The Pro Silicone Basting Brush – Napoleon is that little big ally that makes all the difference when glazing ribs, basting barbecued chicken or glazing grilled vegetables. Its combination of a stainless steel handle and silicone bristles offers control, hygiene and durability in a 30 cm format that keeps your hand safe from heat and improves every step of sauce or marinade. What’s more, it’s dishwasher safe, so you can move from smoking to scrubbing in no time.
🧱 Materials and construction
The stainless steel body provides rigidity and stability, while the 3.5 cm silicone bristles retain the marinade and release it evenly over the surface of the food. This mixed architecture combines mechanical strength with elasticity at the tip, achieving precise application even on irregular or crusty pieces. The silicone does not shed fibres or absorb odours, keeping the brush more hygienic with continued use.
⚙️ Key features
The total length of 30 cm allows for comfortable basting without bringing your hand close to direct heat; the silicone bristles hold juices and sauces with ease and deposit them without excessive dripping. After each use, you can wash it in the dishwasher or in the sink, leaving the brush as good as new for the next use.
🚀 Performance and efficiency
Each step lets a controlled film of sauce seep through, improving the performance of the marinade and reducing waste. The elasticity of the silicone makes it easy to penetrate the crevices of wings, racks of ribs or cross-cut vegetables, achieving even coverage that translates painting time into real flavour.
🎨 Design and ergonomics
The metal handle offers a secure grip and a professional look that fits in any outdoor or indoor kitchen. Its hanging loop allows you to hang it from the grill hooks and always have it handy during service, avoiding resting it on dirty surfaces.
🔗 Compatibility and storage
It works with any gas, charcoal, pellet or kamado barbecue, and goes wonderfully with thick BBQ-style sauces, honey or miso glazes and more fluid marinades with citrus or wine. The hanging ring is compatible with standard grill hooks and side tables, optimising workflow.
🍳 Cooking styles it enhances
It shines in low & slow cooking by allowing for layered glazing, in quick searing to add a final shine without overcooking, and in the oven or on the griddle to glaze breads, vegetables or fish. It also enhances sweet finishes on smash buns or Kansas City-style ribs, where the layered glaze builds a spectacular crust.
🛡️ Safety and hygiene
Silicone is more hygienic than natural bristles because it does not trap oils or bacteria and does not fray during use. You can easily sanitise it in the dishwasher to reuse it with complete confidence, keeping your workstation clean and tidy.
🏠 Beyond the barbecue
In indoor cooking, it can be used to glaze oven-roasted meats, brush puff pastries with clarified butter, apply teriyaki sauces to salmon, or spread oil on griddles and frying pans without excess. Its long format gives you reach in deep trays without getting dirty.
Use and Maintenance
To keep your
Napoleon Pro Silicone Basting Brush performing like new, it is essential to care for it with a simple routine. Below are recommendations for before first use, best practices during cooking, and guidelines for cleaning, hygiene, and storage. Following these steps will extend its useful life, prevent cross-contamination, and ensure safe, even, and shiny glazing with every use.
Before first use
- Wash the brush with warm water and soap; rinse and dry.
- Check that the hanging ring is securely attached.
During cooking
- Avoid placing the brush directly on very hot grills when not in use; hang it on the hook.
- For layered glazes, remove excess sauce by gently tapping the edge of the container.
Cleaning
- Quick option: dishwasher (top rack).
- By hand: hot water and soap, running your fingers between the bristles to remove stuck-on sugars.
- If you used very sweet sauces, let it soak for 10 minutes in warm water and then clean.
Hygiene and safety
- Use separate brushes for raw and cooked foods, or wash them between uses.
- Do not use abrasive scouring pads on the handle to preserve the finish.
Storage
- Dry thoroughly and hang from the hanging loop or store in a clean drawer.
- Keep the bristles away from knives or sharp objects.
Recipe for miso-coffee and cocoa glazed ribs (glossy finish)
An unusual glaze: umami from the miso, elegant bitterness from the coffee, hints of cocoa and a touch of molasses. The Napoleon brush does the rest, layer by layer, until you achieve a competition-worthy shine.
Ingredients (rack for 4 servings)
- 2 racks of pork ribs (St. Louis or baby back)
- 1 tbsp fine salt and 1 tbsp brown sugar
- 1 tsp garlic powder and 1 tsp black pepper
- 120 ml cold espresso coffee
- 2 tbsp white miso paste
- 2 tbsp pure cocoa powder
- 3 tbsp molasses or dark honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil (optional)
Steps
- Prepare the rub by mixing salt, sugar, garlic and pepper; season the ribs and let stand for 30–60 minutes.
- In a bowl, combine espresso, miso, cocoa, molasses, soy sauce, vinegar and sesame oil. Stir until blended.
- Set the barbecue to 120–135 °C on indirect heat. Cook the ribs for 2.5–3 hours until tender.
- Mix the glaze again. Using the Pro Silicone Brush, brush a thin first coat on both sides.
- Every 20–25 minutes, repeat the glazing with light steps so as not to remove previous layers. Apply 3–4 layers.
- Increase the temperature to 160–175 °C for the last 20–30 minutes to set the glaze without burning the sugars.
- Rest for 10 minutes, cut between the bones and give a final stroke with the brush for a mirror finish.
Serving tip: Finish with sesame seeds and grated orange peel to enhance the toasted aromas.
Vegetarian variation of Roasted Pumpkin with Miso-Coffee and Cocoa Glaze
The pumpkin absorbs the glaze like a sweet, umami-rich sponge. With the Napoleon brush, you can achieve thin, even layers without breaking the flesh.
Ingredients (4 servings)
- 1 butternut squash, cut into thick wedges
- 2 tbsp olive oil
- Salt and pepper to taste
- The same miso-coffee and cocoa sauce from the previous recipe
Steps
- Preheat the grill/oven to 200 °C. Coat the squash with oil, salt and pepper.
- Roast for 20 minutes using indirect heat until tender.
- Brush on a thin layer of the glaze; roast again for 5–7 minutes.
- Repeat 2–3 layers until the glaze is glossy and the edges are caramelised.
- Serve with natural yoghurt, fresh herbs and a squeeze of lemon.
