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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
Tandoori Lamb Chops

Tandoori Lamb Chops

with Raita Dunk

Posted on March 30, 2012
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.
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
Indonesian Cinnamon Rub

Indonesian Cinnamon Rub

Posted on March 21, 2012
A great rub for chicken, lamb and pork. The use of cinnamon as a savoury spice adds suprising sweetness to the meat.
Posted in: Miscellaneous
Comments: 0
Creamed Corn

Creamed Corn

Side dishes on the Grill

Posted on March 13, 2012
This is a great side dish to have with almost anything. Creamed corn goes well with grilled and smoked chicken, or burgers, pork and beef. This is an easy recipe that can be prepared a day in advance too.
Posted in: Veggie & Fruit
Comments: 0
Best Biscuits

Best Biscuits

with Cheddar on Top

Posted on February 29, 2012
Some meals just go better with biscuits. Chicken is one of those meals that pairs beautifully with little dandys. And this recipe was so delicious that I had to feature it as the main recipe in this week's newsletter, instead of the chicken. The best part is, you can bake them on your Pizza Stone right on the grill!
Posted in: Miscellaneous
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
Sweet Georgia Cornbread

Sweet Georgia Cornbread

with Grilled Bananas and Bourbon Pecan Caramel Sauce

Posted on February 21, 2012
Nothing says southern barbecue like cornbread. But when your plate is full of delicious ribs and other barbecue favorites, who has room to spare for cornbread? I know, I know, thats why you have two hands, silly! (I am sure that you're using different words than silly, but let's be professional here.) Well, I am personally one for:
  1. Filling my plate with as much delicious barbecue as I can, those carbs can take a back seat, and
  2. Wonderful desserts after a filling savory dinner.

So you can see why THIS cornbread can wait until after the main event. Even if it is an event all of its own.


Posted in: Miscellaneous
Comments: 0
Pasta Salad

Pasta Salad

with Grilled Scallops, Onions and Pistachios

Posted on February 15, 2012
There is nothing like a hearty salad to go with a meal, either as an appetizer or to pair nicely with the main course. I have a garlic-y theme going on this week. ...okay when don't I have a garlic-y theme going on, but still... This is the second salad that I am posting this week. If you have subscribed to the Recipe Club Newsletter, you will have gotten a handy-dandy first part of this recipe. If you have not, you can always substitute Grill-Roasted Garlic for this.
Posted in: Seafood
Comments: 0
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