Fire up Fall Fun with Outdoor Living and Entertaining
October 2023 Issue
by Lindsay Gifford
Information, Recipes and Photography by Bull Outdoor Products Inc.
As the air cools and the leaves begin to turn, the beautiful Lowcountry beckons us to enjoy the great outdoors. While we can’t spend every waking moment outside, we can take one of the day’s biggest “chores” and give it a tasty au naturel boost. That’s right, lets taking cooking outside! For many people, grilling isn’t just a fun backyard experience, but a serious endeavor with deep roots into family history and pride. What is more universally loved than hamburgers cooked on an open flame with family and friends gathered around?
This month we’re excited to team up with Bull Outdoor Products to bring you grilling greats from their passionate team of backyard enthusiasts.
Bull Outdoor Products—a premium line of quality stainless steel grills, components, and fire pits—is dedicated to developing the best and most complete line of outdoor kitchen equipment in the industry. Fueled by their cutting edge research in the grill industry, Bull’s new ReliaBULL technology was created to eliminate uneven heating on your grill, making your outdoor grilling experience extraordinary.
The Bull team is passionate about building Outdoor BBQ Kitchens and their Premium BBQ Grills are lauded by chefs and backyard enthusiasts all over the world for their performance, construction, and design. Built to last a lifetime, Bull grills are designed to be easily installed into one of Summer Breeze’s custom outdoor kitchens for a hassle-free backyard upgrade.
Bull Outdoor Products began In 1992 when Mark Nureddine and his partner began with an idea to develop a business creating the deliverable “Outdoor Kitchen Concept” out of his garage. Today, more than 30 years later, it has has grown immensely and reached widespread prominence in the grilling industry. From his garage to countless backyards, Bull Outdoor Products are the gold standard when it comes to unbelievable outdoor cooking.
As good as the products are, Bulls most important component in the making of a their products are their people. The team is made up of passionate and driven individuals who are dedicated to guide customers through design, purchasing, and heightening their backyard experiences.
We have loved working with Chef Anthony Serrano and Bull this month because their passion is catching. They have a vast library of recipes, tips, and techniques from world champion chefs. Their goal is to give you the power to unleash your inner Grill Master. And, we’re lucky enough to have part of that team right here in the Lowcountry!
Whether you’re looking for a full outdoor kitchen, complete with a wood-fired pizza oven, a new stainless steel gas grill, or just a simple fire pit for a good, old-fashioned gathering of friends, local team, Jamie Horner and Paula Greab at Summer Breeze Outdoor Kitchens can bring your visions to life with superior construction quality.
If you’re already smelling those burgers sizzling on the grill, don’t worry. We have some of Bull’s grilling greats created by Chef Serrano that he wants you not only try, but savor. While these marinate, you can also enjoy everything from grilling master classes to hundreds of incredible recipes at www.grillingoutdoorrecipes.com. Now, let’s fire it up, and get grilling, girls!
Philly Cheesesteak Torta
1/2 cup Butter
1/4 cup Garlic, minced
3 Bell Peppers, sliced
1 Yellow Onion, sliced
16 oz Salsa
2 Tbsps Garlic, minced
1 cup Queso Sauce
9 slices Cheddar Cheese
Salt & Pepper
3 lbs. Beef Loin, thinly sliced
12 Bolios Mexican Style Sandwich Rolls. sliced in half
Preheat your Bull Grill to medium heat. Combine 1/2 cup butter and 1/4 cup garlic in a saucepan and place on a Bull Side Burner. Bring to a gentle simmer. Cook the garlic for 5 minutes and set it aside. Lightly oil the griddle. Brush the garlic butter mixture on the inside of both slices of bread. Place the bread on the griddle butter side down. Grill until the bread is toasted and golden. Remove bread from the griddle and set it aside.
Carefully wipe the griddle of excess food, lightly oil the griddle and add the peppers & onions. Season with salt and the remainder of the garlic butter mixture. Grill until the bell peppers and onions are cooked, but still have a slight crunch.
Carefully wipe the griddle of excess food. Raise the temperature of the griddle to medium-high and lightly oil the griddle and spread the thinly sliced beef loin over the griddle top. Cook until the meat begins to brown. Add the salsa and 2 Tbsps of garlic and season with salt and pepper. When the meat is cooked, reduce the temperature to low and add the bell peppers and onions to the meat.
