This crostini recipe comes together quickly and boasts the cool, slightly sweet flavors from the peppers and garlic. Perfect for an appetizer before dinner, or just as an afternoon snack, you’ll find yourself reaching for this recipe time and time again. 3 red bell peppers 3 tb Olive oil 1 1/2 ea garlic cloves, […]View Post
Moroccan spices take the stage in this grilled fish recipe. The pungent marinade can be used for any fish that can hold up well on the grill—especially a firm, white-fleshed fish. 12 each garlic cloves ½ teaspoon coarse salt 1 bunch cilantro 1 tablespoon paprika 1 tablespoon cumin, ground 1 pinch cayenne pepper juice of […]View Post
Some of the best parts of a Thanksgiving turkey are thrown out—the bones. When you’re cleaning up from your Thanksgiving Day spread, save what’s left of the turkey to make stock! Recipes may vary and you can switch yours up depending upon the flavors you like. And the best part? No measuring! Just use what […]View Post
Add some flavor to Thanksgiving classics this year—like adding sweet purple plums and spicy jalapeno peppers to your turkey. Ingredients: 1 bone-in (3-to 3 1/2-pound) turkey breast 1 c apricot nectar 1/4 c olive oil 3 tb lite soy sauce 1/2 ts freshly ground pepper 6 lg purple plums or medium peaches, peeled, seeded and […]View Post
French onion soup is a comfort food classic. Requiring few, but fragrant, ingredients, French onion soup comes together quickly and can even be made ahead of time on the grill. 4 slices French bread baguette 2 tb (1/4 stick) butter 4 c sliced onions 2 10 1/4-oz cans beef broth 1 1/2 c water […]View Post
With a month that’s traditionally filled with heavier foods, we’re lightening things up with our grilled swordfish on herbed couscous with vegetable minestrone. Still hearty and filling, this dish will become a go-to all year. VEGETABLE MINESTRONE: 1 tb olive oil 1 clove garlic, pressed or minced 2 c finely diced vegetables (such as yellow […]View Post
These grilled beef blade steaks with spicy orange marinade are a breeze to whip up. We love the kick that the vinegar and red pepper flakes give to the sweetness of the orange zest, and we know you will too. 6 1″ Boneless beef blade steaks, pierced all over 2 large bell peppers, quartered Zest […]View Post
In the cooler months, traditional salad takes a backseat in our kitchens to more unique twists, like this tomato and green pepper salad. We love this combination of fresh vegetables (sorry, tomato, we’re still calling you a vegetable) and the smoky, warm flavors of paprika and cumin. 3 green bell peppers 4 lg tomatoes […]View Post
This beef satay gives a slight nod to Thai culture by combining some of the country’s best flavors. Coconut milk, cilantro, curry powder and fish sauce makes a delicious, mouthwatering marinade that will infuse the beef skewers with flavor and keep them moist while on the grill. 8 oz Sirloin Or Flank Steak, cut in […]View Post
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