June, 2012 Newsletter — The Father’s Day Issue

Whether Dad mans the grill this Sunday or the family takes the tongs, our holiday grill menu will make him feel truly special. Tomahawk Chops with Grilled Wild Mushrooms and Garlic Scapes look and taste amazing; the Sliced Garlic Baked Potato might just set a new standard for a classic side; and a Blueberry Peach Crumble is the perfect finish.

Happy Father’s Day,

Russ Faulk, Kalamazoo Outdoor Gourmet

Tomahawk Chops with Grilled Mushrooms and Garlic Scapes

Grilled Tomahawk Chops

A crown roast of pork may be “majestic,” but I think nothing tops the presentation of a perfectly-grilled tomahawk chop with the long rib bones arching across the plate. Grilled mushrooms and garlic scapes on top of a simple chimichuri are an amazing accompaniment for this gorgeous piece of meat.


  • 4 tomahawk chops, 2 bones each (or substitute any 2-inch-thick bone-in pork chop)
  • Extra virgin olive oil
  • Fine sea salt
  • Coarsely-ground black pepper

For the Grilled Mushrooms:

  • 4 ounces morel mushrooms
  • 4 ounces shitake mushrooms
  • 4 ounces cremini mushrooms
  • 8 ounces portabella mushroom caps
  • Extra virgin olive oil
  • Fine sea salt
  • Coarsely-ground black pepper
  • 8 garlic scapes (optional, when in season)

For the Chimichuri:

  • 1 cup parsley, packed
  • 1 clove garlic
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 cup extra virgin olive oil
  • 1 or 2 serrano chiles

Notes on using a Kalamazoo Hybrid Fire Grill:

This recipe really shines when grilled over a real wood fire. I like to use white oak or apple wood, but your favorite mildly-flavored hard wood variety will do the trick.

Place splits, limbs or chunks in the hybrid grill drawer above a single burner. Light the all of the main burners and run them on high to preheat the grill while starting the wood fire. Keep the grill hood open. Once the wood fire is strong, turn off the burner below the wood and wait for the wood fire to settle down. Once the flames are very low and white ash forms on the wood, you can grill the mushrooms and then sear the chops directly above the wood fire. When finished searing, re-ignite the burner below the wood fire and set it to low. Turn the other burners off and move the chops to the indirect grilling zone. Close the hood and let the chops coast up to temperature while maintaining a hood thermometer reading of 500ºF.


Prepare the grill for direct and indirect grilling over a hot fire with an indirect grilling temperature of 500ºF.  

Clean, dry and trim all the mushrooms. Spread them out in a baking pan or shallow dish. Drizzle generously with olive oil to coat the mushrooms and then season liberally with salt and pepper. Toss the mushrooms to coat them evenly and add more oil and seasoning as needed.

Lightly coat the tomahawk chops with olive oil and then season generously with salt and pepper.

Transfer the mushrooms from the pan onto the direct grilling zone of the grill. If you have a Kalamazoo laser-cut vegetable pattern grilling surface, use it for the mushrooms to keep them from falling through the grate. If not, use a pre-heated perforated grill pan. Cook the mushrooms until well-browned and most of the moisture has been removed, about 5 minutes for the shitakes and 10 minutes for the others. Remove all the mushrooms from the grill. Return them to the seasoning dish and reserve.

Place the tomahawk chops onto the direct grilling zone and brown on both sides (between 2 and 5 minutes on each side depending on the temperature of the direct grilling zone). Once nicely marked, transfer the chops to the indirect zone. Roast at 500ºF for 20 minutes, or until the internal temperature measures 155ºF. Remove the chops from the grill to rest. They will continue to climb in temperature to the desired 165ºF.

While the chops are roasting in the indirect grilling zone, prepare the chimichuri. Combine all the ingredients in a blender or food processor and process until smooth and thoroughly combined. Test for taste, adding salt, vinegar and chiles as needed.

If you are using the optional garlic scapes, lightly coat them with olive oil and season them with salt. Grill them in the direct zone until marked and tender, about 4 minutes.

Return the reserved mushrooms to the grill to reheat for about 1 minute.

For plating, put down a smear or squirt of chimichuri on the side of the plate. Place the mushrooms and garlic scapes on top of the sauce. Place the chop next to them on the clean portion of the plate.

