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Smoked Spaghetti Squash

If you are looking for a way to cut out the carbs this fall, but still want a delicious side dish, then try this smoked spaghetti squash recipe on the Caliber Pro Kamado

Cut your spaghetti squash in half and scoop out the seeds. This is easy if you microwave the squash for 1-2 minutes to soften the skin. Drizzle olive oil, salt, pepper, and garlic powder over the top of both halves. Fill a metal broil pan with about 1/4 inch full of water. Place your squash upside down on the pan. Heat your smoker to about 350º F (approximately 20-25 minutes) using mesquite lump charcoal within the center of the bottom charcoal plate.  It is recommended that you do not use wood chips because they tend to impart a bitter taste to vegetables.  Close the lid to cook for about 45 minutes or until the water starts to evaporate and your squash turns golden brown.

You can cook the squash using a similar process on a gas grill or in the oven; however it will lack the smoky flavor and tenderness you get from this process. Scoop the squash out of the shells and serve as a delicious and healthy side dish. Enjoy!

Ingredients:
Spaghetti squash (halved)
Olive oil
Salt and pepper
Garlic powder
Mesquite lump charcoal

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Grilled Zucchini

Grilled zucchini is such an easy appetizer or side dish to serve at your summer BBQ.

Wash zucchini and then cut in either rounds or spears. If grilling directly on the grates, we recommend cutting into rounds because they tend to flip easier without falling into the fire. Grilling baskets work great with vegetable pieces.

Lightly coat your zucchini with olive oil, salt and pepper. Heat the grill to a medium or high heat. If using a charcoal grill, place about a pie plate full of charcoal in a pile at the bottom of the grill to reach a medium to high temperature. Avoid using smoking chips with vegetables because they tend to impart a bitter taste.

Grill the zucchini for about 8-10 minutes on each side to get the nice char marks and soften the vegetables. If you prefer, add a little more olive oil, salt and pepper to taste right before serving. A delicious side dish addition to any summer BBQ. If grilling more veggies on your Rockwell by Caliber Social Grill check out this recipe from Sam the Cooking Guy by clicking here.

Ingredients:
5-6 Zucchini cut into rounds or spears
Olive oil
Salt & pepper to taste

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Bratwurst Bites

Be the hit of your Memorial Day party with these brat bites, an easy recipe for the Caliber Pro Kamado Charcoal Grill & Smoker. Everyone loves these brat bites at a cookout!

Heat your Caliber Pro Kamado smoker to about 300° F (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 brats have been placed on the grill. Close the lid to cook for about 15-20 minutes, with meat reaching 180° F. Slice brats in rounds.  Slice and sauté onions in a pan with olive oil and salt to taste. Serve brat, sautéed onion, and dash of Dijon mustard with a toothpick. Enjoy the smoky, juicy flavor achieved with the Caliber Pro Kamado.

Ingredients for about 40 brat bites:
Mesquite lump based charcoal (half basketful)
Handful of pecan wood chips
1 Pound of bratwursts (approx. 6 links)
1 Large onion (sliced)
Olive oil & salt
Dijon mustard & toothpicks

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Grilled Artichokes

Grill artichokes on your Caliber grill to create a delicious and healthy appetizer for your guests! Cut off the tops of the artichokes with a knife and trim the sharp points with scissors. Break off small outside leaves towards the bottom of the stem. Soak the artichokes for 10 minutes in a bowl of cold water with one lemon wedge squeezed in to avoid discoloration.

Steam artichokes for about 25-30 minutes in a pot on your indoor or outdoor cooktop. Allow to cool before cutting lengthwise. Remove choke with a spoon. Squeeze remaining 3 lemon wedges in a bowl for the basting and artichoke sauce. Stir in olive oil, chopped garlic, salt and pepper. Brush the artichokes with the oil mixture and place them on your preheated Caliber grill. Grill the artichokes for 5 to 10 minutes, basting with the dip and turning frequently, until the tips are a little charred. Serve immediately. A great healthy appetizer!

