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Balsamic Herb Chicken Skewers

Balsamic Herb Chicken Skewers

By Anthony Serrano

I’ve always loved the simple yet elegant flavors of Italy. One of my favorite recipes to make on my Bull Grill is inspired by those flavors by combining Balsamic vinegar, olive oil, citrus, and Italian herbs with chicken. The aroma reminds me of the hills of Tuscany and it’s easy to make and quick to cook.

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Using skewers makes for fun presentation but it also means cook time is quicker since you are cooking smaller pieces all at the same time. Wooden skewers can be used but they splinter and you must let them soak for at least 30 minutes before grilling to keep them from burning.

Blood oranges add an amazing flavor to this dish but if they aren’t in season regular oranges will do.

The Bull Mini Signature Stainless Steel Skewers are constructed of high quality 304 stainless steel and sold with a total of 6 in a pack. Don’t forget to use your Pit Mit to remove the skewers from the grill, they will get hot!

Ingredients
  • 1 tbsp garlic salt
  • 1 tsp onion powder
  • 1/4 cup Italian seasoning
  • 1/3 cup balsamic vinegar
  • 2 blood oranges (juiced) regular oranges can be substituted
  • 1/3 cup olive oil
  • 2 pounds chicken thigh cut into 2-inch cubes
Instructions
  1. Combine dry ingredients in a bowl and mix. Add balsamic vinegar, orange juice, and mix until thoroughly mixed. Slowly drizzle olive oil into the liquid mixture while whisking.
  2. Place chicken in a bowl and pour marinade over chicken. Cover with plastic wrap and place in the fridge for 2 hours.
  3. Use Bull Mini Signature Stainless Steel Skewers to skewer chicken
  4. Grill over medium-high heat until grill marks appear on chicken. Turn chicken over using Bull Pit Mit and grill the other side. Grill until the chicken has reached 165 degrees internal.
  5. Remove from heat and rest for 10 minutes and then enjoy

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Ribs 101

Ribs 101

By Anthony Serrano

Almost nothing compares to the taste of ribs fresh off a Bull Grill. Classic smoked ribs are a breeze to make on your Bull Gas Grill using the Easy Fill Smoke Box and some easy techniques. Ribs are really easy to make and don’t require as much work or preparation as you might think. In our latest installment of our Grilling Master, we’ll cover the ease of grilling with a good amount of smoky flavor that will have everyone in your neighborhood lining up to get some.

One of the questions I get asked a lot is which cut of meat is best for traditional-style BBQ Ribs. Should I use baby back ribs or spare ribs? Both are excellent choices of pork but a little different.

  • “Babyback” ribs or what are also referred to as pork back ribs come from high on the back of the hog where they meet the backbone. This particular cut is the bone you find in bone-in pork rib loin chops Normally this is my favorite cut to use when I want ribs. I find they have a little more flavor and they are definitely more tender.
  • Pork Spare Ribs are the lower section of ribs and are a little fattier since they are by the belly area. The meat is a little tougher than baby back ribs but with the right amount of grilling, you won’t notice the difference.

Chef Anthony Serrano Pro Tip – Remember to remove the silver skin from the under side of the ribs. This will help with seasoning and make it easier to eat. In the video below I show how simple it is to remove.



The easiest way to infuse your smoky flavor into your grilling is using the Bull EZ-Fill Smoke Box. It’s extremely easy to use and fill as the name implies. Once you become familiar with it you can use different flavor woods to enhance your grilling.



After you’ve master using your Bull EZ-Fill Smoke Box and setting up your grill try one of our favorite rib recipes!

Our Low Carb Mustard Maple Glazed Ribs is the perfect way to have ribs and watch your carbs.

 

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The Ultimate Smash Burger 101

The Ultimate Smash Burger 101

By Anthony Serrano

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 and the topic of latest installment of our Grilling Master Class: The Ultimate Smash Burger 101.

When building a smash burger I normally layer 2 or 3 patties between my favorite toppings for the ultimate experience.

Ingredients
  • 2 lb 80/20 Ground Beef or Bull Texas Wagyu
  • 1 tbsp avocado oil
  • Bull Burger Rub
Instructions
  1. 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.
  3. Top with cheese and serve with your favorite toppings.

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Sausage Stuffed Pork Loin On A Bull Grill

Sausage Stuffed Pork Loin On A Bull Grill

By Anthony Serrano

When I need an elevated looking dinner but don’t have a lot of extra time a sausage stuffed pork loin is my goto dinner on a Bull Grill. It’s perfect for a special occasion but equally awesome as a weekday dinner. The trick to create a juicy pork loin lays in cooking it properly. The right amount of heat paired with cooking it to your desirenessed doness is the only way to cook pork properly. When cooking most proteins like pork temperature is much more important than time.

