Chef Tom fires up the Napoleon Presige P500 to show us How to Grill Chicken Breasts on a Gas Grill.

Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.

In this week's episode of Tips & Techniques Chef Tom takes us back to barbecue basics, once again, and teaches us how to make a sweet tomato based barbecue sauce from scratch.

This week on Tips & Techniques, Chef Tom takes us back to barbecue basics with this All Purpose Barbecue Rub. This seasoning is on the sweeter side, with just the right amount of salt, pepper, savory and smoky flavors. Perfect on your favorite barbecue foods, from chicken to pork to beef!

Buttermilk Ranch Dressing is a handy little condiment to have in your repertoire. You can put it on everything from burgers to salad to pizza. Some people even like it on a steak. Who are we to judge?

Chef Tom takes us back to barbecue basics with this Tips & Techniques video on how to trim a Boston butt pork shoulder for smoking.

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!

Putting together a grand-looking charcuterie board doesn’t have to take a lot of work. Chef Britt shows us her tips and techniques for putting together a super easy, yet very chic-looking board that will have your guests in awe. Read on for a wonderfully simple recipe for smokehouse BBQ nuts!