Happy Labor Day to all my grilling enthusiasts! At Bull Outdoor Products, we invite y’all to have fun outside in your Bull Outdoor Kitchen this holiday weekend. It’s the perfect time to showcase your grill skills with your family and friends while using your one-of-a-kind Bull BBQ. WIth the end of the summer winding down and darker evenings on the horizon, now is the time to create your #bullbbq memories.
Let’s see those photos or videos of you killin’ it on your Bull BBQ this weekend!
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This week on the menu – a pineapple inspired menu to salute summer 2018. To start, let’s sip on a bbq pineapple Moscow mule and enjoy a sweet twist on this traditionally spicy cocktail. Combine your favorite vodka along with ginger beer and sweet pineapple juice to create a refreshing drink this holiday weekend. 
Next up, grilled pineapple and crunchy cucumber chili salad. Topped with prik nam pla, a spicy thai condiment, this refreshing salad is a burst of flavor with each bite.
Don’t forget to pair this wonderful salad with the main dish for this holiday weekend, pineapple marinated t-bone steaks, grilled to perfection over the direct, hot heat of a Bull BBQ. The tender meat melts in your mouth with each bite.
Chef’s Tips: Do you know how to pick out a ripe pineapple? The task can be harder than it seems. I often say a ripe pineapple almost looks past its prime. Check out my helpful tips below on how to successfully pick the perfectly ripe pineapple.
1. Smell the bottom section of the pineapple. If you do not smell a sweet, tropical aroma, chances are the pineapple is not yet ripe and ready to devour.
2. Take one of the inner leaves and tug on it. When the pineapple is ripe, the leaf should pull out easily.
3. The outside of the pineapple should be yellow-brown in color and have a slight give to it when lightly squeezed. If there is a fair amount of green color and is firm to touch, keep looking.
- 1 ½ fluid ounces vodka
- ½ fluid ounce lime juice
- 1 fluid ounce pineapple juice
- 4 fluid ounces ginger beer
- Ice
- Grilled pineapple wedges, for garnish
- Candied ginger, for garnish
- Fill a Moscow mule mug with ice. Add the vodka and ginger beer, stir. Add the lime and pineapple juice, stir. Garnish with grilled pineapple wedge, purple basil, and candied ginger.
Chef’s Tip: When making prik nam pla, the ratio of fish sauce to lime juice is 2 to 1. Make sure to shake the ingredients well before using. For this salad, I do not use the seeds of the cucumber. I like to save and run the leftover seeds and cucumber through the juicer and add the refreshing juice to water or to vodka and soda.
- Prik Nam Pla Dressing:
- 4 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 large shallots, fine diced
- 1 tablespoon sugar
- 2 red chili, thinly sliced
- Salad:
- 2 English cucumbers, thinly sliced into ribbons
- 1 ripe, sweet pineapple, cleaned, sliced into ½ inch rings
- 1 cup fresh mint leaves
- 1 red chili, thinly sliced, rinsed in cold water
- Fresh ground black pepper
- 2 tablespoons olive oil, to brush onto pineapple to grill
- Dressing: Combine all the ingredients and use right away. It is important the shallots and red chili stay fresh and crunchy for this spicy condiment.
- Salad: Preheat the Angus Bull Grill on high heat for 15 minutes. Using the Bull monster brush, clean and oil the grates. Take the rings of cleaned pineapple brushed with oil and set onto hot grill grates. Allow grill marks to form and the sweet pineapple to caramelize, about 4 minutes. Turn over and finish grilling, another 4 minutes. Remove from the grill and let it cool.
Using a mandolin or vegetable peeler, thinly slice the cucumber from all four sides, stopping once you reach the seeds. Place the cucumber ribbons into a bowl of iced water. This will allow the cucumber to turn crunchy and cold. - To Serve: Drain the cucumber from the water. Place onto a large, decorative serving platter. Add the grilled pineapple, fresh mint leaves, and thinly sliced red chili. Top off with the prik nam pla dressing and enjoy!
Chef’s Tip: Reserve a small amount of marinade before placing onto the steaks. This can be used to brush on grilled veggies or pineapple, and would go great alongside the steaks.
- Marinade:
- 1 cup pineapple juice
- 1 cup soy sauce, low sodium
- ¼ cup olive oil
- 2 tablespoons lime zest
- ¼ cup fresh lime juice
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 2 tablespoons freshly ground black pepper
- 2 tablespoons brown sugar
- Steaks:
- 4 each t-bone steaks
- Sea salt
- Freshly ground black pepper
- Marinade: Mix all the ingredients together for the marinade. In a non-reactive container or large ziplock bag, add the steaks and pour the marinade on top. If using ziplock, remove all the air in the bag before closing shut. Use your hands to make sure the marinade is incorporated all over the steaks. Place in fridge and marinade 2 to 4 hours.
- To Grill: Remove the steaks from the fridge and allow them to sit out for 30 minutes to come to room temp. Preheat the Angus Bull Grill on high heat for 15 minutes. Using the Bull monster brush, clean and oil the grates. Once ready, remove the steaks from the marinade and pat dry. Season both sides with salt and pepper. Place the steaks on direct heat of the hot grill. Allow them to grill for 4 minutes before turning over. Grill for another 4 minutes, until medium-rare (125 degrees F). To check the temp, use Bull’s instant read digital thermometer to check for doneness. Allow the steaks to rest for 6 minutes.
- To Serve: Slice the steaks and place onto a large platter. Serve alongside steamed coconut rice and the grilled pineapple and cucumber salad. Don’t forget to salute with the bbq pineapple Moscow mules! Cin Cin!
💛 Chef Amy 🍍
P.S. Don’t forget to check out Bull’s grill tip of the week!
Great Summer feast! Tropical and refreshing!
Thank you, Pam! The Moscow mule was very refreshing!!