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.

Steak is something that many are passionate about. Dry-aged steak requires another level of that passion altogether. There is a lot of care and work that goes into the production of a dry-aged steak. How does one buy a dry-aged steak? How do you properly grill it?

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!

Whether the goal is to add extra flavor to your meal to create tender meat from a tough cut, marinating is one of the most used techniques to achieve that goal. Find out how to make the best homemade marinades and the most fitting ways to use them.

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.

There are several good reasons to build a good working relationship with your local butcher. Not only would shopping at a butcher help your local economy, but you will receive a higher-quality cut of meat that is perfect for the meal you are preparing.

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!

As you already know from many of my Science of Barbecue articles smoking meat is a technique that slowly melts fat and relaxes the collagen in meat allowing water into the muscle fibers creating gelatin.

If you are a barbecue enthusiast, you probably love that smoky char taste. Adding smoke to your meals and using a smoker would seem like a natural next step if you haven’t already gotten your hands on a smoker.

We can all agree that ribs are possibly one of the best meals that you can make on your grill or smoker.

Using your gas barbecue is convenient and produces delightful meals that the whole family will love. However, sometimes you want that little bit of extra smoky flavor. To do that try using the Napoleon Stainless Steel Smoker Box.

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.

The very first time that I smoked anything, it was a disaster. I had no idea how to control temperature and didn't know what to do when the meats' temperature stalled out.

There is no end to information out there to help with creating exquisite meals using a smoker.

Whether you are using your charcoal grill, the 3 in 1 Apollo® Smoker, or your Napoleon Gas Grill, smoking is a fantastic way to add extra flavor and fun to your meals. Here are our top tips for better smoking.

Whether or not you’re the monarch of your grilling domain or a newcomer to the grilling set, mastery of the smoker will make a great addition to your BBQ skills.

International Bacon Day is coming and out of all of the holidays where the world gets together to celebrate, this could be the most important holiday of them all. How does one celebrate International Bacon Day?

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.

Cooking on a charcoal grill or a smoker, compared to using a gas grill, is a very different experience. Grilling with charcoal is generally a labor of love; it is best suited for a long and slow cook.

I’m sure you, like myself, have been there before. Tossing a beautiful fish steak onto the grill, thinking you’ve done everything right and winding up with a flaking disaster. Fish stuck to the grill, undercooked, and just generally a bad time had by all.

Not just for pizza, Napoleon’s Pizza Stone series produces delicious food both on the grill and in the oven. The secret is knowing how to use and care for your stone so that you get the best results every time.

Sweet things, cakes, cookies, tarts, and pies, as well as deliciously homemade breads, don’t bring to mind your Napoleon Grill, but they should. You may be wondering how you could make desserts, pastries, and gourmet breads on your barbecue.

Your rubs are okay, and marinades are fine, but if only there was a way to get big flavor deep into the big piece of meat you were barbecuing for dinner; a way to ensure that things stayed moist and succulent while cooking on the BBQ. There is!