Learn how to cook a beautiful steak in a cast iron skillet over the Rockwell by Caliber Social Grill, on the Caliber gas grill and right over the coals of the Caliber Pro Kamado. Chef Sam’s key ingredients are an equal amount of salt, pepper and garlic powder sprinkled over the steaks. Also, he recommends leaving your steaks out for approximately 45 minutes prior to cooking them to ensure you don’t have difficulty getting them to the right temperature within the steak.
One of Sam’s favorite ways to cook a steak is in a cast iron skillet. He adds a secret ingredient of clarified herb butter, and the patented disappearing lid of the Rockwell grill allows this grill to double nicely as an outdoor burner.
Sam then shows you how to get the grill lines and char using the Rockwell by Caliber gas grill with steaks, and then creates his grandma’s recipe sauce to brush over and finish off this steak.
Sam goes old school by cooking the steak directly on the charcoal within the Caliber Pro Kamado.
For more step-by-step instructions click on the video below or here and learn three more ways to cook a steak.
See Chef Vaughn of Anvil Appliances use the wok on the Caliber 25,000 BTU French Top. He creates a delicious chicken and vegetable stir fry. Chef Vaughn can hear the sizzle and see the steam for that perfect cook.
The French Top is one of the unique features that will be covered in this demonstration and an introduction to Alison’s new range. Alison purchased her range from our dealer in British Columbia, Canada, Midland Appliance. If you miss the event, check back at this link for the post of the recorded video. Click here to see why Alison chose a Caliber Indoor Pro Range.
If you missed the Instagram LIVE event, click below or here to watch the recorded introduction.
Chef Vaughn starts with New York steaks and puts the features of the Caliber French Top to the test by searing directly on it while simmering part of his Stilton sauce. He then finishes the sauce with a little flamed brandy.
The steak gets the name “Black and Blue” from the black sear outside and the rare blue coloring inside.
For the complete recipe and demonstration on the Caliber Indoor Range click here or on the video below:
Check back for more great recipes on Anvil’s Caliber products via Chef Vaughn. And, if you live in the Utah area and want to demo Caliber’s products with Chef Vaughn, make your request by clicking here.
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!
One 8 lb. chicken or two 4.5 lb. chickens
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:
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.