• Cote De Boeuf- Original American

    The best cut of meat, cooked to perfection, served with a pepper sauce with hints of Bull’s-Eye original BBQ sauce. Sometimes the simplest way is the best.

    Minutes 65
    Serves 5
  • Bull’s eye Pulled pork sliders

    Deliciously juicy, smokey bacon infused pulled pork. Held together with a sweet brioche bun and topped with crunchy coleslaw.

    Minutes 40
    Serves makes 12 sliders
  • New York Strip Steak & Cheese subs...

    The taste of NY Deli. Tender beef, fiery chilly and sweet pickles. All topped with molten cheddar and a tangy steakhouse sauce. The number 1 BBQ sub.

    Minutes 50
    Serves 4
  • Bull's-Eye Sticky Ribs

    Slow cooked, tender and sticky sweet, our spicy melt in the mouth BBQ pork ribs are undeniably tasty.

    Minutes 120
    Serves makes 12 ribs approx
  • Stuffed Smokey Chipotle Ribeye

    This BBQ classic gets stuffed. A smokey, tender and full flavoured ribeye, is filled with tangy Jalapeno, smokey Chipotle and cheddar filling, for a bold taste.

    Minutes 100
    Serves 6
  • Crispy Bacon Tenderloins

    Bold beef flavour. Packed into a smokey, crunchy, baconey morsel of greatness. Too good to share.

    Minutes 85
    Serves 6
  • Hot (Beer Can) Chick

    Everyone deserves a beer at the BBQ, even the chicken. Get tender meat, crispy skin and one hell of a red hot chilli kick.

    Minutes 180
    Serves 4
  • Smoked 'n' Glazed Beef Short Rib

    When something tastes this good. Don’t complicate it. Slow cooked, melt in the mouth beef ribs with a sticky BBQ glaze. It’s that simple.

    Minutes 220
    Serves 6-8

Ingredients

  • 1 x 800g Cote De Boeuf
  • brushing oil
  • Cracked black pepper
  • Sea salt crystals
  • Sauce:
  • Green peppercorns
  • Chopped shallot
  • Butter
  • 3 tbsp Bull's-Eye Original BBQ Sauce
  • 150ml double cream

Method

  1. 1

    1. Get the BBQ smoking hot - 220c +

  2. 2

    2. Allow the steaks to temper to room temperature.

  3. 3

    3. Ensure the surface of the steaks are dry, if not use a little kitchen paper to remove excess moisture

  4. 4

    4. Season well with salt and pepper.

  5. 5

    5. When you're ready for cooking, brush the bars with a little oil and lay the steak on.

  6. 6

    6. Cook for 3 minutes each side on a closed grill.

  7. 7

    7. When you have reached your preferred degree of cooking, remove from the grill and wrap in baking paper for 5-10 minutes.

  8. 8

    8. Whilst the steaks are resting make the sauce.

  9. 9

    9. Sauté the shallots in the butter, add the Peppercorns, Original BBQ sauce and cream and simmer until thickened.

Ingredients

  • 500g Pulled Pork meat.
  • 8 Tbsp Bacon BBQ Sauce 
  • 12 Brioche Buns.
  • 12 lettuce leaves
  • For the Slaw
  • 4 tbsp. Heinz SG Mayonnaise.
  • 2 tbsp buttermilk.(optional)
     
  • ½  finely shredded cabbage.
  • 1  RED onions finely sliced.
  • 1  carrot.
     

Method

  1. 1

    1. Start by making the slaw, wash and shred the cabbage, grate the carrot and finely slice the onion, combine this with the other ingredients and place in the fridge until required.

  2. 2

    2. Next, heat the pulled pork in the oven or microwave until piping hot, mix in the Bacon BBQ sauce.

  3. 3

    3. Next, slice the buns and toast them until golden

  4. 4

    4. Build the sandwiches with lettuce, pulled pork, and a generous spoon of 'slaw.

  5. 5

    Great for parties or can be prepared in advance for a midweek treat.

    These pork sliders on sweet brioche bread are the perfect size to customise and give your guests the ultimate choice of fillings. 

