July, 2015 — The Independence Day Issue
One of our favorite grilling holidays is here, and we’re celebrating with a recipe I’ve been meaning to do for a while – peanut butter burgers. But these are not just your regular old peanut butter burgers (yes, there is such a thing!), these are Peanut Butter Sliders with Jalapeno Jelly. We have also created two more new recipes to help you celebrate the holiday weekend; Garlicky Grilled Chicken Wings and Kale Slaw. Lastly, we’re sharing our Jalapeno Lemonade – an old holiday weekend favorite.
In addition to doing your own grilling this holiday weekend, be sure to enjoy some grill spectating. Project Smoke, Steven Raichlen’s new program, debuts this weekend on PBS. Keep your eyes peeled for two Kalamazoo grills coming up in future episodes. Not only did Raichlen cook with our K750HS Hybrid Fire Grill on set in Tucson, he also featured our new Gaucho grill. We can’t wait to see what one of the world’s greatest barbecue authorities does with our grills on TV, so stay tuned.
Finally, we have a treat for all of you steak fans out there. We’re offering a fantastic deal on our Steakchamp Electronic Steak Thermometers. They will be just $29 each – that’s $20 off the retail price, while supplies last. These thermometers are amazingly accurate, made in Germany, and very easy to use. I’ve been using a medium-rare unit for a couple of years now, and it has never failed to deliver the perfect steak temperature.
From all of us here at Kalamazoo, we hope each of you and your families have a fun and safe holiday weekend.
Garlicky Grilled Chicken Wings
If you’ve perused our recipes, you’ve probably seen quite a few riffs on chicken wings. We love wings as a casual food to share with friends, and there might be no limit to the flavorful combinations you can experiment with. These particular savory morsels get the full garlic treatment, starting with a garlicky buttermilk brine, followed by a flavorful rub featuring dried garlic and garlic salt. Chef Michael Chiarello’s Green Goddess Dressing is the perfect dip to accompany our garlic wings. You can find the recipe for the dressing on our website.
For the Garlic Buttermilk Brine:
- 10 ounces Cholula Chili Garlic Hot Sauce
- 2 tablespoons kosher salt
- 1/4 cup extra virgin olive oil
- 1 cup buttermilk
- 12 large garlic cloves, crushed
- 1 tablespoon whole grain Dijon mustard
For the Garlic Rub
- 2 tablespoons dried chopped garlic (we prefer to grind chopped garlic immediately before use rather than using granulated garlic, which can often be less flavorful)
- 1 tablespoon garlic salt
- 1 tablespoon dried parsley
- 2 teaspoons freshly ground black pepper
- 1 teaspoon turbinado sugar
- 4 pounds chicken wings, segmented and tips discarded
In a large non-reactive bowl, whisk together the hot sauce and salt to thoroughly combine. Add the olive oil, buttermilk, mustard and milk. Whisk vigorously for one minute.
Add the wings to the bowl and fold into the buttermilk brine you’ve just created. Cover tightly and refrigerate for at least 6 hours, or up to 18 hours.
Combine the garlic rub ingredients in a spice grinder or coffee mill and grind until the chopped garlic is ground to a fine texture. Keep in an airtight container in the refrigerator until ready for use.
30 minutes before grilling, remove the wings from the brine and transfer them to a wire rack on top of a sheet pan to drain. Discard the brine.
Prepare the grill for direct grilling at 500°F.
5 minutes before grilling, coat the wings thoroughly on all sides with the garlic rub, while they are still on the wire rack.
Place the wings in the direct grilling zone and cook, turning occasionally, until the skin is crisp and browned and the wings are cooked through (internal temperature of 165°F). This should take approximately 10-12 minutes, but the most important factor is the internal temperature.
Note: These wings are particularly good when grilled over a wood fire. Grill some knob onions alongside for a little color and complementary flavors.
Peanut Butter Sliders with Jalapeno Jelly
We love grilling sliders at Kalamazoo Outdoor Gourmet because we like our burgers to be thick. On a regular-size hamburger bun, that means a full half-pound of ground beef. Slider-sized burgers allow us to maintain the perfect patty thickness for grilling, without going into a post-meal burger coma.
