So many of us are cooped up at home and looking for simple but delicious recipes to reinvent things we ordinarily eat. Chef Sam shows you how to dress up grilled chicken with some butter, garlic, parsley, salt and pepper on the Rockwell by Caliber Social Grill.
To watch this video recipe, click on the video below or here. Bon appétit!
This beautiful installation of the 48″ Rockwell by Caliber Built-In Grill in Santa Barbara, California, is the focal point for this outdoor oasis. The owner and designer of this well-appointed home is also an award-winning industrial designer and principal of Life Style Design. His family chose to include the Rockwell by Caliber Social Grill for its contemporary appeal.
They now also rave about the top notch culinary results they share with family and friends. Their family dog, Lucky (above), also enjoys any treats guests are willing to part with from the grilled goods. Cabinet work in this design is by Pat Carson Studio and cabinet metal facing is by Neal Feay Company.
Modernism Week kicked off on February 13, 2020 with the Rockwell by Caliber Social Grill grilling up a storm at the PIRCH Rancho Mirage Re-Grand Opening. The chef at PIRCH grilled up delicious filet mignon bites for designers, builders and consumers for three straight days. This was a celebration that benefited the Muscular Dystrophy Association of Riverside.
The Rockwell by Caliber then moved on to the grand modern architecture of the PS212 Home and the American Society of Interior Designers (ASID) of Southern California.
HUNTINGTON BEACH, CA (February 2020) – Caliber Appliances, makers of award-winning grilling equipment, proudly announces the patent on the flue-way system on the Caliber Pro Kamado Charcoal Grill and Smoker. When grilling, this patented system assures better moisture retention in grilled goods. The efﬁcient and unique triple layered insulated oven design of the Pro Kamado keeps heat and moisture in while using 40% less lump charcoal than ceramic grills.
The Pro Kamado is truly remarkable in the variety of cooking styles it offers – grill, smoke, bake and rotisserie with one unit. At less than half the weight of other kamado smokers, the Pro Kamado is flexible focal ideal for entertaining. Its heat resistant outside shell also provides a cooler surface than ceramic grills.
Smoke with confidence with the Pro Kamado. Simply set the heat for low and slow at 225 degrees for 4, 5 or 6 hours, and the smoker does the work. Brisket fans can run the smoker on a single stock of fuel starting at 225 degrees and see the temperature at 205 degrees — 12 hours later.
Baking with the Pro Kamado is enhanced with natural convection and added radiant reﬂection for better airﬂow and browning than competitive top-vented grills.
The integrated rotisserie option on the Pro Kamado is a patent-pending industry exclusive. The hands-free rotisserie turns chicken or turkey into a perfectly juicy, beautifully crusted entrée in just over an hour. The rear heat feature and indirect Blaze Basket™ are part of this exclusive system that rivals the flavor of any wood-fired oven or commercial kitchen.
In addition to these proprietary features, the Pro Kamado is a top-grade stainless steel, dual-walled insulated unit with better design and heating efficiency than other smokers. The dual layer design and heating technology support the Pro Kamado’s efficient energy use. The unit is available in stainless steel, turquoise, black and red. A hardwood handle upgrade kit and side shelf inserts along with custom color options are also available for that designer look. Stainless steel cart and side shelf options are also available. All available accessories include a blaze basket, pizza stone, rotisserie kit, step up grill rack, half and three quarter griddle plates, 10-quart cauldera iron cooking pot, rib rack and build-in leg kit. Stainless steel cart and side shelf options are also available.
Caliber meticulously designs their products not just for power and efficiency, but for flexibility and versatility to satisfy the needs of grilling enthusiasts.
Caliber Appliances is dedicated to innovative design and superior engineering down to the smallest detail. Caliber’s focus on excellence in form and function has led to award-winning status for their gas barbecues and multi-function wood smokers and rave reviews in the market for its restaurant-like food. Even famed designer David Rockwell chose Caliber to build his newest line of grilling entertainment centers. Caliber delivers True American Luxury in grilling with premium products that can transform an outdoor kitchen into a commercial grade Culinary Center. The Caliber line of outdoor products includes the Crossflame® Pro Grill, Caliber Pro Kamado Charcoal Grill and Smoker, the Rockwell by Caliber Social Grill and Power Pro Dual Top Burners. The Caliber Indoor Professional Range and Rangetop series complements the outdoor suite of products. Caliber has been recognized with “Product of the Year” awards and is the recipient of two Vesta Awards from Hearth & Home magazine along with a Special Mention Architizer Award.
Contact: Lisa Nichols • (714) 848-1349 • firstname.lastname@example.org
This is a wonderfully delicious recipe from Chef Adrian Giese of Mastro’s Restaurant in Los Angeles. He enjoys cooking on his Caliber Indoor Pro Range at home, and wanted to share this porcini risotto recipe with you.
Place the slices of porcini garnish on a cookie sheet and drizzle with one teaspoon of olive oil. Season with salt and black pepper. Bake in the oven at 350º F for ten minutes with the fan on. Heat the water to a boil in a separate pan and set aside. In a shallow sauté pan, add two tablespoons of butter and two tablespoons of olive oil. Add the onions and chopped porcini; sauté until the porcini are soft and the onions are translucent and sweet. Add the rice to the pan and sauté for about three minutes or until it takes on a light golden color. Prepare 2½ cups of hot water. Add the first ½ cup of hot water to the rice and stir constantly with a wooden spoon until the water is mostly soaked up. Keep adding a ½ cup of water at a time until it is completely absorbed by the rice while you stir. Check the texture of the rice. If you prefer softer risotto, then add the last ½ cup of water. Once the desired texture and consistency is achieved, add the cheese and butter then salt to taste. Plate and drizzle with the remaining olive oil and garnish with the whole porcini slices. Risotto is best enjoyed as soon as it is finished. Bon appétit!
1 medium onion, 1/8” diced
6 oz. porcini mushrooms chopped into 1/3” cubes (reserve a couple whole mushroom slices for garnish)
4 Tbsp butter
4 Tbsp extra virgin olive oil
1 cup Arborio rice
2 ½ – 3 cups of water
¾ cup finely grated parmesan
Kosher salt to taste – about 2 tsp
Fresh cracked black pepper