As the recognized world leader in waterless cookware since 1939, we demanded nothing short of the best when seeking a partner to manufacture our line of outdoor cooking and entertaining equipment. The search began and ended with Kalamazoo Outdoor Gourmet, another Midwestern manufacturing company with a long history of innovation and leadership. Kalamazoo has been the top name in metal fabrication for over 100 years, and we are proud to say they manufacture our outdoor cooking and entertaining line of barbeque grills and pizza oven. Cookbook Author/Cooking Show Host President, Health Craft Cookware __________________________________________ |
||
Kalamazoo K900HS Hybrid Grill with Side Burner Cook with wood, charcoal and gas all on the same grill! When Bryan Miller of National Public Radio was interviewing Steven Raichlen, grilling guru and author of over 25 books on barbecue, he asked Steven "just for fun" what was the biggest, meanest, off-the-charts grill in the land. Stephen’s Response: "It's big, stainless steel and all pure performance," Steven Raichlen effused about the Kalamazoo Dual-Fuel Grill when asked what he thought was the biggest, meanest, off-the-charts gas grill in the land. |
||
Kalamazoo's revolutionary hybrid grilling system enables the serious outdoor gourmet to conveniently use any combination of wood, charcoal or gas on one stainless steel hybrid grill. Load charcoal or wood into the interchangeable drawers above the powerful cast stainless steel gas burners and the grill is ready for flavorful solid fuel grilling. Use the ceramic-lined drawers for gas-only cooking. Either way, cleanup is a breeze with our deep-hopper clean out system that funnels down to disposable aluminum drip pans. No other grill combines the convenience of gas burners with a high-performance charcoal and wood grill. If you like the flavor of foods cooked with an open wood flame, a Kalamazoo Outdoor Gourmet Hybrid Grill may be right for you. |
||
How the hybrid grill drawers work:Each pair of hybrid grill drawers includes one drawer for gas grilling and one for charcoal or wood grilling.
Charcoal/wood hybrid grilling drawers are lined with stainless steel open air racks to hold charcoal or wood above the gas burners. With the charcoal/wood hybrid grilling drawers in place, you can grill with the solid fuel alone or supplemented with the burners. |
||
Taking advantage of the hybrid grill system:The Gourmet Hybrid Grilling Drawer System can be used a variety of ways…
|
||
Kalamazoo Outdoor Gourmet's Advanced Cooking SystemThe most important design consideration for Kalamazoo Outdoor Gourmet stainless steel grills is performance. Each gourmet gas or hybrid grill is engineered around our deep hopper cooking concept. The deep hopper engineering gives you superior heat dynamics and real hassle-free cleaning.How deep? The entire cook box on a Kalamazoo 900 Series stainless steel gourmet grill is nearly three feet deep. Designing this kind of space from the top of the hood to the bottom of the hopper creates superior heat dynamics. Optimal gas burner placement and power supports any grilling or barbecuing technique. The convection heat effect is ideal for indirect grilling techniques. Advanced Cooking System Deep Hopper Design Demonstrated on a Kalamazoo 900 Series Gas Grill: |
||
|
||
Each Kalamazoo Outdoor Gourmet 900 Series or 450 Series stainless steel gourmet grill is hand-built and welded from the ground up around the deep hopper. The heavy-gauge stainless steel frames and robust construction ensure a lifetime of high-performance service. A 36" x 24" (864 square inch) primary grilling area makes Kalamazoo 900 Series Grill the perfect choice for backyard gourmets who often cook for medium to large groups of family and friends. The extra space is also great for those who frequently use indirect cooking techniques. |
||
