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Articles for 'smoked'

Dad’s Smoky Maple Ribs

Dad’s Smoky Maple Ribs

An Easy Rib Recipe

Posted on June 05, 2018

Dads don’t want much on Father’s Day. Some time to relax, little to no responsibilities, and a good meal. That’s where Dad’s Smoky Maple Ribs come in. This easy recipe is fairly set-and-forget. The smoky flavor and sticky sauce make this a perfect meal to serve after a hard day of doing whatever he wants.

Posted in: Pork
Comments: 0
Irish Quesadillas

Irish Quesadillas

And Irish Potato Skins

Posted on March 12, 2018

Whether you’re gearing up for a delicious St. Patrick’s Day, or want to put a fresh spin on some pub food, Irish Quesadillas are a great way to turn some heads (and taste buds). Potato farl layered with sharp Irish cheddar cheese, horseradish mayo, and fresh corned beef; these mighty morsels can be made slider sized or large, depending on your preference. Just make sure you have plenty to go around.

Posted in: Appetizers, Beef
Comments: 0
Maple Planked Pork Tenderloin

Maple Planked Pork Tenderloin

Brown Sugar BBQ Rub

Posted on January 31, 2018

 

Originally prepared for the first time in September of 2011, this Maple Planked Pork Tenderloin With Brown Sugar BBQ Rub has gone through a few upgrades since then. Still smoked on a maple plank, the rub has been refined into a delicious crust that perfectly complements the pork flavor. This pork tenderloin dinner is easy to throw together, can feed a few people, or make delicious leftovers – whichever works best for your household.

 

Posted in: Pork
Comments: 0
Roasted Goose on the Rotisserie

Roasted Goose on the Rotisserie

Your Goose Is Grilled

Posted on December 21, 2017

In October of 2011, I told you how to go about smoking a goose. It has been two years since I have made a whole goose for the holidays and I believe that it's time to try it again! This traditionally Roasted Goose on the Rotisserie will leave you at a loss for words.

For those of you who have not tried goose yet, it looks like duck when you slice into it. The taste. If the perfect turkey and the perfect roast beef had a delicious baby, THIS, this roasted goose would be IT! The skin was crispy and there are more drippings than you will need for gravy. Save them all! They are perfect for roasted potatoes. They are a magical elixir that turns anything you add it to into a work of culinary art.

Using the rotisserie on the grill cut the roasting time down quite a bit. Usually, you would allow 20 minutes per pound, however, it didn’t take that long using the rotisserie, and the results are magnificent; all crispy skin and succulent meat.

Posted in: Poultry
Comments: 0
Plank Smoked Mashed Potatoes

Plank Smoked Mashed Potatoes

What's the dill with these?

Posted on December 14, 2017

These Plank Smoked Mashed Potatoes have officially become my favorite way to prepare potatoes! In preparation for the holiday season, I made a Christmas Goose with all the trimmings. That means that you need Mashed Potatoes and vegetables and gravy too. When making Mashed Potatoes for planking, it’s best to do them up the day before. This is some super secret special technique that Ted Reader taught me ages ago. Try it for yourself and you will see why.

Posted in: Veggie & Fruit
Comments: 0
Classic Beef Sliders

Classic Beef Sliders

Miniature Beef Burgers

Posted on November 23, 2017

Classic Beef Sliders are a delicious and fun way to eat hamburgers. Pile them high with your favorite toppings, try new flavor combinations, and like potato chips, you can’t have just one. Use Napoleon’s Gourmet Slider Maker to press your own perfectly proportioned patty. For added deliciousness, don’t forget to brush the buns with butter and grill them up nice and toasty before serving.

Comments: 0
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.

Posted in: Beef
Comments: 0
Pork Belly Burnt Ends

Pork Belly Burnt Ends

Smoky Morsels of Saucy Meat

Posted on October 17, 2017

You know what burnt ends are. I have yet to make them (they’re on the list I swear!) However I happened to have a butt load – this is an actual unit of measurement – of pork belly waiting for me to turn it into something incredibly delicious. These Pork Belly Burnt Ends are so incredible; I am seriously salivating while I type this! Crispy, smoky, tender, flavorful, saucy, there is literally nothing these morsels of meat are not.

Posted in: Pork
Comments: 0
BBQ Glazed Ham

BBQ Glazed Ham

with Smoked Honey and Dijon

Posted on October 03, 2017

BBQ Glazed Ham with Smoked Honey and Dijon was originally made as an easy Easter Dinner in 2015, however, I chose to break with tradition and make this for Thanksgiving dinner this year. Little prep time for this meal means that it’s easy to get going while you work on more labor-intensive dishes, or enjoy time with your family. This time, I tried using the rotisserie instead of placing the ham onto a baking sheet. The end result was a ham that was shiny and flavorful on every side. Caramelized crispy bits mingled nicely with a sticky outside and the salty ham inside. Smoked honey adds a new dimension of flavor that is very subtle, lending itself immediately to the flavor of the ham.

HOW TO USE YOUR ROTISSERIE

Posted in: Pork
Comments: 0
BBQ Swineapple Recipe

BBQ Swineapple Recipe

How to make a Swineapple

Posted on September 18, 2017

I have been meaning to make this BBQ Swineapple Recipe for some time. I just love the play on words that is the name. I mean, who doesn’t love saying Swineapple? Sweet, acidic, and porky. This BBQ Recipe has it all in spades. Served with some fried rice, you have a meal that was as filling as it is tasty. 


Now I ended up doing this recipe twice. I had the brilliant idea that you could use the rotisserie to cook this, getting a beautiful and crispy bacon crust on every side! It didn’t go so well. Due to the acid content from the pineapple, the bacon disintegrated, even though I used a thicker cut. Remember that your bacon will break down faster if you use regular bacon. In the end, I ended up roasting the BBQ Swineapple on a rack over a drip pan. It was still delicious, however, the bottom wasn’t glazed and crispy, as I had hoped.

Posted in: Pork
Comments: 0
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