Page 69 - South Mississippi Living - November, 2020

assortment of beef, sausage and chicken, along with a supply of in-house rub and well-thought-out cooking tips, I spent the afternoon overlooking the grill and the water to see just what all the fuss was about.
Like any good barbecue, the sausage was first.
4 Bulls features an incredible selection of house made sausages, and the sweet Vidalia and green onion was on the evening menu. It was the perfect texture and contained just the right amount of seasoning and spices.
Caribbean jerk chicken was the second course. Already marinated, this chicken breast was
enough for two. The marriage of garlic, cayenne, allspice and much more resulted in an outstanding combination of flavor and a slow heat that lingered long after the first bite.
Next, I prepared two beef filets in a small
skillet and, at Gerri’s recommendation, basted
and braised each filet with a generous portion
of raspberry jam. It was the precise amount of boldness resulting in simple glaze with the right amount of sophistication you might expect from
a filet. I pan roasted a few pounds of Yukon gold potatoes, along with a side of green beans wrapped in bacon. I like to drizzle French dressing on top
of the green beans prior to about 30 minutes of baking, but depending on which part of the Coast you are from, Catalina will work just fine.
At the direction of 4 Bulls, I seasoned the Wagyu ribeye with only salt and pepper and these two basic spices were all that was needed. Sauteed squash and Conecuh along with green beans and roasted garlic made this the perfect meal. Still,
the flagship entrée was the tri-tip. Seasoned with copious amounts of 4 Bulls in-house Brazilian rub, I seared both sides and left the meat to grill, fat side up, for right around 45 minutes. The taste is similar to a well-prepared brisket and is best served medium-rare. It has now become a staple in our family dinner rotation.
Roy and his team are bringing their butchery A-game to South Mississippi where they are serving up some of the best cuts of meat you can find. I would be hard pressed to select a favorite and my best recommendation is to try a little of everything. But, of course, the Wagyu is tough to beat.
4 Bulls Brazilian rub tri-tip.
Grilled Wagyu ribeye.
4 Bulls Mu aletta.
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