Enjoy a cleaner, safer and more efficient barbecue experience with Napoleon Rogue aluminium barbecue grease trays. Designed for convenience, durability and ease of use, these trays are a smart solution for extending the life of your equipment, reducing cleaning time and keeping your cooking area in optimum condition. Available in three variations to suit Rogue 425, 525 and 625 models.
Full Compatibility with Rogue Models: 425, 525 and 625
Each tray has been specially manufactured to fit perfectly with Napoleon Rogue barbecue models, ensuring a firm installation and complete coverage of the original grease tray. This compatibility prevents grease overflow or residue build-up in unwanted areas.
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For Rogue 425: Measures approximately 41 x 26.5 cm. Ideal for compact size barbecues.
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For Rogue 525: Measures 55 x 26.5 cm. Designed for mid-range barbecues with higher cooking capacity.
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For Rogue 625: Measures 70 x 26,5 cm. Designed for larger equipment, which requires more surface area for waste collection.
This specific adjustment ensures maximum performance during use and protects the internal structure of the appliance.
Reusable and Instant Replaceable Design
One of the main advantages of this product is its practicality. The trays are made of resistant aluminium, which allows them to be used more than once depending on the type and quantity of cooking. Once they reach their maximum capacity or have been used a lot, they can be removed and replaced easily, without hassle and without the need for tools.
This quick replacement system allows you to keep your barbecue in top condition even between frequent uses, ideal for those who grill regularly or prepare multiple dishes in a single session.
Less Work, More Enjoyment
The aluminium grease trays act as a protective barrier between the grease that drips during cooking and the internal structure of the barbecue. Instead of collecting directly on the metal surface of the original tray, juices and residues are captured by the insert, drastically reducing the need for deep cleaning.
By simply removing and discarding the used insert, the cooking zone is ready for the next use. This not only improves hygiene and food safety, but also allows you to spend more time enjoying your food and less time on maintenance.
Extended Durability for your Napoleon BBQ
The constant use of these trays protects the internal structural components of your barbecue, especially the original metal tray. By avoiding direct contact with grease and burnt residue, the possibility of corrosion, rust and heat damage is reduced.
With a clean and protected grease tray, you not only maintain the aesthetics and performance of your barbecue, but significantly extend its life, improving the return on investment in your equipment.
Reusable and Recyclable
These trays are designed with a clear awareness of sustainability. Made entirely of aluminium, they offer the option to be reused several times depending on the conditions of use, and at the end of their cycle they can be easily recycled.
This allows you to maintain your outdoor cooking habits without compromising your commitment to the environment, reducing waste and supporting a more responsible consumer culture.
Maintenance and Recommended Use
To ensure maximum performance and prolong the life of your barbecue and accessories, regular maintenance is essential. Below is a step-by-step guide to using the grease trays correctly and keeping your grill in perfect condition.
Steps to follow:
- Before use:
- Make sure the tray is completely clean or replace the old insert with a new one.
- Place the aluminium insert on the barbecue's grease tray, making sure it fits completely.
- During use:
- Use the barbecue as normal. Grease and residue will accumulate in the insert, protecting the underside.
- Prevent overflow when cooking particularly fatty meats. In this case, check the level during cooking.
- After use:
- Let the barbecue cool completely before handling the insert.
- Remove the insert carefully to avoid spillage.
- If it is very dirty or full, dispose of it or recycle it according to local regulations.
- Clean minor residues with a damp cloth or mild degreasing product.
- Storage:
- Store new inserts in a dry place, preferably in their original packaging to prevent deformation.
Maintenance and Recommended Use
To ensure maximum performance and prolong the life of your barbecue and accessories, regular maintenance is essential. Below is a step-by-step guide to using the grease trays correctly and keeping your grill in perfect condition.
Steps to follow:
- Before use:
- Make sure the tray is completely clean or replace the old insert with a new one.
- Place the aluminium insert on the barbecue's grease tray, making sure it fits completely.
- During use:
- Use the barbecue as normal. Grease and residue will accumulate in the insert, protecting the underside.
- Prevent overflow when cooking particularly fatty meats. In this case, check the level during cooking.
- After use:
- Let the barbecue cool completely before handling the insert.
