[PRESENTED BY NAPOLEON]

Long gone are the days when a barbecue meant throwing a few meat patties and hot dogs on the grill and cooking them quick.

With the global pandemic having us in our homes at a much higher rate, and with the warmer weather upon us, it’s a good time to learn more about how to maximize your outdoor grill/BBQ.

Today’s backyard grills are much more sophisticated, offering a versatility in cooking that allows you to push your culinary boundaries and explore new flavours. That has never been more valuable than now — it is time to flex your own gourmet muscles and try new things at home.

Among the different ways you can cook on your backyard grill:

• Direct Cooking — The most common kind of cooking on a barbecue and the one most will think of when it comes to grilling. When you direct cook on a grill, you have all of the burners lit and place the food directly over the flame. It is ideal for searing meats or getting a nice char on your vegetables. Anything less than two-inches thick should be cooked in this method — think hot dogs and burgers, small steaks and pork chops, chicken breasts. Closing the lid will increase the heat in the barbecue, and hence speed up the cooking time.

• Indirect Cooking — The effect of indirect grilling is similar to baking. Only turn on some of your burners — light the outside burners on high and place the food over the unlit burners. This method is ideal for tougher cuts that benefit from a “low and slow” approach to grilling, such as brisket and ribs, or for roasting a chicken or a cut of beef. When indirect cooking, remember this is a low maintenance approach. Get the temperature right, place the food (either directly on the grill or in a pan) and let it cook. The more you open the lid to check on it, the more heat you will lose and the longer the process takes. Using a barbecue meat thermometer will greatly assist and ensure your meat is perfectly done.

• Charcoal Cooking — Even though you may have invested in a gas grill — either propane or natural gas — you don’t have to miss out on the unique flavous that come from cooking over charcoal. Unique to Napoleon, they have a charcoal tray accessory that gives you the freedom to switch from gas to coals. It is great for either direct or indirect cooking, even allowing you to add a little smoke flavor by using wood chips and chunks.

• Rotisserie Cooking — Intended for large cuts of meat, rotisserie cooking suspends the meet in front of the heat source, sealing in juices and “self-basting” the food. Beef, poultry or lamb cooked on the rotisserie is typically juicier and more flavorful. Like indirect cooking, it requires little attention once the meat is spinning on the spit. You can use this method even if your grill doesn’t come with a rear burner, just set the bottom burners to low. Don’t forget to use a drip tray to capture any drippings for the best gravy ever. Napoleon also offers an innovative rotisserie basket that enables you to do smaller foods, like vegetables or chicken wings, rotisserie style.

• Infrared Burner Cooking — The perfectly grilled steak is done over an infrared burner. Reaching temperatures up to 1,800°F, the heat instantly sears the meat, locking in the juices and flavour. Larger cuts can be seared on the infrared grill first, then moved to the regular grill to finish cooking.

• Smoking — Smoking food adds a wonderful new dimension to the flavours of barbecuing. Using the indirect cooking method, place wet wood chips into a smoker box (use a smoker tube, or make a packet out of tinfoil) and place on top of the lit burner. Place your food over the unlit burner, close the lid and let it cook, low and slow. These cuts of meat typically take several hours to finish. For maximum flavour, you may want to add fresh wood chips several times throughout the process.