These sliders have a generous spread of creamy peanut butter that melts irresistibly into the bottom side of the bun, and a spicy-sweet jalapeno jelly on the top side of the bun. Grilled bacon adds a salty smokiness, while the unique pillowy sweetness of King’s Hawaiian Rolls makes each slider the perfect little package.
Prepare the grill for direct grilling at 600° to 700°F. A charcoal or wood fire is always preferred to produce the best results.
Form the ground beef into 8 3-ounce patties. Start by loosely forming a ball for each patty. Use care not to overwork the beef and compress the grind. Shape into a patty that is 3 inches in diameter and has a recessed center. Burgers contract in size and puff up when cooked. To counteract this, we form patties so that they’re larger in diameter than the rolls, with recessed centers to compensate for this reaction.
Brush all 8 patties on both sides with a little olive oil and season with salt.
Slice the rolls and spread a little peanut butter on the bottom half of each roll. Spread a little jalapeno jelly on the top halves. Reserve.
Grill the burgers, turning once, until cooked at least to medium (160°F), about 3 minutes per side.
Transfer the burgers directly to the rolls to melt the peanut butter. Add the bacon on top of the patty and finish with the top half of the roll with jalapeno jelly.
This crisp vibrant salad has a hint of barbecue sauce, making it the perfect side for a summer holiday barbecue. Lacinato kale is softer than other varieties, making it ideal for raw salads like this one. This is the perfect accompaniment to heavier beef dishes, particularly grilled burgers or steaks.
- 1/2 head red cabbage, cut up and thinly sliced
- 10 ounces Lacinato kale leaves, thinly sliced, stems discarded
- 2 red bell peppers, stemmed, seeded and thinly sliced
- 1/2 red onion, quartered then thinly sliced crosswise
For the Dressing
- 1 tablespoon prepared barbecue sauce (we used Lillie’s Q Smoky Barbecue Sauce)
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon sherry vinegar (we used Blis 9)
- 1 tablespoon honey
- 1/2 teaspoon smoked salt
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground cayenne pepper
Thoroughly combine the first 4 ingredients in a large bowl.
Whisk together the ingredients for the dressing. Gently fold into the slaw.
Cover tightly and refrigerate for 1 hour before serving.
This seemingly unnatural concoction makes complete sense once you taste it. The combination of sweet, sour and hot stimulates all of your taste buds… and don’t worry, it isn’t very spicy at all. This is the perfect refreshing drink for a hot summer day.
- 6 cups filtered water
- 3 cups superfine sugar
- 3 cups freshly-squeezed lemon juice (typically requires between 15 and 20 lemons)
- 4 jalapenos
Make a simple syrup by combining the sugar with 3 cups of the water in a sauce pan. Bring to a boil, stir, remove from heat and then cover and chill.
Wash, stem and slice the jalapenos.
Place the jalapenos, seeds and all, in the lemon juice. Leave them there, stirring occasionally, for 10 minutes. Taste test the infusion for the right level of heat, remembering the sweetness of the simple syrup will balance the spiciness of the infusion once it is added. If it needs more kick, leave the jalapenos in the lemon juice for another 5 minutes. Strain the infusion through a mesh strainer and discard the jalapenos.
Combine the lemon juice with about 2 1/2 cups of the simple syrup and the remaining 3 cups of water. Taste test for sweetness and adjust with more simple syrup as needed. Cover and refrigerate. Serve cold over ice. The lemonade will stay fresh for at least 24 hours, but it never seems to last that long.
Watch Kalamazoo on Steven Raichlen’s Project Smoke
Steven Raichlen, king of all things barbecue and grilling, has a new program debuting soon on PBS. Some cities can see it as early as June 27 th, others will see it debut over the Independence Day weekend. Raichlen featured two different Kalamazoo grills this season, so be sure to keep an eye out for both upcoming episodes. Watch a whole pork loin spit roasted over a wood fire on the K750HS Hybrid Fire Grill. On another episode, Raichlen used the Gaucho to spit roast an incredible rack of ribs over a wood fire to 100°F internal temperature, then he sliced the rack into rib steaks and finished them off by placing them on the grill grates and grilling over the same wood fire.
Steven Raichlen's pork loin roasting over a wood fire on the Kalamazoo Hybrid Fire Grill
Check your local listings for the debut time and date, and keep an eye out for the Kalamazoo grill episodes.
Watch the Project Smoke Season One trailer.