Sliced Garlic Baked Potato

Sliced Garlic Baked Potato

I don’t know who first came up with the idea for sliced baked potatoes, but it’s a great one. Our recipe hides a slice of garlic inside the cuts in the potato and is roasted on the grill for amazing flavor. We top it off with three cheeses and a sprinkling of chives.


  • 4 Yukon gold potatoes, cleaned
  • 2 large cloves of garlic, sliced very thinly (I use a mandolin)
  • 6 tablespoons butter
  • Fine sea salt
  • Coarsely-ground black pepper
  • 1/8 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup grated Asiago Fresco cheese
  • 1/4 cup grated aged cheddar cheese
  • Chopped fresh chives or thinly-sliced green onions


Prepare the grill for  indirect grilling at 500ºF. (If you are making the Tomahawk Chops with Grilled Mushrooms and Garlic Scapes, start the potatoes in the grill 30 minutes before starting the chops on the grill.)

Slice the potatoes into 1/4-inch thick slices without going all the way through. A good tip is to place old wooden spoons on each side of the potato when slicing to keep the knife from going all the way down to the cutting board.

Depending on how many slices of garlic you were able to cut, place a slice of garlic into each slit or every other slit in each of the potatoes.

Melt 3 tablespoons of the butter. Brush onto the outsides and into the slits in the potatoes. Season the outside and inside the slits with salt.

Place the potatoes directly onto the grill grate (slits-up) in the indirect zone. Close the hood and roast for 45 minutes, rotating every 15 minutes for even cooking.

Melt the remaining three tablespoons of butter and brush onto the potatoes. Season them lightly with pepper and sprinkle the cheese on top. Close the grill hood and continue roasting for 10 minutes more.

Carefully remove the sliced baked potatoes from the grill and top with fresh chives or green onions.

Blueberry Peach Crumble

Blueberry Peach Crumble

We were grilling recently with Chef Wolfgang Puck and his team as they filmed additional content for his iPhone app on a Kalamazoo K750HS Hybrid Fire Grill. Toward the end of the day Chef Sherry Yard prepared a fantastic cherry crumble on the grill. Her approach was genius; she used crumbled almond cookies for the topping so that the dish could be grilled quickly and entirely using heat from below (with no need to spend extra time cooking a raw flour topping).

Our recipe adopts her approach with a different flavor profile. There is a hint of fresh ginger in the fruit and a touch of nutmeg in the sugar cookie topping. This recipe is quick, easy and perfect for a summer barbecue.


  • 1 pound sugar cookies, broken up
  • 1 teaspoon fine sea salt
  • Freshly-grated nutmeg, about 1/4 teaspoon
  • 1/4 cup melted butter
  • 1/2 cup blueberry juice
  • 1/2 cup granulated sugar
  • 1 tablespoon tapioca starch (or corn starch)
  • 1 teaspoon freshly-grated ginger
  • Finely grated zest of 1 lemon
  • 1 pint blueberries
  • 3 peaches, pitted and thinly-sliced

Chef Sherry Yard grilled cherry crumble

Chef Sherry Yard and her amazing grilled cherry crumble on a Kalamazoo K750HS Hybrid Fire Grill.


Prepare the grill for direct and indirect grilling over a hot fire. The indirect zone is optional if you don’t have room for both.

Place the cookies into a blender or food processor and pulse until they have become coarse crumbs. Transfer to a bowl. Stir in the salt, nutmeg and melted butter. 

Combine the juice, sugar, tapioca starch, ginger and lemon juice in another bowl. Whisk to combine. Stir in the fruit.

Pour the fruit mixture into a heavy, grill-safe 12-inch round pan (you can use a cast iron skillet or enameled cast iron pan like this). Top with the cookie crumble.

Place the pan over the hottest part of the fire. The fruit mixture should begin bubbling within 2 minutes. Once bubbling, close the grill hood and continue cooking for 3 minutes more. If the crumble has not browned, move the pan to the indirect zone, close the hood, and cook for a few minutes more. The dish should need no more than 10 minutes cooking time.

Remove from the grill and serve warm. Serve with vanilla ice cream if desired.

Note: The keys to this dish being easily and quickly cooked on the grill is the pre-cooked cookies for the topping and a thin layer of the fruit mixture. It is important to use a 12-inch round pan or a rectangular pan sized such that there is a single layer of fruit and a thin layer of cooking topping.

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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