Cinco de Mayo is a celebration that many people enjoy, but do you know why? The fifth of May is the date that the vastly outnumbered Mexican army defeated the French Empire in the battle of Puebla 1862.

The kids are back in school and summer is winding down, it’s about time to clean your grill.

Winter is a great time of year to use the BBQ. Fun and flavorful food that is easy to make just tastes better when it’s grilled. Using a propane barbecue in the winter is convenient and not nearly as challenging as you think.

Learning to cook better through science, who would have thought? This article explores what brining is, and how it works to improve the meat you are working with. So bag that bird, pack that pork, and share your shrimp. Let’s harness the power of salt!

The holidays are once again upon us. Creating stunning meals and sharing memorable moments with family and friends is easy when you use your Napoleon Barbecue.

One’s opinions about barbecue can be as hotly debated as politics are. That is once again proven true as I look into wet and dry rubs, and when to use which one. Not only is the terminology hotly debated, but so is when and where to use both!

One of the most often said pieces of advice given when cooking a delicious piece of meat is to rest it before slicing and serving. It sounds illogical to even the most seasoned BBQ master, however, there is a good reason.

If you’re an avid griller, changing the propane is something that you will have to deal with (unless you have a natural gas hookup), but how do you tell if you need to refill your propane tank? How do you tell if you need to replace your propane tank?

It can happen to anyone using propane in their grill. You just changed the tank and you’re grilling up a storm, the next time you open the valve and turn up the knobs, you get these pathetic and guttering flames and next to no heat. What happened?!

Whether you are a seasoned expert or the proud owner of a brand new Napoleon Grill, grill safety is something that should be kept in mind always.

Let’s face it. When you cook on a barbecue you are literally playing with fire – but in a very delicious way. Like any time you play with fire, you should ensure that you are doing so in the safest way possible.

There is a great debate about when one should salt meat before cooking. People get, forgive the terrible pun, rather salty about this. From professional chefs to the weekend warriors, everyone has an opinion about when to salt food.

Many different factors go into making a meal delicious. Things like how a piece of meat is seasoned and cooked are very important. However, one of the most important things is the quality of meat and the marbling found within.

If you love your grill as much as I do, you want to keep it looking as pretty as possible. Keeping your grill clean serves another purpose, other than looking great, it ensures that your Napoleon barbecue is in top working order and remains that way for its entire life.

Beef is the backbone of the barbecue. When many people think of firing up the grill, images of juicy burgers, gigantic steaks, and ridiculous roasts float through their heads. Did you know that there are many meat myths floating around beef?

There are a lot of myths surrounding the proper way to prepare food. Through improper cooking, or misinformation, your poor chicken breasts have been overcooked and dried out.

It’s no secret that Napoleon makes amazing grills, many of which are made from high-grade, stainless steel. However, what is Stainless Steel, and how do you care for it?

We’ve all been there, a perfectly seasoned meal ready to be grilled to perfection. You go outside to light your grill, and it just won’t light. What’s going on? You scream, “Help!

Using Sous Vide to create gourmet meals is currently the biggest trend in cooking. Thanks to the generosity of ChefSteps, I have had the pleasure of using their new, and easy to use, Joule.

Since the first person bought the first grill, people have been wondering “To Cover Or Not To Cover”. An argument as heated as grilling with the lid up or down, and which came first- the chicken or the egg.

Through our series The Science of Barbecue, we’ve explored the processes of grilling, Caramelization, and Smoking; discussed how to make any meat into a succulent meal, and even the intricacies of marinating.

Infrared cooking has been around since someone had the brilliant idea of using fire to make food taste better.

Seasoning your stainless steel and cast iron cooking grids is something that you should do as soon as your grill is put together before you put it away for the season (not that you do ‘cause who doesn’t grill all year?), and at least every 4 months or so.

So you bought a new grill. It’s assembled and you have gathered all of the ingredients for the perfect barbecued meal. The steaks are standing by, and so is your family. But wait!