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AnnouncementsJuly 4th Barbecue MenuSparkling Strawberry Rhubarb LemonadeBarbecued Shrimp with Peach SalsaBarbecued ChickenCreamed Corn FrescaGrilled Figs Over Vanilla GelatoGrilling TipsButterflied ChickenCaveman CornWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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New at KalamazooGourmet.comTake an Interactive Tour of a Kalamazoo 900 Series Hybrid GrillNot a Kalamazoo Hybrid Grill owner? Ever wondered what makes our grills so unique? We have added a brief interactive tour of one of our grills to KalamazooGourmet.com. Now you can see what "deep hopper engineering" or "hassle-free cleaning" is all about. The interactive cutaway illustration will also show you why Kalamazoo Built-In Grills, unlike grills from our competitors, include their own cabinets and extend all the way to the ground. July 4th Barbecue MenuThe barbecue flavor at the heart of this menu for eight comes from our Not-So-Basic Barbecue Rub recipe that we shared for the first time this Spring. The bulk of the prep work can be done in the morning before guests arrive. Prepare the barbecue rub (one recipe will do for serving this menu for eight), the fig rub, the Peach Salsa and the base for the Sparkling Strawberry Rhubarb Lemonade ahead of time. From there, the cooking is quick and easy.
Sparkling Strawberry Rhubarb LemonadeRefreshing, light, bubbly and perfect for a summer barbecue. The beautiful, pink rhubarb syrup has a host of other uses if you are in a creative mood. For starters, you could use it in margaritas or mojitos, or serve it over lemon sorbet.
Create a rhubarb syrup. Combine the water and rhubarb in a large pot and bring to a boil over high heat, stirring frequently. Reduce heat to medium-high and simmer for 2 minutes. Pour through a mesh strainer, forcing the liquid out of the broken-down rhubarb with a spoon. Rinse the pot to remove any rhubarb bits and return 4 cups of the pink rhubarb water to the pot. Add the sugar and bring to a boil over medium-high heat, stirring frequently. Remove from heat, cover and chill in the freezer while you puree the strawberries. Clean and stem the strawberries. Place in a blender and puree until smooth. Pour into a mesh strainer and force through to remove the majority of seeds. Discard the seeds and reserve the strawberry puree. Combine 4 cups of cooled rhubarb syrup, 2 cups of strawberry puree and 2 cups of lemon juice to finish the lemonade base. The sparkling lemonade is best made one glass at a time as it is served. Measure 2 ounces of lemonade base into a highball glass. Fill the glass about 3/4 with crushed ice and stir. Top with cold club soda and serve with a straw and strawberry garnish. Note: For hard lemonade, follow the instructions above, but stir 1 ounce of gin into the 2 ounces of lemonade base before adding the ice.
Barbecued Shrimp Skewers with Peach SalsaThe spiced rub on the shrimp is balanced by sweet peach salsa in this fantastic summer appetizer.
To make 3 cups of peach salsa: Juice the 1/2 lime into a medium-sized bowl. Dice the peaches and immediately stir into the lime juice. Add the onion, red pepper and cilantro. Stir in 1/2 of the jalapeno and test the salsa for heat. Add as much of the remaining jalapeno as appropriate for your taste and the tastes of your guests. If the peaches were not ripe enough or otherwise did not deliver enough sweetness, add a small amount of sugar as desired. Cover and refrigerate until ready to serve, up to 4 hours. Prepare the grill for direct grilling over medium-high heat (about 400°F). Use double-pronged skewers (like the one in the photo above) or pairs of skewers to prevent the shrimp from turning. Build 8 double-prong skewers with 4 shrimp each. Combine the Not-So-Basic Barbecue Rub with the brown sugar and sprinkle over both sides of the shrimp skewers. Grill the shrimp over medium-high heat for about 6 minutes, turning once. The shrimp are fully cooked when they become opaque. Try not to overcook the shrimp or they can become tough. Serve the shrimp (on or off the skewers) with the peach salsa and lime wedges.
Barbecued ChickenBarbecued Chicken goes with the Fourth of July holiday like turkey goes with Thanksgiving. You can slave for hours making barbecued chicken at 230°F, or you can grill-roast this quick version your guests will love. By butterflying the chicken and quickly roasting with wood smoke at 500°F, you will have tender, juicy and flavorful chicken ready to serve in just 35 minutes. By using a dry barbecue rub and no sauce, this chicken is also easier to eat without making a mess.
Directions: Combine the Not-So-Basic Barbecue Rub and the brown sugar, and rub into both sides of the chickens. Place the chickens flat on the grill in the indirect zone with the skin-sides up (if your grill is not as large as a Kalamazoo 900 Series, you will likely need to cook the chickens only one or two at a time). Cook the chickens, without turning them over, until the internal temperature of the thigh measures 165° to 175°F. On a Kalamazoo this should take only 35 minutes. Check the chickens after 20 minutes in case they need to be rearranged on the cooking surface relative to the heat source for more even cooking. Remove the chickens from the grill and let rest for a few minutes. Quarter and serve.
