December, 2012 — Rustic Recipes for the Holidays

Rustic Holiday Recipes

A beautiful and amusing holiday card for food lovers from Nourishing Notes letterpress in Chicago. Check out our holiday gift guide at the end of this issue for more ideas that are sure to make your favorite cook smile.

From a beautifully-browned beef roast dressed with a quick and casual "board dressing” thrown together with its own juices, to colorful roasted Brussels sprouts and squash, this holiday season we are embracing rustic and casual dishes that are full of flavor. Dessert is a Cranberry and Pear Galette — a rustic form of pie that is easier to make, but just as delicious. We hope all of you have the opportunity to share delicious food with friends and family.

Since the founding of Kalamazoo Outdoor Gourmet, it has been our tradition to share with those who are unable to provide for themselves. We have created a simple and easy way for you to help us give. We call it "You like. We give." All you have to do is go to our Facebook page and like us. We’ll donate $5 to food banks in our communities for every new Facebook fan we add between now and the end of the year.

We wish you a happy and safe holiday season and hope you enjoy our new recipes.


Russ Faulk, Kalamazoo Outdoor Gourmet

Holiday Gift Guide

Author: Russ Faulk

We love grill fanatics and foodies of every flavor here at Kalamazoo Outdoor Gourmet, so we have pulled together a list of some of our favorite gift items to brighten your favorite cook's day.


The Ultimate Thermometer

You've just put on a perfect filet, but how do you know when it's done? You don't dare cut into it, releasing all the juices, and the "thumb test" takes a lot of practice. We suggest using the Thermapen by Thermoworks for near-instant readings and its water resistance.

Charred & Scruffed

The Most Revolutionary Cookbook

Adam Perry Lang shares his innovative ideas about grilling in his book, Charred & Scruffed. From tempering meat and “high and slow” cooking to board dressings, the techniques in this book might be game changers for you and your grill.

Le Creuset Barbecue Brush

The Best Barbecue Brushes

The basting brush is a must-have outdoor kitchen/barbecue tool and a nice stocking stuffer. We like the 15” Barbecue Brush by Le Ceuset because it just works. A long handle keeps hands away from flames; its silicone head resists flavor absorption, stands up to heat and does a great job holding and spreading sauces. We also use the shorter versions for brushing olive oil on just about everything before it goes on the grill.

Cook with Love Nourishing Notes Towel

The Most Philosophical Towels

Do the dishes tomorrow Count the memories, not the calories. These are just a few of the sayings you’ll find on the Food Philosophy series of flour sack towels by Nourishing Notes. Hand-printed in Chicago, we think they are a fun(ny),casual and stylish addition to any kitchen, inside or out.

Pizza Oven

The Gift of Great Pizza

Calore. It’s Italian for heat. And that’s what’s at the heart of the Artisan Fire Pizza Oven – two independently adjustable burners that can generate 800 degrees of pizza-blasting heat. You can cook a Neapolitan-style pizza in about 2 minutes. Adjust the burners and you can bake breads, or roast fish, vegetables and other dishes. Easy to add to any existing outdoor cooking space, it sits on a countertop and uses either natural gas or liquid propane.

Knob Creek Metal Works Grill Utensil Rack

The Coolest Utensil Rack

Help your favorite griller announce their passion for outdoor cooking to everyone on the patio. These unique utensil racks by Knob Creek Metal Arts hold brushes, tongs and spatulas in style. Handmade out of steel, they feature a hammered finish.

Messermeister Grill Tongs

The Essential Tongs

You need a hot fire to perfectly sear a steak. Not "man, that's hot" hot, but "afterburner" hot. With a flame like that, it’s about getting in, turning the steak and getting out. There is nothing better for the job than Messermeister's 16" Locking Tongs. These tongs are long enough to keep hands away from the heat and offer precision control. Their scalloped heads give a solid grip on what’s cooking. These tongs are seriously better than any other tongs we’ve tried… and we’ve tried a lot of tongs.

Cook:Out by Russ Faulk -- The Kalamazoo Outdoor Gourmet Cookbook

The Official Cookbook of Our Favorite Newsletter

Our favorite recipes from the newsletter, plus some exclusive dishes found only in our very own cookbook. Cook:Out features photography

Pear Cider Martini

Pear Cider Martini Recipe

Gin, pear cider, nutmeg and some ice. That's it; just four ingredients and you have a simple, flavorful and festive martini that will help kick off your holiday party in style.


  • Ice
  • 5 ounces flavorful gin (I use Leatherbee)
  • About 6 ounces hard pear cider
  • Whole nutmeg


Fill a cocktail shaker half way with ice. Add the gin and shake vigorously for 30 seconds. Strain into two martini glasses and top with pear cider. Use a microplane to grate whole nutmeg on top, and enjoy a fine holiday spirit.

