This kitchen in Dobbs Ferry features all Wolf / Sub-Zero appliances along with a Bosch dishwasher and Jenn-Air compactor.
For the 48″ range we went with the Wolf DF486G, which is a dual fuel (electric oven, gas burners) and offers 6 burners on the top
with a griddle. Also note that the Wolf range has the stainless knob option instead of the red knobs which are Wolf’s trademark.
The refrigerator is a Sub-Zero BI42UFD/S/PH which is a 42″ French Door built in refrigerator in stainless with pro handles.
The pro handle on the Sub-Zero seamlessly matches the handles on the Wolf range.
For more information on Wolf and SubZero appliances please contact Curto’s at 1-800-966-2878 or visit our showroom
1966 Central Park Ave
Yonkers NY 10710
I have a Wolf 36″ outdoor grill for sale and the price is right my friends.
Wolf products are never on sale…unless we are selling off a display piece.
And that’s what we are doing here…it’s only a few months old and is in mint shape.
Watch the video review to learn all about the Wolf OG36 gas grill and then scoop him up for someone’s Christmas present!
Here’s a Wolf OG54 54″ outdoor grill in lovely Bronxville NY.
Customer also purchased Wolf drawers, side burner and SubZero outdoor fridge. Suffice to say, they love it!
Read more about the Wolf Og54 grill and my experience with its 36″ version at the Curtos.com blog.
Wolf OG54 54″ built-in grill along with side burner, drawers and not seen this shot a SubZero outdoor fridge.
Where the Appliance Dude Reviews his Wolf OG36 Grill and how it handles two potentially problematic cuts of beef
Customers who are shopping for a high-end outdoor grill will ultimately ask me which one I own.
Answer: Wolf OG36.
Then I’m asked whether I like it.
The grill (at least the one I own) has a dual personality. On one hand it’s an extremely well-built savage (manufactured by the lovely and talented uber gas engineer Dante Cantal) that when handled the right way will do the job and then some – produces a great sear on the sear station side, uses thick-ass stainless grates, etc. Build quality is not an issue.
However from a performance standpoint I have issues. Main problem is that of sustained flareups which happen way too often for a grill at this price point. If you are grilling food with a marinade or with heavy fat content…what did the Human Torch used to say???…FLAME ON!
I’ve converted numerous hamburgers into hockey pucks and ruined other meals due to my inability to handle the grills and it’s flamethrowing ways.
This past weekend the dichotomy of this grill reared it’s head in full force and prompted me to write this post.
I bought a rib eye and skirt steak at DeCicco’s in Pelham (very nice butcher, great quality, decent prices).
Nikki marinated the skirt steak in:
The rib eye was my piece so I proceeded to lather it in Jake’s Beef Rub which is a coffee-based rub that has completely set itself apart from all other rubs tha I’ve used (Montreal rub? Cmon man!)
Rib Eye from Decicco’s in Pelham. Great marbling in this piece.
As you may or may not know, the rib eye is one of the fattier cuts of beef so I went into this grilling session knowing I needed to be really attentive at the grill or I was facing the potential of Mt Vesuvius awakening in my backyard. I was on complete flare up alert and was poised to deal with it. As for the skirt steak I needed to be cautious as well b/c if that cut is overcooked in the slightest it will taste and chew like a bicycle tire.
Results: Skirt Steak
Skirt steak behaved rather nicely. 4 mins on each side to cook it to medium as Nikki prefers her steak. Yes, I had some infernal moments when I first placed the skirt steak on the grill but after shifting the steak to another spot it calmed down and I didn’t experience any other flares.
Nikki told me it was the best skirt steak she has ever tasted and we have eaten at some fantastic restaurants in/around the NYC metro area where they do skirts steaks fine. Major props to the Appliance Dude and my boy Jamie Purviance for precise instructions on how to grill a skirt steak.
This is where it got interesting. Check out the video. Shit got hot. Flames were abounding. The fat was flaring up and no matter where I moved that rib eye, flames would follow. I closed the lid to try and extinguish the flames and then when I smoke pouring out of the back of the grill hood I quickly threw it open and was greeted with this:
Whether it was the rain or divine intervention from Jamie Purviance and Steve Raichlen (who desperately needs a haircut. Steve, the disco hippie thing is not working for you) , I took that rib eye off the direct heat side grill at the 8 min mark, moved it over to non-direct heat source so as to cook the inside a bit more, then…came out with one of the best steaks I have tasted.
Look at the results – fantastic caramelization/crusting on top. Remember, searing is not about locking in juices (right Raichlen!?)
That crust has so many flavor compounds built into it from the rub and searing process…I’m salivating just thinking about it.
Can you say caramelization?
Bang. Perect. Look at that crust juxtaposed by the juicy pink interior.
I was very happy with my performance and I gave the Wolf OG36 a nod and a wink for being a partner in the process.
Yes it’s been a love/hate relationship but it played a role in these steaks coming out so good and for that I’m going to be a little compassionate and will give it some more time before I bring another pro grill in for demos.
