hot soup into a bowl. Serve alongside homemade grilled cheese. Enjoy!
This week’s recipe is a fantastic two-for-one deal this holiday season! Not only am I sharing my delicious, yet simple recipe that will be a huge hit with the holiday company, but I also have the inside scoop for Bull’s must-have holiday stocking stuffers for all the grilling enthusiasts out there! Naughty or nice, Bull Outdoor Products has the perfect stocking stuffers and holiday recipes that will make Christmas 2018 shine bright!
This week on the menu, flank steak pinwheels. Simple to prep, under fifteen minutes to grill, and delicious with each bite, the perfect recipe trifecta! Serve alongside buttery fingerling potatoes, fresh rosemary and your favorite red wine, and you will think it is Christmas everyday!
Chef’s Notes:
Place the flank steak in your favorite marinade to give the pinwheels a boost in flavor and texture.
To change things up, try adding crumbled blue cheese or feta cheese along with sauteing the spinach. Yum!
Click here to check out the variety of skewers Bull has to offer this holiday.
To preheat and clean the grill: Turn all 4 burners on to high, close the lid, and allow the grill to preheat for 10 minutes. Using the Bull dual handle monster brush, clean the grill grates removing all residue. Run an oiled rag over the grill grates, and you are ready to grill!
Making the pinwheels: Pound the flank steak until ½-inch thick. Spread the steak out with the grain running left to right. Season the entire steak with Bull’s steak rub. Layer with the fresh spinach and cheese. Roll the flank steak as tight as you can, rolling away from you. Place Bull’s metal skewers about 1 ½ to 2-inches along the seam of the pinwheel to hold together. Cut in between each skewer to create the pinwheels. IMPORTANT: Make sure each pinwheel has equal parts of meat on either side of each skewer.
To grill: Place the pinwheels down onto the preheated grill and cook until desired doneness. For medium, cook for 5 to 6 minutes on each side.
I absolutely love experimenting and creating dishes in my Bull pizza oven. Made in Italy, the oven’s superior rock base insulation and food grade cooking stone create an authentic, second-to-none pizza oven for the outdoor kitchen. As I light the fire with excitement for this week’s recipe, I start to sing my version of The Christmas Song. “Pork chops roasting on an open fire… “
This week’s recipe is super simple to make, with mouth-watering results. On the menu – wood-fired breaded pork chops. To flavor the oil, smashed whole garlic is sautéed and saved as a crunchy garnish. The one-inch thick breaded chops are then pan seared in a hot cast iron pan, forming a crispy, golden brown crust on the outside. Tucked away in the corner to finish with indirect heat, the juicy chops cook up in minutes, making a fantastic holiday treat.
Chef’s Notes:
I am obsessed with roasted citrus. It’s the perfect addition to any holiday dish, dessert or cocktail. The smoky tones add to the citrus as it roasts on top of the hot embers, giving this week’s dish a boost in flavor!
Breading the chops: In a small bowl whisk together the eggs, milk, salt and pepper. In a separate bowl, mix together the breadcrumbs, grated parmesan, parsley, salt and pepper. Submerge each pork chop into the egg and bread crumb mixture, making sure all sides are coated evenly.
Building the fire: Preheat the Bull pizza oven to 450 - 500 degrees F. Allow the fire to burn about 30-40 minutes until embers start to form. Place the large cast iron pan into the oven to preheat, around 5 minutes.
Sauté the garlic: Using the Bull pit mitt, grab the handle of the pan and bring it to the front opening of the pizza oven. Add the oil and smashed garlic. Stirring occasionally, sauté the garlic until golden brown, around 5 minutes. WIth a slotted metal spoon, remove and reserve the roasted garlic.
Cooking the chops: Place the cast iron pan with the seasoned oil back into the oven next to the fire to get nice and hot, around 3-4 minutes. At the same time, place the lemons, cut in half, on top of the hot embers. Once the pan is hot, add the breaded chops to the hot pan and oil. Sear each side for 5 minutes, until a golden brown crust forms on the outside. To finish, place the pan back in the corner opposite of the hot embers and allow the chops to finish, another 3-5 minutes, until the internal temperature reaches 150 degrees F. Using Bull’s tongs, carefully remove the lemon from the hot embers.
To serve: Place an assortment of greens on Bull’s wood pizza peel. Next, add the chops and place the roasted lemon around the chops. Squeeze on of the lemons on top of the pork and garnish with chopped parsley and the crispy smashed garlic. Season with a pinch of salt and grated parmesan cheese.
