Grill plate

BY: ANDREA ALDEN

Many people are a bit skeptical about a grill plate because the meat has different cooking times. But it's a lot easier than you think. With a grill plate, all you have to do is choose your favorite types of meat and arrange them according to cooking time. The vegetables are simple. It basically grills itself as soon as you put it on the grill. And this is how it works.

• 900 g brisket
• 3 tbsp “Club House La Grille Smouldering Smoked Applewood” spice mix
• 2 cups of your favorite smoking chips, soaked. We recommend our smoking chips with whiskey oak or apple flavor or both.
• 1 whole grilled chicken or 4 chicken breasts or 4 chicken legs
• 1/4 cup seasoning mix for rubbing “Club House La Grille Montreal Chicken”
• 1 rack of lamb 8 to 10 bones
• 2 tsp coarse salt
• 2 teaspoons freshly ground black pepper
• 1 tbsp fresh lemon peel
• 4 sweet Italian sausages

• 5 large carrots, washed and quartered
• 1 tbsp melted butter
• Salt to taste
• 1 tsp thyme
• 1 pinch of sugar
• 500 g Brussels sprouts, cleaned
• 1 tbsp melted butter
• Salt and pepper to taste
• 2 tsp lemon peel
• 1 medium butternut squash, halved and seeded
• 2 tbsp oil
• 5 fist-sized potatoes, scrubbed and cut into wedges
• 2 tbsp roasted garlic oil
• 2 tsp dill

1. Fill a Napoleon PRO stainless steel smoking pipe with soaked smoking chips and place over a single, unlit burner. Preheat the grill to 93°C.
2. While the grill is preheating, prepare the meat. Rub the brisket with Club House La Grille Smoldering Smoked Applewood seasoning, place on a rack, and let rest while you prepare the rest of the dish. Season the chicken with the “Club House La Grille Montreal Chicken” rub seasoning mixture; Place back in the refrigerator until grilling. Cut the rack of lamb between every bone or every other bone and rub each lamb chop with the lemon zest, salt and pepper.
3. Once the grill is up to temperature and the PRO smoker is running, place the brisket, fatty side up, near (but not on top of) the smoker. Smoke the brisket using indirect grilling for about 1 hour, or the time you need to prepare the vegetables.
4. Wash, halve or quarter the carrots. Roll in melted butter, salt, thyme and sugar. Place on the warming rack while the brisket is still smoking.
5. Clean Brussels sprouts, roll in butter, salt, pepper and lemon zest.
6. Cut off the top and bottom of the butternut squash stalk. Halve the pumpkin and scrape out the seeds and pulp with a spoon. Rub with oil, then salt to taste.
7. Scrub the potatoes and cut them into wedges. Season potatoes with garlic oil, salt, pepper and dill.
8. Preheat the grill to 175°C to 200°C. To do this, set the two burners furthest away from the PRO smoking pipe to medium to low. After preheating, place the Brussels sprouts on the warming rack with the carrots. Place the squash near the brisket over the smoker burner set to low heat. Also place potatoes on the grill in the same area. Allow to cook for about 45 minutes to 1 hour. Turn potatoes and Brussels sprouts occasionally.
9. Grill the chicken, skin side down, directly over the heat for about 10 minutes. Then turn off one of the hot burners and let the chicken cook slowly for about 30 minutes.
10. Grill the sausage over the hot grill, turning regularly.
11. Lastly, preheat the infrared side burner (if available) and sear the lamb chops on both sides for 2 minutes each. Then place it on the grill and let it cook for about 10 to 15 minutes.
12. Arrange everything on a large cutting board or platter. So everyone can choose what they like best.

This grill plate was simply great. There were also two loaves of fresh bread - we had sourdough farmer's bread - and a delicious salad. Everyone was happy and more than full. For dessert we had a delicious lemon and blueberry cake. What does your family eat on the holidays?

#men's life
#BBQgame
#NapoleonGrill