Standing Rib Roast

Standing Beef Rib Roast

A beautiful standing rib roast is my favorite holiday centerpiece. This is no surprise since a bone-in ribeye is my favorite steak, and a standing rib roast is really a giant ribeye steak. Of course, every roast tastes better when cooked on the grill with some wood smoke, but this particular recipe raises the bar. We take a page from Adam Perry Lang’s playbook and create a wonderful "board dressing" with fresh herbs. The board dressing concept is a great one; shared in his new cookbook, Charred and Scruffed. Fresh herbs and other ingredients are mixed with the juices from the roast, right on the cutting board.

This recipe is really very simple, despite the detailed instructions.


  • 3-bone standing beef rib roast, 6 to 7 pounds (don’t let the butcher cut the meat away from the bones and tie it back together– you’d prefer to do this yourself when carving the finished roast so you can maximize the flavor benefits of cooking a bone-in cut of meat)
  • 2 teaspoons whole black peppercorns
  •  1 teaspoon dried chopped garlic (chopped garlic is preferred to granulated garlic or garlic powder because the larger pieces hold their flavor longer)
  • 1 large pinch dried sliced onions (dried onion slices are preferred to onion powder)
  • 1/2 teaspoon whole coriander seeds
  • 1/4 teaspoon ground cayenne pepper
  • 2 teaspoons kosher salt
  • Extra virgin olive oil
  • 1/4 cup fat trimmings from the roast
  • 2 tablespoons European-style unsalted butter
  • 1 tablespoon fresh rosemary leaves, picked and chopped (choose sprigs with large, soft leaves)
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon sherry vinegar (I use Blis 9-year-old Maple Sherry Vinegar)
  • 2 tablespoons soy sauce
  • 1/2 large shallot
  • About 1/4 cup fresh parsley leaves
  • 2 cups apple wood chips (1 cup soaked, 1 cup dry) for 2 foil smoking envelopes

Score a rib roast to inmprove browning

Score the roast all over to increase the surface area for browning.


Tips for Preparing the Recipe on a Kalamazoo Hybrid Grill

A Kalamazoo K750 Series Hybrid Fire Grill will maintain 350°Fwith a single main burner running on medium. Preheat the grill with all main burners on high, then turn off two adjacent main burners and the ignition burner. Set the remaining main burner to medium to cook the roast. Place the smoking envelope inside the Hybrid Fire Grilling Drawer above the active burner.


About 60 minutes before cooking, pull the roast from the refrigerator and pat the surface dry. Trim the outer layers of fat off the roast, leaving no area greater than 1/8 inch thick. Reserve about 1/4 cup of the fat trimmings. Use a very sharp knife to score long slits between the bones, and then score a crosshatched pattern over every surface of the meat, including the sides (see the photo to the right). The crosshatches should be about 1/2 inch apart and 1/8 to 1/4 inch deep. This increases the surface area for browning the exterior of the roast and greatly adds to the flavor.

Create the rub by combining the whole peppercorns, dried garlic, dried onion, cayenne and coriander seeds in a spice grinder. Grind it all together to a fine consistency. Combine the spice mixture with the kosher salt. Brush the outside of the roast with olive oil, and then season with the rub, pressing it into the meat with your fingers. Use all of the rub mixture.

Let the roast rest for 1 hour total before putting it on the grill.

Prepare the grill for roasting (indirect grilling) at 350°F and start the wood smoke from the first foil smoking envelope.

Place the roast directly on the grill grate in the indirect zone with bones down and pointed toward the fire. Place the smoking envelope above the fire. Close the hood and roast at 350°F for about 1 1/2 to 2 hours total. You will rotate it after 45 minutes.

While the roast begins cooking, start the board dressing. Combine the reserved fat shavings with 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a small non-stick pan. Bring to a simmer over medium heat. Reduce heat to low and continue simmering for 20 minutes to render the fat. Remove from heat. Discard the solids. Add the rosemary, thyme, sherry vinegar and soy sauce to the liquids in the pan.

After the first 45 minutes, rotate the roast 180° so that the bones are still down, but now pointed away from the fire. Add the second foil smoking envelope. Roast for another 20 minutes with the hood closed, then turn the roast onto its side and face the bones toward the fire. Turn the roast over onto its other side and with the bones facing away from the fire.

Place the pan with the board dressing ingredients back over low heat. Keep at a very low simmer to soften the herbs until the roast comes off the grill.

Continue cooking with the hood closed for 25 minutes more, and then check the temperature. Use an instant-read meat thermometer inserted through the side of the roast two-thirds of the way toward the narrow end. Use care to keep the probe away from the bones.

For medium-rare, remove the roast from the grill when the internal temperature reads 125°F. If the meat is not yet ready at the 90 minute mark, place it back on the grill grate with the bone side down and the bones pointed toward the fire until it reaches 125°F.

