Posted on

Butternut Squash Soup

This is a delicious soup recipe to make on the Caliber Indoor Pro Rangetop during the fall season. The secret ingredient of sweet potatoes adds an extra sweetness and texture to the soup. Peel, seed and dice the squash. Peel and dice the sweet potato. Put them both in a pot with the vegetable broth, water, and salt. Bring the pot to a simmer for 40 minutes, or until tender. Be careful not to boil. Melt the butter in a pan, and gently cook the onions in it, stirring occasionally, unit they begin to caramelize. Continue cooking for about five minutes, stirring often. Add the wine, cover, and simmer for 10 minutes. Add the onions to the mixture in the pot and let cook for the remaining time of the 40 minutes. Puree everything with a hand blender. Add the cream, white pepper, and a bit more salt , if needed. Garnish with chives or cilantro. Enjoy!

Ingredients:
1 Pound butternut squash (about 12 oz peeled, seeded and diced)
1 Large sweet potato (about 12 oz peeled and diced)
2 Cups vegetable broth
1 1/2 Cups water
3/4 Tsp salt
2 Tbsp butter
2 Medium onions, sliced
1/3 Cup dry white wine
1/4 Cup half and half
White pepper to taste

Click to Download Recipe

For more recipes, join Caliber Culinary Corner’s monthly e-news

Posted on

Smoked Cedar Plank Salmon

Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it so you can access it. Bring the temperature of the smoker up to 325ºF.

Remove any bones or skin from the salmon filet. Rinse the cedar plank and place it on the grill for 3-4 minutes to bring out the cedar aroma. Brush the plank with olive oil. Place the salmon filet on the plank and brush it with olive oil. Squeeze two lemon wedges over the salmon and sprinkle it with salt, pepper, and dill (optional). Put the plank with salmon on the grill and cook for 15-20 minutes. It is ready when the internal temperature of salmon reaches 135ºF. Enjoy this healthy and delicious entrée.

Ingredients :
Lump charcoal
1-2 cedar planks
2-3 pounds salmon
Olive oil
Fresh lemon wedges
Salt
Pepper
Dill (optional)

Click to Download Recipe

For the video of smoking cedar plank salmon on your Caliber Pro Kamado grill see below:

For the video of an Asian cedar plank salmon on your Rockwell grill with Sam the Cooking Guy see below:

For more recipes, join Caliber Culinary Corner’s monthly e-news

Posted on

Rotisserie Chicken

Wash and brine your chicken with your favorite dry brine and place on the rotisserie rod. Truss the chicken once it’s on the rod and use pliers to tighten the fork screws. Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory 3/4 full of lump charcoal and a handful of apple chips at the top. Put a drip pan at the bottom of your grill to catch the juices for use as a baste after the chicken is cooked. Wear heat protective gloves when inserting the rotisserie rod and chicken. Let the rotisserie run for about an 75 to 90 minutes while basting with olive oil periodically. To check the doneness, turn rotisserie motor off and insert the thermometer into the thickest part of breast with temperature reaching 165 (+/- 5 degrees). Rotisserie chicken on the Caliber Crossflame Silver or Pro gas grill should be cooked on HI initially, and then MED once skin darkens. Cook time and doneness is similar to cooking on the Pro Kamado. Enjoy!

Ingredients:
One 8 lb. chicken or two 4.5 lb. chickens
Olive oil
Your favorite meat dry rub or just salt and pepper

For the video of rotisserie chicken on your Caliber Pro Kamado visit our YouTube Channel at:

See these chefs cooking rotisserie chicken on the Caliber Pro Kamado: Chef Sam the Cooking GuyChef Jehan of Albano Appliances, and Chef Senor Smoke of Curtos Appliances.

Click to Download Recipe

See below instructions on how to set up your rotisserie on your Caliber Pro Kamado:

For more recipes, join Caliber Culinary Corner’s monthly e-news

Posted on

Turkey Burgers on the Caliber Pro Kamado

Smoke the ultimate turkey burgers on the Caliber Pro Kamado. Mix your turkey burger ingredients and form into patties. For best results, stick burgers in the refrigerator to firm up for at least one hour prior to cooking. Heat your smoker to about 300ºF (approximately 15-20 minutes) using lump charcoal within the center of the bottom charcoal plate. Add a small handful of pecan wood chips to the fire after the burgers have been placed on the grill. Close the lid to cook for about 8-10 minutes on each side, until meat reaches 180ºF. Enjoy the smoky and juicy flavor you can get from the Caliber Pro Kamado. This recipe also makes great smoked meatballs as an appetizer. You can also just grill these on the gas BBQ, but compare the difference in the flavor.

Ingredients for about 7-8 burgers:

1 lb turkey ground

1/3 large onion chopped finely

1/3 cup portabella or baby bellas chopped finely

1/4 cup teriyaki sauce or Italian herbs paste, depending on desired flavor profile

1/3 tsp crushed garlic

1 tsp olive oil

1 tsp garlic herb dry seasoning

1 tsp salt

1/3 tsp pepper

 

Click to Download Recipe

For more recipes, join Caliber Culinary Corner’s monthly e-news