Start your meal off the right way
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
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
Ingredients 1 large eggplant2 tbs. olive oil2 tbs. wine vinegar2 tbs. finely chopped onion½ clove garlic, minced1 medium tomato, chopped salt and pepper Directions Roast eggplant on gas grill over medium flame, turning occasionally until thoroughly cooked. This may take 30 minutes. Remove from grill and cool for handling. Strip off the skin and chop […]View Post
Ingredients 1 lb. large shrimp, shelled & defined¾ lbs. sea scallops2/3 c. chili sauce¼ c. cider vinegar3 tbs. chopped parsley1 tbs. vegetable oil1 tbs. Worcestershire sauce½ tsp. prepared horseradish1 cove garlic, minced1 20 oz. Can pineapple chunks in juice, drained Directions In medium bowl, combine shrimp and scallops. In small bowl combine chili sauce and […]View Post
Ingredients 3 medium-sized zucchini12 cherry tomatoes12 fresh mushroomsGrated Parmesan cheese Directions Parboil whole zucchini 5 minutes on your side burner or until just tender. Drain and cut into ½ inch slices. Thread zucchini, tomatoes and mushrooms alternately on each of six skewers. Brush with marinade made of Italian dressing, Worcestershire sauce, mustard and thyme. […]View Post
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