4th of July - Bull BBQ Blast! - Grilling Outdoor Recipes powered by Bull Outdoor Products (2024)

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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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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
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• Caramelized Onions:
• 4 tablespoons unsalted butter
• 2 yellow onions, thinly sliced
• Kosher Salt and pepper to taste
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• 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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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!