Easter Sunday Brunch - Grilling Outdoor Recipes powered by Bull Outdoor Products (2024)

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Author:Amy Aberle-Rogan

Recipe type:Brunch

Cuisine:American

Serves:2

Ingredients

• Caramelized Grapefruit:
• 1 ruby red grapefruit, sliced into half moons
• Granulated sugar, to coat surface of grapefruit
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• Greyhound Spritzer:
• 6 ounces fresh ruby red grapefruit juice
• 6 ounces sparkling soda water
• 3 ounces vodka, high-end
• Ice
• Fresh sage or lavender leaves, to garnish
• Caramelized grapefruit wedges, to garnish
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• Chef’s Note: Have fun creating flavored ice cubes to add to the drink. Adding fresh berries in the ice cubes is a beautiful touch that will leave a lasting impression.

Instructions

1. For the Grapefruit: Sprinkle the sugar on top of the grapefruit slices. Arrange the slices onto a small sheet pan. To caramelize, place under broiler set on high heat. Rotate after three minutes. Once bubbling and edges start to turn dark, remove from heat. Allow to completely cool down.
2. For Greyhound: Place ice into 2 stemless wine or highball glasses. Split wet ingredients between both glasses and to finish, garnish with caramelized grapefruit wedges and fresh sage. Cin Cin!

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Author:Amy Aberle-Rogan

Recipe type:Appetizer

Cuisine:American

Serves:4

Ingredients

• 4 - 8 (½” slices) ciabatta bread
• 2 rounds (16 ounces) brie cheese, cut into ⅓” thick slices
• 4-8 slices prosciutto di parma, thinly sliced
• 1 bunch spring onions, ends removed
• ¼ cup black fig jam
• 6 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Kosher salt and fresh cracked black pepper, to taste
• Balsamic glaze to garnish
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• Chef’s Note: An indoor oven and broiler will work perfectly fine if you do not own a bbq. Keep the oven door slightly ajar when placing the crostini under the broiler, and don’t forget to rotate the sheet pan halfway through.

Instructions

1. For the Grilled Crostini: Preheat Bull grill on medium-high heat for 15 minutes. Brush 2 tablespoons oil on both sides of the ciabatta bread and season with salt and pepper. Place on hot grill, allowing grill marks to form on the surface of the bread, about 3 minutes. Turn the bread over, and finish until grill marks form, another 3 minutes. Remove the crostini from the grill. Set aside until time to assemble.
2. For the Grilled Spring Onions: Preheat the Bull grill on medium-high heat for 15 minutes. Wash the onions, cut of wilted green ends and the root end of the onion. Brush with 4 tablespoons oil, balsamic vinegar and season with salt and pepper. Place on the hot grill and allow them to cook until grill marks form and slightly tender, about 6 minutes. Turn the onions over, and allow them to finish cooking, until completely tender and grill mark on both sides, another 6 minutes. Remove from the grill, roughly chop, mix with black fig jam, and set aside until time to assemble.
3. For Crostini Assembly: Preheat the Bull Grill grill for 15 minutes using indirect heat, turning both outside burners onto high heat and leaving the center burners off. Place the grilled ciabatta bread on a sheet pan. Arrange the sliced cheese, in a single layer, over the surface of the bread, leaving edges of bread without cheese. Season with salt and pepper.
4. Next place the grilled spring onion and black fig jam mix over the cheese.
5. Finish with a layer of thinly sliced prosciutto.
6. Place the sheet pan in the center of the grill, close the lid and bake for 4 minutes, with indirect heat.
7. Using a towel, rotate the sheet pan, close the lid, and finish baking the crostini until the brie cheese starts to melt and the prosciutto starts to turn crispy. To serve, arrange the crostini on a decorative platter, drizzle with balsamic glaze and enjoy!

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Author:Amy Aberle-Rogan

Recipe type:Brunch

Cuisine:American

Serves:8-10

Ingredients

• For the Ham:
• 1 (10-15 lbs.) whole ham, boneless, cooked
• 4 tablespoons olive oil
• Freshly cracked black pepper
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• For the Champagne Baste:
• 3 tablespoons champagne
• 2 cups freshly squeezed orange juice
• 1 each orange, zested
• 3 cloves garlic, minced
• 2 tablespoons ginger, minced
• 1 teaspoon fresh thyme, minced
• ¼ cup unsalted butter, cut into cubes
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• For the Glaze: (Add the following to the baste)
• 1 cup light brown sugar, packed
• ⅓ cup dijon mustard
• 1 cup orange jam
• 1 cup champagne
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• Chef’s Notes: Before you purchase the whole ham, measure the distance from the spit to the back infrared rotisserie burner. If the ham is too big, it will not fully rotate when the rotisserie motor is turned on. In general, a ham weighing between 8 and 15 pounds should work fine. To make it easier on the chef, preorder the ham ahead of time. Spending a little more money on a better quality ham will make a world of difference in flavor and texture. If you can’t find a larger whole ham, it is perfectly fine to use one that has been cut in half - weighing around 7 pounds. It will turn out just as delicious following the same directions above.

Instructions

1. For the Baste: In a large pan on medium heat, add the orange juice and 3 tablespoons champagne. Using a whisk, mix and allow to reduce by half. Next add the orange zest, garlic, ginger and fresh thyme, mix well. In batches, whisk in cubed butter. Remove from fire.
2. For the Glaze: Take the remaining baste and place back on medium heat. Add the brown sugar, dijon mustard and orange jam. Whisk and add remaining champagne to the glaze. Allow the champagne to cook off for a few minutes. Remove from heat and it is time to glaze the ham!
3. For the Ham: Preheat Bull grill for indirect cooking by turning two outside burners on medium-high heat and leaving the two center burners off. Remove the two center grill grates on the grill and place an aluminum tray under where the ham sits to catch the drippings from the baste and glaze. Season with olive oil and freshly cracked pepper.
4. Prior to placing ham onto spit, we want center, set and secure the right rotisserie fork with the rear infrared burner on the Bull BBQ. This assures the ham will be properly centered over the burner when time to cook.
5. Centered the right fork and tighten to secure into place with pliers.
6. Skewer the spit through the center of the ham, securing the ham into the preset fork. Now slide and secure the second rotisserie fork onto the ham, tightening in place with pliers.
7. Using the Bull pit mitts, place the rotisserie spit with positioned ham onto the Bull rotisserie motor.
8. Turn the rotisserie motor on, double check that the ham rotates properly, and close the lid. Allow the ham to cook for about 45 minutes without opening the lid, until the internal temperature reads 110 degrees.
9. To Baste the Ham: Leave the lid open for remainder cooking time. Turn the two outside burners off and turn the back infrared burner on low. Using Bull's brush, baste the ham every 10 minutes for about 30 minutes. During this time, a crust will slowly form. Continue cooking on low with the lid open while the glaze is quickly made.
10. To Glaze the Ham: Using Bull’s basting brush, generously glaze the ham for 15 minutes and allow it to caramelize, creating a beautiful golden brown crust on the outside. The cured ham is done once the internal temperature has reached 135 degrees. To check the temperature, turn the rotisserie motor off. Use Bull’s instant read digital thermometer to get a fast and accurate temperature.
11. Turn the heat and motor off, close the lid, and allow the ham to rest for 15-20 minutes.
12. Using Bull’s pit mitts, carefully remove the rotisserie forks and rod from the ham.
13. Place the ham on Bull’s bamboo cutting board, and with a sharp knife slice the ham to desired thickness. I like to slice as thin as possible and serve with remaining glaze.