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The Science of Barbecue - Tender Meat From Tough Cuts Part 2

The Science of Barbecue - Tender Meat From Tough Cuts Part 2

Posted on September 15, 2016 & filed under General
Sometimes it’s not in the budget to buy an expensive, always tender, piece of meat like tenderloin. Taking a cheap cut of meat and turning it into som...
The Buzz About Bees and Barbecue

The Buzz About Bees and Barbecue

Posted on September 02, 2016 & filed under General
It’s National Honey Month and we need to talk about the bees. Over the last decade you may have noticed a lot of buzz about bees, and the declin...
The Science of Barbecue - Marinades

The Science of Barbecue - Marinades

Posted on September 01, 2016 & filed under General
It seems simple. You want a tender and flavorful portion of meat for dinner, but all you have is a notoriously tough cut like a shank, or rump. These ...
Back Ribs Vs. Spare Ribs – What’s the Difference?

Back Ribs Vs. Spare Ribs – What’s the Difference?

Posted on August 31, 2016 & filed under General
Ribs are ribs right? Wrong. Pork ribs come from two places on the pig. This article is going to explore them and the benefits of each. Learn how to sa...
Spiders and your grill - How to manage a sticky situation

Spiders and your grill - How to manage a sticky situation

Posted on August 17, 2016 & filed under General
Your grill lives its life outdoors. Insects also live (mostly) outdoors too. These creepy-crawlies, however, like to find little nooks and crannies, c...
So You Bought a New Grill – Top Five Things to do When You Get a New Napoleon

So You Bought a New Grill – Top Five Things to do When You Get a New Napoleon

Posted on July 29, 2016 & filed under General
So you bought a new grill. It’s assembled and you have gathered all of the ingredients for the perfect barbecued meal. The steaks are standing by, and...
Napoleon Grills – New Prestige 500 Series - Upgraded

Napoleon Grills – New Prestige 500 Series - Upgraded

Posted on July 22, 2016 & filed under Lifestyle, General
Napoleon isn’t like most manufacturers. We could release a newer model of our best grills every year, add more chrome, but that would defeat the...
The Science Of Barbecue – How to get Bark When Smoking Meat

The Science Of Barbecue – How to get Bark When Smoking Meat

Posted on July 15, 2016 & filed under General
Bark is formed when you caress perfectly seasoned meat with smoke, water vapor and just the right amount of heat for hours on end, until you are left ...
These Cities Sizzle! Top 10 Grilling Cities in America Part 3:   Kansas City, Mo.

These Cities Sizzle! Top 10 Grilling Cities in America Part 3: Kansas City, Mo.

Posted on July 08, 2016 & filed under General
After a study to find the Top Ten Grilling Cities in the America, we at Napoleon were surprised that only one of the cities known for their particular...
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