Mackerel is best when cooked from fresh, and the preparation is usually in steaks like tuna or better yet – whole.

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Mushroom Chicken is NOT gourmet. It is a slap it in the crock pot recipe. It is very tasty, but not grilled, and not not not gourmet. So let’s gourmet this meal up a little and toss it on the grill! BAM!

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Looking inside the fridge, I found me some chicken breasts and ginger, garlic and soy sauce. Time for a good old fashioned Chicken Teriyaki!… With a barbecue twist.

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Using your grill’s rotisserie is a simple way to get an extravagant meal without running the oven and spending hours in the kitchen.

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Home made pizza does not have to be a huge ordeal. You can make it from scratch or purchase pre-made dough and pre-sliced everything else.

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Ground-pork Roll. Stuffed with anything you could imagine, this meal can be fun or posh, whatever you and your ingredients decide.

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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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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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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 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 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 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, 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” 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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Deglazing is when you add liquid to a pan that you have just seared meat in, for the purpose of creating a pan sauce or soup.

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When searing, you can use a pan, or the Infrared SIZZLE ZONE™ on your Napoleon®. Bring the meat to room temperature. This ensures that the moisture that you want in the meat will relax back into the muscle fibres.

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Searing is when the surface of food, generally meat, is cooked at a high temperature so that a caramelized crust is formed.

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Pan frying is when larger pieces of food like chops or steak are cooked swiftly on both sides.

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Sautéing uses a small amount of fat or oil to cook thinly sliced foods over high heat.

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You don’t need to go to an expensive restaurant and pay huge prices for the perfect steak. You can make it in your own back yard with your Napoleon® Grill!

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At 2-inches thick and overflowing with your favourite vegetables and cheese, you cannot help but love these chops.

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Everyone who eats this chicken is going to enjoy it. You can eat it all traditional-like with gravy and the trimmings, or you can shred it, chop it, or use it for many other recipes.

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Salmon is the steak of the sea. Poached in white wine, with tomatoes, green onions and fresh dill, it is a masterpiece. This recipe is visually beautiful, fast and very simple.

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This roast of pork is beautiful and easy to make. You can stuff it with whatever you want, and the sweet barbecue sauce glaze is spectacular.

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