Recipes
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Asian Braised Buffalo Short Ribs
Posted by Neil Yeomans on
INGREDIENTS
- 4 to 6 thick-cut buffalo short ribs (beef works too)
- salt and pepper to taste
- steamed rice, green onion, and sesame seeds for serving
Braising sauce
- 2 tbsp. peanut or coconut oil
- 1-inch chunk of ginger, grated
- 2 cloves of garlic, grated
- 2 sticks of cinnamon, or 1 tsp.
- 2 star anise
- ¼ cup soy sauce
- ¾ cup of sake (Japanese Rice Wine)
- ½ cup of honey
- 2 cups of beef broth
- 1 tbsp. cornstarch
DIRECTIONS
Step 1- Preheat your side burner, or the main burners on your grill to high, about 500°F.
Step 2- Season the buffalo ribs with salt and pepper to taste. Sear them on every side, over high heat, until a nice crust forms. Remove them from the grill and set aside. If you are using your main burners on the grill, turn your grill down, allowing it to preheat to 375°F, for using indirect heat for later.
Step 3- In a dutch oven, warm the oil over medium-low heat, and add the ginger, cinnamon, and star anise. After a minute or so, add the garlic so that it doesn’t burn, and cook for another minute.
Step 4- Pour in the soy sauce, sake, honey, and beef broth. Add the buffalo into the dutch oven, then allow everything to come to a simmer.
Step 5- Place the dutch oven onto your grill and close the lid. Cook for 1 to 2 hours, or until the meat is tender, nearly falling off the bone.
Step 6- Remove the ribs to a platter and strain the braising liquid. Sear the ribs once more over high heat until char forms again.
Step 7- For the sauce, spoon 1 tbsp. of the hot braising liquid into the cornstarch and mix thoroughly. Pour the remaining braising liquid into a saucepan and bring it to a simmer, while slowly adding the cornstarch mixture. Stir until thickened.
Step 8- Serve the buffalo ribs on a bed of steamed rice, garnished with green onion, and sesame seeds. Top with the sauce and serve with your favorite veggies.
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Asian Braised Buffalo Short Ribs
Posted by Neil Yeomans on
INGREDIENTS
- 4 to 6 thick-cut buffalo short ribs (beef works too)
- salt and pepper to taste
- steamed rice, green onion, and sesame seeds for serving
Braising sauce
- 2 tbsp. peanut or coconut oil
- 1-inch chunk of ginger, grated
- 2 cloves of garlic, grated
- 2 sticks of cinnamon, or 1 tsp.
- 2 star anise
- ¼ cup soy sauce
- ¾ cup of sake (Japanese Rice Wine)
- ½ cup of honey
- 2 cups of beef broth
- 1 tbsp. cornstarch
DIRECTIONS
Step 1- Preheat your side burner, or the main burners on your grill to high, about 500°F.
Step 2- Season the buffalo ribs with salt and pepper to taste. Sear them on every side, over high heat, until a nice crust forms. Remove them from the grill and set aside. If you are using your main burners on the grill, turn your grill down, allowing it to preheat to 375°F, for using indirect heat for later.
Step 3- In a dutch oven, warm the oil over medium-low heat, and add the ginger, cinnamon, and star anise. After a minute or so, add the garlic so that it doesn’t burn, and cook for another minute.
Step 4- Pour in the soy sauce, sake, honey, and beef broth. Add the buffalo into the dutch oven, then allow everything to come to a simmer.
Step 5- Place the dutch oven onto your grill and close the lid. Cook for 1 to 2 hours, or until the meat is tender, nearly falling off the bone.
Step 6- Remove the ribs to a platter and strain the braising liquid. Sear the ribs once more over high heat until char forms again.
Step 7- For the sauce, spoon 1 tbsp. of the hot braising liquid into the cornstarch and mix thoroughly. Pour the remaining braising liquid into a saucepan and bring it to a simmer, while slowly adding the cornstarch mixture. Stir until thickened.
Step 8- Serve the buffalo ribs on a bed of steamed rice, garnished with green onion, and sesame seeds. Top with the sauce and serve with your favorite veggies.
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BBQ Bloomin’ Onions
Posted by Neil Yeomans on
INGREDIENTS
- 1 large red onion
- 2 tbsp. butter, melted
- salt and freshly ground pepper to taste
- bbq sauce or Sriracha mayo for dipping (optional)
DIRECTIONS
Step 1-Preheat the grill to 375°F, preparing to use indirect heat.
Step 2-In a microwave safe bowl, melt the butter. Stir in 2 tsp Herb Butter Mix to the butter and mix.
Step 3-Cut the top off your onion, then, if necessary, cut a little off the root end of the onion so that it will sit flat. Carefully remove the skin.
Step 4-Use chopsticks to prevent you from cutting all the way through the onion and cut it into 8ths.
Step 5-Gently spread the onion sections apart so that the butter can penetrate each petal, but don’t try to make the onion bloom, it will do that on its own when you put it on the grill. Spoon the butter mixture over the top of the onion.
Step 6-Gently place the Bloomin’ Onion on the grill and BBQ for about 20 minutes using indirect heat.
Step 7-Once the onion is cooked and soft, use a large spatula to gently move the Bloomin’ Onion to a serving plate. Serve with a delicious steak or with delicious dips as an appetizer.
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BBQ Bloomin’ Onions
Posted by Neil Yeomans on
INGREDIENTS
- 1 large red onion
- 2 tbsp. butter, melted
- salt and freshly ground pepper to taste
- bbq sauce or Sriracha mayo for dipping (optional)
DIRECTIONS
Step 1-Preheat the grill to 375°F, preparing to use indirect heat.
