All posts by Bradshaw Luxury

Top 5 Grilling Don’ts from Kalamazoo

Here’s the top 5 grilling don’ts from Kalamazoo…

1. Tough Chicken Breasts: A boneless, skinless chicken breast can be fantastic off the grill, but its shape is not conducive to being perfectly-cooked throughout. Either the pointy end is overcooked, or the thicker end is undercooked. The best solution is to pound the breast to an even thickness (called a palliard), and then grill it over high heat. The thinner and more uniform cross section allows it to cook quickly and evenly.

2. Burning the Sauce: Barbecue sauce is not a marinade. It has a lot of sugar in it, and sugar can burn easily on the grill. To prevent burning, brush sauce on at the end of cooking and then quickly mark it on the grill for a nice, caramelised flavour.

3. Losing the Crust: It takes time to form a perfectly-browned crust on food, and that crust has all the best flavours in it. If you don’t wait long enough before turning the food, you can see that beautiful crust left behind – stuck to the grill grate. Foods like salmon and burgers will typically release themselves from the grill grate when the time is right to flip them over. If you flip them too early, the food is more likely to stick, and you’ll leave the crust behind. You can help the food cook better by installing a heavier grill grate in your grill. The heavier the grate, the more heat it can hold, and the more easily food will release.

4. Overcrowding the Grill: There are several problems with squeezing too much food on the grill. First, it can be much more challenging to keep tabs on everything. It is significantly more difficult to grill 24 burgers at a time to perfection than it is to nail 12. Also, it is ideal to have a “safe zone” – a cooler zone of the grill that you can move food to in order to slow down the action or deal with flare-ups.

5. Cold-start Cooking: Some people toss cold meat on a cold grill and then fire it up. Any grill should be hot before the food goes on. Not only does this deliver better results, it is necessary for food safety. Be patient. Wait for the grill to get thoroughly hot, and then start cooking.

BBQs Aren’t Just About Meat – Here’s One For The Veggies/Vegans

The BBQ and grilling industry has historically focussed on fish, meat and game. In recent years we have seen a huge wave of people dropping meat from their diets and getting creative with their veg.

We recently tried out the new Kalamazoo outdoor grill and tested out what it can do with some red sweet peppers, green chillies, asparagus and even some good old sprouts!

Predictably the Kalamazoo outdoor grill performed perfectly and the results were mouth watering. A perfect charring and deliciously cooked veg all round.

Here’s the results!

Three Ingenious Details on the Kalamazoo Hybrid Fire Grill

The Kalamazoo Hybrid Fire Grill is full of features that earn accolades from renowned chefs and BBQ experts. The multi-fuel grilling drawer that allows you to cook with gas, charcoal and wood, the ingenious rotisserie system and our laser-cut cooking grates are just a few of the Hybrid Fire Grill’s most well-known hallmarks. Every inch of their grills are thoughtfully considered and designed for the best possible performance – including these three unique details.


Here’s the article….

An Incredibly Useful Warming Rack

On our Hybrid Fire Grills, the warming rack actually functions as an additional cooking area, not just a place to toast hot dog or hamburger buns.

Our Chief Product Designer and Grillmaster, Russ Faulk, spent a lot of time perfecting the size and location of this warming rack. It was carefully designed to be large enough to be useful, while also positioned to leave plenty of room for cooking on the primary grill grate underneath. The warming rack can also be easily flipped out of the way to make room for the rotisserie spit. “With the way our Hybrid Fire heat dynamics work, you can roast a rack of lamb up there, or get a head start on root vegetables that need a lot of time. With the gas burners on high, our warming rack actually reaches hotter temperatures than most other grills’ main cooking grate!” Russ says.

A Totally Unique Firebox – On Every Model

The Hybrid Fire Grill’s firebox is extra deep and made of heavy-gauge stainless steel.. This exclusive design allows hot air to circulate evenly and effectively throughout the entire grill. In fact, the heat dynamics are so well-designed, you can use the Hybrid Fire Grill to roast and bake, just as you would in your indoor oven!

We are so meticulous about ensuring the very best heat distribution and cooking dynamics, we actually build slightly different fireboxes for each of our Hybrid Fire Grill models. As the grill size changes, the geometry of the firebox changes, too, to ensure that it’s as deep as possible with the steepest sides possible. “Details like these add some complexity to our manufacturing process, but they’re worth it to ensure that every single model is built to perfection,” Russ says.

The Sheer Amount of Metal & Welding

Kalamazoo grills contain more stainless steel, brass and bronze than any other grill – and for good reason. All of that metal – 450lbs in our mid-size 750HB model – holds heat extremely well. That means that you can maintain steady temperatures no matter how cold or windy it is outside, resulting in a better, faster cooking experience.

6 Tips For The Perfect Summer BBQ

Here’s 6 tips for the perfect summer BBQ from the guys over at Lynx Grills…

1. PREHEAT. A cold grill will make your food stick to the grates. Pre-heat your Lynx grill well before starting to grill. The grates need to be hot enough so the meat or whatever you are grilling releases from the grates. You can start off with the grill hot enough and then adjust to your desired temperature, or make sure you give the food enough time to release from the grates before flipping or moving in case you started grilling with a lower temperature.

2. WARM UP. Give your food some time to come up to room temperature before grilling, around 20 or 30 minutes for thick meats. This will help the food cook more evenly and quicker too.

