• 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
  • 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 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.