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Low and Slow Back Ribs

Low and Slow Back Ribs

Napoleon® Video Recipes

Posted on August 24, 2012
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. Many chefs and home cooks swear by their recipe, that it is the best ever. But only you can be the judge of that.
Posted in: Pork
Comments: 0
Bone-in Stuffed Pork Loin

Bone-in Stuffed Pork Loin

Napoleon® Video Recipes

Posted on August 21, 2012
Roasts need not be intimidating. Really they are rather simple when you get down to it. The thing is, people tend to overcook them or have the heat far too high. 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.
Posted in: Pork
Comments: 0
Maple-Planked, Stuffed Pork Chops

Maple-Planked, Stuffed Pork Chops

Napoleon® Video Recipes

Posted on August 21, 2012
Stuffing food inside other food creates something delectable. These pork chops are no different. At 2-inches thick and overflowing with your favourite vegetables and cheese, you cannot help but love these chops.
Posted in: Pork
Comments: 0
Szechwan Ribs

Szechwan Ribs

Smoked on the Apollo

Posted on July 16, 2012
These ribs were delicious, but came with a lesson (highlighted in red). But when you see your favourite foods on sale, I strongly suggest you get it. You may find use for it in surprising ways.

I would also like to note that I would not be able to get as much smoking done as I have recently without the help of my husband, who has been helping with the lifting, monitoring and cleaning of the grill. It is hot and heavy when you are using a full water basin.

Comments: 0
Stuffed Jumbo Shells

Stuffed Jumbo Shells

On a Plank with Tomato Sauce

Posted on July 09, 2012
I am a carbs fiend. I love bread, and pasta, and especially potatoes. So you can imagine when I get a craving, well people run... until I am done cook...
Comments: 0
Breakfast Burritos

Breakfast Burritos

on the Grill

Posted on June 06, 2012
Sometimes you don't know what to make for breakfast. You have had pancakes every Saturday morning for a year! It's time for something new. It is time for a Breakfast Burrito!
Posted in: Pork
Comments: 0
Smoked Ribs

Smoked Ribs

with Guinness BBQ Sauce

Posted on May 22, 2012
The May 24th long weekend has come and gone. Nothing is better on the long weekend than good food! I used the Apollo™ 3 in 1 Charcoal Grill and Water Smoker to make the best ribs ever for this long weekend. It took some time but was well worth the wait when you finally sit down after a long hot day and the meat just falls off the ribs.
Posted in: Pork
Comments: 0
Fire Roasted Pork

Fire Roasted Pork

and Vegetable Kebobs

Posted on March 30, 2012
Historically speaking the kebab can be traced back further than the Egyptians. In ancient Persia the word kebab was more of a catch all word for a variety of meat dishes that ranged from food prepared on a skewer as we know it now, to meat that was served on a warm flat bread, to stewed meat dishes, and almost anything in between. Kebab was adopted later by the Middle East and Turkey, where it then traveled all around the globe, gaining a seat at each culture’s dinner table in some way, shape or form. In fact nearly every culture has a kebab of some kind;
  • Greeks have the Gyros – kebab referring to the meat being cooked upright on a spit
  • The French have Brochettes – French for skewers
  • Japan has Kushiyaki – which means grilled and skewered
  • The Orient has Satay – which is meat threaded on sticks and grilled…the list goes on, and on, and on!

Comments: 0
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
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