For this holiday dinner, I am going back to the basics and grilling over a live-fire on the Bull Bison Grill, Argentinean style. Get ready for a cooking experience that will ignite all the senses!
This week on the menu, a holiday feast that will be the talk of your town. To start, a roasted winter solstice crudité platter with a caramelized onion and roasted garlic dipping sauce. For the entree, wood-fired bone-in prime rib roast served with horseradish sour cream. To ring in the evening, Amy’s smoked rosemary vodka tonic. Cin cin!
Everyone loves a seasonal crudite platter with dip to nosh on as the main entree is roasting away in the Bull grill. To start the evening off, treat your guests to a roasted winter solstice crudité platter with dipping sauce. With winter’s gems on full display in the veggie isle, it’s like picking out candy from my favorite candy store. As the hot embers glow in the Bison grill, the intense heat and smoky aroma add wonderful flavor to the often overlooked holiday veggie platter. The world is your oyster when choosing your veggies. I guarantee this app will have your guests asking for the recipe!
Argentinean style wood-fired bone-in prime rib roast, nuff’ said! Trussed and seasoned with salt and pepper, the roast is cooked next to the crackling fire on the Bison grill. The smoke of the low burning logs and hot embers hug the roast, creating a crackling, golden brown crust on the outside of the meat. Flavorful fat drips down and around the roast and bastes the meat…an ancient style of grilling that will be enjoyment for the entire family. With a turn of a knob, you can control the intensity of the heat by raising or lowering the rack that the hot embers sit on. Cook to medium rare and slice around one inch thick. Don’t forget the horseradish sour cream for the side!
Make a toast to a wonderful evening, dinner, and new year with Amy’s smoked rosemary vodka tonic. The aromatic smoke from the rosemary ignited by the hot embers of the grill adds a delicious, smoke-infused layer to a holiday classic. Wow your guests with this clever cocktail that will blow their minds!
Talk about a show stopper! This colorful, roasted appetizer showcases winter’s bounty that will even have the kids asking for more. Doubling the app isn’t a bad idea. This dish goes fast. Have leftovers? Not to worry! The roasted veggies make for a delicious soup to warm the soul on a chilly afternoon.
Chef’s Notes: Grilling and roasting the veggies on Bull’s medium and small veggie grids prevents any of the veggies from falling to the deep, dark depths of the bbq. Do yourself a favor and pick up a set this holiday season! Click on this link to learn more.
To plate: Transfer the dip into a small dish. On a large, decorative platter, arrange the roasted veggies. Add the potato chips, crackers and breadsticks around the roasted veggies. Don’t forget the dip! Enjoy and Merry Christmas.
For this recipe, I first build a hot fire in the Bull pizza oven using 4-5 spits of wood. Once the fire has burned for 30 minutes, I then use Bull’s ash shovel to transfer the low burning wood and hot embers over to the Bull Bison Grill. As the roast cooks over the hot embers with indirect heat, I continue to add wood to the pizza oven, creating additional hot embers to add to the grill when needed. Note, if you do not own a pizza oven, Bull’s Lump Competition Charcoal works as a great substitute to cook the prime rib roast. As the roast cooks, place additional pieces of lump charcoal on top of the lit coals to maintain the heat and to finish cooking the roast.
Chef’s Notes: Once the roast is finished, use scissors to carefully remove the twine from the hot meat. Place foil over the meat while it rests for 10 minutes. If the twine is removed after the roast rests, you run the risk of removing the golden brown crust from the roast. Stocking stuffer tip…. To make a delicious pan gravy for the sliced prime rib, just add flour to this pan drippings and whisk. To finish, add some stock, season with salt and thicken next to the hot fire and you are set!
Preparing the roast: Remove the trussed roast from the fridge and let it sit out at room temp for 35-40 minutes. Season the roast with salt and pepper.
Placing the roast onto the grill: Place an aluminium pan on the center grill grate. Using Bull's ash shovel and pit mitts, carefully transfer the low burning logs and hot embers from the pizza oven over to the Bison grill. Place the embers to the left and right side of the center grill grate and pan, away from the roast to cook with indirect heat.