3. LET IT BE. Let the food develop a seared crust before moving or flipping it. Doing this too soon, or too often, will cause the food to stick to the grates and will increase moisture loss.

4. LET IT REST. Once your food is done cooking, remove it from the grill and let it rest for 5 to 10 minutes, depending on size. This gives liquids inside proteins a chance to redistribute. Also keep in mind that when grilling meats, the doneness and temperature go up during the resting time. So make sure you remove meats from the grill a few degrees before it reaches your desired doneness.

5. SAUCE AT THE END. High moisture and sweet sauces or marinades should be avoided due to the fact that sugar caramelises and burns quickly.  Liquids and sugars will make your food stick to the grates. If your recipes call for a sauce you should brush it on after you remove the food from the grill.

6. BURN & BRUSH. When you are done grilling, close your grill and allow the residual heat to burn any pieces of food stuck on the grates. Afterwards, just clean the grates with a steel bristle brush.

Kalamazoo Grillmaster’s Tips for Hosting a Summer BBQ

This just in from Kalamazoo HQ…

Cooking outdoors for friends and family is one of summer’s greatest pleasures. Kalamazoo Grillmaster Russ Faulk insists that cooking for a large group doesn’t mean you have to resign yourself to making simple, low-effort dishes. “A party is an opportunity to really show off your skills,” he says. With careful planning and plenty of advanced prep work, you can cook amazing food for your friends and family without stress. Here are Russ’s top tips for hosting a large summer BBQ.

1. Plan to cook – and serve – in waves

The key to serving great party food to a large crowd is to embrace the idea of staggered serving. Plan to cook and serve dishes throughout the entire event, and only cook what you can handle. “If you only feel comfortable cooking eight burgers at a time, then do it – even if you have fifty guests – because then you can be sure that everyone will get a great burger,” Russ says. Just be sure to announce the plan so that your guests can pace themselves accordingly.

2. Organize ahead of time.

“For big events, it’s a good idea to create a sort of Gantt chart for cooking projects,” Russ says. List all of your planned dishes on the X-axis, in order of cooking or serving priority. On the Y-axis, you can break down your timeline (including prep time) into 15-minute increments. Then, you can block off the total time needed for each dish, adding notes for each cooking step. Color-coding your time blocks based on the primary cooking equipment needed for each dish will help you immediately see any equipment conflicts that need to be resolved.

3. Prep as much as possible

Whatever you can do ahead, you should. Chopping your veggies, preparing your seasonings, marinating meat – do as much as you can in the days before your event so that you limit your responsibilities on the day of the party. Maintain a checklist of tasks so that you can be sure you completed them all

4. Use the timers on your phone.

Cell phones now allow you to set as many timers as you need, so take advantage! Following the cooking chart you created before the event, set timers or alarms for each step in your plan.

5. Keep your thermometer handy.

With all the socializing and other distractions around, a party is not the time to rely on instinct or feel for proper cooking temperatures. Check the temperature of each and every dish before you take it off the grill.

6. Assign tasks to key guests.

“It’s an established rule that sous chefs should never touch someone else’s BBQ,” Russ says. “If you have a group of people hanging around your grill, give them something to do! That will satisfy their need to participate.” Drafting people into dishwashing service can be especially helpful when you’re hosting a large crowd, as dishes can pile up quickly. Also, Russ strongly recommends making sure “that someone has the job of making sure that you, the chef, always have a beer.” We’ll toast to that!

Gaggenau launches new initiative, ‘Respected by Gaggenau’.

This just in from Gaggenau HQ…

Munich, March 2019: Gaggenau, the luxury brand for professional-grade home appliances launches their new initiative, ‘Respected by Gaggenau’, in support of producers and craftspeople who use skilled and traditional techniques to achieve different and exceptional products. The initiative was launched in Paris as part of the brand’s partnership with the inaugural World Restaurant Awards, produced by IMG.

‘Respected by Gaggenau’ will see the brand identify exceptional artisans to receive official recognition with the mark of approval, ‘Respected by Gaggenau’. This will enable the chosen producers and craftspeople to be a part of Gaggenau’s high profile global events and to take advantage of their network of brand partners, including worldleading chefs, Michelin-starred restaurants, farmers and masters of wine.

A select few artisans who have been ‘Respected by Gaggenau’ will be eligible to apply for a bursary. This bursary is to be invested into making their particular technique, skill or product more commercially viable, without compromising on quality. Assisting Gaggenau in choosing who will be marked with ‘Respected by Gaggenau’ will be global curators from a range of fields, including culinary, viniculture and luxury lifestyle.

Newly appointed Managing Director of Gaggenau, Dr. Peter Goetz, commented: “At Gaggenau, creating an exceptional product is at the heart of everything we do, which is why supporting artisans, from those who strive to create high quality produce to those who rear rare and endangered breeds, is completely aligned to our brand. With the help of our highly skilled team of curators, I look forward to developing the ‘Respected by Gaggenau’ initiative and supporting our chosen artisans.”

Notes to editors
Gaggenau is a manufacturer of high-quality home appliances and acknowledged as an innovation leader in design and technology “Made in Germany”. The company, with a history dating back to 1683, has revolutionised the domestic kitchen with its internationally acclaimed products. Gaggenau’s success is founded on technological innovation and a clear design language combined with high functionality. Gaggenau has been a subsidiary of BSH Hausgeräte GmbH in Munich since 1995 and is currently represented in more than 50 countries with 24 flagship showrooms in major cities around the world.

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.