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Eggs Benedict Burgers

Eggs Benedict Burgers

Eat Breakfast For Dinner

Posted on May 22, 2018
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Eggs Benedict Burgers are a delicious way to celebrate #NationalHamburgerDay. They’re the biggest, gooiest, and tastiest hamburgers you will ever eat! Combining the best breakfast food on earth with a scrumptious beef burger patty is possibly the best thing you will ever eat. Originally made in February of 2014, these burgers are among the most requested when hamburgers are on the menu. A word of advice though, serve these with a bib. You’re going to need it.

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Han Burgers

Han Burgers

With Falcon Fries

Posted on April 30, 2018
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May the Fourth. Also known as Star Wars Day, is a day that needs to be celebrated. How does the best grills manufacturer in the world celebrate? By making Han Burgers of course. Modeled after the classic “smash burger”, these Han Burgers resemble our favorite scruffy looking nerfherder and stay together about as well as the Millennium Falcon. They will make it from the grill to your stomach in less than 12 parsecs, we promise.

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Venison Steaks

Venison Steaks

With Lemon & Herb Seasoning

Posted on April 12, 2018

In 2011, I tried venison for the first time and shared it here on the Napoleon Recipe Blog. This week I am revisiting the recipe for Venison Steaks With Lemon & Herb Seasoning and enjoying it once more. This recipe is great for anyone who wants to try venison but isn’t sure how they will like it. Like beef, but with a bit of a tangy flavor to it, this meat is completely enhanced by the Club House Lemon & Herb Seasoning Blend. Using the reverse sear technique to slowly cook the meat before giving it a high heat sear over the Infrared SIZZLE ZONE™ enhances the tenderness, without sacrificing flavor.

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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.

Posted in: Beef
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