RECIPE PORTAL

CHICKEN

PORK

BEEF

FISH

VEG

FEATURE RECIPE

Steak Masterclass

A perfectly gilled steak you ask? Watch the video!

CHICKEN



Grilling easy spicy chicken kebabs is one of the quickest and easiest meals to cook using a Bull Grill.

Chicken thighs or breasts are both excellent choices for a kabob, but I tend to use chicken thighs more often. Although the easy spicy chicken kebabs are normally spicy, the great thing is that you can adjust the spice level easily. By either omitting some of the spices or switching to a mild salsa instead of using a hot variety. When grilling kebabs consistent heat is important to ensure the entire kebab is cooking evening, this is made easy using the built-in ReliaBull even heat technology of a Bull Grill.

Ingredients

  • 2 lbs. Chicken Thigh diced into 1-inch squares
  • 1/4 cup Teriyaki Sauce
  • 1 cup Hot Salsa
  • 1/2 cup Avocado Oil
  • 1 tsp Chiptole Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp white pepper
  • 2 tbsp Salt
  • Bell Peppers assorted colors & cut into 1-inch squares
  • Onions cut into 1-inch squares
  • Zucchini sliced into 1-inch wheels

Instructions

  • Soak the skewers for 20 minutes in water before grilling.
  • In a large bowl, mix the salsa, teriyaki sauce, avocado oil, salt, pepper, paprika, and chipotle powder. Add in the chicken and mix until the chicken is completely coated with the marinade. Allow the chicken to marinate for 20- 30 minutes in the fridge.
  • Once the marinating is over, add in the vegetables and gently mix them into the marinade.
  • Shake off the excess marinade and place the chicken & vegetables on skewers. Place the skewers on a Bull Grill that has been preheated to medium-high or around 350°F. Place the kabobs directly on the oiled grates. Grill until the chicken is fully cooked, turning only as needed.
  • Serve the chicken kabobs with your rice, beans, chips, and salsa.





Sometimes we don’t have a lot of extra time on our  hands and we need a dinner that is easy, healthy, and tasty. One of our favourite recipes to cook is a sheet pan dinner using the Bull Grill. Sheet pan dinners can be assembled in a short amount of time. They are very easy to cook using the indirect cooking method and the ReliaBull heat technology of a Bull Grill. When you’re cooking a sheet pan dinner it’s important that you have consistently sized ingredients so that your meal cooks evenly. Cooking a sheet pan dinner gives you a lot of flexibility and variety when it comes to choosing your favorite ingredients. Paired with a Bull Grill this will soon become one of your favorite recipes.

Ingredients

  • 2 lbs. Chicken Breast boneless & skinless (cut into 2-inch pieces)
  • 3 Tri Colored Bell Peppers cored and cut into 2-inch pieces
  • 1 lbs. Baby Potatoes (cleaned & quartered)
  • 1 cup Heirloom Cherry Tomatoes
  • 2 Lemons juiced
  • 3 tablespoons Avocado Oil
  • 3 tbsp Za’atar seasoning
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 2 tbsp Sea Salt
  • 1 tsp Smoke Paprika
  • 1 tsp Oregano
  • 1 tsp Black Pepper
  • 2 tbsp Fresh Dill chopped

Instructions

  • Preheat a Bull Grill to medium high heat.
  • Line an extra large baking sheet with aluminum foil for easy cleanup.
  • Place the chicken, potatoes, bell pepper, potatoes, and tomatoes in a large bowl. Drizzle the olive oil and lemon juice over all the chicken and vegetables. Thoroughly mix the ingredients.
  • Sprinkle the chicken & vegetables with Za’atar seasoning, salt, pepper, garlic powder, paprika, oregano, and onion powder. Place all the seasoned chicken and vegetables on the sheet tray. Use a spatula to spread the ingredients into a single layer.
  • Place the sheet tray in the middle of the Bull Grill. Turn the inner most burners to low and out the outer most burners to high.
  • Cook for 30-40 minutes or until the chicken is cooked completely and the potatoes are fork-tender.
  • Remove from the oven and garnish with fresh dill. It’s best served with grilled naan, hummus, crumbed feta, and tzatziki.