Creamed Corn FrescaCreamed Corn Fresca is brighter in flavor and lighter in texture than is generally expected from a more typical creamed corn; not unlike Mexican street corn. Lime and sour cream are complimented by the heat of a little jalapeno and a touch of barbecue rub. The corn in this recipe is cooked "caveman" style (see tip below) for ultra-sweet results, but you can grill the corn using any technique you like.
Directions: Remove the husks from the cooked corn and cut the corn from the cob. Stir into the sour cream mixture along with the juice of 1/2 lime. Test for taste. Add more jalapeno, more lime juice and/or salt as needed to achieve the desired balance. Serve warm.
Grilled Figs Over Vanilla GelatoAlthough not exactly common grill fare, figs are fantastic over an open flame (see Michael Chiarello's recipe for Prosciutto-Wrapped Figs and Blue Cheese). The fire brings out the sugars and emphasizes the sweetness. A dusting with sugar and cinnamon caramelizes on the outside to turn these figs into a light dessert.
Directions: Combine the sugar, cinnamon, nutmeg, cayenne and salt in a small bowl. Gently toss the figs in another bowl with the canola oil and thread onto skewers. Using pairs of parallel skewers spaced 3/4" apart will keep the figs from rotating. Place the fig skewers on a cutting board or baking sheet and sprinkle both sides with the sugar mixture. Cook the fig skewers directly over a medium fire, cut-side-down. Cook until the sugars have completely caramelized, about 3 minutes, and then turn to cook the skin side for another 2 to 3 minutes. Be careful not to burn the figs, especially on the skin side. Dish the gelato into 8 serving bowls and top with 4 fig halves each. Optionally drizzle with honey.
Grilling TipsButterflied — The Perfect Way to Roast a ChickenButterflying a chicken (also called spatchcock) lays the bird flat for quicker and more even cooking. A butterflied chicken can be cooked at higher temperatures, so you are able to more easily achieve a nice, crispy skin and perfectly cooked meat. A Kalamazoo really shows off its unique convection cooking effect when cooking chicken in this way.
Select a fresh, whole fryer chicken. Rinse it inside and out under cool, running water and dry with paper towels. With the backbone facing upward, use sharp kitchen shears to cut down each side of the backbone and remove it entirely. Discard the backbone. Insert the shears between the brest meat and the breast bone at the neck cavity and cut through the breast bone at least half way down the length of the chicken so that it is easier to flatten. Turn the chicken skin-side-up and flatten it. Tuck the wings under and turn the thighs outward. For the simplest preparation, brush the chicken on both sides with olive oil (or garlic-infused olive oil) and sprinkle with salt. For the barbecued chicken recipe above, simply use a blend of brown sugar and Not-So-Basic Barbecue Rub. Place the chicken, skin-side-up, directly on the grate in the indirect cooking zone of a grill preheated to 500°F. For best flavor, use smoke from your favorite grilling wood chips. Cook for 35 minutes at 500°F with the hood closed without turning the chicken. The internal temperature measured in the thigh should be 165° to 175°F. Remove the chicken from the grill and rest for a couple of minutes, then quarter and serve. Caveman Style — My Favorite Way to Cook CornSteven Raichlen, as far as I know, is the one who dubbed this "Caveman Corn." The cooking technique involves placing corn, shucks and all, directly into a bed of thoroughly-ashed coals. The drawer of a Kalamazoo Hybrid Grill is the perfect place to cook corn this way.
Directions: Line the solid-fuel drawer of your Kalamazoo Hybrid Grill with a single row of charcoal in each "rack." Light the burners below the charcoal and run on high until there is a strong charcoal fire, then back the burners down to low. Once the coals are completely ashed over and about to break down, open the drawer and add the corn in the husks to the bed of coals. Close the drawer and cook until the husks against the coals are black, about 3 minutes. Open the drawer, turn the corn about 1/3 rotation and repeat. Do this one more time until most of the husk on each ear of corn is black. Remove from the grill and let rest for a minute or two, then shuck, removing all silk (not too difficult as much of it has burned away at this point). Enjoy as corn on the cob or cut the corn off for recipes such as the Creamed Corn Fresca above.
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About Kalamazoo Outdoor GourmetKalamazoo Outdoor Gourmet™ custom outdoor kitchen equipment delivers the ultimate in performance, luxury and quality. From hybrid grills that cook with any combination of wood, charcoal and gas — to powerful and energy efficient outdoor refrigerators, wine chillers, ice makers, keg tappers and freezers — to countertop pizza ovens — to weather-tight stainless steel kitchen cabinets — to the one-of-a-kind martini bar — the entire line is designed and built from the ground up exclusively for outdoor gourmet cooking and entertaining. You can learn more at www.KalamazooGourmet.com. |
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Hot Off The Grill! Archive
