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Bull BBQ Recipes

Check out the latest Recipes from Bull:

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Cranberry Horseradish Holiday Brisket

I have been wanting to do a grilled brisket especially for the holidays, but I wanted to do something a little unusual and a departure from the usual barbecue variety (don’t get me wrong, I LOVE barbecue brisket). This recipe...
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Spiced Coffee Crusted Tri Tip

Ground coffee, Ancho chile powder and spices not only give this juicy tri tip amazing flavor, but also a wonderfully dark crust that contrasts beautifully with the bright pink center. Set this down on the table, buffet, or in a sandwich and watch...
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Philly Stuffed Flank Steak with Provolone Cheese Sauce

Now that the turkey-induced sleep coma of November has worn off, I think it’s time to get our red meat on! Every year, whether beef or lamb, red meat is what I tend to gravitate toward during December in that last ditch effort before I...
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Red Miso Marinated Hanger Steak

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 by now, hanger steak is one of my favorite cuts pieces of beef (see:KNOW YOUR MEAT:...
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Lamb Chops Marinated in Red Wine with Garden Greek Salad

As you may know, I am a big fan of lamb, especially chops on the grill. When it comes to lamb chops you generally have a couple options: rib chops (the pretty chops with the long thin bone) or loin chops (the thicker more triangular-shaped...
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Jalapeño Stuffed Matambre: Different Kind of Spicy Roll

There is a fantastic Argentine beef dish call Matambre which originates from a very flat cut of meat similar to a flank steak that comes from between the ribs and skin. The steak can be served flat, but is most often rolled up with...
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Backyard Steakhouse: Grilled Flat Iron Steak and Mushrooms

Flat iron steaks are relatively new to grocery stores. The flat iron is a tender cut from the top blade of the cow’s shoulder. It is a fairly lean cut with a lot of flavor and takes well to marinades. Like most lean cuts of beef, it really...
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Churrasco Steak with Chimichurri

I promise that even though this recipe looks complicated, it is really very easy to prepare. I swear. The hardest part is using your knife to “roll-cut” the tenderloin… think of it as unrolling a roll of paper towels –...
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