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
Watch Chef Vaughn of Anvil Appliances in Utah smoke and sear carne asada on the Caliber Pro Kamado. He makes a delicious rub for the carne asada using these ingredients: four garlic cloves minced, two Jalapeno’s minced, Kosher salt, fresh ground black pepper, two limes – juiced, one orange – juiced, two Tablespoons apple cider vinegar, and 1/2 cup avocado oil.
Chef Vaughn also adds soaked apple chips to the kamado to create a unique smoky flavor. For the full video, click here or on the video below. And, contact Anvil Appliances Salt Lake City Design Center location if you want to test drive a Caliber Appliance with Chef Vaughn.
Sam starts with creating an all-purpose compound butter that includes a half cup of butter, two crushed cloves of garlic, a large minced chipotle pepper, a handful of minced cilantro and a pinch of salt and pepper. You should definitely save the leftovers to use on bread or other recipes.
Sam then heats up the cast iron pan and adds oil, 16-18 large peeled and deveined shrimp with the tail on, and chopped red and green jalapeños and green onions.
After letting it cook for a few minutes, he lifts the pan and adds a 1/4 cup of tequila and flames it above the grill to ensure the grill doesn’t catch on fire. Lastly, he adds a large dollop of the compound butter and some chopped tomatoes.
Once the pan is off the grill, he continues to stir the shrimp and garnishes the dish with a handful of minced cilantro. For the full video, click here or on the video below. Enjoy!
Learn how to trim short ribs in Sam’s video and make a delicious marinade using: minced onions, ginger, red holland peppers and green onions in addition to brown sugar, lime juice, oil, soy sauce, sesame oil, salt and ground pepper.
Chef also experiments with smoking wood chips to impart that smoky flavor and Caliber uses a similar smoker tray on our gas grills.
For the full recipe and grilling demonstration for these ribs by Chef Sam, click on any of the pictures above or the video below or here.
Click here for the video to find out how baking these ribs in the oven first then finishing them off on the grill makes these ribs amazing.
Sam’s Rockwell by Caliber Social Grill is perfect for putting that nice crisp on these ribs, and he uses only five simple ingredients: pork ribs, white vinegar, BBQ sauce, brown sugar, and maple syrup.
For this full recipe click here or on the video below.
See also another version of Sam’s foolproof ribs with an Asian sweet, sticky, and spicy variation.
For the full recipe click here or on the video below.
See how quickly and perfectly the Carne Asada grills up with Caliber’s patented Crossflame burners giving the meat a beautiful coloring.
Check out Sam’s Carne Asada Tacos video below that includes his avocado cream and salsa recipes or the shorter version of just the Carne Asada, and learn his secret yet controversial ingredient in his marinade.
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.
If you are looking for things for your kids to do while home, then this is a must-try recipe, especially if they have studied California history! Cornish Miners Pies were not only popular during the Gold Rush in the United States, but also resemble meat pies in Europe or empanadas in South America or Spain. These are great for baking in your Caliber Indoor Pro Range, where you will get a perfect golden brown pie crust. These are usually baked in the oven, but two of Caliber’s grills emulate oven qualities: the Rockwell by Caliber Social Grill (because of the low hood when closed for cooking) and the Caliber Pro Kamado Charcoal Smoker and Grill (because of the flue-way).
Keep the pastry dough chilled while you are assembling the rest of the recipe. Dice a medium onion and set aside. Dice one cup of potatoes and carrots. Sauté onions, carrots and potatoes in a pan with a little bit of oil. Add a half pound of ground beef and one teaspoon of salt and cook until golden brown. Drain any excess oil. Remove the pastry dough from the fridge. Roll out the pastry into a thin layer, about 1/4 inch thick, and use a small bowl to cut out circles. We like making small appetizer-size pies. Stuff half of each circle with meat, moisten the edges with water, and use a fork to crimp the edges shut. Brush the tops of the pastries with milk. To ensure you have a moist inside, poke a hole into the top of the crust and use a syringe to insert the melted butter and water mixture. You can insert more halfway through the baking. It really does keep the filling tender. Bake on a greased cookie sheet in a preheated oven at 350ºF for 30-60 minutes until golden brown.
If you bake these on the Caliber Pro Kamado or Rockwell Grill, bake on a pizza stone with flour and keep the grill shut at 350ºF for 15-20 minutes or until golden brown.
Ingredients: Pie pastry dough for 2-3 pies rolled out 1 medium diced onion 1 cup diced potatoes and 1 cup diced carrots 1 teaspoon salt 1/2 pound ground beef 2 tablespoons melted butter and water mixed together 2 tablespoons of milk
So many of us are cooped up at home and looking for simple but delicious recipes to reinvent things we ordinarily eat. Chef Sam shows you how to dress up grilled chicken with some butter, garlic, parsley, salt and pepper on the Rockwell by Caliber Social Grill.