Enjoy these delicious and easy to make macaroons baked in the Caliber Indoor Pro Range.
The Caliber range is outfitted with a true chef-sized oven that provides even baking results thanks to its proprietary tri-flow convection technology and ultra-efficientcient flue design. Making the perfect cookie is now easy with this revolutionary new design and your Valentine will love you for making these delicious cookies!
Heat oven to 350ºF. Mix coconut, sweetened condensed milk, and vanilla in a large bowl. Drop teaspoon-sized scoops of batter onto a well-greased cooking sheet 1-inch apart. Press down coconut balls with the back of the spoon to pack the mix so it won’t spread apart during baking. Bake 10 to 12 minutes or until golden brown. Let cool for a few minutes before removing so they do not fall apart. Do not wait too long, because they will stick to the sheet. Cool on wire racks. Enjoy this sweet treat!
The Super Bowl is on its way, and chicken wings are always a crowd-pleasing appetizer. This smoked chicken wing recipe using the Caliber Pro Kamado will keep your guests begging for more.
Wash your wings, then add your favorite dry rub or soak in a marinade, preferably at least one day before.
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 for easy access. Bring the temperature of the smoker up to 250ºF. Once the temperature has settled, place your chicken wings directly on the grate. If you have the step up grill rack, this can almost double your cooking space. 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 20-45 minutes of the 1½ -2 hour cooking process. After this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your wings. The meat is cooked when a thermometer probed into the wing reaches 165ºF. Enjoy the amazing juicy smoky flavor you get from the Caliber Pro Kamado, guaranteed to make your wings stand out from the rest on Super Bowl Sunday.
Ingredients for Smoked Wings: 30-40 chicken wings Your favorite dry rub or marinade Apple and pecan smoking chips
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
Enjoy the amazing juicy smoky flavor of this turkey that you get from the Caliber Pro Kamado. Wash and brine your turkey with your favorite dry brine. Inject turkey under the skin with one cup of apple juice. Stuff turkey with your favorite stuffing and cover exposed stuffing with foil before cooking.
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 300ºF. Once the temperature has settled, place your turkey centered directly on the grate, breast facing up. Allow 1” of space between turkey and smoker lid. 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 3-4 hour cooking process (20-30 min. per pound). After this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your turkey. Continue to cook the turkey, checking on it every hour or so with the heat not exceeding 325ºF or falling below 250º F. If the skin darkens too quickly, then tent foil the turkey to avoid burning the skin. This will be a turkey like no other.
Ingredients for Smoked Turkey:
15-20 Lb. Turkey
1 Cup apple juice
Your favorite dry brine and stuffing
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
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
This is a delicious soup recipe to make on the Caliber Indoor Pro Rangetop 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!
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
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.
1-2 cedar planks
2-3 pounds salmon
Fresh lemon wedges
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:
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
Lightly coat the entire pork shoulder with olive oil and mustard to tenderize the meat. Cover the coated pork shoulder in foil and refrigerate for at least one hour, preferably overnight. Right before cooking, apply a coating of your favorite dry rub over the pork shoulder.
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 for easy access. Bring the temperature of the smoker up to 225ºF. Once the temperature has settled (200-225ºF), place your pork shoulder directly on the top grate. 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 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 meat.
Continue to cook the meat, checking it every hour or so until the meat is fully cooked (approximately 10-12 hours). Be sure the heat never exceeds 250ºF. Depending on the weather and food weight, you should check the charcoal level in the blaze basket around 4-6 hours into the cooking run to ensure that there is sufficient fuel in the basket. Add lump charcoal, if needed. Once cooked, pull your pork shoulder while it is still warm.
10-14 pound pork shoulder
Olive oil and mustard
Your favorite dry rub
Apple and pecan smoking chips