Napoleon Prestige 450 Review

I personally love this BBQ, it is a Propane BBQ which produces great flavour.

The BBQ has plenty of space on the sides as well as on the burners, it also has the warmer racks.
Also present is a side infrared searing element which I never needed however it does have the option of popping up for pots.
There are flavourizer bars that are great for insuring that meat juices get evaporated and make for a great taste.

Overall the BBQ cooks extremely well and does so with amazing food quality. I would say that it is an extremely good BBQ and one you should invest in a cover for.

The only thing I would criticize about this BBQ is one thing which is that the fat tray is a little on the small side if you are BBQing a number of Ribs. 
The BBQ is made of good quality, and the thermostat is quite accurate and it does work extremely well and three cooking zones do offer a great deal of flexibility.

I also got the cover for :P

The Infrared element.

I know it needs a cleaning, and those are the flavourizer bars.

Plenty of space underneath for the bottle the small tray is the fat tray.

Home-made Pizza Pockets

What you will need:

For Six Pockets big enough to feed three to four or two very hungry ones.

Cheese, of your choosing and quantity in accordance with how much you want and I would recommend Mozzarella or Feta.
Filling, Salami or Tuna or anything you can think off that you would like to have in there you can also throw some veggies in there.
The Dough:
Flour (4+ cups)
Salt (One Pinch)
Honey or Sugar (2 TBSP)
Yeast ( 1 1/2 TBSP)
Hot water
Spices of your choice (I recommend some Oregano.)

How you start:

You start with the dough, now here you put the Flour 3-4 cups of flour or more if you wish even more. Then you add 1 1/2 TBSP of Yeast and 2 TBSP of Honey/Sugar. After this you add a pinch of Salt. Now that you added all these together you have to add the warm water. You will add warm water until the dough has the perfect consistency. And you can form it nicely without it being to sticky or dry. This is also personal preference but I would recommend a 1 cup of water to 2 cups of flour ratio.
You will need to let the dough rise for one hour or so. After which you separate the dough into separate balls then you roll the dough out into little flat squares or close to that. Then you add your filling and cheese in there as well as some spices, for example I like to add to the Salami Pockets some Oregano. Then when you have everything in there you fold the dough over the filling and press the edges together so that they seal if they are to dry I would recommend using some water or egg to bind the dough.
Now in the BBQ they will bake in 5-15 mins depending on heat so you need to make sure that they don't end up getting burned and in the oven about 20 mins at 375F.

My Pizza Pockets and some Ribs on the BBQ.

Outdoor Backing

Now since it is raining right now I have some time to look at cooking again and am doing some BBQ baking. Which of course is a great way of baking.
Now since BBQs tend to heat well over ideal baking temps you need to bake in one of two ways:

1. You only turn on zone on and put the bake good on the other end of the BBQ. Now this works        great when baking bread or something else that large and needs time to cook to the centre without burning the exterior.

2. You do not let the heat of the BBQ exceed 400F after that most baked goods tend to burn pretty quickly. While you do that you will need to monitor your items closely to insure that nothing burns.