Step 2-In a microwave safe bowl, melt the butter. Stir in 2 tsp Herb Butter Mix to the butter and mix.
Step 3-Cut the top off your onion, then, if necessary, cut a little off the root end of the onion so that it will sit flat. Carefully remove the skin.
Step 4-Use chopsticks to prevent you from cutting all the way through the onion and cut it into 8ths.
Step 5-Gently spread the onion sections apart so that the butter can penetrate each petal, but don’t try to make the onion bloom, it will do that on its own when you put it on the grill. Spoon the butter mixture over the top of the onion.
Step 6-Gently place the Bloomin’ Onion on the grill and BBQ for about 20 minutes using indirect heat.
Step 7-Once the onion is cooked and soft, use a large spatula to gently move the Bloomin’ Onion to a serving plate. Serve with a delicious steak or with delicious dips as an appetizer.
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Beer Can Chicken RECIPE
Posted by Neil Yeomans on
INGREDIENTS
- 1 chicken (3-4 lbs. / 1.5 - 2 kg)
- ¼ cup, 60 mL Napoleon® Creole Cajun Spice
- 1 can of beer (12 oz. / 355 mL)
- 1 Napoleon® Chicken Roaster
- ½ cup, 125 mL Napoleon® Fire Roasted Garlic Sauce
- 2 tbsp. 30 mL butter
DIRECTIONS
Step 1
Preheat the grill to medium-high heat.
Step 2
Wash the chicken inside and out with cold water and pat dry with paper toweling. Rub the chicken inside and out with the Napoleon® Creole Cajun Spice, rubbing the seasoning into the meat so it adheres.
Step 3
Open the beer can and pour about ¼ of the liquid into a small saucepan and set saucepan aside.
Step 4
Place the opened can onto the center of the Napoleon® Chicken Roaster base. Assemble Napoleon® Chicken Roaster according to manufacturer’s instructions. Place the seasoned chicken over the can so that the can is in the cavity of the bird and the bird is standing upright. Tuck the wing tips in behind the chicken, ensuring they are secure.
Step 5
Place the chicken on the Napoleon® Chicken Roaster onto the grill. Close the lid and roast for 1-1½ hours, about 20 minutes per pound. Baste liberally with BBQ sauce throughout the last half of cooking time. To check for doneness, insert a meat thermometer into the thigh. It should read 180°F.
Step 6
Meanwhile, prepare the basting sauce. Bring reserved beer in saucepan to a boil over high heat. Reduce heat to medium-low and simmer for 1-2 minutes. Add butter and stir until melted. Stir in Napoleon® Fire Roasted Garlic Sauce and heat, stirring well, until incorporated. Remove from heat and set aside until needed.
Step 7
Carefully remove the chicken from the grill. Allow to cool slightly and remove chicken from roaster very carefully with tongs and a large fork, keeping the Napoleon® Chicken Roaster upright on a flat surface. Chicken will be very hot and there will be steam. Cut chicken into quarters and serve immediately with extra basting sauce on the side.
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Beer Can Chicken RECIPE
Posted by Neil Yeomans on
INGREDIENTS
- 1 chicken (3-4 lbs. / 1.5 - 2 kg)
- ¼ cup, 60 mL Napoleon® Creole Cajun Spice
- 1 can of beer (12 oz. / 355 mL)
- 1 Napoleon® Chicken Roaster
- ½ cup, 125 mL Napoleon® Fire Roasted Garlic Sauce
- 2 tbsp. 30 mL butter
DIRECTIONS
Step 1
Preheat the grill to medium-high heat.
Step 2
Wash the chicken inside and out with cold water and pat dry with paper toweling. Rub the chicken inside and out with the Napoleon® Creole Cajun Spice, rubbing the seasoning into the meat so it adheres.
Step 3
Open the beer can and pour about ¼ of the liquid into a small saucepan and set saucepan aside.
Step 4
Place the opened can onto the center of the Napoleon® Chicken Roaster base. Assemble Napoleon® Chicken Roaster according to manufacturer’s instructions. Place the seasoned chicken over the can so that the can is in the cavity of the bird and the bird is standing upright. Tuck the wing tips in behind the chicken, ensuring they are secure.
Step 5
Place the chicken on the Napoleon® Chicken Roaster onto the grill. Close the lid and roast for 1-1½ hours, about 20 minutes per pound. Baste liberally with BBQ sauce throughout the last half of cooking time. To check for doneness, insert a meat thermometer into the thigh. It should read 180°F.
Step 6
Meanwhile, prepare the basting sauce. Bring reserved beer in saucepan to a boil over high heat. Reduce heat to medium-low and simmer for 1-2 minutes. Add butter and stir until melted. Stir in Napoleon® Fire Roasted Garlic Sauce and heat, stirring well, until incorporated. Remove from heat and set aside until needed.
Step 7
Carefully remove the chicken from the grill. Allow to cool slightly and remove chicken from roaster very carefully with tongs and a large fork, keeping the Napoleon® Chicken Roaster upright on a flat surface. Chicken will be very hot and there will be steam. Cut chicken into quarters and serve immediately with extra basting sauce on the side.
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What Is A Marinade Injector And How Do I Use It?
Posted by Neil Yeomans on
Marinade Injectors Now available
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What Is A Marinade Injector And How Do I Use It?
Posted by Neil Yeomans on
Candied Pork Back Ribs
Posted by Neil Yeomans on
SMOKER PIPE & A VARIETY OF WOOD CHIPS AVAILABLE
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Candied Pork Back Ribs
Posted by Neil Yeomans on