Ingredients
  • 1 Pork Loin
  • 16 oz Italian Style Sausage
  • 1 tbsp kosher salt
  • 1 tbsp Herbs de Provence
Instructions
  1. Using a sharp knife, place the Pork Loin fat side up, with the short end toward you. Position the knife on the bottom third of the pork loin, then cut into the center of the pork loin. Continue making horizontal cuts into the pork loin until you are about an inch away from cutting it in half. Then return to the middle area and repeat the process again on the thicker part unrolling the pork as you cut and keeping the knife parallel to the cutting board to maintain the same thickness. It may be necessary for some areas to be cut down slightly to unroll evenly. Continue cutting until pork unrolls to form a rectangle but be sure not to cut entirely through the meat.
  2. Place the pork loin fat side up and liberally season with salt and herbs de Provence. Turn the pork over and season the inside with salt and herbs de Provence as well.
  3. Evenly spread a layer of cooked & crumbled Beeler’s Italian Sausage over the pork loin. Starting on either shorter end roll the pork loin keeping the sausage inside. Once the pork loin is rolled use butchers twine to tightly secure the rolled pork.
  4. For easy cleanup place, the pork loin on a foil-lined sheet tray with a roasting rack. Place the pork in a preheated oven, grill, or smoker and roast at 350°F until the pork reaches an internal temperature of 155°F (it should take about 75-90 minutes). If the top of the pork begins to burn place a piece of foil loosely tented on top of the pork loin.
  5. Once the pork loin has reached an internal temperature of 155°F remove it from the heat and allow it to rest for at least 10-15 minutes before slicing.
  6. Be sure to remove all the butcher's twine then use a sharp knife to slice the pork into inch slices.
  7. Enjoy!

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Short Ribs On A Bull Grill

Short Ribs On A Bull Grill

By Anthony Serrano

Anytime I see short ribs on a menu I just have to order them. It’s always been one of my favorite entrees to order at a restaurant but the reality is it’s super easy to make using a Bull Grill! All you need is a little bit of time and the right ingredients to create an amazing and elevated dinner. Using a smoke box and the indirect heat method will help you grill succulent and tasty short ribs every time on a Bull Grill.

Ingredients
  • 1-2 slabs of Beef Short Ribs
  • 1/4 cup Salt
  • 1/4 cup Black Pepper
  • 1/4 cup Garlic Powder
  • 1/2 cup Yellow Mustard
  • 2 quarts beef stock
  • 1 pint red wine
Instructions
  1. Start by trimming away any silver skin and the fat cap slightly.
  2. Coat the entire slab with mustard and heavily season with salt, pepper, and garlic powder. Place the meat on a foil lined sheet tray. (You can refrigerate up to 12 hours before cooking for concentrated flavors but it’s not needed.)
  3. Place in the middle of a Bull Grill that has been preheated to 250° using the indirect heat method.
  4. Grill for 2 hours with the lid closed (Use a smoke box to give the meat a smokier flavor).
  5. Carefully transfer the meat into a large heavy duty pan. Fill pan with beef stock and wine until the meat is mostly covered. Cover with foil and place the pan back in the grill.
  6. Grill for another 3-4 hours or until the meat is fork tender. Allow the meat to rest for 30 minutes before slicing.
  7. Serve with pasta, roasted veggies, risotto, or greens.

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Grilling Survivor Series: Easy Bacon Kissed Rotisserie Chicken

Grilling Survivor Series: Easy Bacon Kissed Rotisserie Chicken

By Anthony Serrano

Cooking Rotisserie chicken on a Bull Grill is the perfect way to make an awesome dinner with plenty of leftovers to survive the entire week.  Rarely do I pass up the opportunity to buy a whole chicken since it's cheaper and can be customized to make my meal perfect.  Checkout my Pro Tips to make your next adventure using the rotisserie attachment a success!

I love placing my bird in brine before I cook it but if you’re under a time crunch you can skip this step. Always make sure to coat your bird in Bull BBQ Rub for optimal taste.

Chef Anthony Pro Tip – The secret to a perfectly roasted chicken is to tie up your meats (using cooking twine) tightly to create a uniform shape. This will help your chicken cook evenly and lessen the chances of a dry chicken.

Chef Anthony Pro Tip – I normally start the outside burners on medium-high, and the infrared back burner on low.  As it cooks I check it every 30 minutes to see the coloring,  If it gets too dark, I turn the infrared burner off. I also take the center grates out and put a foil ½ pan to catch the drippings. Once the chicken is a golden color check the temperature using an instant-read thermometer. The breast & thigh should both be 165°

Chef Anthony Pro Tip – Use a pair of pliers to tighten the thumbscrews, the act of heating the rotisserie attachment can loosen the screws and cause the item you are cooking to not rotate properly. The rotisserie attachment will be hot, use caution when removing from the grill.

Chef Anthony Pro Tip – Add extra flavor by using a smoking box with chips or better yet wood smoking pellets.

Ingredients
  • 1 qt water
  • 1/3 cup brown sugar
  • ¼ cup kosher salt
  • Variations
  • Lemon Garlic Brine: Add 1 tbsp Bull Steak and Burger Rub, 1 tsp fresh minced garlic, juice and zest from one lemon
  • Teriyaki Brine: Add 3 tbsp soy sauce, 3 tbsp hoisin sauce, 1 tbsp fresh minced ginger, 1 tbsp fresh minced garlic, 1 tbsp sesame oil
  • Chipotle Brine: Add 1 tbsp fresh minced garlic, 1 tbsp minced chipotle peppers in adobo, 1 tbsp cumin, 1 tsp coriander, 1 tbsp Bull Steak and Burger Rub, juice and zest from one lime
Instructions
  1. Place ingredients in a medium-sized saucepot and bring to a boil.
  2. Let cool completely before brining. I usually brine big meats or whole birds overnight, but individual cuts no more than 4-6 hours and 2 hours for fish.

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Guajillo Maple Salmon

Guajillo Maple Salmon

By Anthony Serrano

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.

Chef Anthony Pro Tip – Use a heavy-duty baking pan to grill your salmon on. Because of the weight & heat, using a thin baking sheet will cause it to bend or warp.

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

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