Five state-of-the-art grills for outdoor entertaining. 


Kalamazoo K750HB Hybrid Fire Built-in Grill

Versatility and cooking power are the hallmarks of the Kalamazoo Hybrid Fire Grill, the only collection of grills offering a combination of wood, charcoal and gas fires for the ultimate in heat, flavor and convenience.


Summit S-670 Grill

Weber’s innovative Sear Station technology is a dedicated area in the middle of the grill which reaches temperatures of 800 to 900 degrees, delivering restaurant-quality sear marks and caramelized flavor.


Top Gun 5 Burner Convection Grill

Designed to fit any Cal Flame barbecue cart or island, the Top Gun features five cast stainless steel burners and an exclusive convection system that uniformly circulates heat throughout the grilling area.


CSL 36” S-Series Grill

Coyote Outdoor’s CSL grill is equipped with a sear burner for crisp and juicy steaks and a motor-powered rotisserie for perfectly cooked birds. Amber backlit knobs are available for nighttime grilling.


Lynx Smart Grill

The first-ever voice activated grill that automatically cooks food based on user commands and recipes that have been pre-programmed by Lynx’s master grillers for a perfect meal every time.



Serves 2 – 4

1 pound (1 bunch) asparagus, medium- sized spears

1 tablespoon freshly squeezed lemon juice

1 tablespoon extra virgin olive oil

5 ounces Boursin garlic herb cheese

1 teaspoon finely grated lemon zest

10 slices prosciutto

Prepare the grill for direct grilling over medium-high heat, about 400 F.

Trim the toughened bases off the asparagus spears and discard, leaving each spear the same length. Whisk together the lemon juice and olive oil in a medium bowl and toss in the asparagus to coat well. Work together the Boursin cheese and lemon zest to combine well.

Lay out a slice of prosciutto. Place three asparagus spears across the end of the slice and add 1 1/2 teaspoons of the cheese mixture on the center of the asparagus. Roll the prosciutto tightly around the bundle. Repeat, rolling 3 spears into each slice of prosciutto.

Grill the wraps over direct heat, turning frequently, until the asparagus is marked and the prosciutto is crispy. Serve hot.

Courtesy of Russ Faulk, Kalamazoo Outdoor Gourmet grill master