- Remove the insert carefully to avoid spillage.
- If it is very dirty or full, dispose of it or recycle it according to local regulations.
- Clean minor residues with a damp cloth or mild degreasing product.
- Storage:
- Store new inserts in a dry place, preferably in their original packaging to prevent deformation.
Maintenance and Recommended Use
To ensure maximum performance and prolong the life of your barbecue and accessories, regular maintenance is essential. Below is a step-by-step guide to using the grease trays correctly and keeping your grill in perfect condition.
Steps to follow:
- Before use:
- Make sure the tray is completely clean or replace the old insert with a new one.
- Place the aluminium insert on the barbecue's grease tray, making sure it fits completely.
- During use:
- Use the barbecue as normal. Grease and residue will accumulate in the insert, protecting the underside.
- Prevent overflow when cooking particularly fatty meats. In this case, check the level during cooking.
- After use:
- Let the barbecue cool completely before handling the insert.
- Remove the insert carefully to avoid spillage.
- If it is very dirty or full, dispose of it or recycle it according to local regulations.
- Clean minor residues with a damp cloth or mild degreasing product.
- Storage:
- Store new inserts in a dry place, preferably in their original packaging to prevent deformation.
Maintenance and Recommended Use
To ensure maximum performance and prolong the life of your barbecue and accessories, regular maintenance is essential. Below is a step-by-step guide to using the grease trays correctly and keeping your grill in perfect condition.
Steps to follow:
- Before use:
- Make sure the tray is completely clean or replace the old insert with a new one.
- Place the aluminium insert on the barbecue's grease tray, making sure it fits completely.
- During use:
- Use the barbecue as normal. Grease and residue will accumulate in the insert, protecting the underside.
- Prevent overflow when cooking particularly fatty meats. In this case, check the level during cooking.
- After use:
- Let the barbecue cool completely before handling the insert.
- Remove the insert carefully to avoid spillage.
- If it is very dirty or full, dispose of it or recycle it according to local regulations.
- Clean minor residues with a damp cloth or mild degreasing product.
- Storage:
- Store new inserts in a dry place, preferably in their original packaging to prevent deformation.
Smoked Pork Rib Tacos with Grilled Pineapple Recipe + Vegetarian Version with Marinated Mushrooms
A tasty and unconventional dish that takes barbecue flavour to another level. Smoked pork ribs combined with the sweetness of grilled pineapple offer an ideal contrast of flavours. The vegetarian version, with marinated portobello mushrooms, guarantees an equally intense and delicious experience for those who prefer a meat-free option.
Original Smoked Pork Rib Tacos with Grilled Pineapple
Ingredients (serves 4):
- 1.2 kg pork ribs (baby back ribs or similar)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 fresh pineapple, thickly sliced
- Corn or wheat tortillas (8–10)
- Fresh coriander, chopped red onion and chilli or barbecue sauce to serve
Steps:
- Prepare the dry marinade: Mix the brown sugar, paprika, cumin, salt and pepper. Rub this mixture generously over the ribs.
- Slow cooking on the barbecue: Prepare the Rogue barbecue for indirect cooking at a low temperature (approximately 130–150°C). Place the ribs on the grill with the drip tray in place, which will catch juices and fat without making a mess.
- Cooking time: Cook for 2.5 to 3 hours with the lid closed. If possible, add wood chips for a smoky flavour. The ribs should be tender and juicy.
- Grilling the pineapple: Place the pineapple slices directly on the grill for the last 10 minutes, turning them once, until they are caramelised and marked.
- Assembling the tacos: Shred the meat from the ribs, place on warm tortillas, add chunks of grilled pineapple, onion, coriander and your favourite sauce.
Vegetarian version of Portobello Mushroom Tacos Marinated with Grilled Pineapple
Ingredients (serves 4):
- 4 large portobello mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Juice of half a lemon
- Black pepper to taste
- Fresh pineapple, sliced (same as in the original version)
- Tortillas, red onion, coriander, and sauce to taste
Steps:
- Prepare the marinade: In a bowl, mix the soy sauce, olive oil, minced garlic, lemon juice and pepper.
- Marinate the mushrooms: Remove the mushroom stems and marinate for at least 30 minutes.