PORK

Pork loin is really affordable and cooked properly always makes an amazing meal. Pork loin can dry out very easily though, which is why we normally pair pork with a sauce and a quick marinade. The Italian-themed marinade will help impair amazing flavors and keep the pork juicy. Cooking this show-stopping Itlian-style Pork Loin with Kale Chimichurri on your always Bull Grill is easy and satisfying.

When cooking pork loin on a Bull Grill there are a few things to remember. Dry pork is often the result of overcooked pork. It’s important to monitor the tempurtures while grilling without constantly poking the meat with a thermometer and opening the grill. It’s also equally important to allow your pork to rest long enough before slicing.

 

Ingredients

  • 1 – Boneless Pork Loin 3-4 pounds
  • 1/4 cup Olive Oil
  • 2 Tbsp Sea Salt
  • 1 tsp Black Pepper
  • 3 Tbsp garlic minced
  • 2 Tbsp White Balsamic Vinegar
1 Tbsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Smoked Paprika
  • Kale Chimichurri
  • 1 cup Kale stems removed & packed
  • 1 cup Parsley stems removed & packed
  • 1/2 cup Olive Oil
  • 1/4 cup White Balsamic Vinegar
  • 2 Tbsp Chicken Stock
  • 2 Tbsp Pistachios
  • 1 Tbsp Garlic minced
  • 1 tsp Sea Salt
  • 1/2 tsp White Pepper

Instructions

  • In a small bowl, mix the olive oil, sea salt, black pepper, garlic, white balsamic vinegar, garlic powder, onion powder, Italian seasoning, and smoked paprika.
  • Place the pork loin on a foil-lined sheet tray. Pour the white balsamic vinegar mixture over the pork. Be sure to coat the entire pork loin with it.
  • Place in a Bull Grill that has been preheated to medium-high. Using the indirect cooking method, turn off the innermost burners while leaving the outer burners on medium-high.
  • Cook the pork until it reaches an internal temperature of 145°F. If the top of the pork begins to burn, tent a piece of foil over the pork.
  • When the pork has reached your desired doneness, remove it from the heat and allow it to rest for 15 minutes.
  • Make the chimichurri by placing the kale, parsley, olive oil, white balsamic, chicken stock, pistachios, garlic, sea salt, and pepper in a food processor. Pulse until it has reached your desired consistency.
  • Slice the pork and serve with chimichurri and cooked pasta.


I love grilling on my Bull Gas Grill but I also love to cook recipes not traditionally cooked on a grill by using indirect heat. Using indirect heat lets me add versatility to my grilling repertoire and my dinner table. A favorite recipe of mine is a butter herb pork loin roast that is perfect as an every night dinner or for a special occasion.

This recipe is really simple and full of great flavors. It also can be easily adjusted by adding spice or other flavors. Since a pork loin is larger I love chopping up the extra meat and making pork tacos the next day. When cooking it be sure to use a thermometer to monitor the temperature and to keep it from overcooking. When cooking pork like this I normally aim for 145 degrees when I remove it from the Bull Grill.

Ingredients

  • 1 stick unsalted butter softened
  • 1 tbsp crushed garlic
  • 1 tsp onion powder
  • 1 tbsp herbs de Provence
  • 1 tbsp sea salt
  • 1/4 cup red wine vinegar
  • 1 pork loin
  • fresh herbs

Instructions

  • Mix together garlic, onion powder, herbs, & sea salt in a bowl. Add in softened butter, vinegar, and mix together.
  • Place pork loin on 2 large sheets of heavy-duty aluminum foil. Rub the butter mixture all over pork. Spread the remaining butter mixture on top of the pork.
  • Tightly wrap the pork loin with foil and place it on a heavy-duty sheet tray.
  • Place in Bull Grill preheated to 350 degrees using indirect heat. Turn outer burners to medium to medium-high and the center burners off.
  • Cook pork to the desired temperature. Remove from heat and rest for 10 minutes. Serve with pan juices. Garnish with fresh herbs.

