low-and-slow-back-ribs-video-recipe

Low and Slow Back Ribs

Napoleon® Video Recipes

Posted & filed under Recipes, Video Recipes.

Ribs are the best. They’re worth the wait every single time. There are so many different ways to prepare them, and each one has its merits.

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maple-sugar-rub-recipe

Maple Rub

Sauces, Marinades and Rubs

Posted & filed under Recipes, Sauces, Marinades & Rubs.

In a small bowl, or better yet, the container you want to keep it in, combine all the ingredients together. Store in a dry dark place for up to one month. Use it to rub on things like fish and pork.

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maple-salmon-video-recipe

Canadian Planked Salmon

Napoleon® Video Recipes

Posted & filed under Recipes, Video Recipes.

Salmon is a fantastic fish for beginners, beginners of cooking fish on the grill or just eating fish in general.

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basting-faqs

What is “Basting” and why do we do it?

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Basting is when you periodically pour or brush liquid over the thing you are cooking. This liquid can be a prepared mixture like a sauce or marinade, or it can be the juices of whatever it is you are cooking.

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minced-faqs

“Minced” – Definition

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Minced is a finer cut than chopped or diced. It is the smallest cut you can go without making what you are mincing into a paste.

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indirect-cooking-faqs

What is “Indirect Cooking”?

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Indirect cooking or indirect grilling is like baking or cooking in an oven. You only need to heat one side of your grill to successfully cook over indirect heat as the lid will make the grill act like an oven.

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direct-cooking-faqs

What is “Direct Cooking”?

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Direct cooking, or direct grilling is when you cook directly over your heat source. Usually when using a grill, but also in the case of searing and sautéing.

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frenched-faqs

What does “Frenched” mean?

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

“Frenched” is a method of meat preparation where the bones of your selected piece of meat are scraped clean of meat and fat.

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