Decided to grill a strip steak on my Wolf OG36 grill and document the results for your viewing pleasure.
First step: went to visit the moody butcher “Mini” in Bronxville who gets an “F” for personality but an “A” in quality meats.
What looked good today…skirt steaks in a teriyaki marinade, lamb kebobs, rack of lamb, chicken/parsely/cheese burgers, pork chops..a vegetarian’s nightmare!
Instead of defaulting to the standard skirt steak (which in his marinade turns my Wolf OG36 grill into a flamethrower) I purchased an absolutely succulent looking strip steak which was marinated in olive oil and pepper.
Strip Steak from Mini’s in Bronxville, lightly coated with coffee steak rub, salt and pepper.
Another view of the strip steak showing it’s beautiful fat profile.
Took it home, shook a little coffee rub onto both sides and then took it over to the Wolf OG36 which has already been preheating for 10 mins. Actually, to that point let me reveal my standard grill prep which I use every time and was taught to me by the zen grill masters Steve Reichlen and Jamie Purviance:
NB – grates have already been scraped clean from prior usage
1- grill turned on to HIGH – let it ride for 10-15 mins until you hit 600 degrees or so
2 – when grill is at temp paint grates with canola oil (do NOT use olive oil which has a lower burn threshold)
3 – place meat on grill
4 – Sear meat on DIRECT HIGH HEAT for 2 mins, moving clockwise halfway through to create cross hatch marks. Flip and repeat. Note these were at least 1.5″ steaks so I used a slightly longer cooking time.
5 – Move steak to INDIRECT HEAT side (I had this side set to LO) and let the steak cook for another 3-4 mins on each side before removing for MEDIUM RARE.
My goal was to create a substantial crust b/c there is nothing like the contrast of a caramelized outer crust and a subcutaneous tender, juicy middle.
So I used the dry coffee rub on both sides and went about searing.
Some experts will tell you to mist the steaks with vegetable oil spray which helps the rub cling better. Whatever.
When I took the steak off the grill and I let it sit for about 7 mins which allows the muscle fibers to relax (heat makes them contract) and this will actually draw juice that may been expelled back in.
End result – a damn good steak, and I’m happy to report that the
Wolf OG36 didn’t turn into a flamethrower due to flare-ups which has afflicted this grill since I’ve owned it. CHeck out the vid, there’s only a slight spark of fire (which usually turns into an inferno) which quickly subsides.
Cross hatch marks on the strip steak after a second turn
May have been the lighting but the steak was a bit pinker than this picture shows. I love the juxtaposition of the caramelized exterior (what a taste) and the juicy interior.
The summer grilling season got off to a late start this year. Was it the tempestuous Northeast weather? Laziness? Lack of time due to the imminent opening of the new Curto’s showroom? Nay, nay, nay.
It was because of a fire.
Right before Memorial Day I had my grill guru come out and perform my opening day tune up -he will thoroughly clean the grill, scrubbing and burning and vacuuming it until it”s almost passable as a semi-new grill (that may be a slight exaggeration but it’s a huge improvement in the looks and performance dept)
So he comes out on a Monday, says I’m ready to go, and that evening my wife grills chicken breasts with an Asian marinade (soy sauce, garlic, sake, olive oil). I closed the grill down that night without incident, then the next day I went back out in the afternoon to turn it on….and the hose which attaches the LP tank to the grill crumbled in my hand, turning to black soot. I looked at the back of the grill and the wiring harness for the igniter was fried as well. In addition the entire side of the grill which is stainless, had turned black and none of the lights were working. There was also significant discoloration on the right side of the inside of the hood.
To make a long story somewhat short, we called in the experts at Northeastern Appliance in Peekskill (Troy and his guys are sages when it comes to servicing Wolf/SubZero product) and after 2 visits the grill was repaired. So what happened?
Fresh out of a meeting with the Wolf-SubZero crew today. Man, they are just pressing forward with new product, full throttle. Exciting time to be a dealer, so many new, industry-bending things coming soon.
Check out what their leader, Jim Bakke (founder’s grandson, hell yes we love family businesses!)
“During the last several years, our company has invested resources into the research and development of products that build on what we’ve successfully brought to market in the past,” said Jim Bakke, president and CEO of Sub-Zero and Wolf. “We didn’t let the recession stop us – quite the opposite, in fact. We wanted our brands to be ready for the turnaround, and to deliver more integration and more exciting features that wow consumers and the design community alike.”
So the turnaround is here, and products are starting to roll. We saw the reworked gas range a few months ago, next up is the simply fly next generation of integrated refrigeration which will replace most of what we know today as the 700-series.
This is where you go if you want a sleek, flush, CLEAN look. And here’s the rub – one of the prominent features that separated the Bi-series and the integrated series – no air/water filters – will no longer be a difference as they are adding them to the integrated series.
One of the rites for my spring kickoff is the annual cleaning of our Wolf OG36grill. That cleansing, courtesy of my grill technicians, is an hour-long process which transforms the OG36 from the brink of utter filth to a pristine stainless steel grilling machine.
Check out the pics below. Seared tuna’s on folks!