- Cook on the barbecue: Grill the mushrooms for 4–5 minutes on each side, until they are seared and slightly crispy on the outside.
- Grill the pineapple: Cook the pineapple in the same way as the meat.
- Assemble the tacos: Cut the mushrooms into strips, place them on the tortillas, add the pineapple, onion, coriander and your favourite sauce (a good option is avocado sauce with lime).
Tip: Thanks to Napoleon's grease tray, both the ribs and mushrooms cook without the risk of juices causing flames or grease build-up, making for quick clean-up when you're done.
Smoked Pork Rib Tacos with Grilled Pineapple Recipe + Vegetarian Version with Marinated Mushrooms
A tasty and unconventional dish that takes barbecue flavour to another level. Smoked pork ribs combined with the sweetness of grilled pineapple offer an ideal contrast of flavours. The vegetarian version, with marinated portobello mushrooms, guarantees an equally intense and delicious experience for those who prefer a meat-free option.
Original Smoked Pork Rib Tacos with Grilled Pineapple
Ingredients (serves 4):
- 1.2 kg pork ribs (baby back ribs or similar)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 fresh pineapple, thickly sliced
- Corn or wheat tortillas (8–10)
- Fresh coriander, chopped red onion and chilli or barbecue sauce to serve
Steps:
- Prepare the dry marinade: Mix the brown sugar, paprika, cumin, salt and pepper. Rub this mixture generously over the ribs.
- Slow cooking on the barbecue: Prepare the Rogue barbecue for indirect cooking at a low temperature (approximately 130–150°C). Place the ribs on the grill with the drip tray in place, which will catch juices and fat without making a mess.
- Cooking time: Cook for 2.5 to 3 hours with the lid closed. If possible, add wood chips for a smoky flavour. The ribs should be tender and juicy.
- Grilling the pineapple: Place the pineapple slices directly on the grill for the last 10 minutes, turning them once, until they are caramelised and marked.
- Assembling the tacos: Shred the meat from the ribs, place on warm tortillas, add chunks of grilled pineapple, onion, coriander and your favourite sauce.
Vegetarian version of Portobello Mushroom Tacos Marinated with Grilled Pineapple
Ingredients (serves 4):
- 4 large portobello mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Juice of half a lemon
- Black pepper to taste
- Fresh pineapple, sliced (same as in the original version)
- Tortillas, red onion, coriander, and sauce to taste
Steps:
- Prepare the marinade: In a bowl, mix the soy sauce, olive oil, minced garlic, lemon juice and pepper.
- Marinate the mushrooms: Remove the mushroom stems and marinate for at least 30 minutes.
- Cook on the barbecue: Grill the mushrooms for 4–5 minutes on each side, until they are seared and slightly crispy on the outside.
- Grill the pineapple: Cook the pineapple in the same way as the meat.
- Assemble the tacos: Cut the mushrooms into strips, place them on the tortillas, add the pineapple, onion, coriander and your favourite sauce (a good option is avocado sauce with lime).
Tip: Thanks to Napoleon's grease tray, both the ribs and mushrooms cook without the risk of juices causing flames or grease build-up, making for quick clean-up when you're done.
Smoked Pork Rib Tacos with Grilled Pineapple Recipe + Vegetarian Version with Marinated Mushrooms
A tasty and unconventional dish that takes barbecue flavour to another level. Smoked pork ribs combined with the sweetness of grilled pineapple offer an ideal contrast of flavours. The vegetarian version, with marinated portobello mushrooms, guarantees an equally intense and delicious experience for those who prefer a meat-free option.
Original Smoked Pork Rib Tacos with Grilled Pineapple
Ingredients (serves 4):
- 1.2 kg pork ribs (baby back ribs or similar)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 fresh pineapple, thickly sliced
- Corn or wheat tortillas (8–10)
- Fresh coriander, chopped red onion and chilli or barbecue sauce to serve
Steps:
- Prepare the dry marinade: Mix the brown sugar, paprika, cumin, salt and pepper. Rub this mixture generously over the ribs.
- Slow cooking on the barbecue: Prepare the Rogue barbecue for indirect cooking at a low temperature (approximately 130–150°C). Place the ribs on the grill with the drip tray in place, which will catch juices and fat without making a mess.
