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We tried the Kalamazoo Pizza Oven

We recently tried the Kalamazoo pizza oven and we were blown away by the results!

Managing Director Carolyn Bullivant made some pizzas on the Kalamazoo pizza oven and was very impressed with the results.

Carolyn had this to say…

Cooking on the Kalamazoo pizza oven is fun and exhilarating!!! Each time I use it I produce a better pizza than the last time and it makes me start to put dates in the diary to invite friends round for pizza nights!!! In essence it gives you the Perfect excuse for producing great food with ease and all the better surrounded by the people you love!!!

Here’s the photos – if you’re a pizza fan, note the crust and the melt!


How to Rotisserie Everything

First things first. Weight has nothing to do with cooking. Not on a rotisserie, not on a grill, not in the oven. Nowhere. It means nothing. The only value needed to be noted before cooking anything is its size. And because depending on the animal’s natural size, and the butcher who prepared that cut for you, it is impossible to give you a truly accurate cooking guide with temperature/time based on weight. For example, a prime rib roast that is 10 inches thick, will take around four times longer to cook than one that is 5 inches thick. On the other hand, if you were to cook it based on its weight, a 10-pound roast that has been cut to a thinner longer shape, will cook much faster than a 5-pound one that was cut thicker. So focus on the size, not the weight.


If you want to know how to rotisserie anything, just skip the few next paragraphs and go to the last few lines to learn everything you need for rotisserie cooking. If you want to understand why nothing else matters, then keep reading.


Second. When you are cooking on a rotisserie, you are roasting. Roasting happens when food is placed at a certain distance from a heat source, a radiant heat to be precise. The farther away from the heat the food is, the intensity of the radiant heat lowers, and of course, the speed at which it cooks. The closer to the heat, the faster it’ll cook. But be careful, this doesn’t mean your food will be cooked properly. Your chicken, for example, might develop a nice golden crispy skin, but might still be undercooked inside. You will need to learn to play with the distance settings on your Lynx grill and the hood, open or closed (and for how long), in order to make sure skin and meat are done at the same time.


Bigger roasts will need to be placed further from the infrared burner on your Lynx Grill, on which you have two distance settings. But if the farthest setting doesn’t work for you, due to the size of your roast, you can decide to roast it with the hood open or closed. This is a good way to regulate the heat around your food.


How do you know when your roast is done? Easy, stick an instant-read thermometer to the centre of the roast and see how it’s doing. Depending on what you’re cooking and the result you are looking for, you will need a different inner temperature as your guidance for doneness. That’s it.  A good starting point would be to check the inner temperature of your roast every thirty minutes. As time goes by and you keep checking for the temperature, your culinary instinct will kick in and you’ll have a better idea if it needs another thirty minutes, or twenty, or maybe even less. If you are approaching your target temperature and the outer surface of your roast isn’t as brown and crispy as you’d like it, simply move your roast closer to the infrared burner and close the hood to concentrate the heat a bit more. Make sure you set a timer at this point for five minutes or so, lest you forget about it and burns. That would be a bummer.


In conclusion, to determine when your roast is done, you’ll need an instant-read thermometer, like this one. Follow these temperature guidelines.


Chicken / Turkey: 165°F / 73°C


Beef / Lamb: 120-125°F / 49-51°C (rare)
130-135°F / 54-57°C (medium rare)
140-145 °F / 60-63°C (medium well)
155°F / 68°C (well done)


Pork: 145°F/63°C (medium well)
155°F/68°C (well)


Game Animals: 160°F/71°C
Like: Venison, Elk and Bison

Game Birds: 165°F/74°C
Like: Grouse, Guineafowl, Partridge, Squab, Quail, Pheasant, Emu, Ostrich, Wild Ducks, Wild Geese, Wild turkey, etc.
Keep in mind, cooking is a skill that needs to be practiced and perfected, especially when it comes to roasting as there are more variables to take into consideration. So practice, practice, and practice just a bit more.


Two Lesser-known Steaks You Should be Grilling

Ribeye, strip loin (NY strip), porterhouse and tenderloin (filet mignon) get all the glory, but two of my favourite steaks to grill are the hanger steak (or hanging tender) and the flat iron steak (or top blade). I love these two cuts because they have an unrivalled affinity for an intensely hot charcoal fire and are very flavourful. Quickly grilled to medium-rare, these can be some of the most delicious steaks you’ll ever serve.

Hanger Steaks

The hanger steak is often called a “butcher steak,” because the butcher is inclined to take them home. These steaks used to be rather inexpensive, but they have been gaining in popularity – and in price. For those who like to marinate their steaks, the hanger steak is a perfect choice. The structure of the muscle and grain of the marbling help it take in the marinade.

The hanger steak comes from the plate of the cow, just behind the front legs. This is not a hard-working muscle, so it is juicy and tender. There is a tough membrane that runs down the middle of the steak. This should be removed before grilling. You may find the butcher has already done this for you. If the marbling in the steak branches out in V-shaped strips from the centre, the membrane is probably still there running right down the middle. You can split the steak in two to remove the membrane. If the marbling in the steak runs in only one direction, the butcher has already removed the membrane for you.

The hanger steak has a deep, rich beef flavour, and is relatively easy to grill correctly. For tender results, the grilling temperature and final internal temperature are both very important. Grill hanger steaks over a very hot fire, about 800°F. Hanger steaks are long, thin, and rather round, so roll them on the grill to brown them on all sides and ensure even cooking. Remove them from the grill when an instant-read meat thermometer registers an internal temperature of 130°F, then let them rest for about 5 minutes as the temperature rises to a perfect 135°F. Slice the steaks across the grain for serving.

