The Ultimate Foodie Influencer Guide to Your Holiday Feast

The most wonderful time of the year can also be the busiest time of year. With your social calendar filling up, tying up loose ends at work, and the shopping you still need to do, we know how hard it is to squeeze in the time to sit down and plan a holiday menu.

To save you the trouble, we’ve put together a full-course meal—from appetizers to desserts— so you don’t need to stress. These easy, but delicious recipes have been created with love from some of the top food influencers in North America—and they were all made using Napoleon grills.

From Napoleon’s family to yours, happy holidays!



Homemade Grilled Steak Flatbread by Max Dumont

Max Dumont shares his passion for cooking over a live fire on his blog, Grill Hunters. He’s been grilling every day since he was young, but meeting Napoleon took it to a whole new level.

These appetizer bites aren’t just packed with flavor, but they’re easy to grill too! It’s the perfect starter if you’re busy but want to serve something quick and delicious.

Tip: The perfect way to get that awesome crunch was to grill them on Napoleon’s Prestige 500 RSIB!


Oregano Olive Oil:

  • 2 cloves garlic, minced

  • 1 tsp. red pepper flakes

  • ½ cup olive oil, extra virgin

  • 1 handful fresh oregano, leaves only

Flatbread (4):

  • 1½ cups flour, all-purpose

  • 1 tbsp. olive oil

  • 1 cup water, warm

  • 1 tbsp. maple syrup

  • 1 tsp. kosher salt


  • 4 filet mignon steaks, 6oz

  • 2 cups arugula

  • ½ red onion, thinly sliced

  • 1 cup cherry tomatoes

  • Parmesan & goat cheese, to taste


Prepare the Oregano Olive Oil Base

  1. In a mortar, pound all the ingredients together. Alternatively, combine these ingredients in a food processor, pulsing to a smooth mixture.
    For better results, leave in the refrigerator overnight

Prepare the dough

  1. Mix the flour, salt, and garlic powder in a large bowl.

  2. Add the warm water, maple syrup and olive oil, then stir until small lumps form.

  3. Turn the mixture onto a floured surface and knead the dough until soft and smooth.
    If the dough is too sticky, add more flour.

  4. Let the dough rest for about 15 minutes or until the steaks are grilled.

Grilling the steaks

  1. Preheat your Napoleon grill to 400°F (204°C).

  2. Bring your filet mignon steaks at room temperature.

  3. Season to your taste with coarse salt and pepper.

  4. Grill the first side of the filets for about 3-4 minutes then rotate half the way through for these nice, crossed grill marks. Flip and grill until you reach an internal temperature of 125°F (52°C) for medium rare.

  5. Let rest for 10 minutes then slice thinly.

Final steps

  1. Divide the dough into four similar size balls.

  2. With a rolling pin, shape each dough ball into the desired thickness.
    For a crispier result, shape the dough thinner.

  3. Grill the dough for 3-4 minutes or until the bottom is golden and flip.

  4. Generously brush the dough with the Oregano Olive Oil Base.

  5. Spread the toppings on the grilled side of the flatbread
    For better results, don't overload with toppings.

  6. Turn the heat off, close the lid and leave the flatbreads for five more minutes.


Side Dishes

Deep Fried Mac & Cheese Bites with Crispy Bacon by James Brown

Some of James Brown’s fondest memories happened around the grill with his family. When he was in the U.S. Navy, he would be deployed to different countries and one of the first things he’d do is try the local food with his buddies.

He believes that if there’s one thing that can bind people together, it’s good food. He admits he still has a lot of things to learn about grilling and barbecuing, but with a Phantom Prestige 500, he is able to whip up more delicious recipes like these fried mac and cheese bites.

It’s the perfect comfort food—as a side dish or as an appetizer—to serve during the holidays. No need for spoons with this one!


  • 4 cups prepared elbow noodles

  • 6 strips fried bacon, cut into pieces

  • 1 cup sharp cheddar, shredded

  • ½ cup smoked gouda, shredded

  • ¼ cup jack cheese, shredded

  • 3 eggs, beaten

  • 1½ cup bread crumbs

  • 3 pounds lard for frying

  • 1 cup flour, all-purpose


  1. Start off by frying the bacon and then chopping it into bits.

  2. Add the 4 cups of cooked elbow noodles into a large mixing bowl. Make sure they’re hot.

  3. Add the cup of sharp cheddar cheese with the bacon bits and mix. Add 2 to 3 tablespoons of your favorite bbq seasoning to the remaining cheese and mix.

  4. Place the mixed ingredients into a baking pan and place in the fridge for 2 hours.

  5. After 2 hours, remove and form into golf ball-sized balls.

  6. Dip in flour, egg wash, and bread crumbs.

  7. Fry at 350°F (176°C) for 3 to 4 minutes, or when the bread crumbs are golden brown.

  8. Serve and enjoy.


Parmesan Crusted Mini Potatoes by Miguel Raya

Miguel Raya has only been cooking for five years, but his love for great food is what drives him to experiment and transform what he eats into something even better.

He started his barbecue adventures on a grill he bought without much thought. Unfortunately, it didn’t turn out well—the meat was tough and had no aroma.

Flash forward to now and he’s equipped himself with a high-quality partner in grilling perfection; Napoleon’s Phantom Prestige 500 grill. Don’t skip out on these perfectly crispy parmesan-crusted mini potatoes as your side this holiday season!


