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Smoked Boston Butt

Smoked Boston Butt

A.K.A Pork Shoulder

Posted on June 28, 2012
This video makes this look like a two minute meal, when in reality it is quite the opposite. You can smoke a Boston Butt for up to 16 hours to achieve the most succulent pulled pork you have ever tasted. But it is just that easy. Rub it with your favourite spice blend, then smoke, shred and enjoy on any number of things. Don’t get me wrong. Pulled pork is something that takes time and patience. But it is SO worth it in the end.
Posted in: Pork
Comments: 0
Turkey Burgers

Turkey Burgers

with Caramelized Onions and Fresh Herbs

Posted on June 28, 2012

Turkey burgers are a healthier way to have that burger and eat it too.


Comments: 0
Caribbean Jerk Chicken

Caribbean Jerk Chicken

with Habanero Pepper Marinade

Posted on June 28, 2012

 

Posted in: Poultry
Comments: 0
Grilled Asparagus Bruschetta

Grilled Asparagus Bruschetta

a Rustic Ontario Dish

Posted on June 28, 2012

These are great for Appetizers!

Posted in: Appetizers
Comments: 0
Smoked Beef Ribs

Smoked Beef Ribs

There's the Beef!

Posted on June 28, 2012

 

Posted in: Beef
Comments: 0
Greek Pork Chops

Greek Pork Chops

with Feta, Scallions and Tomatoes

Posted on June 27, 2012
Sure, everything generally is better with bacon. As a rule. BUT if you don’t have any bacon, or you’re already cooking pork, well then what? I have another rule. Things taste better when stuffed with other things. Now this rule, like many rules, does have exceptions, and limits. But generally you can stuff things with other things and it will taste magnificent.
Posted in: Pork
Comments: 0
Lamb Kofta

Lamb Kofta

à la Sultana

Posted on June 25, 2012
Picky eaters are hard to feed. But, if you can catch their interest with even one ingredient, you may just have them hooked. Recently I came into some ground lamb. But what to do with it? We had tried the traditional shepherd’s pie, with disappointing results…although I did not try and make it on the grill, so that could have been the problem there. So anyway, back to the dilema, what to do!?  Typing ground lamb into a search engine yielded many results, one recipe was called Kofta. Intrigued, I read the recipe, and another, and another. Each one had a little something that was different about it. Taking that into account, and forgetting to print my favourite version of the recipe, I set to making this recipe. So here is my spin on the Lamb Kofta.
Comments: 0
Lamburgers

Lamburgers

with Feta and Garlic Scapes

Posted on June 25, 2012
Inspiration strikes in some strange ways. Just changing letters around in a word sometimes gives you that lightbulb moment. That is what happened here. Being silly one day, we were looking for different “burgers”. HAMburgers, SPAMburgers, DAMNburgers, LAMBurgers! Eurika! With the leftover lamb from the Kofta recipe, I decided to make some Lamburgers! I found fresh garlic scapes and feta cheese at the farmer’s market, and for added flavour, a bit of sausage meat. YES! A recipe is born.
Comments: 0
Creamy Spinach Sauce

Creamy Spinach Sauce

Reader Submitted Recipe

Posted on June 22, 2012

Dear Sultana of Sizzle.

Here is a recipe that I have found very universal, and very good! I usually use it on Lamb, but it is also suitable for chicken, fish, and pasta too. This recipe is adapted from The Australian Women’s Weekly Cookbook: Saucery, by: Pamela Clark.

Posted in: Miscellaneous
Comments: 0
Green Bean Salad

Green Bean Salad

with Feta and Tomatoes

Posted on June 18, 2012
It is officially summer in two more days. Officially. But we here on the Recipe Blog …okay, me here on the Recipe Blog, have been celebrating and enjoying summer for weeks now! The weather has been great! This past weekend was no exception! Here is a summer salad that is sure to please, with the fresh green beans and feta, you can’t go wrong!
Posted in: Appetizers
Comments: 0
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