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Smoked Pork Shoulder (Pulled Pork)

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 so you can access it. 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 with the heat not exceeding 250ºF until the meat is fully cooked (approximately 10-12 hours). Depending on the weather and food weight, you should check on the charcoal level in the blaze basket around 4-6 hours into the cooking run to assure that there is sufficient fuel in the basket. Add lump charcoal, if needed. Once cooked, pull your pork shoulder while it is still warm.

Ingredients:
10-14 pound pork shoulder
Olive oil and mustard
Your favorite dry rub
Apple and pecan smoking chips

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Heirloom Tomato Pizza

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!

For the video on making this pizza on the Caliber Pro Kamado, visit our YouTube Channel at www.youtube.com/user/CaliberGrills

Ingredients:
Pizza dough
Cornmeal or flour
Olive oil
Slices of mozzarella cheese
Heirloom tomatoes sliced
Fresh basil sliced

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Perfect Potatoes

This is an easy and delicious side dish to bake in your Caliber Indoor Range. Wash and peel the potatoes. Thinly slice the potatoes and then soak them in water for four hours to remove the starch. Drain the water from the potatoes. Melt one stick of butter and then pour over the potatoes. Layer the potatoes in a baking dish with salt, white pepper and fresh grated Romano cheese until the pan is full. Cover with heavy cream 2/3 of the way up the pan, using approximately 1/2 quart or more depending on the size of your dish.

Bake at 400ºF until bubbly (approximately 30 minutes). Turn down the heat to 250ºF until the potatoes are soft (approximately 40-60 minutes). If you prefer your potatoes to have a little crisp on top, broil them for an additional 4-5 minutes, but keep watch.

WARNING: These potatoes are addictive, and so they are a perfect treat over the holidays!

Ingredients:
6-8 small/medium sized Russet potatoes
6-8 small/medium sized Golden Yukon potatoes
One stick of butter (1/2 cup)
Grated fresh Romano cheese
Salt and white pepper
Heavy cream (about 1/2 quart)

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Grilled Rib-Eye Steaks

Prepare rib-eyes with a light coating of olive oil, salt and pepper or your favorite meat dry rub. Let steaks rest covered at room temperature before placing on the Caliber grill. Preheat the grill on high for 10 minutes. For a medium rare finish, sear steaks for two minutes, then rotate steaks 90 degrees for an additional two minutes. Flip steaks and grill for another two minutes, then rotate steaks 90 degrees and cook for an additional two minutes. Cook longer to your preferred doneness. The Crossflame Pro grills and 48” Rockwell have designated sear stations for that perfect sear. Enjoy that perfect grilled steak on the Caliber!

Ingredients:
4 rib-eye steaks
Olive oil
Your favorite meat dry rub or just salt and pepper

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Watch the video below on smoking rib-eye steaks on the Caliber Pro Kamado:

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Chocolate Chip Cookie Pie

Valentine’s Day Chocolate Chip Cookie Pie

The Caliber Indoor Professional Range is outfitted with a true chef-sized oven that provides even baking results thanks to its proprietary “Tri-flow   ” convection technology and ultra-efficient flue design. Making the perfect cookie is now easy with this revolutionary new design of our gas range.  Enjoy this delicious cookie pie just in time as a Valentine’s Day sweet treat!

Cream butter and sugar.  Add eggs and vanilla and beat well.  Add flour and stir well.  Fold in chocolate chips and nuts.  Pour into a well-greased baking pan, or for a true cookie pie pour in a pie shell.  Smooth out batter, and bake at 350ºF for 45-60 minutes depending on how crisp you prefer your cookie to be.

Ingredients:

  • 1/2 Cup margarine or butter (softened)
  • 2 Eggs
  • 2 Tablespoons vanilla or bourbon
  • 3/4 Cup sugar
  • 1 Cup all purpose flour
  • 1 Cup chocolate chips
  • 1 Cup walnuts or pecans (optional)
  • 9” Pastry pie shell (optional)

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Stuffed Mushrooms on the Rockwell by Caliber Social Grill

This is actually the perfect hors d’oeuvre to grill on the Rockwell by Caliber Social Grill because of the nice crisp you are able to get due to the smaller heat area then most grills. In addition to the social nature of grilling these mushrooms, which makes this a fun recipe to make while entertaining.

Rinse and dry your baby bellas.  Remove stems and put good stems into food processor or finely chop.  Combine mushroom pieces with sour cream, mayo, drained spinach and artichokes, 1 cup of Parmesan and salt, pepper and garlic powder to taste.  Brush inside and outside of mushrooms with olive oil and stuff with dip.  Melt butter and add breadcrumbs and 1/2 cup of Parmesan, then top mushrooms.  Extra dip can be grilled in a foil pan for 25-30 minutes as another hot dip appetizer. Heat your Rockwell by Caliber Grill to 300ºF and place mushrooms directly on the grill.  Cover the grill and let cook for 15-20 minutes or until mushrooms are tender and crisp on top. Once cooked, delicately place on a serving tray, but let cool for a few minutes so you don’t burn yourself while taking a bite.  You can also keep mushrooms warm on the Rockwell as a serving area or focal point when entertaining.  Keep burner close to the appetizer on low, but not the one directly below the food.  Enjoy this amazing Caliber crowd-pleaser appetizer!

Ingredients for 20-25 stuffed baby bellas:

  • 24 oz Baby bellas cleaned – use stems finely chopped for inside of stuffing dip
  • 1 1/2 Cups sour cream
  • 1 1/4 Cups mayonnaise
  • 1 Pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 Can (13.75 oz.) artichoke hearts, drained, mashed
  • 1 1/2 Cups grated Parmesan cheese (1 cup in mix and 1/2 as topping)
  • Salt, pepper, & garlic powder (add to taste)
  • Olive oil
  • 1 Tablespoon of butter
  • 3 Tablespoons of bread crumbs

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BBQ Ribs!

BBQ Ribs on the Caliber Pro Kamado Charcoal Grill and Smoker never tasted better!

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.

Ingredients for 6 racks of ribs:

  • 6 Racks of baby back pork ribs
  • Olive oil and mustard
  • Your favorite rib rub

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Watch and learn how to make these smoky ribs that will be the hit of your next barbecue in the video below!

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Lamb Meatballs

Holiday Lamb Meatballs

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 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.

Ingredients:

  • 1 Pound ground lamb
  • 2 Garlic cloves, minced
  • 1 Shallot, minced
  • 1 Tbsp diced jalapeño pepper
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp soy sauce
  • 1/2 Tsp black pepper

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