May, 2014 — The Memorial Day Issue

Memorial Day Cookout Recipes

Memorial Day is upon us. While we remember those who have given their lives in service, we also celebrate the “official” beginning of the summer grilling season. What better way to celebrate grilling season than with an amazing burger? We have the perfect one in mind – one we teased you with last year following the Robb Report Car of the Year event in Napa Valley. Now, we are finally sharing the recipe, and I promise these sliders will delight your Memorial Day barbecue guests. The secret is the triple cream cheese that melts and becomes a luscious gooey sauce.

To go with these little flavor grenades, we have some simple Grill-roasted Fingerling Fries and Grilled Asparagus. Have a safe and happy Memorial Day weekend, and please take a moment to appreciate the sacrifice that has been made by so many individuals.


Russ Faulk

Grill-roasted Fingerling Fries

Grilled Rosemary Fingerling Fries

Roasted fingerling fries are a marvelous upgrade from the common French fry. Even more so when cooked with a wood or charcoal fire. A touch of rosemary and garlic enhance the flavor of this healthier alternative, and they only require about 10 minutes to cook.


  • Leaves from 3 sprigs fresh rosemary, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 10 to 12 fingerling potatoes, golden, red and purple
  • Fine sea salt
  • Freshly-cracked black pepper


Combine the rosemary and olive oil in a small bowl. Crush the garlic into the oil. Reserve for 1 hour to let the flavors mingle.

Prepare the grill for roasting with an indirect fire at 500° to 600°F.

Slice the potatoes in half lengthwise. For larger-bodied spuds, slice them lengthwise, and then again into quarters to make each piece about the same size.

Toss the potatoes with the olive oil mixture. Season liberally with salt and pepper.

Place the potatoes in the indirect zone of the grill, skin-side down, close the lid and roast until browned and tender, about 10 minutes.

Remove from the grill and enjoy.

Grilled Asparagus

Grilled asparagus is my go-to side, and we have shared our tips for grilling asparagus in the past.  But, we have never published it as a recipe – until now. The secret is whisking together olive oil and lemon juice before grilling. The olive oil helps brown the veggies quickly, while the lemon juice reduces the smoke and flare ups you often create when grilling with oil. It also brightens the flavor.

If you have a Kalamazoo grill with a laser-cut vegetable grate, you know what to do. Simply grill the asparagus directly on the grill grate without fear of the spears falling through. If you have conventional grill grates, I still recommend grilling directly on the grate because you’ll get better heat than you will in a grill basket. Lay the spears across the grate rods and use care to keep them in a perpendicular orientation so they don’t fall through.


  • 2 tablespoons extra virgin olive oil
  • Freshly-squeezed juice of ½ lemon
  • 1 bunch fresh asparagus spears
  • Fine sea salt
  • Freshly-cracked black pepper


Prepare the grill for direct grilling over high heat, about 700°F grill grate temperature.

Whisk together the lemon juice and olive oil. Cut the bases off the asparagus, and toss the spears in the olive oil. Season liberally with salt and pepper.

Grill directly on the grill grate, turning once, until the asparagus is marked by the grill and just slightly tender. This will take 2 to 4 minutes depending on the thickness of the spears.


Kalamazoo Sliders

We’ve served these sliders to happy crowds all over the country, especially in burger-crazy Los Angeles. They are so well-received they have become our go-to protein at just about every grill demonstration and customer party. We figured it’s about time to share the recipe with all of you. The secret weapon in our burgers is a triple cream blue brie from Germany called Cambozola. Of course, all of our top burger tips still apply. Why do we do “sliders” instead of “burgers?” I think the perfect burger requires a rather specific thickness. On a full-sized bun, it requires about a half-pound patty, but on a slider bun, it only requires a quarter-pound patty – a much more reasonably-sized indulgence!


  • 1 red onion
  • Extra virgin olive oil
  • Fine sea salt
  • 4 pretzel rolls, about 3 inches in diameter
  • 1 pound ground beef, 15% lean
  • 4 ounces Cambozola cheese, cut into chunks
  • 4 cocktail skewers
  • 24 paper napkins

Watch these sliders being prepared and get a couple of grilling tips in this video shot at the Robb Report Car of the Year event in Napa.


Prepare the grill for direct grilling over high heat, about 700°F grill grate temperature.

Slice the red onion into ¾ inch thick slices. Oil both sides and season liberally with salt. Reserve.

Slice the pretzel rolls. Pour oil into a dessert plate, then dip the cut sides of each roll into the oil for an even coating. Season the oiled side with a little salt. Reserve.

Form the ground beef into patties 1 inch larger in diameter than the rolls and about ¾ inch thick. Use care to work the ground beef as little as is necessary to maintain a desirable texture. Recess the center of the patties so that when the burgers plump up on the grill, they will turn out flat. The reason we form the patties 1 inch larger than the rolls is so that when they shrink on the grill, they do not become smaller than the rolls.

Brush each patty on all sides with olive oil and season with salt. The olive oil will help form a nice crust on the outside of the patty.

Grill the onion slices until translucent and soft, about 10 minutes. Remove from the grill, brake the slices down into rings and reserve.

Grill the beef patties, turning once, 3 to 4 minutes per side. When you flip them, add a large ring of onion to the top of each patty, so it sits neatly in a circle. Add a small ring or two of onion inside the larger ring, also sitting neatly. Add the cheese on top of the onion. The cheese will melt, almost into a creamy sauce, and the onions will help hold it on top of the burger.

While the cheese is melting and the second side of the patties are cooking, lightly grill the rolls.

Gently remove the burgers when they are done and transfer directly onto the pretzel rolls. Skewer each burger to hold it together. Serve with at least six napkins per burger.