Make Next Level BBQ’s all summer thanks to Bull’s Eye

by Amy Rohu
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Take your BBQ to the next level this summer with these new sauces from Bull’s-Eye. The range, which has been popular in America since 1985, has recently launched in Ireland. Bull’s-Eye offer a total 4 BBQ sauces in flavours Original, New York Steakhouse, Smokey Chipotle Hot BBQ and Hickory Brown Sugar. As well as this, they’ve also launched their hot sauce range which comes in three delicious flavours in medium, hot and extra hot. 

Speaking about the range, David Adams, Head of Bull’s-Eye Ireland, said: “Whether you want a subtle BBQ sauce packed with a punch or want to light a real fire in your belly with the Carolina Reaper, the world’s hottest chilli, these lip-smacking sauces offer something for every type of BBQ lover”.

The range is available now in Supermarkets nationwide. 

Bulls-Eye Crispy Breakfast Hash

Serves 2-4

Cook time: 25 – 30mins

Ingredients:

400g new potatoes, roughly chopped

2tsp olive oil

190g chorizo, chopped

1 red pepper, roughly chopped

1 bunch spring onions, chopped (reserving a handful to finish)

1 – 2 tbsp Bull’s-Eye Louisiana Chipotle Hot Sauce

100g cherry tomatoes, halved

4 eggs

1 avocado, roughly chopped

50g Feta, crumbled

1 handful coriander, chopped

1. Cook the potatoes in boiling salted water for five minutes, then drain. Heat the oil in the pan and fry the potatoes for seven minutes until golden and add the chorizo cook for another 10 – 12 minutes until the chorizo starts to colour and crisp.

2. Add the red pepper, spring onions and cherry tomatoes for five minutes, then season and add the Bull’s-Eye Louisiana Chipotle Hot Sauce.

3. With a large spoon make four large dips in the mixture and crack the eggs in, cover with a lid and cook until the eggs are set but the yolks are still runny

4. Top with the avocado, feta, coriander the reserved spring onions and serve with extra Bull’s-Eye BBQ Louisiana Sauce and chunky bread.

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