BEEF



Are smash burgers just another foodie fad? I definitely don’t think so! Sure I love a big juicy burger as much as the next person but the flavors you can achieve with a perfectly grilled smash burger are out of this world. To create the ultimate smash burger I start off by pairing the Bull Griddle with our Bull Grills ground Wagyu. This winning combination is the key to creating a beautiful tower of burger goodness!

Ingredients

  • 2 lb 80/20 Ground Beef or Bull Texas Wagyu
  • 1 tbsp avocado oil
  • Bull Burger Rub

Instructions

  • Divide your meat and gently roll into 4-ounce meatballs. Don’t overwork the meat.
  • 2 . Grill on a lightly greased medium heat preheated Bull Griddle, immediately smash the burger after you’ve placed it on the griddle. Season with salt or Bull Burger Rub. Grill until both sides are caramelized, it should take about 3-4 minutes on each side.
  • Top with cheese and serve with your favorite toppings.



A beautiful prime rib is always a show stopper and an amazing way to ring in the new year. It’s amazingly easy to make using a Bull Gas Grill and the right ingredients. Perfectly cooked prime rib is perfect the way it is and doesn’t need a lot of extras as long as you use a good cut of beef and create a flavorful crust. Check out our latest grilling master class for the run down on making your own show stopping prime rib.



Ingredients

  • 1 prime rib toast
  • 1/4 cup citrus rub
  • 2 tbsp salt
  • 2 tbsp herbs de Provence
  • 2 tbsp black pepper
  • 1/4 cup black garlic sauce
  • 1 stick unsalted butter

Instructions

  • 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 that 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.

FISH



Grilling a whole salmon fillet with guajillo maple glaze makes for a great presentation and an awesome dinner for my family & friends! Sometimes though, grilling fish on a grill can take a little patience and practice. That’s why I love reducing the hassle by using indirect heat on my Bull Gas Grill to perfectly cook my salmon every time.

A whole salmon is really easy to cook and needs only a few ingredients to bring out all those awesome flavors. I like going with a combination of sweet & spicy which is why I pair the guajillo with the maple syrup.



Ingredients

  • 1 whole salmon fillet
  • 1 tbsp guajillo chili powder
  • 1 tbsp sea salt
  • 1 tbsp za’atar seasoning
  • 1/2 cup maple syrup
  • 1/4 cup southwestern mustard

Instructions

  • In a bowl mix together chili powder, sea salt, za’atar seasoning, maple syrup, & mustard.
  • Line a heavy-duty sheet tray with parchment paper and place salmon on top.
  • Evenly spread guajillo maple syrup mixture over salmon.
  • Grill on Bull Grill at 350 degrees using indirect heat until it reaches an internal temperature of 135 degrees.
  • Rest for 10 minutes and slice & serve.


Cooking on a cedar plank is one of the best ways to gently cook fish on a grill while giving it tons of flavor. One of my all time favorite recipes is to combine the awesome flavors of Everything Bagel Seasoning, Jalapeño flavored Mustard, Grilled Lemon, and Lemon Dill flavored Butter. The great thing is it’s easy to make and packed with flavour.

Equipment

  • Bull Grill
  • Bull Dual Grilling Grid & Plank Saver
  • Bull Pit Mitt
  • Bull Cedar Plank

Ingredients

  • 3 – 4 Salmon filets
  • 1 tbsp Sea Salt
  • 1 tsp Orange Peel
  • 1 tbsp Everything Bagel Seasoning
  • 1 tbsp Jalapeno Flavored Mustard
  • 1 Grilled Lemon juiced
  • 2 tbsp Lemon Dill Seasoned Butter softened or melted
  • 1 – 2 Cedar Planks

Instructions

Mix the salt, orange peel, everything bagel seasoning, mustard, lemon juice, and butter together in a bowl large enough to also fit the salmon.
Place 3-4 salmon filets in bowl with marinade and coat fish with it. Place in refrigerator for 2 hours.
Preheat Bull Grill to medium (approximately 350 degrees) and place salmon on Bull cedar plank . Turn off 1/2 the burners leaving 1/2 on medium heat. Place the Bull cedar plank on the side that is off. This will cook the salmon using indirect heat.
Cook salmon to desired temperature and remove the plank from heat. I use the Bull Plank Saver to extend the life of my cedar plank.

