What is grilling season???? I grill a minimum of 4x per week. Unless it's raining or snowing, it's grilling season!hokiewolf said:
Grilling season is upon us. I have several pork shoulders and turkey breasts chillin in the freezer. Can't wait to get out there!
Thanks! I'm about to pull the trigger. Just deciding if I'm going to run a NG line or stick with the propane bottle swap dance and save some coin.OneOpinion said:I bought a Napoleon Prestige 500 with the side sear burner and rear rotisserie burner last summer. I have enjoyed it so far. The sear burner does a dang good job.WolfQuacker said:
Anyone have a reco on Napoleon grills? Looking at Prestige 500 to replace my Weber that's bitten the dust.
If you don't grill in rain or snow, turn your man card in. All the time is grilling time. Thankfully, I have a nice covered deck for my grills to be used under. And, when I didn't I had rain gear to help me out.WolfQuacker said:What is grilling season???? I grill a minimum of 4x per week. Unless it's raining or snowing, it's grilling season!hokiewolf said:
Grilling season is upon us. I have several pork shoulders and turkey breasts chillin in the freezer. Can't wait to get out there!
?v=1612895100ncsupack1 said:
Going to throw some Smithfield ribs on the Weber smoker later. Looking for a good dry rub.
How'd your ribs turn out, and what did you decide to use on them?ncsupack1 said:
Going to throw some Smithfield ribs on the Weber smoker later. Looking for a good dry rub.
Compound butter is a hidden gem of cooking. I"ve used several over the years but nothing consistent. Not sure why, because it really does make a great difference in cooking. Thanks for the reminder!FlossyDFlynt said:
Been messing with compound butter on top of grilled steaks. Did steak tonight topped with roasted garlic, parsley, and chive compound butter. Would highly recommend, it really helps the finish on the steak
holes blue plates? Dang.FlossyDFlynt said:
Forgot to post a picture
They were a gift. I like themBell Tower Grey said:holes blue plates? Dang.FlossyDFlynt said:
Forgot to post a picture
But, the food looks good.
My brother has a set similar to those. His wife tells me they are "seafoam". All good. And again, good looking grub.FlossyDFlynt said:They were a gift. I like themBell Tower Grey said:holes blue plates? Dang.FlossyDFlynt said:
Forgot to post a picture
But, the food looks good.
Nah, all good. These are Gordon Ramsey's brand. Used to have the gigantic ones I took when I left home, and my sister who stays with me a couple of times a year got fed up with them and gave me these for Christmas a couple of years agoBell Tower Grey said:My brother has a set similar to those. His wife tells me they are "seafoam". All good. And again, good looking grub.FlossyDFlynt said:They were a gift. I like themBell Tower Grey said:holes blue plates? Dang.FlossyDFlynt said:
Forgot to post a picture
But, the food looks good.
Words of wisdomBell Tower Grey said:Compound butter is a hidden gem of cooking.FlossyDFlynt said:
Been messing with compound butter on top of grilled steaks. Did steak tonight topped with roasted garlic, parsley, and chive compound butter. Would highly recommend, it really helps the finish on the steak
That sear station is for real without a doubt. Here is the last steak i did on mine.WolfQuacker said:
Pulled the trigger on a Napoleon Prestige with the infrared sear station. So far loving it. Have used to it sear a ribeye, pork chops and chicken breasts. I'll say it's not a gimmick. All 3 of the major food groups were markedly tastier and super juicy! We'll see about longevity, but if it holds up like I think it will, I won't regret switching from the Weber Genesis.
I do have the rotisserie - can't wait to try it out. What are you using for a cover? My old Weber cover almost fits, but is a little short. I've seen mixed reivews on the Napoleon branded ones and at 100 bucks not being waterproof seems redicOneOpinion said:That sear station is for real without a doubt. Here is the last steak i did on mine.WolfQuacker said:
Pulled the trigger on a Napoleon Prestige with the infrared sear station. So far loving it. Have used to it sear a ribeye, pork chops and chicken breasts. I'll say it's not a gimmick. All 3 of the major food groups were markedly tastier and super juicy! We'll see about longevity, but if it holds up like I think it will, I won't regret switching from the Weber Genesis.
Glad you made the plunge and like you I hope the longevity lives up to the hype as well. Napoleon has a good reputation so I don't expect to be disappointed. If you have the rotisserie burner option, I think you will like that as well. It makes a mean chicken.
I buy a container of the black truffle finishing butter at the Town Market and put a slab on my steaks while they rest. The au jus that is left in the bottom of the resting container goes in with the jarred giorgio sliced mushrooms and onions along with a little Worcestershire and steak rub. Heat all that in a pan then serve with the steaks(or on the steak, which is how I prefer it)OneOpinion said:Words of wisdomBell Tower Grey said:Compound butter is a hidden gem of cooking.FlossyDFlynt said:
Been messing with compound butter on top of grilled steaks. Did steak tonight topped with roasted garlic, parsley, and chive compound butter. Would highly recommend, it really helps the finish on the steak
Can't help you there. Mine is rolled into the garage when not in use. Depending on how short that Weber cover is, it might be your best bet since the grill is all stainless. The cover not being long enough may be a non-factor as long as it keeps rain out of the box.WolfQuacker said:I do have the rotisserie - can't wait to try it out. What are you using for a cover? My old Weber cover almost fits, but is a little short. I've seen mixed reivews on the Napoleon branded ones and at 100 bucks not being waterproof seems redicOneOpinion said:That sear station is for real without a doubt. Here is the last steak i did on mine.WolfQuacker said:
Pulled the trigger on a Napoleon Prestige with the infrared sear station. So far loving it. Have used to it sear a ribeye, pork chops and chicken breasts. I'll say it's not a gimmick. All 3 of the major food groups were markedly tastier and super juicy! We'll see about longevity, but if it holds up like I think it will, I won't regret switching from the Weber Genesis.
Glad you made the plunge and like you I hope the longevity lives up to the hype as well. Napoleon has a good reputation so I don't expect to be disappointed. If you have the rotisserie burner option, I think you will like that as well. It makes a mean chicken.
May have to score some of that if I find myself in that area.JocoPack said:I buy a container of the black truffle finishing butter at the Town Market and put a slab on my steaks while they rest. The au jus that is left in the bottom of the resting container goes in with the jarred giorgio sliced mushrooms and onions along with a little Worcestershire and steak rub. Heat all that in a pan then serve with the steaks(or on the steak, which is how I prefer it)OneOpinion said:Words of wisdomBell Tower Grey said:Compound butter is a hidden gem of cooking.FlossyDFlynt said:
Been messing with compound butter on top of grilled steaks. Did steak tonight topped with roasted garlic, parsley, and chive compound butter. Would highly recommend, it really helps the finish on the steak
Man, that bark looks perfectly distributed within that final product... bet that was really tasty.Bell Tower Grey said:
Butt turned out very good. Kept a lot of the bark in this time and once I got it shredded, it worked out nicely.
Mrs. BTG is making her dad's eastern style sauce to go on it. The sample I had from the just shredded container has me thinking that dinner will be a little earlier than I expected.
Bell Tower Grey said:
Was just in Food Lion and they have pork butts on sale for .99 / lb. Haven't seen them priced that low there in a while. I didn't check to see when the sale ends, but I did pick up a couple since they were at a good price.