Chop the parsley on a recessed carving board. Use a microplane to grate the shallot directly on top of the parsley. Pour the board dressing ingredients from the pan on top of the parsley and shallot. Transfer the roast from the grill to the cutting board on top of the board dressing ingredients, and let it rest for 5 minutes. The juices from the meat will mingle with the other board dressing ingredients. Carve the roast by first slicing between the bones and the main part of the roast to remove the bones. Next, slice the meat into 1/2-inch to 1-inch thick slices according to your liking. I prefer to then cut each slice into 2 or 3 smaller pieces, and I discard any large pieces of fat from the ribeye before serving.

Transfer the meat to a serving platter. Use a silicone spatula to thoroughly mix the board dressing on the carving board, and then pour and scrape the dressing over the carved roast.


Roasted Brussels Sprouts and Squash with Onion Jam

Grilled Caremlized Brussels Sprouts and Squash with Onion Jam

In our Grilled Cheese Issue from October, we shared a recipe for Spicy Sweet Onion Jam. We mentioned it was great with roasted Brussels sprouts. This led to a few recipe requests, so we created this beauty of a side dish. Roasted butternut squash joins caramelized Brussels sprouts, bacon and the onion jam. More than just a side, it might be the perfect meal in its own right for any crisp winter day.


  • 1 1/2 pounds fresh Brussels sprouts
  • 1 medium butternut squash
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly-ground black pepper
  • 1 pound bacon (I used maple bourbon bacon), sliced ¼-inch thick and then cut into ½ inch pieces
  • 1/2 cup Spicy Sweet Onion Jam
  • Pecorino Romano cheese
  • 1 cup apple wood chips (1/2 cup soaked, 1/2 cup dry) for a foil smoking envelope


Prepare the grill for roasting (indirect grilling) at 450°F with wood smoke from a foil smoking envelope.

Remove the base and quarter each sprout lengthwise. Slice the squash lengthwise into 8 wedges, remove the shell and seeds, and then cut each wedge cross-wise into ½-inch pieces.

Toss the sprouts, squash, salt and pepper together in the olive oil, and then spread out in a single layer on an aluminized steel half-sheet pan lined with a Silpat cookie sheet liner. The liner will help prevent the bottoms of the sprouts and squash from burning.

Place the pan in the indirect cooking zone and close the hood. Roast the vegetables for about 45 minutes, tossing and turning them for even browning every 15 minutes.

While the vegetables are roasting, cook the bacon on a cooktop in a large skillet until nearly crisp. At the 45-minute mark, add the bacon and the onion jam to the vegetables and toss together. Close the hood and continue roasting for 5 to 10 minutes more (50 to 55 minutes total roasting time). The sprouts should be browned around the edges and the loosened leaves well-caramelized. The squash should be soft and fully-cooked.

Transfer the roasted vegetables to a serving dish and top with shaved Romano cheese.

Cranberry Pear Galette

Cranberry Pear Galette

A galette is like a cross between a pie and a rustic tart. They are delicious and casual pastries, and I think they work fantastically on the grill. This dessert gives a strong nod to traditional holiday flavors, combining tart cranberries with sweet pears and apples as well as cinnamon, cloves and nutmeg. We slice the fruit thinly so that the pastry cooks quickly.


  • Galette dough recipe ( I like the one from Lindsey Shere via Food & Wine)
  • 1/4 cup light brown sugar
  • 1/4 cup amber honey
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla bean paste (or vanilla extract)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup frozen cranberries, thawed and drained
  • 1 d’anjou pear
  • 1 fuji apple
  • 1/2 cup dried currants
  • Turbinado sugar (or Sugar in the Raw) for sprinkling on the crust
  • 1 cup apple wood chips (1/2 cup soaked, 1/2 cup dry) for a foil smoking envelope


Prepare the galette dough recipe, and let chill in the refrigerator for 1 hour according to the instructions.

Prepare the grill for indirect grilling at 400°F with wood smoke from a foil smoking envelope.

Combine the sugar, honey, lemon juice, cinnamon, cloves, nutmeg and vanilla paste in a small saucepan and set over medium heat. Bring to a simmer and reduce the mixture to a thickened syrup, about 20 minutes. Add the cranberries and simmer for about 10 minutes more. Remove from heat.

Core the apple and pear. Slice them into rings 3mm thick using a sharp mandolin. I like to keep the skins on.

Roll the dough out between 2 sheets of parchment paper until it is 11 inches in diameter. Transfer from the paper to an aluminized steel half-sheet pan lined with a Silpat cookie sheet liner. Keeping at least 1 inch away from the edges, lay down a couple layers of pear intermixed with apple, add some currants and then pour over 1/3 of the cranberry sauce mixture. Repeat 2 more times, using most, if not all, of the filling ingredients. Fold over the edges of the dough around the filling, gathering and crimping as you go to contain all of the filling in the center. Sprinkle the top of the dough with a little turbinado sugar.

Transfer the sheet pan with the galette to the indirect cooking zone, close the hood, and cook for about 45 minutes or until the crust is golden. Remove from the grill. Lift the Silpat out of the baking sheet. Let the galette cool on the Silpat on a cooling rack. Use a large grill turner to transfer the galette from the Silpat to a serving platter. Serve at room temperature.