Here is another great recipe that you can prep ahead of time and have dinner in less that 30 minutes from when the meat hits the grill! As you know […]
As I mentioned last week, I am getting excited by fall flavors. Running with that theme, I have stuffed this pork tenderloin with pears and pancetta – which is the Italian […]
Spatch what? Spatchcocking is a term that originated with a technique used to cook poultry and game over an open flame. By removing the backbone and keel (breast) bone of […]
Whether you’re at Carnegie Deli in New York or Canter’s Deli in Los Angeles, there isn’t anything better than a Reuben Sandwich piled high with thinly sliced corned beef on […]
Teriyaki is probably the most known of all Asian sauces. In fact, it is actually a Japanese cooking method, not a sauce! The word teriyaki is a combination the word […]
I love it when a recipe pulls together synergistically. A couple days ago I was reading a blog post about sriracha – a condiment that I am currently obsessed with. […]
Every burger needs fries. These Grilled Sweet Potato Fries with a spicy Sriracha Yogurt Dip are going to be just the thing for the upcoming 4th of July Burger Bash.
A good burger party should include an option for friends who don’t eat red meat, but aren’t vegetarian. Turkey burgers are always the go to, but they usually don’t get […]
A few years ago I took a friend to spend some time in San Diego to see the sights and visit with my family. After a few day of me […]
I like to give a lot of options when it comes to cooking… there really are no absolutes when it comes to cooking with live fire. They say that low […]
I was honored to be a judge at the Burger Battle sponsored by Bull Outdoor Products and totally inspired by the burgers that were turned in. I created this burger a while back and thought […]
Brined and glazed with brown sugar, these chops are sweet and juicy and have a little tang from some cider vinegar and grainy mustard added to the glaze. Brining time […]
This year I wanted to do something a little different than the usual “take Mom to brunch” Mother’s Day. This year, not only do I want to celebrate with […]
Cilantro Marinated Hanger Steak with Charred Corn and Avocado Salsa serves two to four as a meal; ten to twelve as an appetizer For the steak: 1 bunch scallions, roughly […]
Hanger steak. Love. If, like me, you love beef and if what you really love about beef is that deeply beefy, umami defining beefiness, then you too will certainly love hanger […]
One, two, cha cha cha… okay, so the Cha Cha is actually a Cuban dance, and not Jamaican where this incredibly spicy (both heat and flavor) recipe hails from. I added the […]
Bacon Wrapped Trout with Lemon and Thyme serves four to six 4 whole trout, cleaned and dressed Kosher and freshly ground black pepper 8 thin slices of lemon 8 sprigs […]
Southern cooks have known for years that chicken soaked overnight in buttermilk fries up crisper and is more tender and juicy than if it wasn’t brined in buttermilk before cooking. […]
K.I.S.S. No, not the smoochy kind… more along the lines of keeping it simple. That is exactly what this Cocoa Balsamic Sauce will do for you this Valentine’s Day – […]
Admittedly, I was that kid that really liked Brussels sprouts — I still do. Until a few days ago, my favorite way to have them is roasted in a hot oven with […]
If you haven’t already, starting tomorrow you are going to be inundated with images of and recipes for turkey (actually, there are a couple great ones coming up here at […]
Spicy, lemony wings – hot, but not too hot and perfect for Halloween snacking. The fiery, fragrant marinade is a peri peri sauce. Peri peri (or piri piri) originates in Mozambique […]
Grilled whole snapper stuffed with wonderful aromatics and topped with a Veracruz inspired salsa made with tomatoes, Spanish olives, and capers. Red potatoes cooked until just tender, tossed in a […]
Here’s a great slider for game day snacking or make into a burger if you’re looking for something more. The secret? Minced crispy bacon and onions caramelized in (yep, you guessed it) […]
Super flavorful, bright and garlicky! This steak is ready to grill after a few hours of marinating, but do yourself a favor and let it go at least overnight, if […]
We are fired up for tailgate season here at Bull BBQ and what better to kick it off than hot wings?! Prep the night before the big game for big […]
This fragrant eggplant is flavored with traditional Mediterranean herbs and spiced up with a little crushed red pepper.
Moist and tender mode on the grill top using a cast iron skillet or griddle.
Sweet grilled corn with hints of oregano, basil, thyme, and rosemary.
This classic picnic salad is updated with grilled vegetables to give a sweet smokiness!
Sweet and tangy balsamic strawberries over charred hearts of Romaine lettuce
Sweet and spicy, these spice-rubbed steaks are sure to be a hit at your next cookout!
Recipe of the Week: Thursday April 12
Prosciutto and Basil Grilled Pizza
*Don’t forget to share with us your favorite grilling recipes on Facebook!*
- 1 pound of pizza dough
- ¼ cup fresh chopped parsley
- 2 tablespoons fresh chopped oregano
- 1 tablespoon cornmeal
- 2 tablespoons extra virgin olive oil
- 2 ½ cups shredded Fontina cheese
- 2/3 cup tomato sauce
- ¼ cup fresh chopped basil
- 6 thin slices prosciutto
On a lightly floured surface, knead parsley and oregano into dough until they are evenly distributed. Cut dough in half and form into balls, cover and let rest for 15 minutes. Roll out each ball thinly to make 12 inch rounds.
Place each of the pizza dough on a cornmeal-dusted pizza pan and brush lightly with some of the extra virgin olive oil.
Place directly onto hot grill at medium high heat. When bottom is lightly browned, flip and spoon a light covering of tomato sauce evenly over the dough. Then top with Fontina cheese followed by the prosciutto and basil.
Grill until crust is crisp and cheese is melted and bubbly.
Interested in winning your very own BULL grill cart? See Below:
Unbelievable flavor from these rib-eyes steaks that are first marinated and then spread with a thin layer of grainy mustard before grilling — brought to you by our BULL BBQ […]