The Holiday Issue

As a child, my favorite holiday meals featured a beautiful standing rib roast. It was always an unforgettable occasion since we didn’t have one every year. With those happy memories in mind, I wanted to make this newsletter issue something special and share three different methods to prepare amazing prime rib roasts. We fired up the Hybrid Fire Grill, the Gaucho Grill and the Smoker Cabinet to create these recipes for you. I suggest serving your own prime rib roast with this delicious Grill-roasted Turnip Gratin by our resident Culinary Master Polly, and some buttery mashed potatoes.

From all of us at Kalamazoo, we wish each and every one of you a safe and happy holiday season.

Cheers,

Smoked Prime Rib Roast with Bordelaise Sauce

This dish combines a naturally tender and flavorful cut of beef with that same smoky flavor that makes a brisket so delicious. The prime rib roast is smoked with oak wood and then browned on a hot grill. The “low and slow” method along with the “reverse sear” are fantastic techniques to achieve a perfectly cooked roast.

Charcoal Rotisserie Prime Rib with Horseradish Crust

I love using a live fire for roasting meats on the Hybrid Fire Grill rotisserie because of the incredible depth and quality of flavors not achievable through gas-fired rotisserie burners. For this recipe I used a charcoal fire for a more controllable heat and subtle flavor.

Wood-fired Prime Rib with Shallot Rosemary Crust

The subtle smoke imparted by cooking over a live wood fire is complemented wonderfully by the sweetness of the caramelized shallot crust on this exceptional prime rib roast.

Grill-roasted Turnip Gratin

This twist on the classic potato gratin is made with turnips. The top of the gratin turns a beautiful golden brown while roasting on the grill. The earthy flavors of fire and root vegetables meld beautifully with caramelized leeks and a luscious blend of cheeses.

Take Advantage of Our Culinary Help Line

We want our clients to enjoy cooking on their Kalamazoo products as much as we do, which is why we are dedicated to offering virtual support when you need it. We invite all of our clients to reach out to our Master of Culinary Experiences, Polly Ho, with their questions. From how to cook the perfect roast for your holiday party, to our top tips for cleaning and maintaining your products, we’re here to answer questions and support you throughout your lifetime as a Kalamazoo client. Connect with Polly during business hours Monday through Friday by phone or email. Saturday consultations are available by appointment as well.