  • 2½ lbs. small golden potatoes

  • 2 tsp. dried oregano

  • 2 tsp. dried parsley

  • 2 tsp. paprika powder

  • 2 tsp. garlic powder

  • 1 tsp. black pepper

  • 2 tsp. coarse salt

  • 2 tbsp. parmesan cheese, finely grated

  • 1 stick butter

  • 2 tbsp. cooking oil

  • 1½ cup parmesan cheese, grated

Honey Sriracha Aiolo:

  • ¼ cup sriracha sauce

  • ¼ cup honey

  • 2 tbsp. mayo


  1. Start off by preheating your grill to 400°F (204°C). You’ll want to cook these opposite the heat for the first 40 min. Using the Phantom Prestige 500, which has 4 burners, turn both opposite end burners on and leave the two center burners off.

  2. Prep the potatoes by placing them in a bowl under cool running water. Then, pat them dry and slice them in half.

  3. Grab another bowl and add one stick of melted butter along with the dried herbs and spices. Add this to the potatoes, covering them really well.

  4. Get a baking sheet and slather it with cooking oil (about 2 tbsp) with a brush. Put the parmesan cheese on the baking sheet and spread evenly before laying the potatoes flat-side down.

  5. Place them on the grill. After 40 minutes the potato skins should become wrinkly. Turn the two center burners on low heat.

  6. Remove the potatoes off the grill once the parmesan cheese looks nice and golden brown and your potatoes are tender. You can tell by poking them with a toothpick and there is no resistance.

  7. While the potatoes are resting, in a bowl add the ingredients for the aioli sauce and mix with a whisk. Let cool for 3 minutes before serving.


Maple Bacon Brussel Sprouts by Kirklan Collins

Kirklan Collins of Grill Revealer is one of Napoleon’s ambassadors because, just like us, he loves grilling with a passion. His social media accounts—which have hundreds of thousands of followers—are filled with colorful, mouth-watering images of anything that can be barbecued.

For the holidays, he’s recommending Maple Bacon Brussel Sprouts. His secret weapon? A Phantom Prestige 500 Infrared Side Burner!


  • 1-2 pounds brussel sprouts

  • 2 large sweet potatoes

  • 1 pack thick-cut bacon

  • Bourbon prime spice rub

  • Pink salt

  • Avacado oil

  • Feta cheese

  • Dried cranberries

  • Maple syrup

  • Bourbon


  1. Slice the bacon into ½ inch pieces and season with bourbon prime rub.

  2. Slice the Brussel sprouts in half, chop the sweet potatoes into cubes, and season with pink salt.

  3. Place the bacon slices into a hot skillet on the grill side burner and cook for about 10 to 15 minutes or until desired crispiness.

  4. Cook the Brussel sprouts and sweet potatoes in avocado oil or bacon grease for 10 to 15 minutes or until desired tenderness.

  5. Chop the cooked bacon into bacon bits, then mix with ¼ cup of maple syrup and ½ shot of bourbon.

  6. Sprinkle the Brussel sprouts and sweet potatoes with the maple bacon, feta cheese, and dried cranberries.

  7. Pair these delicious maple bacon Brussel sprouts with your holiday feast and enjoy!


Main Dish

BBQ Roasted Rosemary & Honey Spatchcock Turkey by Katherine Moore

Katherine Moore is another one of our favorite foodie influencers, but she’s not really the one cooking all those delicious meals you see on her social media accounts—it’s her chef husband, Randy Feltis.

No wonder her account is called @katherinewants. Because what Katherine wants, Randy cooks—and she wants Spatchcock Turkey for the holidays!

And guess what special tool they used to make it? The Phantom Prestige 500!


  • 1 12lb turkey, spatchcocked

  • 1 stick butter

  • ½ cup mayo

  • 2 tbsp. mustard powder

  • 1 tbsp. thyme, picked

  • 1 tbsp. rosemary, chopped

  • 1 lemon, juiced and zested

  • 1½ tbsp. kosher salt

  • 12 twists black pepper


  1. Spatchcock your turkey and place it on a wire rack with a tray. Pat dry.

  2. Mix all the ingredients in a bowl and rub them on both sides of the turkey. Leave the turkey skin side up on a wire rack.

  3. Place the turkey on one side of your grill and open up two burners on the top site side.

  4. Preheat the barbecue to 400°F (204°C) and use indirect heat on either side to cook the bird. Don’t forget to spin it around to ensure even cooking.

  5. Pull when the internal temperature hits 155°F (68.3°C) and let rest for 20 minutes.

  6. Carve and enjoy.



Grilled Ice Cream Sandwich by Candice Hutchings

Candice Hutchings is on a mission to revolutionize the way we think about food. She’s a feminist, environmental activist, and the face of the popular social media account, “The Edgy Veg” where you will find thousands of unique vegan recipes.

She has also written a cookbook called ”The Edgy Veg: 138 Carnivore-Approved Vegan Recipes” where she shares vegan recipes with an edgy attitude and sense of humor.

This holiday, she recommends taking a path less traveled when it comes to desserts. Her recommendation? Grilled Donut & Egg Nog Ice Cream Sandwiches and she made this with the Napoleon Freestyle 425!


  • 2 tbsp. bourbon

  • ¼ cup pure maple syrup

  • 2 glazed or sugared donuts, cut in half

  • 4 scoops ice cream of your choice


  1. In a small saucepan, bring the bourbon and maple syrup to a boil.

  2. Reduce heat and simmer for 10 minutes until thickened and slightly reduced. Set aside.

  3. Preheat your grill to 450°F (232°C) and grill the donut halves, glazed side down for about 1 to 2 minutes or until charred. Set aside to cool.

  4. Place 2 scoops of ice cream in between each donut sandwich and press down.

  5. Drizzle with as much of the bourbon glaze as your heart desires!


Your Holiday Feast Made Easy with Napoleon


The holiday season wouldn’t be complete without your trusted partner in barbecued perfection!

Napoleon’s series of gas grills are your secret to successful events and happy bellies—from smoky cocktails all the way to dessert. With superior performance and durability, grilling for the holidays has never been this easy and fun. Find a dealer near you to get grilling!