Looking for a unique and delicious recipe to bring as an appetizer to your next holiday party? These simple lamb meatballs can be made within any of your Caliber Appliances. Lamb is a juicy, underrated meat full of health benefits (high in protein and iron, and is known to reduce cancer risks, stroke risks, can heal anemia and improves bone health).
Decide which Caliber Appliance you would like to cook on: grill, smoker or oven, and then you are ready to start. Preheat oven or grill to 375ºF. Mix lamb, garlic, shallots, jalapeño, mint, soy sauce and black pepper together. Roll meat into 2 inch diameter round balls. As they are made, place the meatballs in an oven-proof dish or skillet. Cover with aluminum foil or lid and bake or grill for about 20 minutes or until meatballs are cooked all the way through. This recipe serves about four people as an entrée or makes a great appetizer to serve at a party.
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
See Chef Vaughn of Anvil Appliances puts the patented Crossflame Pro burners to use while grilling an easy and delicious peach recipe. You just need peaches, granulated sugar, cream cheese, powdered sugar and vanilla. Cut the peaches against the seam to get a nice cut and dip in the granulated sugar before loading it on the Crossflame Pro grill.
Turn the peaches after a couple of minutes to get the hash grill marks and caramelization on the peaches. The peaches will look like this below after the first grill marks.
For the filling, use the cream cheese, powdered sugar and vanilla, but to make fresh vanilla click on Chef Vaughn’s video for the secret recipe here or below:
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
Sam the Cooking Guy grills up wagyu steak and corn on his Rockwell by Caliber Social Grill to create the ultimate summer steak salad. To start, mix the salad dressing by tossing together 3 tablespoons of soy sauce, 4 tablespoons of olive oil, 1 tablespoon of honey and sriracha to your heat level. Set the dressing aside.
For the salad, mix together chopped parsley, cilantro, red onion, green onion, red Holland peppers, and tomatoes. When ready to toss the salad add the grilled corn, avocado, steak and dressing.
To save time and ensure doneness of the corn, Sam reveals a secret of wrapping the corn with saran wrap and microwaving them for 7 minutes. Remove the saran wrap and brush the corn with oil. Place the corn on the grill and rotate continuously until they have a nice char across all of them.
Before grilling the steaks, make the basting marinade in a small skillet. Melt together 1/4 cup of butter, 4 tablespoons of soy sauce, and a clove of pressed garlic.
Sprinkle the steaks with salt and pepper before placing them on the grill. Turn the steaks every couple of minutes to get nice hash grill lines. After flipping the steaks begin basting them with the special sauce, and cook them until medium rare, about 130-140 degrees in the center of the steak.
Slice the steaks, and toss the salad with the remaining ingredients and dressing. Enjoy this ultimate summer steak salad, compliments of Sam.
For the full video click here or on the video below.
BBQ Ribs on the Caliber Pro Kamado Charcoal Grill and Smoker never tasted better!
These ribs will definitely be the hit of the party. To start, 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.
Making amazing pizza on the Caliber Pro Kamado Grill/Smoker is one of the great perks of this grill. It not only crisps the top of the pizza, but it also keeps in the moisture making the perfect pizza.
To get started, place the pizza stone on the grill or in the oven or smoker and preheat to a high temperature (450° F). Sprinkle either cornmeal or flour on top of a large pizza spatula before spreading out the dough on it for easy sliding on to the pizza stone. After nicely spreading out the dough on the spatula, sprinkle olive oil across it. Next, place the slices of mozzarella cheese, heirloom tomatoes and basil across the pizza. Once your grill/oven and pizza stone has preheated, transfer the pizza from the spatula on to the stone. If using the Caliber Pro Kamado Grill/Smoker it is best to place a heaping pie plate full of charcoal in a pile at the bottom of the grill to reach a high temperature and cook with the lid shut and vents open for about 6-8 minutes. The Rockwell by Caliber Social Gas Grill is ideal for crisping the tops of pizzas because of the short dome heat area. The Caliber Indoor Pro Range is also easy to set to a 450° F temperature. Pizza will also be finished in about 6-8 minutes in the oven or gas grill. Enjoy!
Try out this Peruvian rotisserie chicken on the Caliber Pro Kamado with Sam the Cooking Guy. In Sam fashion, he changes up the normal recipe by adding in mayonnaise to ensure the juicy texture of the chicken. The insulation within the Kamado also ensures that it will be a succulent chicken.
Here’s the simple ingredients that make up the Peruvian baste for the chicken:
2 TBSP mayonnaise
5 cloves of crushed garlic
Pinch of oregano
Pinch of smoked paprika
Pinch of black pepper
Pinch of salt
3 TBSP soy paste
3 TBSP oil
3 TBSP white vinegar
Baste the chicken with the sauce, but leave some if it for basting throughout the cooking process.
It’s recommended to wear heat protective gloves when inserting the rotisserie rod and chicken. Let the rotisserie run for about an 75 to 90 minutes while basting 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).
Enjoy this delicious chicken. For the full recipe with Sam click here or below.