Roasting the prime rib: Turn the knob on the Bison grill to raise the grill rack with the hot embers as close as it can go to the roast. Target roasting temperature is 350-400 degrees. With the lid closed allow the roast to cook over the indirect, intense heat for 20-30 minutes, until a golden brown crust has formed on the outside of the roast. Open the lid and turn the knob, moving the grill rack with the hot embers halfway down inside the grill. If needed, cover the roast and/or bones with foil to keep them from burning. Close the lid and continue roasting the meat at 350-380 degrees F, until the internal temperature reaches 125 degrees F. Check the temperature using Bull’s flip tip quick reading digital thermometer.
Resting the roast: Remove the roast from the pan and place onto Bull’s bamboo chopping block. With scissors, remove the twine. Place foil over the roast and allow it to rest for 10 minutes.
To serve: Carve the roast, slicing as thin or thick as desired. Place onto a decorative holiday platter. Merry Christmas!
Be amazed with a smoky twist to a classic cocktail. Smoldering rosemary is used as a garnish and is sure to light everyone’s spirit up this holiday season!
Chef’s Note: If you can’t find tonic syrup, substitute with 4 ounces of tonic water.
Author: Amy Aberle-Rogan
Recipe type: Cocktail
Serves: 1
Ingredients
2 ounces top shelf vodka
1 ounce tonic syrup
¼ ounce fresh lime juice
Splash soda water
Extra large round or square ice cube
Rocks cocktail glass
Instructions
Place fresh rosemary sprigs directly on the hot embers of the Bison grill or ignite the springs with a kitchen torch lighter. Once the leaves are blazing with smoke, remove them from the fire and place onto a glass dish. Cover the smoking rosemary with a cocktail glass, smoldering the rosemary and capturing the infused smoke in the glass. In a martini shaker add ice, vodka, tonic syrup and lime juice. Place martini lid on top and shake, shake, shake! Turn the smoked infused glass over and strain/pour the drink into the glass. Add an oversized ice cube slowly and carefully into the drink, garnish with another piece of smoldering rosemary lit with a hand torch, serve and drink up! It is amazing! Cin cin!
There’s no better way to celebrate the start of a New Year than to surround yourself with loved ones and enjoy a delicious, home cooked meal. I invite you all to join me in my Bull outdoor kitchen to grill up one of my all-time favorites! An open fire, seafood, and champagne…don’t be late!
This week on the menu – fire roasted whole lobster, served with roasted lemon and topped with a mouth-watering compound butter. That’s right! We are placing these bad boys directly on top of the fiery, hot embers to cook! Check out the video below!!
A simple, yet delicious dish that is perfect to celebrate the start of a promising New Year.
Chef’s Note:
Bull’s signature stainless steel skewers are perfect for cooking the lobster over the hot embers. The handle makes it super easy to flip the lobster over, and the flat skewers not only hold the lobster in place while cooking, but they also keep the lobster nice and straight for presentation. Don’t forget to place your Bull’s pit mitt on before handling the hot skewers.
Building the fire: Preheat the Bull pizza oven to 450 - 500 degrees. Allow the fire to burn about 30-40 minutes until embers start to form. Using the Bull shovel, spread the fiery embers out, to create enough space for the lobster to sit directly over.
Cleaning and skewering the lobster: To kill the lobster, plunge them headfirst into salted boiling water and allow to cook for 1 minute. Remove and drain. One at a time, carefully run the sharp end of the skewer through the tail of the lobster all the way up and through the center of the body. Repeat until all four lobster are ready for the fire. Lightly brush the lobster with oil.
To cook: Place the lobster directly on top of the fiery, hot ember and allow them to cook for about 5 minutes. Place the lemons cut into half alongside the lobster onto the hot embers to roast. Using the Bull pit mitt, turn the lobster over and finish cooking for another 5 minutes, 10 minutes total.
To clean and plate: Carefully remove the skewers from the cooked lobster. Using kitchen scissors, cut the underside of the tail, splitting the lobster lengthwise in half. Leave the back of the shell intact. Optional: Remove and add the tomalley to warm, melted butter. Otherwise, discard the tomalley. If the lobsters become too cool during the cleaning process, place them onto foil and into the pizza oven for a minute to heat back up. Garnish with the grilled lemon, top with the compound butter, and fill a champagne flute with your favorite bubbly. Happy New Year!
→ Need a delicious salad to go along with the roasted lobster? I got you covered! Click here for Amy’s famous Caesar salad with homemade croutons, yum.
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. 
, 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. 
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:
Chef Amy
Chef Amy
Chef Amy
Chef Amy 
Chef Amy
Chef Amy 
