Bullseye Has The Bullseye Been Out Long Enough To Justify Buying It?

[GH41]

I have had a 540 for a month now and I am happy with it considering it is nothing more than pellet fueled oven with a little smoke. I also have a Weber 410 and another cart with a side burner. The patio is getting crowded in a hurry. I cannot justify buying a 380 if it doesn't get any hotter than either grill I have now. If I could afford it I would buy another small TEC. Being retired sucks.

 

[Gonefishin]

What's a 540?

 

[GH41]

What's a 540?

Sorry. I meant 590.

 

[DFB]

it is nothing more than pellet fueled oven with a little smoke.

I agree. I cold smoke in the winter and had expected a more robust smoke flavor. I am running thru different brand pellets and have not found a "bad" brand yet. Chicken is real good off the grill.

 

[sweetride95]

Having a kettle around is never a bad idea. I still like a little charcoal once in a while. When I actually have time. Pellet grills are a compromise, for what they lack in smoke profile they more than make up in convenience.

 

[Greg Jones]

I love the new Bullseye, a perfect companion to my Bull. The Riot mode is insanely hot, I recorded over 940* on the Grill Grates, and it gets to max temp in about 25-30 minutes for me. I bought a whole beef tenderloin this week and last night I smoked two, 2” thick filet mignons on Xtreme Smoke mode on the Bull to an internal temp of 120*. When they got close to pulling, I grilled ear corn and onion rings on the Bullseye at 425*, then cranked it up to Riot mode and grilled the meat for 1 minute each side on the Grill Grates. Topped it off with a pat of my homemade garlic parsley butter, and it was perfect!

 

[Luscombe]

I just bought my daughter and son-in-law a Bullseye as a house warming present. He has gone through gas grills, gas box smoker and weber kettles. I think the Bullseye will do all those did and more. The PID adds maximum convenience to smoking. If extra smoke is needed, just add a smoke tube.

I have a Stampede and a large BGE. Low and slow with no baby sitting on the Stampede, high an hot on the BGE. I have also used the sear plates on the Stampede with great success. I just bought a rotisserie for the BGE so we can do chicken. The BGE will also do crispy wings. I love my combination. If I didn't have the BGE, I would buy a Bullseye.

Hopefully, the bullseye will live up to it's advertising.

 

[cookingjnj]

Topped it off with a pat of my homemade garlic parsley butter, and it was perfect!

Hey Greg, even though it might be simple, anyway you can share that recipe? Sounds fantastic. DFB, sorry, did not mean to hijack your thread.

 

[Greg Jones]

Here is a link to an article that describes the process. I just make mine with 1 stick of butter and enough garlic and parsley to satisfy my taste. I figure my steaks are already seasoned, so I don’t add anything else. I like it on other beef cuts as well, like ground chuck patties and freezes nice for the next us.
https://www.thespruceeats.com/steakhouse-garlic-butter-recipe-101899