Exclusive Cast Stainless Steel Grill Burner SystemThe Dragon Burner is the only cast stainless steel bow tie-shaped burner available today. These burners were designed with input from chefs around the world, and chefs know bow tie burners deliver superior and more evenly distributed heat performance.Hassle-Free Grill CleaningThe deep hopper not only improves the heat dynamics, it virtually eliminates flare-ups. The hopper funnels down to a convenient, disposable drippings collector so cleaning your grill is quick and easy. |
||
Vent Control Grill HoodOxygen flow is critical to grill heat performance, and that is why Kalamazoo Outdoor Gourmet stainless steel grills feature a vented hood design.You control the oxygen flow with the easy-sliding vent baffle — wide open for high-temperature direct grilling, or mostly closed for indirect cooking techniques or smoking. Infrared Rotisserie Cradle SystemDedicated infrared rotisserie burners are standard on all 450 Series and 900 Series gourmet stainless steel grills. Positioned perfectly within the deep hood, the rotisserie cradle system adds to the Kalamazoo Outdoor Gourmet grill cooking prowess. |
||
Dual-Fuel Hybrid Gourmet Grills for Charcoal and GasSome backyard chef's are not satisfied with merely the best performing gourmet gas grill. They want to cook with hardwood and charcoal as well.Kalamazoo Outdoor Gourmet hybrid charcoal, hardwood and gas grills feature all of the performance engineering described here, plus the ability to cook with hardwood and charcoal. Please see our Hybrid Grilling Advantage page for more information. |
||
For concentric rings of burner ports in a wok-ready design make our 32,000 BTU side burners the most powerful grill cook top burners available. |
||
Cook with wood, charcoal and gas all on the same grill... The Kalamazoo K900HS from Health Craft features our revolutionary hybrid gourmet grilling drawer system. |
||
Kalamazoo K900HS Standard Features:
|
||
Kalamazoo 900HS Options & Accessories:
|
||
Kalamazoo K900HS Hybrid Free-Standing Grill with Side Burner "NEW" from Health Craft Built to order and delivered in 2 to 4 weeks. |
||
Kalamazoo K450HS Free-Standing Hybrid Grill with Side Burner Cook with wood, charcoal and gas all on the same grill! |
||
The Kalamazoo 450HS Grill features our revolutionary hybrid gourmet grilling drawer system. To learn more about our hybrid engineering, check out our Hybrid Grilling Advantage under K950HS. |
||
Kalamazoo 450HS Standard Features:
|
||
|
||
Kalamazoo K450HS Free-Standing Hybrid Grill Built to order and delivered in 2 to 4 weeks |
||
Kalamazoo Sculpture Gas Gourmet Stainless Steel Grill The Sculpture Gas stainless steel gourmet Gas grill features a unique, beautiful design and 50,000 grilling BTUs on a 24" x 18" stainless steel cooking surface from two independently controlled cast stainless steel Kalamazoo Outdoor Gourmet Dragon Burners. |
||
|
||
Standard Features:
|
||
Options:
|
||
Kalamazoo Sculptured Gas Grill Built to order and delivered in 2 to 4 weeks |
||
Plank-Grilled Pork Loin in Orange Sauce Serves: 6 to 8 Ingredients: 2lb Pork Tenderloin Sea Salt (to taste) Cracked Pepper (to taste) 2 Tablespoons Olive Oil Cherry Plank large enough for the Pork Tenderloin Orange Sauce: 1 Medium Orange, Peeled and Cubed 1 Medium Orange, Sliced 1 Cup Fresh-Squeezed Orange Juice 1 Medium Yellow Onion, Sliced ¾ Cup Chicken Broth 1 Tablespoon Red Wine Vinegar ¼ Cup Orange Marmalade ½ Tablespoon Corn Starch 1 Tablespoon Cold Filtered Water Cooking Directions: Prepare your cherry plank by submerging it in water with a few orange slices for at least two hours prior to grilling. While your Kalamazoo is preheating to 600°F, rub the pork loin with salt and pepper, and then lightly brush it with olive oil and sear on the grill, approximately 1 minute per side. Remove the loin from the grill, place on the prepared cherry plank and arrange orange slices on top. Leave your grill hood open, lower the temperature of your grill to low and wait 3-5 minutes until the grill temperature is approximately 350°F. Place the plank with the loin on your grill surface and grill for approximately 20-30 minutes. The pork loin will be done when its internal temperature is at 160°F. While your pork loin