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Open-Face Grilled Steak Sandwich

Open-Face Grilled Steak Sandwich

Posted on April 03, 2012
The sandwich has a rich and varied history, as does the "open faced" sandwich. Although, without two pieces of bread, can it still be called a sandwich? That is for you to decide. All that is known is that this recipe is delicious and needs a fork and knife to eat.
Comments: 0
Beer Can Chicken

Beer Can Chicken

with Fire Roasted Garlic Sauce

Posted on April 03, 2012
Roasted chicken is a fantastic meal, but like other roasts, they take time. But this is not the traditional shove-it-in-the-oven and hover for twelve hours recipe! Use the Beer Can Chicken Roaster with Wok and the end result is a fantastically tender chicken in an hour or so. The Napoleon® Chicken Roaster is handy for roasting most birds but you can also use the wok attachment to cook your sides at the same time.
Posted in: Poultry
Comments: 0
Chicken Thighs

Chicken Thighs

with Soy Wasabi Glaze

Posted on April 03, 2012
These chicken thighs are delicious, the glaze is divine. This is a party favorite that will have guests clamoring for more. If you miraculously have leftover sauce, try it on everything from chicken wings to pork chops and even stir frys. For added flavor, try grilling the wings over a charcoal fire instead of gas. Or use the Napoleon® Smoker Tube with Cherry Wood Chips to add a hint of smoky sweetness.
Posted in: Poultry
Comments: 0
Grilled Chicken Wings

Grilled Chicken Wings

Serious Buffalo Style

Posted on April 03, 2012
This recipe is but one delicious way to get the wing-job done. You can do the prep work ahead of time and just re-heat the wings on your grill before tossing them with the sauce. Then all you need is the dip and sliced veggies (and napkins).
Posted in: Poultry
Comments: 0
BBQ Chicken Taco

BBQ Chicken Taco

with Cilantro Lime Cream

Posted on April 03, 2012
Tacos are fun. You can fill them with anything you want. Meats, cheeses, salsas, veggies, you name it you can stuff it in there. These Chicken Tacos are flavorful and fun. The whole family will enjoy this recipe.
Posted in: Poultry
Comments: 0
Mango BBQ Quail

Mango BBQ Quail

Posted on April 03, 2012

Quail is a game fowl that has been domesticated like the chicken. Purchasing from a trusted local butcher is recommended when sourcing out the ingredients for this recipe as it reduces the risk of your quail having eaten hemlock and you can ask the butcher to prepare your quail by butterflying it.

Posted in: Poultry
Comments: 0
Grill Basket Whole Trout

Grill Basket Whole Trout

With White Wine Butter Sauce

Posted on April 03, 2012
Trout is a freshwater fish related to the Salmon. Everyone who’s anyone eats trout. That includes brown bears, birds of prey such as eagles, other carnivorous and even people. This simple fish pairs well with a beautiful Sauvignon Blanc.
Posted in: Seafood
Comments: 0
Classic Cowboy Steak

Classic Cowboy Steak

With Grilled Mushrooms, Onions and Blue Cheese

Posted on March 30, 2012
The Cowboy Steak is a more flavourful cut of beef. It is around the 2 lb. mark, and has beautiful marbling makes it great for slow roasting and grilling. It is a bone-in cut that has been frenched, leaving the rib bone cleaned and exposed for a more elegant looking piece of meat. Do not let that fool you, though, because this big boy is a big bite of beef.
Posted in: Beef
Comments: 0
The Sirloin Steak Burger

The Sirloin Steak Burger

Posted on March 30, 2012
Hamburgers have a long a prestigious history that dates back to immigrants from Hamburg Germany. Deceptively simple for a food, it is one that can be made for the masses or turned into a work of art, all by the ingredients used and the way it is put together. This recipe is a burger for people that like to make art and eat it too.
Posted in: Beef
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
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