     

     

Ingredients

  • 2 x 200g Bavette steaks
  • 1 tsp Garlic granules
  • ½ tsp Celery salt
  • ½ tsp Oregano
  • Black pepper
  • 150 g cheddar cheese
  • 4 onions
  • Sliced Jalapenos
  • Sliced Gherkins
  • Bull's-Eye Steakhouse sauce.
  • 4 sub rolls
     

Method

  1. 1

    1. Combine all spices together.

  2. 2

    2. Rub into meat and leave for 1 hour at room temp.

  3. 3

    3. Get the coals smoking hot. (250+c)

  4. 4

    4. Brush the bars with oil and grill the steaks on each side (to your liking).

  5. 5

    5. Rest them in paper until completely cool.

  6. 6

    6. Slice thinly.

  7. 7

    7. In a skillet add a glug of oil and fry the onions until slightly softened, add the meat and cook until warm. 

  8. 8

    8. Add the Steak House sauce and top with grated cheese allow the cheese to melt.

  9. 9

    9. Divide the mix between 4 grilled subs and top with the pickles.

Ingredients

  • 1 sheet pork spare ribs
  • 1/2 tsp chilli powder
  • 1 tsp coarse ground pepper
  • 4 Tbsp paprika powder
  • 1 tsp mustard powder.
  • Bull's-Eye Memphis Sweet

Method

  1. 1

    1. Lay the ribs in an oven dish

  2. 2

    2. Combine chilli powder, pepper, mustard and paprika

  3. 3

    3. Rub the spice mix into the ribs

  4. 4

    4. Cover with foil and bake in the oven for 90 minutes (160c)

  5. 5

    5. Brush with Bull's-Eye Memphis sweet and transfer to the BBQ and brush a little more sauce on during the cooking, cook for a further 20 minutes until glazed and sticky.

Ingredients

  • 6 Rib eye steaks
  • 6 jalapeno peppers
  • 150ml Bulls Eye Smokey Chipotle BBQ Sauce
  • 150g cheddar cheese
  • 30g Smoked Garlic puree
  • Season to taste
  • Cherry wood chips
  • 6 Long wooden skewers

Method

  1. 1

    1. Soak your favorite wood chips in water

  2. 2

    2.  Slice the jalapenos and remove the seeds and the white membrane.

  3. 3

    3. Slice the cheddar in 6 slices

  4. 4

    4. Cut a pocket into the Rib Eyes (like an envelope).

  5. 5

    5. Stuff the Rib Eyes with Smokey Chipotle BBQ sauce, sliced jalapenos and cheddar cheese.

  6. 6

    6. Close the opening using a skewer.

  7. 7

    7. Brush smoked garlic puree and season with salt and pepper on the outside of the steaks and leave marinating for at least 1h.

  8. 8

    8. Preheat the BBQ to 200 C.

  9. 9

    9. When ready for cooking put the wood chips on the coal. 

  10. 10

    10. Grill the Rib Eyes 3m on each side and let them rest in tinfoil or baking paper for 3m.

Ingredients

  • 3 tenderloin steaks cubed 3x3x3cm
  • 6 crispy bacon rashers chopped finely 
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Bull's-Eye bold spicy texas BBQ sauce

Method

  1. 1

    1. Dice the tenderloin in 3cm cubes

  2. 2

    2. Marinade the cubes in Bull's-Eye bold spicy texas BBQ sauce for 1 hour

  3. 3

    3. Chop the bacon finely and mix in all the spices

  4. 4

    4. Remove most of the BBQ sauce from the cubes and roll them in the spiced bacon crumb

  5. 5

    5. Smoke on indirect fire with whiskey smoked wood block at 150c for 15m.

  6. 6

    6. Rest the cubes for 3 minutes and enjoy.

     

    These tender crispy bites smoked over whiskey wood and coated in crispy bacon create the perfect grazing food for your BBQ. 


Ingredients

  • 1 whole chicken 1kg
  • ½  can of dark beer 500ml
  • 6 tbsp. Bull's-Eye Red Hot Chili Sauce
  • Rub:
  • 1 tsp mustard powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika powder
  • 1 tsp Coriander powder
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • sunflower oil

Method

  1. 1

    1. Mix all the ingredients for the Rub

  2. 2

    2. Dry the chicken with paper towel and rub it inside out with sunflower oil and spice rub and leave for 1h

  3. 3

    3. Fire up the BBQ at 180C

  4. 4

    4. Open the can of beer and remove half of the beer :)

  5. 5

    5. Place the chicken on the can of beer and brush the chicken with Bull's-Eye Red Hot Chili BBQ Sauce 

  6. 6

    6. Put the chicken on a metal tray on the BBQ and cook for about 1h 15m. Brush with more BBQ sauce after 30m

  7. 7

    7. Rest the chicken for 10m. Remove the can and serve hot  

Ingredients

1 kg Beef short ribs.

150 ml Bull's-Eye Texas BBQ Sauce

 
Whiskey wood smoking blocks

Method

  1. 1

    1. Fire up smoker or BBQ offset to 150c.

  2. 2

    2. Add wet smoking block.

  3. 3

    3. Cut rib into pieces between the bone.

  4. 4

    4. Brush with Whiskey Honey

  5. 5

    5. Smoke slowly for around 3.5 hours.

  6. 6

    6. Brushing every hour with a final brush before serving 

  7. 7

    7. Slice the meat off the bone and share with friends.