VEG



I know, cauliflower is everywhere but have you tried grilling purple cauliflower? Every time I see it at my local farmers market I pick up a head or two. Grilled purple cauliflower isn’t just beautiful it’s also packed with amazing flavor. I like to keep it simple and season the purple cauliflower with sea salt, lemon juice, lemon zest, and a little crushed garlic. Grilled cauliflower on a Bull Grill makes a perfect side dish or is tasty and hearty enough to be the star of your next meal.

Purple cauliflower is considered a superfood and is charged full of antioxidants. It has a mild flavor with nutty nuances that really shine when grilled. The cauliflower doesn’t need much added to it although pairing with a little melted cheese or creamy dipping sauce is another way to serve it.

I normally use a combination of cast iron and indirect heat to cook the purple cauliflower on a Bull Grill. However slicing the cauliflower vertically into steaks and grilling over open fire is another awesome way to serve & cook it.

Ingredients

  • 1 whole purple cauliflower head about 2 pounds
  • avocado oil spray or duck fat spray
  • 1 tsp sea salt
  • 1 tsp cracked pepper
  • 1/4 cup lemon juice
  • 1 tbsp crushed garlic
  • 1 tbsp lemon zest

Instructions

  • Preheat the Bull Grill to medium-high heat. Trim away the leaves at the bottom of the cauliflower head. Cut off and remove as much of the stem and tough core as possible while leaving the head intact.
  • Rinse and pat dry the trimmed cauliflower head. Spray the cauliflower with avocado oil or duck fat until the cauliflower is well coated. Season both sides of the cauliflower liberally with salt & pepper.
  • Place the cauliflower florets-side up on a cast-iron skillet, and cover tightly with aluminum foil. Turn off the middle two burners of the Bull Grill. Place the cast iron over the area with indirect heat and cook for 20 minutes.
  • Remove the foil from the skillet, and pour lemon juice evenly over the cauliflower. Then sprinkle the crushed garlic and lemon zest all over the cauliflower.
  • Cook until the cauliflower is golden brown on the outside and fork-tender on the inside.
  • Remove from Bull Grill, cut into sections, and serve.

To quote Ferris Bueller “Life moves pretty fast…” which is why I love it when I can make an amazing dish quickly. Sweet potatoes are one of my family’s favorite sides and extremely easy to cook on a Bull Grill. Not only are sweet potatoes tasty but they are packed with awesome nutrients. This dish is so amazing that it can easily transform from a side dish to a main dish by adding a little protein.

For this recipe I don’t use frozen sweet potatoes but I can often find precut sweet potatoes in the refrigerated department at my local grocery store. If I’m cutting the sweet potatoes myself I often leave the skin on after I give them a good rinse in the sink. If you want to increase the protein of this dish I like using black beans or mushrooms.

Ingredients

  • 2 lbs. sweet potatoes peeled and diced into 1/2-inch pieces
  • 1 tsp sea salt
  • 1/2 tsp teaspoon black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp honey
  • 1/4 cup brown sugar
  • 1 tbsp Everything Seasoning
  • 1 cup bell peppers assorted colors & diced
  • Garnish
  • 1/4 cup cilantro (if applicable)
  • 1/2 cup bacon cooked & crispy (if applicable)

Instructions

  • Preheat the Bull Grill to medium-high (approximately 425 degrees). Toss all ingredients together in a large bowl until thoroughly mixed together.
  • Spread out ingredients in an even layer over a grill basket. Lower heat of the middle burners to low and place grill basket on top. Toss every 5 minutes cooking for a total of 15-20 minutes or until sweet potatoes are fork-tender.
  • Remove from heat and garnish with cilantro & bacon (if applicable)