Vegetables Roasting On an Open Fire; Winter Grilling

Winter Grilling
Wall Street Journal
Anne Marie Chaker

By Ane Marie Chaker

When the temperature plummets, it's a good time to trade popular summer grilled vegetables, such as asparagus, eggplant and zucchini, for winter-season favorites. Brussels sprouts, squashes and cauliflower as well as root vegetables like parsnips, turnips and carrots may take more preparation and grill time than, say, asparagus. But they offer a chance to treat guests to a different spin on the usual barbecue fare.

Russ Faulk, vice president of marketing and design for Kalamazoo Outdoor Gourmet, of Chicago, suggests cutting squashes and turnips into 1-inch or smaller chunks. This speeds up the cooking process a bit. If the pieces are bigger, cooking temperatures must get lower, he says, "otherwise you burn the outside before the inside is cooked..."

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Innovation is at the heart of every Kalamazoo product. Each part of the collection – from grills and pizza ovens to refrigeration and cabinetry – represents a significant departure from the established norm. Our passion for outdoor cooking and our fiercely independent design philosophy drive us to establish new industry benchmarks. Consequently, our list of exclusives and innovations speaks for itself.

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