Брошюра для Napoleon LEX485RSIBNSS

Napoleon’s JETFIRE

™

 ignition starts each burner individually for reliable start ups - EVERY time.

Up to 90,500 BTU’s

6 burners

Cooking Area: 850 in

2

 (5440 cm

2

)

Built-in model available

Available as a 

natural gas or 

propane unit

Range side burner

Stainless steel WAVE

™

 

cooking grids

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

Ceramic Infrared  

Rear Burner

Integrated Ice/ 

Marinade Bucket  

and Cutting Board

i-GLOW

™

 Backlit 

Technology

M605RSBI-2

  

Using the Napoleon

®

 Marinade Injector, inject the centre 

of each chop with one-quarter cup of the Buffalo injector 
sauce. Rub the chops with Cajun Creole spice, massaging 
seasoning into the meat. Cover and refrigerate until needed.

  

In a small bowl, whisk together remaining Buffalo 
injector sauce and thick Balkan-style honey until combined 
and smooth. Set aside. 

3. 

Preheat grill to medium-high heat.

  

Lightly brush corn, red onion, red pepper, and jalapeño 
pepper with olive oil, and season to taste with Cajun 
Creole spice. Place vegetables onto grill and cook until 
lightly charred and tender, about 4 to 5 minutes. Remove 
vegetables from grill and allow to cool. Remove kernels 
from corn, and finely dice onion, red pepper and jalapeño 
pepper. Place into a medium-sized bowl with one-quarter 
cup olive oil, lime juice and chopped cilantro. Mix well 
and season with salt and coarsely ground black pepper to 
taste. Cover and refrigerate until needed.

  

Place seasoned chops onto grill and sear for 2 to 3 minutes 
on each side. Reduce heat to medium-low and close the 
lid. Slow roast for an additional 10 to 12 minutes, turning 
and basting occasionally with the Buffalo and honey 
mixture, until chops are just cooked through and juices run 
clear. Give chops a final baste and remove from grill. 

   Serve immediately, topped with fire roasted corn salsa and 

extra basting sauce on the side. 

3