Prepare rib-eyes with a light coating of olive oil, salt and pepper or your favorite meat dry rub. Let steaks rest covered at room temperature before placing on the Caliber grill. Preheat the grill on high for 10 minutes. For a medium rare finish, sear steaks for two minutes, then rotate steaks 90 degrees for an additional two minutes. Flip steaks and grill for another two minutes, then rotate steaks 90 degrees and cook for an additional two minutes. Cook longer to your preferred doneness. The Crossflame Pro grills and 48” Rockwell have designated sear stations for that perfect sear. Enjoy that perfect grilled steak on the Caliber!
4 rib-eye steaks
Your favorite meat dry rub or just salt and pepper
The Caliber Indoor Professional Range is outfitted with a true chef-sized oven that provides even baking results thanks to its proprietary “Tri-flow ” convection technology and ultra-efficient flue design. Making the perfect cookie is now easy with this revolutionary new design of our gas range. Enjoy this delicious cookie pie just in time as a Valentine’s Day sweet treat!
Cream butter and sugar. Add eggs and vanilla and beat well. Add flour and stir well. Fold in chocolate chips and nuts. Pour into a well-greased baking pan, or for a true cookie pie pour in a pie shell. Smooth out batter, and bake at 350ºF for 45-60 minutes depending on how crisp you prefer your cookie to be.
This is actually the perfect hors d’oeuvre to grill on the Rockwell by Caliber Social Grill because of the nice crisp you are able to get due to the smaller heat area then most grills. In addition to the social nature of grilling these mushrooms, which makes this a fun recipe to make while entertaining.
Rinse and dry your baby bellas. Remove stems and put good stems into food processor or finely chop. Combine mushroom pieces with sour cream, mayo, drained spinach and artichokes, 1 cup of Parmesan and salt, pepper and garlic powder to taste. Brush inside and outside of mushrooms with olive oil and stuff with dip. Melt butter and add breadcrumbs and 1/2 cup of Parmesan, then top mushrooms. Extra dip can be grilled in a foil pan for 25-30 minutes as another hot dip appetizer. Heat your Rockwell by Caliber Grill to 300ºF and place mushrooms directly on the grill. Cover the grill and let cook for 15-20 minutes or until mushrooms are tender and crisp on top. Once cooked, delicately place on a serving tray, but let cool for a few minutes so you don’t burn yourself while taking a bite. You can also keep mushrooms warm on the Rockwell as a serving area or focal point when entertaining. Keep burner close to the appetizer on low, but not the one directly below the food. Enjoy this amazing Caliber crowd-pleaser appetizer!
Ingredients for 20-25 stuffed baby bellas:
24 oz Baby bellas cleaned – use stems finely chopped for inside of stuffing dip
These videos will guide you through basic functions of your Caliber Pro Kamado and how to use it safely and effectively.
This video will show you how user friendly the Caliber Pro Kamado is. It is both simple and efficient to cook with. It can aid in the creation of a wide variety of delicious dishes. Cooking accessories are also available through Caliber.
This video will walk you through how to start a fire and use your Caliber Indirect Blaze Basket. The Caliber Pro Kamado Indirect Blaze Basket is “sold separately”. There are also references to how much fuel to use for smoking certain meats using your Indirect Blaze Basket.
BBQ Ribs on the Caliber Pro Kamado Charcoal Grill and Smoker never tasted better!
Rinse your ribs in cold water and pat dry with paper towels. Trim off the excess fat and sharp bone pieces. Cut racks in half for easier placement into the 6-rack max rib accessory. Lightly coat the entire surface of the ribs with olive oil and mustard to help tenderize the meat. Cover the coated ribs in foil and refrigerate for at least 1 hour, preferably overnight. Right before cooking, apply a coating of your favorite rib rub over all surfaces of the ribs.
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 230ºF. Once the temp has settled, place your rib rack accessory on the top grate and then your ribs vertically into the rack. Now add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the first 30-60 minutes of the 4-5 hour cooking process and after this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your ribs.
Continue to cook the ribs, checking them every hour or so with the heat not exceeding 250-275ºF until the ribs are fully cooked (approximately 4-5 hours). Glaze the ribs with your favorite BBQ sauce or just enjoy the juicy smoky infused meaty flavor.