Tag Archives: napoleon lex485

Beer, Can?

The weekend was quite exciting for me as I finally made time to do something I’ve always wanted to try – ROASTING A BEER CAN CHICKEN ($24)!

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I started out by making a marinade with Soy Sauce, Minced Garlic and Melted Butter. Just mix it all together (blend it in a blender is best because the mince garlic can be a bit chunky for the marinade injector)! Once that’s done, I had to set up the beer can chicken roaster.

The Napoleon Beer Can Chicken Roaster comes in 2 parts – the pan on the bottom and the metal legs that holds the chicken up. Insert the ends of the metal legs into the holes of the pan such that the legs are standing up. Then, grab a can of beer (or soda) and empty out half the can. Squeeze this can into the middle of the pan and beneath the metal legs. After which, you can place the butt of the chicken over the standing legs and can. If you like, you can even put half an onion inside the chicken before you do this for some extra flavor.

I used the Napoleon basting brush ($14) to cover all of the chicken (don’t forget to get into all the nooks and crannies) with the marinade. After which, I inserted the marinade injector ($19.90) into a few different meaty areas of the Chicken.

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Leave the chicken to soak up the marinade for a bit and use this time to light up the grill. I put the grill (Napoleon Lex485RSIB) at medium heat on 2 of the burners and I used my Napoleon Heat Resistant Gloves ($75) to place the chicken and roaster between them. It’s such good protection that I wasn’t afraid to get anywhere near the fire!

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I closed the hood and left it there for about 25-30 minutes, opening it up every 7 minutes to check on the chicken and to baste it with the marinade so it keeps moist and tasty. I also used a smoker cup ($45) with beer flavoured wood chips ($20) from Axtschlag to give it a smoky flavor.

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When the chicken was done, I took it off the grill and used the Napoleon Digital Thermometer ($29.90) to make sure (it’s done when the internal temperature is at 165 Degrees Fahrenheit or 75 Degress Celcius). It was so tender and juicy because of the marinade that had been injected into it, and the skin was crispy all over because it was exposed to the flames all around. Overall, it was a very delicious chicken and I would do it again!

To purchase any of these products, check out libertypatio.com or visit Butcher’s Dog (Great World City), Zac Butchery (Chun Tin or Figaro St) or Decofix (Serene Centre).

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HICKORY & CEDAR: A BOLD BLEND

 

I’ve been grilling every single day now – it’s not just the BBQ parties I’ve been throwing – I mean, I’ve been coming home and turning the grill on like it’s instinctive or embedded in my brain to do it. I like to call it the “December Feels” – where you just gotta party like a boss, every day until New Year’s.

Anyway, I know it’s already the 29th, but let’s backtrack a little to Christmas. I had a special request from my dad to smoke an entire chicken on the grill. I’ve never done a whole chicken before, but…

Challenge Accepted!

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I call this dish – The Bold Blend
In one of my earlier posts, I discussed the different types of smoking wood. Hickory is usually used for red meats, and Cedar usually for fish – but I decided to put them together to see what I could get.

Since Hickory is the stronger flavour, I used the Hickory in a smoker cup, and placed it away from the chicken, and placed the chicken between the 2 XL cedar planks, so the smoke from the planks would be more concentrated around the meat.

While smoking, the wood gave off such a strong scent. My cousins who had just walked into the garden commented that it smelled like Canada. I have to agree.

The outcome of this process gives you a distinct smokey flavour on the epidermis of the chicken, while the inside is absolutely tender and juicy. I only smoked this for about 50 minutes, but I reckon if you smoked it a bit longer than that with just a smoker cup, and basted it every hour, you could get a more thorough flavor throughout the chicken.

Here are the Ingredients you’ll need:

  1. 1 whole chicken (cleaned out inside)
  2. Butt Rub (I use Bad Byron’s, but you can find similar seasoning from the Butcher’s Dog. The base ingredients of this rub is onion, garlic, salt, pepper, paprika and chipotle)
  3. Coarse Sea Salt

Here are the smoking accessories you’ll need:

  1. 1 cup of Hickory Wood Chips (I used a full Axtschlag Smoker Cup)
  2. 1 Smoker Box (Or smoker cup / smoker tube)
  3. 2 x XL Axtschlag Western Red Cedar Grilling Planks

First things first. Soak the wood chips in water for an hour and place them in the smoker cup. I also soaked the 2 grilling planks for the same amount of time.

I used the latest smoker cup from German brand, Axtschlag. It’s wonderfully solid – 304 stainless steel and is made in Germany. Definitely NOT a buy and throw away kind of item.

After the wood has soaked, prop the chicken in between the 2 grilling planks and start rubbing the chicken all around with coarse sea salt and butt rub. Use enough to cover the whole chicken and leaving some on the grilling planks too.

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Place the smoker cup between the grill and the sear plate, on the far end of the fire box, and just above a burner. Place the grilling planks at first, closer to the middle of the cooking surface. Switch the burners on the side of the smoker cup on, as well as the middle burner (this is based on a 3 burner BBQ – here, I am using a Napoleon LEX485).

Once burners are on (medium to high heat), close the hood and allow the wood to start smoking. Turn the fire down to low-medium, and If the grilling planks catch fire and the fire is really big, shift them to the other side of the grill without the fire.

close the hood and wait for about 45 mins – 1 hour, checking on the meat once in a while, flipping it over at about 30 mins into the smoking process – cook until golden brown.

Enjoy!

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We want s’more S’MORES!

If you’ve been following my previous posts (thanks for the loyalty, heehee), you would know that I am a proud owner of the Napoleon LEX485.

Some of my customers ask me what they can do with the infrared side burner on such a grill. My first answer would always be “STEAKS OF COURSE!”. Because the searing abilities of the infrared burner is top-notch, and I recommend anyone who is a steak lover t o own a BBQ with an infrared side burner because it seals in the juices of the meat.

My second answer would be, and I say this with the pride of a self-respecting dessert enthusiast, S’MORES!

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Some of you might find this way too sweet. But I cannot emphasize how much I love sweets. I use the infrared burner because it’s so hot, it’s almost like using a blow torch. You get that wonderful brownness on the outside of the marshmallows, and the insides stay wonderfully fluffy.

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The recipe for S’mores is pretty simple.

I use:

  • Rocky Mountain Marshmallows
  • Ghirardelli Milk Chocolate (I recommend dark chocolate if you can’t handle the sweetness, and really, any brand will do. But I like Ghirardelli because I use the fun-sized squares they have)
  • McVities Digestives (I was too lazy to source for Graham crackers but you can get them here in Singapore if you look hard enough)

The rest is pretty self-explanatory. Just fire up the grill (then pretend you’re a ninja by fighting your best friends with the BBQ skewers… while recommended, is optional), heat the marshmallows over the grill. Once it’s brownish on the outside and melty (you’ll know when the marshmallows start drooping on the skewers), grab a piece of chocolate and 2 pieces of Digestive biscuits, make a sandwich with the Marshmallow and chocolate in the middle. Don’t wait too long, because you want the hot marshmallow to melt the chocolate.

Et Voila! The perfect way to round up a weekend sesh on the BBQ.

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