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  • The Best Grills of 2018

    America's passion for great grills has created a healthy competition for high quality grills—the only issue is deciding which one is best for you. We receive questions everyday from customers like you who want to know the ins and outs of our favorite grills so we've put this list together of our favorite built in gas grills and some detail as to why it shows up on the list.

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  • Napoleon Prestige vs. Prestige PRO Grills - What's the Difference?


    One of our best selling lines of grills, Napoleon offers a wide range of price points and feature options to provide a high end grill for any budget. However, two of our most popular grills - the Prestige 500 and the Prestige Pro 500 - have a few overlapping features with some key differences that are not immediately apparent. We're here to take a closer look at the similarities and the standouts between the two grills, so you can choose wisely when searching to buy your high end grill.

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  • Napoleon LEX485 Grill Review


    If you’re looking for premium performance without a premium price tag, the Napoleon LEX485 should be near the top of your list. This unit offers a great introduction to the world of high-end grilling without breaking the bank

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  • Homemade Gyros with the Napoleon Infrared Rotisserie


    • 2 lbs Ground Lamb
    • 175g Onion (1 medium)
    • 20g Garlic
    • 4g Oregano
    • 2g Rosemary
    • 2g Coriander
    • 1g Cumin
    • 1g Clove
    • 5g Lemon Zest
    • 5g Black Pepper
    • 10g Salt
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  • Sous Vide Pastrami Recipe


    • 1 Brisket, whole - about 10-12 pounds
    • 32 oz Water
    • 10 oz Brown Sugar
    • 4 oz Kosher Salt
    • 14 g Curing Salt
    • 20 g Coriander
    • 13 g Mustard Seed
    • 40 g Black Pepper
    • 5 g Fennel Seed
    • 2 g Cinnamon
    • 2 g Chili Flake
    • 1 g Clove
    • 20 g Garlic Powder
    • 15 g Onion Powder
    • 2 g Smoked Paprika
    • 4 oz Soy Sauce
    • 3.5 oz Molasses
    • 2 oz Liquid Smoke
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  • Bacon Jam Recipe


    • 4 lbs. Bacon
    • 12 oz Onion
    • 6 oz Jalapeno
    • 1 oz Garlic
    • 8 oz Cider Vinegar
    • 16 oz Coffee
    • 2 oz Molasses
    • Hot Sauce
    • 16 oz Brown Sugar
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  • Home Cured & Sous Vide Bacon Recipe


    • 1 10-pound Pork Belly
    • 1 tbsp Kosher Salt
    • 1 tsp Prague Powder #1
    • 4 tbsp Brown Sugar
    • 4 oz Water
    • 4 oz Molasses
    • 14 oz Soy Sauce
    • 3 oz Liquid Smoke
    • 1 tbsp Black Pepper
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  • Sous Vide BBQ Pulled Pork Recipe


    • 1 Boneless Pork Shoulder
    • 1 oz Kosher Salt
    • 2g Prague Powder #1
    • 3 oz Molasses
    • 1.5 oz Liquid Aminos
    • 1/2 oz Liquid Smoke
    • BBQ Rub
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  • What is a Kamado Grill?

    What is a Kamado Header

    Kamado grills take their name from the term used to describe a traditional Japanese wood or charcoal fueled cooking appliance called a kamado. A traditional kamado was made from clay or other ceramic material to create a large urn or "egg" like vessel, similar to a tandoor, whose round shape and heavy construction allowed unique cooking benefits.

    These benefits became clear for our grilling predecessors as they found the ceramic construction provided excellent insulation to keep steady temperatures even at high heat. They found that the superior insulation allows an even cooking process while also being extremely fuel efficient, reducing the amount of charcoal or wood necessary to power the appliance. In addition, the unique shape allowed for several different methods of cooking - whether baking, roasting, smoking, grilling, or any variation, the versatility of these units is unmatched.

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  • Cooking Under Pressure: Tips for Sous Vide Cooking

    “Insanity laughs under pressure we’re cracking - Can’t we give ourselves one more chance?"

    - Queen “Under Pressure” 1982


    Vacuum sealed sliced peaches are both beautiful and delicious.Cooking in a restaurant is a high-stress job; like many jobs there are deadlines to meet. In a kitchen, however, your deadlines are almost instant - as soon as an order is in, it needs to be prepped and sent back out on time. Every night your job is being put on the line1 as each order gets immediate feedback. Believe me, your guests will let you know if you’ve messed up an order - instantly. I’ve been both a server and a chef at a high end restaurant and it doesn’t take long to realize something isn’t right. But it’s unique in that way - it keeps you on your toes, as each dish must be up to the same high standard - and if you do your job well, you get that feedback as well2

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