Divide the meat mixture into three or four long piles. Top each pile with queso sauce and cheddar cheese. Close the lid for 5 minutes and allow the cheese to melt.Use a spatula to place meat in between two slices of bolio bread. Enjoy immediately.
Grilled Lemon Chicken
1/4 cup Mustard
1 lb. Chicken thighs, boneless and skinless
2 Tbsp Salt
1/4 cup juice of grilled Lemon
1/4 cup Avocado Oil
1 tsp Herbs de Provence
1 tsp White pepper
1 Tbsp Garlic powder
In a large bowl, combine grilled lemon juice, Herbs de Provence, salt, garlic, and white pepper. Whisk the ingredients together and slowly drizzle in all the avocado oil. Toss the chicken in the marinade, cover, and allow to marinate 30 to 60 minutes in the fridge. That is plenty of time for the chicken to absorb the flavors. Any longer and the meat might become tougher because of the acidity in the lemon.
Place chicken on a medium-high preheated Bull Grill. Grill each side of the chicken for approximately 4-5 minutes. Remove from the heat once the chicken has reached an internal temperature of 165°. Let the chicken rest for 5 minutes and serve with grilled lemon halves.
Chef Anthony Serrano Pro Tip: Adding grilled citrus is an amazing way to elevate any dish. Start by cutting the citrus in half and spraying the inside of fruit with avocado oil. Place on a medium preheated Bull Grill. Grill for approximately 3 minutes or until you’ve developed char marks.
Grilled Taco Muffins
1 cup Salsa
1 (13.8 oz) rolled Pizza dough
Cilantro, for garnish
1/2 sweet Bell pepper, diced
Black Olives, for garnish
Shredded Lettuce, for garnish
Sour Cream, for garnish
Diced Bell Pepper, for garnish
Guacamole, for garnish
Cheese, for garnish
16 oz little Sausages or sliced sausage, fulled cooked
1 cup Queso fresco (or mozzarella), shredded
Preheat Bull Grill to medium or approximately 350°F. Start by unrolling pizza dough, and cut it into 12 equal pieces. Place the pizza dough pieces in a greased muffin pan. Spoon in your favorite salsa, then sprinkle each one with shredded Queso fresco or mozzarella. Top with diced sweet peppers, and then crown the pizza taco cup with a sausage slice.
Place pan in preheated Bull Grill using indirect heat for about 15 minutes, or until the cheese is melted and the crust is golden. Remove from the oven and garnish with your favorite taco toppings.
Prime Rib on a Bull Grill
Prep Time: 10 mins | Cook Time: 5 hrs
1 Prime rib roast
1/4 cup Citrus rub
2 Tbsps Salt
2 Tbsps Herbs de Provence
2 Tbsps Black pepper
1/4 cup Black garlic sauce
1 stick unsalted Butter
Start by mixing black pepper, your favorite rub, (I used La Lechonera Dry Mojo Rub) salt, herbs de Provence, black garlic sauce, and butter. Make sure you get all those flavors good and mixed, then set it aside.
Place the prime rib on a foil-lined sheet tray and roasting rack. Slather the entire prime rib with the mixture. If you can it’s best to leave it over night so it can absorb all those flavors.
Place in the middle of a Bull Grill that has been preheated to 250° using the indirect heat method. Use a wireless thermometer to monitor the temps and remove it once its reached your desired doneness.
I like going for rare which is 120° but medium which is 130° is also great. It can overcook quickly, so be sure to keep an eye on it once it’s approaching your target doneness. Remove the prime rib from the heat and tent it with a piece of foil and allow it to rest for 30 minutes before slicing. Enjoy it your favorite veggies or potatoes.
6 Easy To Grill Veggies
• Zucchini and Summer Squash
Visit www.grillingoutdoorrecipes.com to read about how to grill each one and great marinades that deliciously accompany them.
The Ultimate Smash Burger
1 Tbsp Avocado oil
Bull Burger Rub
3 Tbsps unsalted Butter
2 Garlic cloves, chopped
4 Burger buns of choice
8 slices Cheese
Your favorite burger toppings
2 lbs. 80/20 Ground Beef or Bull Texas Wagyu
Ancho Chile Burger Sauce:
1/2 cup Mayonnaise
1/2 cup Ketchup
1 Tbsp Ancho chile
1 Tbsp Dill pickles, chopped small
1 tsp Maple syrup
1 tsp Red wine vinegar
Make the Ancho Chile Burger Sauce. In a small bowl, combine ingredients and mix well. Refrigerate until needed.
