Tagged with 'mayonnaise'

Chef Tom fires up the Kamado Joe for this smoked Pork Belly Banh Mi with scratch made pickled daikon & carrots, fresh cilantro and jalapeños stuffed into a baguette spread with Sriracha mayo. Your taste buds will thank you!

Chef Tom walks us through the process of making a modern aioli. This Grilled Lemon Dill Aioli is a hybrid of the classic aioli and mayonnaise, and with the kiss of char from the Napoleon Grills Prestige P500, it’s a perfect condiment for everything from seafood to burgers to grilled veggies and more!

The Grilled Chicken Sandwich may not sound like the most exciting recipe, but this particular sandwich is packed full of flavor and easy enough to prepare and enjoy week in and week out! I know what we’re having for dinner tonight!

Chef Tom works a little All Things Barbecue magic on a bona fide Louisiana classic, the Shrimp Po’ Boy.

Chef Tom shows you how easy it is to make aioli from scratch. We of course put a twist on it and add a little something extra, but the basics are here.

We’re less than a week away from Fat Tuesday, so why not whip up a Cajun favorite in celebration of Mardi Gras?! Certainly, there are plenty of culinary traditions to choose from, but when a sandwich is an option, you can bet I’m picking the sandwich. The Po’ Boy is a classic with so many variations that it’s hard to choose just one. That’s how we ended up with the Fried Oyster AND Hot Link Po’ Boy! And the beauty is, by utilizing the versatility of the Napoleon Prestige, you can do it all on the grill. And we did.