- Cooking time: Cook for 2.5 to 3 hours with the lid closed. If possible, add wood chips for a smoky flavour. The ribs should be tender and juicy.
- Grilling the pineapple: Place the pineapple slices directly on the grill for the last 10 minutes, turning them once, until they are caramelised and marked.
- Assembling the tacos: Shred the meat from the ribs, place on warm tortillas, add chunks of grilled pineapple, onion, coriander and your favourite sauce.
Vegetarian version of Portobello Mushroom Tacos Marinated with Grilled Pineapple
Ingredients (serves 4):
- 4 large portobello mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Juice of half a lemon
- Black pepper to taste
- Fresh pineapple, sliced (same as in the original version)
- Tortillas, red onion, coriander, and sauce to taste
Steps:
- Prepare the marinade: In a bowl, mix the soy sauce, olive oil, minced garlic, lemon juice and pepper.
- Marinate the mushrooms: Remove the mushroom stems and marinate for at least 30 minutes.
- Cook on the barbecue: Grill the mushrooms for 4–5 minutes on each side, until they are seared and slightly crispy on the outside.
- Grill the pineapple: Cook the pineapple in the same way as the meat.
- Assemble the tacos: Cut the mushrooms into strips, place them on the tortillas, add the pineapple, onion, coriander and your favourite sauce (a good option is avocado sauce with lime).
Tip: Thanks to Napoleon's grease tray, both the ribs and mushrooms cook without the risk of juices causing flames or grease build-up, making for quick clean-up when you're done.
Smoked Pork Rib Tacos with Grilled Pineapple Recipe + Vegetarian Version with Marinated Mushrooms
A tasty and unconventional dish that takes barbecue flavour to another level. Smoked pork ribs combined with the sweetness of grilled pineapple offer an ideal contrast of flavours. The vegetarian version, with marinated portobello mushrooms, guarantees an equally intense and delicious experience for those who prefer a meat-free option.
Original Smoked Pork Rib Tacos with Grilled Pineapple
Ingredients (serves 4):
- 1.2 kg pork ribs (baby back ribs or similar)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 fresh pineapple, thickly sliced
- Corn or wheat tortillas (8–10)
- Fresh coriander, chopped red onion and chilli or barbecue sauce to serve
Steps:
- Prepare the dry marinade: Mix the brown sugar, paprika, cumin, salt and pepper. Rub this mixture generously over the ribs.
- Slow cooking on the barbecue: Prepare the Rogue barbecue for indirect cooking at a low temperature (approximately 130–150°C). Place the ribs on the grill with the drip tray in place, which will catch juices and fat without making a mess.
- Cooking time: Cook for 2.5 to 3 hours with the lid closed. If possible, add wood chips for a smoky flavour. The ribs should be tender and juicy.
- Grilling the pineapple: Place the pineapple slices directly on the grill for the last 10 minutes, turning them once, until they are caramelised and marked.
- Assembling the tacos: Shred the meat from the ribs, place on warm tortillas, add chunks of grilled pineapple, onion, coriander and your favourite sauce.
Vegetarian version of Portobello Mushroom Tacos Marinated with Grilled Pineapple
Ingredients (serves 4):
- 4 large portobello mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Juice of half a lemon
- Black pepper to taste
- Fresh pineapple, sliced (same as in the original version)
- Tortillas, red onion, coriander, and sauce to taste
Steps:
- Prepare the marinade: In a bowl, mix the soy sauce, olive oil, minced garlic, lemon juice and pepper.
- Marinate the mushrooms: Remove the mushroom stems and marinate for at least 30 minutes.
- Cook on the barbecue: Grill the mushrooms for 4–5 minutes on each side, until they are seared and slightly crispy on the outside.
- Grill the pineapple: Cook the pineapple in the same way as the meat.
- Assemble the tacos: Cut the mushrooms into strips, place them on the tortillas, add the pineapple, onion, coriander and your favourite sauce (a good option is avocado sauce with lime).
Tip: Thanks to Napoleon's grease tray, both the ribs and mushrooms cook without the risk of juices causing flames or grease build-up, making for quick clean-up when you're done.