Preheat Bull Griddle to low. Divide your meat and gently roll into eight 4-ounce meatballs. Be careful not to overwork the meat. Season your preheated griddle by cooking butter and garlic togther until butter is bubbling and garlic is toasted. Remove garlic from heat and spread butter around. Place buns on griddle and toast the buns until golden brown.
Increase heat to medium and lightly grease with avocado oil. Place meatballs on the grill and immediately smash the burger to about 1/4-inch thick using a spatula. Season with salt or Bull Burger Rub. Grill until both sides are caramelized, it should take about 3-4 minutes on each side. (Once the outer ring of the burger gets color it’s time to flip.) Top with cheese, stack 2 patties per burger and serve with your favorite toppings.
Tri-Tip Strip Steaks with Ginger Sauce
1/2 cup Soy sauce
3 lbs. Tri-Tip Strips or Tr-Tip Steaks
1/4 cup fresh Ginger
1/4 cup Red wine vinegar
1/4 cup Avocado oil
1 Tbsp Turmeric
2 Tbsps Sea salt
1/2 cup Onions
1 Tbsp White vinegar
1/2 cup Coco Aminos
1/4 cup juice of grilled Lemon
1/4 cup Ginger
Mix the soy sauce, ginger, red wine vinegar, avocado oil, turmeric, and sea salt in a large bowl. Pour the liquid into a large sealable storage bag or large container. Add the meat and thoroughly coat the meat with the marinade. Place in the fridge for at least 2 hours, but no more than 8 hours. Once the meat has been marinated, remove it from the marinade and discard the liquid. Pat the tri-tip dry with paper towels and allow it to come to room temperature for 30 minutes.
Preheat a Bull Gas Grill to high for about 10 minutes. Before you place the meat on the grill, lower the burners to medium-high
Place the tri-tip on the grill. The thickness of the tri-tip strips and desired doneness will dictate how long you cook each side. As a good rule of thumb, 3-4 minutes on each side is a good starting point. Once the tri-tip strips have reached your desired degree of doneness, remove them from the grill. Allow the meat to rest 10 minutes before slicing. Slice against the grain.
While the steak is resting, make the ginger sauce by adding the onions, coco aminos, grilled lemon juice, ginger, and white vinegar to a food processor. Use the pulse function to puree it to your desired thickness. Salt to taste.
Sprinkle sesame seeds over the steak and serve the ginger sauce on the side or drizzle on top.
Hazelnut Bananas Foster Pizza
1 cup Hazelnut spread
3 Bananas, peeled and cut into 1-inch slices
1/4 cup Unsalted butter
1/2 cup Brown sugar
1 tsp Vanilla extract
2 Tbsps Banana Liqueur
1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
2 Tbsps Pecans, chopped
2 Tbsps unsweetened Coconut flakes
1 ball Pizza dough (homemade or store-bought)
Semolina flour, for dusting
Prepare the pizza dough according to the recipe. Stretch the pizza dough and place it on a semolina-dusted pizza peel. Use a fork to lightly poke 20-30 holes in the dough and set aside. Using medium heat, melt the butter in a heavy-duty sauté pan over a Bull Side Burner. Continuously whisk and cook until the butter is melted and bubbly. Mix in the vanilla extract, cinnamon, and nutmeg.
Arrange the bananas in the butter mixture and cook for 60 seconds or until caramelized. Using a fish spatula, turn the bananas over and cook the other side. Drizzle the banana liqueur over the bananas and sauce. Carefully, place a lighter right on top of the bananas and sauce, igniting the alcohol to flambé while gently shaking the pan. Once the flame goes out, remove the pan from the Bull Side Burner.
Bake the pizza dough in a preheated Bull Pizza Oven until the crust is golden. Remove the pizza crust from the oven and allow to cool slightly. Spread the hazelnut spread over the pizza crust, followed by the bananas and sauce. Top with nuts and chocolate sauce. Place the pizza back in the Bull Pizza Oven for 10-20 seconds to warm the toppings, then remove. Slice the pizza and serve with vanilla ice cream or fresh whipped cream.