Napoleon LEX605RSBIXSS Brochure
Up to 106,500 BTU’s
7 burners
Cooking Area: 1025 in
2
(6530 cm
2
)
Built-in model available
Mirage
™
M730rSBi
With rear infrared burner, infrared SIZZLE ZONE
™
bottom burner and range side burner
CeraMiC infrared rear Burner
Ceramic rear rotisserie burner heat waves seal and lock in the juices quickly for superior
tenderness. Restaurant style results and perfect self-basting roasts every time. (Heavy duty rotisserie
kit with counter balance, stainless steel rotisserie bracket and forks available with most models).
Available as a
natural gas or
propane unit
Engaging i-GLOW
™
backlit control knobs for
late night entertaining
Double walled LIFT EASE
™
stainless steel lid
Ceramic infrared bottom
and rear burner
Integrated ice /
marinade bucket and
cutting board
Stainless steel side
shelves with integrated
tool hooks and
condiment holders
Range side burner
Stainless steel WAVE
™
cooking grids
Integrated Ice/Marinade
Bucket and Cutting Board
EASY SLIDE
™
Centre Drawers
JETFIRE
™
Ignition
Infrared Bottom Burner
M730RSBI-2
Napoleon
®
Marinade Injector
1
|
1
Boneless Pork Loin Chops
4
|
4
about 2" to 3" thick (8 oz / 227 g)
Cajun Creole Spice
¼ cup
|
60 mL
Buffalo Injector Sauce
²⁄³ cup
|
150 mL
Buffalo Injector Sauce
½ cup
|
60 mL
Balkan-Style Honey
¹⁄³ cup
|
75 mL
Fire-Roasted Corn Salsa
Cajun Creole Spice
to taste
Fresh Corn
2
|
2
husks and silk removed
Olive Oil
1 tbsp
|
15 mL
Medium Red Onion
1
|
1
peeled and sliced into ¼" wide rings
Red Pepper
1
|
1
stem and seeds removed
Jalapeño Pepper
1
|
1
Fresh Cilantro
1 tbsp
|
15 mL
chopped
Olive Oil
¼ cup
|
60 mL
Lime
1
|
1
juiced
Salt and Coarsely
to taste
Ground Black Pepper
dOuBLe THiCK POrK
CHOPS WiTH fire-rOaSTed
COrn SaLSa
2