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Healthy BBQ Beef & Grain Bowl

Healthy BBQ Beef & Grain Bowl

With Bok Choi

Posted on February 20, 2018

Wholesome and delicious, these healthy BBQ beef and grain bowls with bok choi will keep you full for a while. Succulent, marinated beef is sliced thin, served on a bed of whole grain rice, with grilled bak choi, carrot, zucchini, and roasted sweet potato. Portions are key to making this a successfully healthy meal, by going heavy on flavorful veggies, and lighter on meat and grains you get a super boost of fiber and vitamins.

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How To Grill Tomahawk Steaks

How To Grill Tomahawk Steaks

Serve a Succulent Tomahawk Steak

Posted on February 06, 2018

Some cuts of meat are impressive when served; the Tomahawk Steak is one of them. But how do you grill tomahawk steaks? Using one of my favorite grilling techniques, the reverse sear is an easy way to ensure the best results. A plethora of delicious spices, a hint of smoke, and a SIZZLE ZONE sear make this one easy and romantic meal to pull off. Whether it’s for Valentine’s Day or just a special meal for two, this recipe is sure to impress.

Tomahawk steaks are a cut of beef rib eye steak with about 5 inches of frenched bone for presentation.

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101 Cloves of Garlic Prime Rib

101 Cloves of Garlic Prime Rib

With Red Wine Butter Injection

Posted on January 11, 2018

This prime rib recipe is nothing short of fantastic. I am pretty sure that Chef Ted Reader read my mind and knew exactly what my barbecue dreams were made of when he decided to make a recipe that involved one of the best cuts of beef on the planet and smother it with 101 cloves of roasted garlic. Originally put up on the site in 2011, I have made this recipe a few times, much to the delight of others. Then again, who wouldn’t love succulent prime rib, roasted on a plank, encased in a flavorful roasted garlic crust? You may want to enjoy some vermouth-wash instead of after-dinner liqueurs because when you eat this grill recipe, things are about to get intense!

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Loco Moco

Loco Moco

A Hawaiian Delicacy

Posted on November 06, 2017

A few things happened this weekend. The biggest thing being that the clocks turned back to “standard time”. Knowing that it would be very dark (far too early) I wanted to eat something fun, something bright, something tropical to make me think of sunshine and sandy beaches. That’s where Loco Moco comes in. What is Loco Moco you ask? It’s a Hawaiian delicacy that gained its name from some college kids before gaining popularity. It can be found at pretty much any café in Hawaii. It’s a delicious hamburger patty that is served on a bed of rice, topped with a fried egg and loads of gravy.

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Smoked Triple Thick T-Bone Steaks

Smoked Triple Thick T-Bone Steaks

Hunks of heavenly beef

Posted on October 31, 2017

After a photoshoot was rained out, I had these delicious, GIGANTANORMOUS T-Bone steaks that needed to be eaten. Inspired by their sheer density I decided that there was nothing one of these steaks (which will feed 2 to 4 people) need more than some smoke. I made some Smoked Triple Thick T-Bone Steaks by seasoning them fairly simply with salt and pepper, then slowly reverse seared using the Napoleon Smoker Tube to add a wreath of smoke from oak wood chips. The flavor was meaty, and subtle with a smoky finish that satisfied. This steak didn’t come off tasting like any old rack of ribs, but a tender, juicy feast fit for a king, or queen.

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BBQ Bloomin’ Onions

BBQ Bloomin’ Onions

A Healthier Alternative

Posted on October 30, 2017

One of the most loved appetizers of all time is the deep fried Blooming Onion. Only thing is that there are a couple problems inherent in making them. They’re deep fried, so there are all of the calories, and they’re breaded, so some people will end up missing out on the deliciousness. Not so with these BBQ Bloomin’ Onions! Gluten-Free, and not deep fried, but barbecue baked to beautiful deliciousness, these BBQ Bloomin’ Onions are gloriously caramelized on the grill. If done correctly, the onion flavor deepens and becomes sweet. Serve with a delicious steak, or as an appetizer.

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Smoked Beef Brisket

Smoked Beef Brisket

Tender, smokey, delicious.

Posted on September 14, 2017

We shared this recipe for Smoked Beef Brisket in January of 2013, however, I thought that it would be a great recipe to revisit, especially with so many holidays on the horizon. Smoked Beef Brisket is an excellent way to feed a crowd. Sweet honey and red wine enhance the smoke and seasoning, and after ten hours (or more) in the smoker, it will be well worth the wait. Serve this recipe with your favorite sides for a great holiday dinner.

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Lamb & Beef BBQ Gyros

Lamb & Beef BBQ Gyros

a little taste of Greece

Posted on August 29, 2017

Lamb & Beef BBQ Gyros is a recipe that I have been itching to try for a while. I’ve seen the gigantic spinning cones of meat at Greek food stands, tasted the succulent meat sliced from the still spinning spit, served with feta and fresh tzatziki on a pillowy steamed pita. I wanted desperately to recreate this on my grill. Flavor wise, this recipe is a huge success. Unfortunately, the meat did not want to stay on the spit, and I wound up roasting it instead. Don’t let that deter you. When you taste that first morsel, you’ll be very pleased. 

*PRO TIP – save the drippings from your gyro meat for making gravy later. It’s full bodied and will give gravy a depth of flavor that bacon or butter won’t provide. 

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Steak Quesadillas

Steak Quesadillas

with Fresh Guacamole

Posted on August 17, 2017

I thought this recipe could use an update. Originally made for an office lunch and learn in 2011, I have been making these steak quesadillas for a while. They're delicious and quick and I have been making them as a quick snack for dinner (in smaller portions) for ages now. Once you know how to grill a steak to perfection using your SIZZLE ZONE™ side burner, it's a piece of cake. Use the Napoleon BBQ Pizza Spatula to make moving those large tortillas around the grill super easy too! 

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Big Juicy Burgers

Big Juicy Burgers

The Ideal Burger for a Summer BBQ

Posted on July 04, 2017
You’ve probably had some pretty delicious barbecue in the last little while, what with it being “officially” summer now. Though, you haven’t had great barbecue until you’ve devoured some Big Juicy Burgers, and not just any old recipe will do. These burgers were the biggest and juiciest yet! I was feeling lazy after making 8 batches of homemade strawberry jam, so after a long and sweet day, these burgers hit the spot. Make the patties ahead of time and freeze them with some waxed paper in between, or just eat them after letting the meat rest and you won’t be disappointed.
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