Kalamazoo Outdoor Gourmet K1000HB, Use And Care Manual

Page: 51 / 90

1.800.868.1699 47
Ribeye or New York Strip
Ribeye steaks up to 1½ inches thick and New York strip (or sirloin) steaks up to 2 inches
thick are best cooked directly over the fire. Thicker ribeyes should spend a couple of minutes per side over the fire,
then move them to an indirect zone to coast up to temperature with the hood closed.
For direct grilling to perfection, lightly oil and salt the steaks and them place them over the hot fire. After a quarter of
the total cooking time, rotate them a quarter-turn to crosshatch the grill marks. After half the cooking time, flip them
over, and then rotate them another quarter-turn when they are ¾ done. Try not to handle the steaks any more than
this. It requires a good sense of the cooking time before you start. Get to know your grill well and you will be better
able to predict the total cooking time based on the thickness and the cut of the steak. As a starting point, a
strip steak 1½ inches thick will be cooked to medium-rare after about 12 minutes over a hot fire.
For both types of steak, let them rest for 3 to 5 minutes after coming off the grill before cutting into them.
Pork Chops Our favorite way to cook chops is super-thick and with the bone. A 3-inch-thick chop can be seared over
direct heat for a minute or two and then get smoke-roasted for up to 30 minutes at 500°F. For the juiciest chops, try
brining them before cooking. As with steaks, give chops a light brushing with olive oil and a little salt before they go
onto the grill.
Salmon Salmon is one of the most popular fishes on the grill. We prefer fillets to steaks, so that is the cut we’ll walk
through. Squeeze a little lemon over the fillets, brush them with olive oil and sprinkle with salt. Cook them in the
direct cooking zone at 500°F with the skin-side up. When the fish starts to draw up away from the surface at the edges
and the skin is pulling flat across the top, it is time to turn them over. This usually takes 6 to 8 minutes. Continue
cooking with the skin-side down until the fish flakes cleanly under gentle pressure. When done, you can slide the
turner between the meat and the skin, removing the meat and leaving the skin behind on the grill.
Shrimp The secret to great grilled shrimp is great big shrimp. For the grill, the bigger the better. Devein the shrimp
with a slit down the back that also partially butterflies the shrimp. Grill over medium-high direct heat, turning once,
until the flesh in the slit turns opaque. Remove from the grill immediately.
Asparagus or Green Beans Grilled green vegetables make a great side dish. The technique for grilling green beans
and asparagus is the same, and the secret is to use a little lemon juice.
Prepare the grill for cooking over a direct fire with a grilling temperature of 500°F. If you have a Kalamazoo Outdoor
Gourmet laser-cut vegetable grill surface — sized so that the veggies won’t fall down into the fire — the veggies will
go directly onto the grill grate. If not, preheat a grill basket along with the grill. Toss cleaned and trimmed asparagus
or green beans with equal parts lemon juice and olive oil. Remove the vegetables from the oil and lemon mixture
and put them in the direct grilling zone, being careful not to drop too much oil into the grill. Toss them around on the
grill (or in the basket) until nicely marked, then remove them while still crisp. Season with a little salt and serve them
quickly.