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Jerk Rotisserie of Pork Loin

Jerk Rotisserie of Pork Loin

with HoneyJerk Glaze

Posted on March 30, 2012
Native to the Caribbean, Jamaica in particular, Jerk-style cooking produces a spicy and tender piece of meat. The meat of choice is usually chicken or pork that is dry or wet rubbed with a Jerk spice. This spice is primarily made up of allspice and Scotch Bonnet peppers. Jerk also refers to the cooking technique that originated as open pit barbecuing, but evolved into cooking in old oil barrels that have been hinged and filled with charcoal. The result of all of this? A succulent and tender, spicy piece of meat.
Posted in: Pork
Comments: 0
Sausage and Pepper

Sausage and Pepper

Mixed Grill

Posted on March 30, 2012
Napoleon® grill toppers are a great way to cook on your barbecue. They are versatile, allowing you to cook breakfasts, and even bake! This recipe makes great use of the Griddle style topper, by letting you cook your veggies "fry-up" style while cooking the sausages on the cooking grids.
Comments: 0
Double Thick Pork Chops

Double Thick Pork Chops

with Fire-Roasted Corn Salsa

Posted on March 30, 2012
Having a good rapport with your local butcher is essential to getting quality cuts of meat. This recipe calls for some fairly specifically cut pork chops. You can purchase a whole roast and slice it thick to suit your needs, or you can have your local butcher do that for you.

Some may be concerned about the safety of cooking pork that is this thick. It is safe to eat pork that has been cooked to an internal temperature of 140°F you are safe. If there is a concern, use a meat thermometer to make sure.


Comments: 0
Stuffed Pork Chops

Stuffed Pork Chops

Posted on March 30, 2012
Some food is just better when it is stuffed with other food. These pork chops are certainly proof of that. The Frenched* style pork chop keeps moisture in, while the breaded filling adds a delicious new dimension to your pork.*Frenched - the meat is cut away from the end of a rib or chop, so that part of the bone is exposed, usually for esthetic reasons
Posted in: Pork
Comments: 0
Shiraz Smoked Baby Back Ribs

Shiraz Smoked Baby Back Ribs

Posted on March 30, 2012
Pork is a meat that when cooked using a sweet flavoring, it really comes to life. Apple, brown sugar, maple syrup, and honey all go amazingly well with pork. So when you do pork ribs it is almost always best to braise, marinate or smoke them using sweetness. These ribs will set your taste buds a tingling by using apple or cherry wood chips and a sweet red wine to bring this pork to a whole new level of taste.
Posted in: Pork
Comments: 0
Planked Bacon Wrapped Chicken Thighs

Planked Bacon Wrapped Chicken Thighs

with Jack Daniel's BBQ Sauce

Posted on February 29, 2012
These tender chicken morsels would be delish on their own, but with the addition of bacon to wrap them...ohhhh goodness that is some amazing chicken. A liberal coating of your favourite barbecue sauce brings this tender meal together.
Posted in: Poultry, Pork
Comments: 0
2-Foot Plank Pizza

2-Foot Plank Pizza

Epic Pizza!

Posted on February 06, 2012
What a beautiful day! Sunny and warm, it is a perfect time to barbecue! What better way to get into the spirit, than with an extravagant pizza of epic length. With home made sauce and crust, how can you possibly resist!?
Comments: 0
Double Thick Tandoori Pork

Double Thick Tandoori Pork

with Raita

Posted on January 02, 2012
I used to be a picky eater, preferring the more meat and potatoes kind of cooking. That was until I was introduced to Japanese cuisine at the age of 15. At first, I was not so sure. But then I began to crave the food that I had tried, and now, I am a food adventurer!

Tandoori is one of the most popular delicacies that stem from Northern India. It is a delicacy that is roasted in a cylindrical clay oven called a tandoor, but can also be grilled. Marinated in a yogurt based marinade and seasoned with traditional Indian spices like garam masala, garlic and ginger, the spicy versions containing cayenne and red chili powder, this fantastic dish is a treat and surprise to even the most reluctant food adventurists.


Posted in: Pork
Comments: 0
Brown Sugar and Port Smoked Ham

Brown Sugar and Port Smoked Ham

Response to Reader Question

Posted on December 21, 2011
This is a response to a question posted to us on Facebook asking for a recipe for Christmas Ham. Some people like the turkey, and others like the ham durring this holiday season. Either way, food and family go together and make wonderful things happen. Here is a recipe for a lovely smoked ham with a brown sugar and port glaze that will please even the most skeptical of turkey people (and the turkeys too). This takes a little prep work, but is well worth it in the end. It is preferable to use a charcoal grill to smoke the ham, but you can certainly use the Napoleon® Charcoal Tray or the Smoker Tube for this recipe as well.
Posted in: Pork
Comments: 0
Hot Wing Ribs

Hot Wing Ribs

Reader Submitted Recipe

Posted on December 19, 2011
Enjoy!-Jared
Posted in: Pork
Comments: 0
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