Flat Iron Steaks

The flat iron steak is a rather new cut, developed in 2002 based on research by the University of Nebraska and the University of Florida. It comes from deep inside the chuck roll, and was previously sold as part of the humble chuck roast. When separated into its own cut, the flat iron steak is second in tenderness only to the tenderloin, but it is much richer in flavour. As with the hanger steak, there is a very tough membrane that divides this muscle in two. It should be removed before grilling. When the membrane has already been removed, flat iron steaks will typically be flat and wide, resembling a flank steak in shape. You may find the steaks have been cut across the muscle. In this case, you will likely see the membrane quite clearly, running right down the centre. Flat iron steaks should be grilled over high heat to medium-rare doneness in the same manner as hanger steaks.

You probably won’t see these cuts in every butcher case, since there’s only one hanger steak and one flat iron steak per animal, but both cuts are worth seeking out. Good butchers should be able to guide you to other unusual specialty cuts depending on your cooking style and preferences. Add extra layers of flavour to your next hanger or flat iron steak with a smoky dry rub and spicy jalapeño butter.


One Step Closer To Chelsea

This week we’re back with another update on our trip to The Chelsea Flower show.

As you may have heard, or read about in this article – we are heading to the Chelsea Flower Show this year to showcase Kalamazoo and Lynx Grills.

The big news this week is that the Kalamazoo has landed!
That’s right, the (very) large Kalamazoo BBQ has landed in the UK and is making it’s way to London as we speak.

We also have a couple more key pieces of information for you…

  • Our stand number at The Chelsea Flower Show 2019 is 244.
  • You can find us on The Oakfield Group stand.
  • The Chelsea Flower Show 2019 runs from 21st-25th May.

Bradshaw Luxury’s Managing Director Carolyn Bullivant will be at the show on the 22nd and 24th. Carolyn has a wide breadth of knowledge in our industry and will be the key person to speak to if you are planning any type of  kitchen project, whether it’s indoors our outdoors.

We’ll be back with more information and updates about the show soon but until then don’t forget to read our last post – The road to Chelsea is paved with flowers and luxury appliances.


One grey with endless possibilities from Kuppersbusch

This just in from Kuppersbusch HQ…

When Küppersbusch dedicates a new line of appliances to one colour, this colour must really be extra special. Extra versatile, extra timeless, extra compatible with the design standard of the company in Gelsenkirchen. “Shade of Grey” meets all these requirements.

For a long time now, grey has no longer lead the shadowy existence easily attributed to it in the vernacular due to its neutrality and reserve. It is in particular thanks to these cool and collected features that grey has steadily developed to become one of the most popular colours in fashion and product design. Because grey can be everything: Elegant and casual. Conventional and modern. Tone-in-tone or even colourful. Grey is the only colour that gets along with any other colour because it discretely maintains a low key and gladly shares the stage with others. Combined with other colours and a wide variety of materials while at the same time leaving an incredible amount of scope for those individual touches. Küppersbusch first presented the new “Shade of Grey” line at the beginning of this year and has currently added more models to it.

Besides 60-cm high built-in ovens with a steam mode or pyrolysis, “Shade of Grey” also covers 45-cm high compact appliances and a fully-automatic coffee machine and also keep-warm and accessory drawers. In addition to the 80-cm wide KI 8800.0 induction hob, the company from Gelsenkirchen now also offers the 60-cm wide KI 6800.0 induction hob in grey. The two hobs are fitted with a 15-step power control system and the “glideControl” operating control system. A slight touch on the smooth surface allows you to select the cooking zone of your choice; the chosen power setting can be set by gliding your finger across the white symbol. Also new in the “Shade of Grey” range: The B 6550.0 oven with 14 oven functions, eight special baking functions and more than 40 automatic programs. Küppersbusch also offers suitable island and wall-mounted cooker hoods.

Thanks to the uniform panel and handle designs, the appliances in the Profession+ and Premium+ lines can be perfectly combined. “Shade of Grey” is now available.



The road to Chelsea is paved with flowers and luxury appliances

Hands up who’s heading to The Chelsea Flower Show this year…

Bradshaw Luxury ✅
Kalamazoo ✅
Lynx  ✅

That’s right, we’re very proud to announce that we’ll be heading to The Chelsea Flower show this year with Lynx and Kalamazoo in tow.

Our stand is taking shape and we’ve included a sneak peak at the end of this article.

Company Director Carolyn Bullivant had this to say:

We’re very proud to be making our way to The Chelsea Flower Show this year. We’re working hard behind the scenes and we’re very excited to show everything we’ve been working on.

We’ll be keeping the readers of our blog up to date over the coming weeks in the run up to Chelsea. Keep an eye out for more updates and announcements soon.



New Year new kitchen – Inspiration for 2018

Are you looking to begin the New Year with a fresh look? Why not jazz up your kitchen in 2018 with Steel at Bradshaw Luxury; boasting a number of beautifully crafted products, whether it’s the Ascot fridge-freezer to keep your essentials cool or the Genesi range cooker to perfect your roast potatoes. The family-run company offers bespoke kitchen appliances and as quoted in Country & Town House, “will create your dream kitchen”.