Do you agree or disagree with these statements?
- You view perfect grill marks as a badge of honor.
- You think cutting into a steak to check doneness is sacrilege.
- You know when and why to use rub vs. marinade vs. sauce.
If you nodded your head “yes,” to all three statements, congratulations! You’re ready for a Napoleon grill.
The folks at Napoleon claim, “Boy scouts cook on a flame. Man scouts cook on a Napoleon.”
It’s true; an excellent grill is the foundation of your outdoor kitchen. And Napoleon grills – new at Rich’s this season – redefine the definition of “excellence.” Every feature is engineered for ultimate performance.
In this article, we’ll show you several of these features, plus two fun recipes from the Napoleon grills blog.
We’re particularly impressed with the LEX and Mirage Series.
LEX 730 Gas Grill
Made from high-grade stainless steel, the LEX 730 has – you guessed it – 730 square inches of grilling area. You can cook up to 40 burgers! You read that correctly: 40 burgers.
Multiple ways to cook
The LEX 730 is so versatile. You can:
- Sear quickly over the integrated infrared burner.
- Bake anything, from roasts to cakes. The double-walled lid and rear hood keeps the heat in.
- Smoke, using the optional charcoal smoker tray or the smoker tube.
- Grill like a pro over the stainless steel tube burners.
- Use the infrared rear burner and a rotisserie for the perfect turkey.
Generous side shelves allow you to prep where you grill. One side shelf converts to a drink station with an integrated ice bucket.
The other is a gas range burner.
The iGlow backlit knobs have blue LED lights that illuminate the controls for nighttime grilling.
A full-width, tapered drip pan catches whatever the stainless steel sear plates haven’t vaporized and turned into flavor. The drip pan is easy to remove and clean.
The JETFIRE™ ignition system shoots a jet of flame to light the burners.
It’s easy to sear juices into meat with the integrated infrared SIZZLE ZONE™ burner. With 16,000 BTUs, the infrared burner gets up to 1,800°F in seconds. Gas is forced through the tiny openings in the ceramic and the gas burns off, turning the ceramic red.
After searing your meat, you transfer it to the main burners to finish cooking.
Here’s a video that showcases the Mirage Series , a Napoleon line that we also carry at Rich’s:
You’ll want to try out dozens of recipes you’ll find on the Napoleon blog. Here are two recipes that make us drool:
- 20 chocolate sandwich cookies, filling removed
- (Gluten Free works too, try KinniToos chocolate sandwich cookies)
- ¼ cup melted butter
- ½ tsp. salt
Red Velvet Cheesecake
- 2 - 8 oz. packages of Greek yogurt cream cheese (250 g/1 cup), room temperature
- 1 cup plain Greek yogurt
- 1 cup sugar
- 2 tbsp. all purpose flour
- (Gluten Free works too)
- 1 tsp. vanilla
- 2 eggs
- 3 tbsp. cocoa powder
- 2+ tbsp. red food dye, or canned beet juice
- Cream Cheese Icing
- 2 cups of icing sugar
- 2 tbsp. + of milk
- 1 brick of cream cheese, room temperature
Step 1: Preheat your grill to 350°F.
Step 2: Remove the filling from at least 20 if not a whole package of cookies then use a rolling pin to crush them. In a medium sized bowl, combine the crushed cookies, with the melted butter and salt. *If you've got salted butter, skip the salt. Press the cookie mixture into the bottom of a well-greased, springform pan. Bake on the grill over indirect heat for 10 minutes. Remove the pan from the grill and allow it to cool while you prepare the cheesecake.
Step 3: In a mixing bowl, or in the bowl of a stand mixer, whip the cream cheese while slowly adding the sugar and cocoa. Add the vanilla and one egg at a time.
Step 4: Add the Greek yogurt, your dye of choice, and then the flour. At this point, if you don't like the color, you can add more dye, a little at a time, until you're satisfied.
Step 5: Once satisfied with the color of the cheesecake, pour the batter into the prepared pan. Fill an oven safe container with water, like a Pyrex dish, and place the water and cheesecake over indirect heat on the grill.
Step 6: Bake the cheesecake for 45 to 55 minutes, or until the middle is still a little like jello. The water pan is to create extra moisture to prevent cracking.
Step 7: Allow the cheesecake to cool completely before removing the outer ring, and icing.
Step 8: For the icing, mix the icing sugar with the milk until you have a thick paste. You may need more or less milk so add it a little at a time. In a separate bowl, whip the cream cheese until it is light and fluffy, then add the icing sugar mixture. Fill a piping bag and use your favorite tip to create a lovely pattern on the top of the cheesecake.
Step 9: Chill until you are ready to serve.
Quick BBQ Pizza Dough - Garlic Style
- 2 cups all-purpose flour, unbleached
- + more for rolling
- ¼ cup fresh, grated parmesan cheese
- 2½ tbsp. garlic powder
- 2½ tsp. baking powder
- ½ cup butter, diced
- ⅔ cup milk
- ¼ cup butter, melted
- 3 cloves of garlic, grated or crushed
- 2 tbsp. cornmeal for baking
Garlic Butter and Toppings
- ¼ cup butter, room temperature
- 2 cloves garlic, grated
- 2 tbsp. chopped fresh parsley
- (2 tsp. dried)
- 1 tsp. rosemary
- 1½ cups of shredded mozzarella cheese
- ½ cup Parmesan cheese
Step 1: Start by making the compound butter for the recipe. Mix the butter with the garlic, parsley, and rosemary. Either store them in the fridge or wrap it in waxed paper then let it marinate for at least 2 hours. The more it sits, the better the garlic butter flavor will be.
Step 2: Place your pizza stone on your cold grill, and preheat them together to about 400°F.
Step 3: Using a fork, blend all the dry ingredients for the dough. With your hands, break the butter into chunks and smoosh it together with the flour mixture. When it’s like bread crumbs, slowly add the milk, mixing until it makes a ball. Kneed it until the dough is smooth.
Step 4: Roll the dough out on a lightly floured surface. There should be enough dough there to make a 10 to 12-inch round pizza. Make sure that the dough is a little more than ¼-inch thick.
Step 5: Melt the garlic butter and brush one side of the dough with the garlic butter. Carefully transfer the dough to a pizza peel coated with a little flour or corn meal. Place the dough, butter side down, on your pizza stone, or directly onto the grill to cook for 5 minutes.
Step 6: After 5 minutes, flip the dough over and brush again with butter. Sprinkle some parmesan, followed by a healthy helping of mozzarella. Top the mozzarella with more parmesan. Grill the garlic fingers for another 3 to 5 minutes, or until the cheese is melted and starting to crisp up.
Step 7: Remove the garlic fingers from the grill to a cutting board. Turn off the grill and allow it and the pizza stone to cool together.
Step 8: Slice the garlic finger slab in half, then cut it into sticks for an enjoyably garlic finger experience.
Stop by any of Rich’s five showrooms in Lynnwood, Bellevue, Tacoma, Tukwila, or Silverdale and ask to see our full line of Napoleon grills.
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