is grilling, heat the olive oil in a medium skillet, then add the onions and sauté on medium heat until translucent (about 5-10 minutes). Add all of the remaining ingredients except the cornstarch and water to the skillet and bring to a boil for five minutes. Turn the heat to low and simmer for about 5 minutes while the loin continues to cook. Mix the cornstarch and cold water in a small bowl. Bring the orange sauce back to a low boil and add the cornstarch mixture, stirring constantly. Cook until thickened, approximately 3-5 minutes. In the last few minutes of grilling, brush the pork loin with a small amount of the orange sauce. After removing the pork loin from the grill and letting it rest for at least 10 minutes, cut into serving slices, top with the remaining orange sauce and serve. Try this recipe with sides of Cherry Cornbread Stuffing. |
||
Rack of Lamb with Savory Rosemary Rub Serves: 2 to 3 Ingredients: 1 Frenched rack of lamb, 1½ to 2 pounds, 8 ribs 1 large garlic clove, sliced thin, 7 slices Olive oil 3 large garlic cloves, minced fine in food processor 2 tablespoons fresh rosemary, chopped 1 ½ teaspoon freshly ground or coarse sea salt 1 ½ teaspoon freshly ground black pepper or pepper blend Fresh, finely grated lemon zest from one lemon
Cooking Directions: Prepare the savory rub by mixing the fresh ingredients in a bowl. If tightly sealed, the rub will keep refrigerated overnight. Prepare grill for 500°F indirect grilling. If your grill requires the use of all main burners to maintain 500°F, you will not be able to use the indirect method, but the recipe will still work for you. Prepare alder wood chips for smoking in a tinfoil smoking pouch. The lamb should reach room temperature before being put on the grill, so time the grill preparation accordingly. Prepare the lamb by trimming off the outside fat and removing the membrane from the bone side. If the butcher did not French the rack of lamb for you, trim the meat from the last 3 or so inches of the bone, and scrape the bone clean with a knife. From the bone side, cut a very small slit into the meat between each bone and insert a thin garlic slice.
Brush the lamb lightly with the olive oil, and then rub the savory rub into all sides of the meat. The lamb should rise to room temperature before grilling, but should not sit out more than 30 minutes, including the time spent trimming and prepping the lamb. Grill the lamb for about 25 minutes, turning about every five to seven minutes. If the rack of lamb cooperates, you should be able to grill it in three different positions: bone-side down; bone-side up; and bones sticking straight up in the air. The lamb should spend one five-minute session with the bones sticking straight up in the air. Keep the grill hood closed as much as possible. For medium rare, remove the lamb when a meat thermometer reads 135°F. Place the lamb on a platter or carving board and cover loosely with foil for about three minutes. Remove the tinfoil from the bone tips, and slice the ribs apart into individual chops for serving. |
||
The Griller's Skills Tips for Quick-Grilling Ten Great Foods Rick Bayless is one of America's most celebrated chefs and a self-professed "grill geek." He cooks on a Kalamazoo at home and on his PBS show, Mexico—One Plate at a Time. |
||
Skirt or Flank Steak These are two deliciously beefy-tasting cuts, flank being the leanest (and driest if cooked past medium). Outside skirt is smaller, thicker and tenderer than inside skirt. Inner skirt is often butter-flied by Mexican butchers for grilling or griddling to well done and chopping into little bits for street-stall–style soft tacos. Outer skirt is more worthy of the name “steak.” SETUP FOR YOUR KALAMAZOO GRILL: Yucatecan Garlic-Spice Marinade These exotic flavors, reminiscent of those from North Africa, show up in two ways in Mexico’s Yucatan markets: a dry packet of spices which cooks elaborate with vinegar, garlic and, often, oil; and a seasoning paste (there called a recado) which cooks dilute with more vinegar (or lime) and sometimes