Ingredients:
2 artichokes
1 lemon, quartered
3/4 cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

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Zucchini Muffins

Zucchini muffins are a great way to sneak some veggies in while satisfying your sweet tooth. Preheat your Caliber oven to 350º F. Mix together dry ingredients (flour, cinnamon, salt, baking soda and baking powder) and set aside. Beat eggs. Mix in the oil, sugar, zucchini and vanilla. Add mixed dry ingredients and stir well. Put baking cups in cupcake baking tins and fill with mix to about 3/4 high. Bake for 25-30 minutes. Place a toothpick in the center of the cupcake to check doneness. If the toothpick comes out clean with no batter, then the muffins are definitely done. Enjoy!

Ingredients for 24-28 muffins:
3 eggs
1 cup vegetable oil
2 1/2 cups sugar
3 cups grated fresh zucchini
1 tablespoon vanilla
3 cups flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 teaspoon baking powder
24-28 baking cups

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Crispy Chocolate Chip Cookies

These cookies are perfect to bring to holiday parties or give as presents for family and friends. They are also easy to make. Preheat the oven to 350ºF and grease the baking sheets. Cream butter and both sugars. Beat in the egg and vanilla. Stir together flour, baking powder, baking soda and salt in a separate bowl, then add to the creamed mixture. Mix well. Stir in crushed crispy rice cereal and chocolate chips. Drop level tablespoons two inches apart onto the baking sheet. Bake for 8-10 minutes or until bottoms are lightly browned. Let cool for one minute before removing them from the baking sheet. If you love crispy cookies, these are to die for!

Ingredients for 3 dozen cookies:
1/2 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups crispy rice cereal, crushed to 1 1/2 cups
1 cup chocolate chips

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Pumpkin Pie Muffins

These sweet treats are perfect for a Halloween party or leading up to Thanksgiving. Beat 2 sticks softened butter and 1 and 1/2 cups of sugar with a mixer until fluffy. Next, beat in 4 eggs, a 15 ounce can of pumpkin, and 1 teaspoon of vanilla. In a separate bowl, mix 2 cups of sifted flour, 2 teaspoons pumpkin spice, 1 teaspoon each of baking powder and baking soda, and 1/2 teaspoon of salt. Stir the dry ingredients into the pumpkin mixture. Bake in 18-20 lined muffin cups for 25 minutes on 350 degrees F.

Once muffins are cool, you can eat them plain or add this delicious and easy cream cheese frosting recipe: beat 8 ounces of cream cheese, 1/2 stick of butter, 1 and 1/2 cups confectioners’ sugar, and 1 teaspoon of vanilla until it thickens. Enjoy this great fall recipe!

Ingredients for 18-20 Pumpkin Pie Muffins:
2 sticks softened butter (1 cup)
1 and 1/2 cups sugar
4 eggs
15 ounce can of pumpkin
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder and baking soda
1/2 teaspoon salt

Ingredients for Cream Cheese Frosting:
8 ounces of cream cheese
1/2 stick of butter
1 and 1/2 cups confectioners’ sugar
1 teaspoon vanilla

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Butternut Squash Soup

This is a delicious soup recipe to make on the Caliber Indoor Pro Rangetop or Power Pro Dual Top Burners during the fall season. Sweet potato is the secret ingredient, which adds an extra sweetness and texture to the soup. Peel, seed and dice the squash. Peel, seed, 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. While the vegetables simmer, melt the butter in a pan. Gently cook the onions in the butter, stirring occasionally, until they begin to caramelize. Continue cooking for about five minutes, stirring often. Add the wine to the onions, cover, and simmer for 10 minutes. Add the onions to the mixture in the pot and continue to simmer for the remaining time, about 25 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

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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.

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

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Turkey Burgers

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

 

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