As the weather turns cooler, we find ourselves searching for a more savory, comforting dish to serve to guests or at parties. Our chestnut-stuffed mushrooms are the ideal combination of savory flavors. Feel free to buy croutons if you don’t have time, but we highly recommend the small bit of extra effort. Ingredients: 8 large […]View Post
We love a classic bruschetta. Whether we’re toasting up bread with garlic (as seen here) or we’re adding our favorite tomato toppings, bruschetta is a go-to and a crowd pleaser. Ingredients Rustic, country style bread, cut 1/2 to 3/4 inch thick and halved 2 garlic cloves, lightly crushed ¼ cup olive oil Salt, to taste […]View Post
There’s something about kabobs that we just love. Tender meat combined together with sweet and savory ingredients don’t just make a complete meal, but a beautiful presentation. Try these Barbecued Kabobs at your next get-together. Feel free to swap out pork for chicken or beef, as well! 2 lb Boneless pork shoulder* 3/4 c […]View Post
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is also used in a superb oyster and Andouille gumbo popular in Laplace, a Cajun town about […]View Post
Your grill is your prized possession. You saved for it, you prepare delicious meals on it—you should also take care of it. Here are a few tips on how to take care of your grill, to ensure maximum quality and efficiency: Never force an excess of propane into a liquid propane cylinder. Check for gas […]View Post
Ajvar is a relish, typically made from red peppers and garlic, that you’ll often find in homes and restaurants across Macedonia, Serbia and Bulgaria. High in flavor, but quick in prep, this appetizer packs a punch. Serve alongside pita bread with an equally flavorful grilled or roasted meat for an ethnic dinner that will please […]View Post
This recipe for Asian Crepinettes is an Asian twist on a classic French appetizer. While the upfront legwork of getting all of the ingredients may seem like a hassle, you’ll find they are pantry staples that you’ll find yourself reaching for time and time again. 1 lb Ground Lamb 4 tb Fresh Asian or reg. […]View Post
We love a recipe that tastes delicious and simple, but makes you look like a pro in the kitchen. Our Artichoke Bottoms with Bay Scallops are the perfect combination of flavors and the end result will make a gorgeous presentation. 3/4 lb Scallops, bay, washed 1 c Bread crumbs, fresh, fine 3 tb Parsley, fresh, […]View Post
Love Steak? Us too. Your sear burner can turn a good steak into a great steak! It can be used for Shish Kebabs, vegetables, or fish too, but today we’re talking about steak. Light your sear station up, and let it preheat for about five to ten minutes with the lid up so that is […]View Post
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