oil. Either way, the flavors have the alluring aroma of cinnamon and cloves, the spicy pungency of black pepper and the mellowness of fragrant roasted garlic. The combination has become an iconic seasoning for Yucatan chicken, fish and thin-cut grilled steaks, but I have another suggestion: an outstanding salad dressing for tomatoes, grilled green beans or steamed chayote can be made by mixing a couple of tablespoons of the marinade with an additional 2 tablespoons vinegar and an additional 1/3 to ½ cup oil. Makes about ½ cup 1 head of garlic, broken into individual cloves (expect about 12 cloves) 1/3 cup vegetable or olive oil 6 tablespoons vinegar (apple cider vinegar is common in Mexico) A pinch of ground cloves ½ teaspoon ground black pepper ½ teaspoon ground cinnamon, preferably Mexican canela 1 teaspoon dried oregano, preferably Mexican ½ teaspoon sugar ½ teaspoon salt Cut a slit in the side of each garlic clove, place them into a microwaveable bowl, cover with plastic and microwave them on high for 30 seconds. Cool until handle able, and then slip off the papery husks. Toasty Arbol (or Guajillo) Salsa Salsa Roja de Chile de Arbol (or Guajillo) Asado From the first bite of this salsa, you know you're not in Kansas anymore. The crimson of American salsa's ripe tomato has been transformed into an earthy rusty red. Natural sweetness gets jazzed with tomatillo brightness. Thick and chunky, perfect for chips, gives way to light and nearly smooth—this is a classic, spicy Mexican salsa that's meant to drizzle over tacos, tostadas, eggs and anything from the grill. When made from arbol chilies, the salsa is very spicy. Makes 1 cups 2 tablespoons vegetable oil 16 (1/4 ounce total) árbol chiles, stemmed 3 garlic cloves, peeled 4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half Salt Measure the oil into a large (10-inch) skillet and set over medium heat. Roll the árbol chilies between your fingers to loosen the seeds, then break them in half and shake out as many seeds as will come out easily. If using guajillos, tear them open and sweep out the seeds with your fingers. Lay the chiles in the hot oil. Turn constantly until they're aromatic and have changed color slightly, about 30 seconds. With a slotted spoon, scoop the chiles into a blender jar, leaving behind as much oil as possible.
|
||
MADE IN THE USA |
||
|
||
Kalamazoo Outdoor Gourmet Stainless Steel Products WarrantyThe Kalamazoo Outdoor Gourmet Stainless Steel Products Warranty covers the replacement of parts for Kalamazoo 450 and 900 Series Grills (formerly Steadfast and Bread Breaker Series Grills), Sculpture Series Grills, Edo Grills, outdoor kitchen components and martini bars purchased from Kalamazoo Outdoor Gourmet or an authorized dealer under the terms and limitations listed below (I. through IV.). This warranty covers the listed parts against defects or failure under normal usage. In limited situations, and only at the discretion of Kalamazoo Outdoor Gourmet, repair labor or grill replacement may be included under warranty. I. Limited Lifetime Warranty Cast stainless steel Dragon Burners™ and other stainless steel burner system components are warranted against structural deterioration. Surface rust, oxidation and discoloration are not covered. II. Limited Five-Year Warranty III. Limited One-Year Warranty Some jurisdictions do not allow the exclusion or limitation of incidental or consequential damages, so the above limitations or exclusions may not apply to you. Damaged/defective parts or products covered under warranty must be returned to Kalamazoo Outdoor Gourmet at our request. You have the option to complete the parts exchange in one of two ways: You may request that we ship you the replacement part, for which you will be charged and then refunded once we receive the old part from you. Or you may ship us the old part, and we will then ship the replacement part at no Shipping charge. Charges for the old/replaced part are refunded to you at the same rate as is calculated for Kalamazoo Outdoor Gourmet to ship the new part. |
