Outdoor Grill Recipes from Sub-Zero Wolf ⋆ C&W Appliance Service (2024)

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Spring signals the start of the Great American Tradition of grilling and we at C&W Appliance Repair love a good barbecue! Here are some of our favorite recipes from our friends at Sub-Zero Wolf to start off the grilling season.

Grilled Ribeye

Ingredients

2 bone-in ribeye steaks (15 ounces each)
1 tablespoon olive oil
salt and freshly ground pepper

Preparation Method:
Set out the steaks at room temperature for at least one hour before cooking.

Preheat Wolf outdoor grill sear zone on high heat for 10 minutes.

Brush the ribeye steaks with olive oil. Season the steaks liberally with salt and pepper.

Place the steak onto the sear zone and cook for 6 minutes on each side for medium rare. Remove from the heat and let rest for 5 minutes before cutting.

Grilled Salmon Steaks (makes 4 servings)

Ingredients

4 salmon steaks 1 to 1 1/2 inches thick, skin removed
olive oil
salt and freshly ground black pepper

Preparation Method:
Preheat the Wolf infrared charbroiler for 15 minutes.

Brush the salmon with olive oil, and season with salt and pepper.

Place the salmon steaks carefully on the charbroiler surface using tongs.

Allow to cook for 3 to 4 minutes before turning.Continue to cook for 3 to 4 minutes more, until done. Place on plates and serve with basil pesto.

Roasted Lobster with Vegetables

Ingredients

2 lobsters (3 pounds each)
1 red bell pepper, quartered and seeded
1 green bell pepper, quartered and seeded
1/2 bunch parsley, chopped
1 tablespoon olive oil
1/2 lemon
1 tablespoon balsamic vinegar
salt and freshly ground pepper

Preparation Method:
Preheat Wolf outdoor grill on high heat for 10 minutes.

To boil lobsters, place a large pot of water on the burner and bring to a boil. Place the lobsters into the boiling water and cook for 12 minutes. Remove from the water and let cool.

To grill lobsters and vegetables, slice the lobsters in half lengthwise. Brush the lobster with the olive oil and place onto the grill flesh side down, and cook for 6minutes on each side.

In a small bowl combine the oil and vinegar.Add the peppers to the vinaigrette and season with salt and pepper.

Place the peppers onto the grill and cook for 5 minutes.

Remove the lobster from the grill and place onto a serving platter. Place peppers into the center of the lobster and drizzle with fresh lemon juice.

Rotisserie Chicken with Herbs and Lemon (serves 4-6 people)

Ingredients

2 fryer hens (4 pounds each)
8 garlic cloves chopped
6 garlic cloves left whole
2 tablespoons fresh rosemary, chopped
3 tablespoons fresh thyme, chopped
1 lemon, zested
1 bunch parsley
1 small bunch of thyme
6 tablespoons olive oil
kosher or sea salt
freshly ground black pepper

Preparation Method:
To prepare chickens for rotisserie, combine chopped garlic, rosemary, and thyme with the zest of one lemon in a small bowl. Add the olive oil and stir in order to make a runny paste. Using your hands, rub the herb mixture over both chickens, covering evenly. Cut the zested lemon into slices. Divide and stuff each of the chickens with the lemon slices, parsley, whole garlic cloves, and thyme.

Slide each of the chickens onto the spit rod so that the legs are pointed out. Slide the forks onto each end, securing them with thumb screws. Using butcher’s twine, securely tie the legs and wings to the forks.

Season the chickens with salt and pepper. Place the spit rod on the grill, making sure it is securely seated in the rotisserie rack and motor. Place the basting pan underneath the chickens. Turn on the rotisserie motor and set the rotisserie burner to medium high. Close the lid and cook the chickens until a thermometer registers the leg and thigh meat at a temperature of 160 degrees (approximately 1 hour and 15 minutes).

When the chickens are finished cooking, carefully remove the spit rod and place it on a cutting board. Snip the butcher’s twine with a pair of scissors and remove the forks. Serve the chickens whole on a platter or cut them into quarters.

Blue Cheese Stuffed Sirloin Burger (makes 4 large burgers)

Ingredients

1 cup balsamic vinegar
2 pounds ground sirloin beef
4 ounces blue cheese, crumbled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped rosemary
1 clove garlic, peeled, finely chopped
salt and freshly ground black pepper
4 portabella mushrooms, stems removed
1 large red onion, cut into 1/2-inch-thick slices
2 cups fresh arugula leaves, washed, dried

Preparation Method:
Bring 1 cup of balsamic vinegar to a boil in a 2-quart saucepan on the Wolf cooktop.Continue to boil until the vinegar is reduced to 1/2 cup.Set aside to cool. Divide the beef into eight 4-ounce ground sirloin balls. Flatten each ball to 4 inches in diameter and 3/4 inch thick. Divide the cheese into 4 portions, and place in the center of 4 of the beef patties. Place the remaining 4 patties over the cheese and crimp the edges of the burger together to make a good seal. Gently flatten the burgers, being careful not to push cheese through the meat. Place on a plate, cover with plastic wrap, and place in the Sub-Zero refrigerator.

To prepare the mushrooms, combine the olive oil, vinegar, herbs, garlic, salt and pepper, and spread over the top and bottom of each mushroom. Set aside.

To prepare the onions, lay the slices intact on a flat plate. Insert the skewers through the onions so they hold them together. Brush both sides with the reduced balsamic vinegar.

Preheat the Wolf BBQ on medium heat for at least 15 minutes. When the grill is fully preheated, season the burgers and mushrooms with salt and pepper. Place the burgers, mushrooms, and onions on the grill. Grill all for 12 to 15 minutes, turning over every 5 minutes.As the onions are grilling, brush with the remaining reduced balsamic vinegar. When the burgers are cooked to an internal temperature of 140° F in the middle, remove from the grill to serving plates that have 1/2 cup arugula on each plate. Cut warm mushrooms into thin slices and place on each of the burgers. If any of the juices have run out of the mushrooms, pour over burgers. Pull skewers from the onions and set the onions around the burgers. Serve immediately.

To keep your major appliances in top working order, call the experts at C&W Appliance Service at (855) 358-1496 or (214) 358-1496.

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