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
When the temperatures dip, we like to heat things up in the kitchen with this roasted habanero salsa. It’s the perfect combination of heat from the habaneros, acidity from the line and a subtle sweetness from the plum tomatoes. 1 tb Olive oil 1 ts Garlic, minced 6 Plum tomatoes, halved Salt & pepper, […]View Post
Don’t let the long recipe fool you. Our pecan pancake with grilled shrimp and cucumber salsa may look daunting, but the results are well worth it. GRILLED SHRIMP 20 large shrimp, peeled, deveined 1/4 c olive oil 1/4 c minced cilantro 1 1/2 tsp minced garlic 1/2 tsp minced jalapeno 1/2 tsp oregano 1/4 tsp salt […]View Post
We’re combining a few of our favorite international flavors with this ginger shrimp recipe. A slight nod to the East with the fresh ginger root, as well as one from our Latin influences with jalapeño and lime juice, makes this recipe a quick favorite. Ingredients: 2 lb large shrimp 1/4 c Vegetable oil 1/4 c […]View Post
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
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