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Steak three ways with Chef Sam on the Caliber grills

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.

Pictured below are Sam’s Rockwell by Caliber Social Grill and his Caliber Pro Kamado Charcoal Grill/Smoker.

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.

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Sweet Coconut Macaroons

Enjoy these delicious and easy to make macaroons baked in the Caliber Indoor Pro Range with Chef Dan just in time for Valentine’s Day.

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!

Sweet coconut macaroons baked in the Caliber Indoor Pro Range.

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!

Ingredients for 4 dozen cookies:
5 1/3 cups (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Click to Download this Recipe

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Smoked Chicken Wings

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, and is one of Chef Dan’s favorite recipes. 

Wash your wings, then add your favorite dry rub or soak in a marinade, preferably at least one day before. You can even make them Asian style with sesame seeds and using a teriyaki marinade, like shown in the picture above, or just add a dry rub, like pictured below.

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

Click to Download this Recipe

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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 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.

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

Click to Download Recipe

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Smoked Thanksgiving Turkey

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

Click to Download Recipe

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Chef Vaughn on the Caliber Pro Kamado

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.

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Tequila Lime Shrimp

Watch Sam the Cooking Guy make a quick and easy tequila lime shrimp on his Rockwell by Caliber Social Grill. This recipe can also be made in a cast iron pan on the other Caliber grills or rangetop burners.

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!

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Grilled Beef Short Ribs

Grill epic beef short ribs on the Rockwell by Caliber Social Grill with Chef Sam the Cooking Guy.

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.

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Foolproof Ribs with Chef Sam

With summer here in full force, ribs are the perfect appetizer to grill up. See Chef Sam the Cooking Guy fire up his Rockwell by Caliber Social Grill and make foolproof ribs.

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.

If you’re looking for a recipe on how to smoke ribs on the Caliber Pro Kamado Charcoal Grill/Smoker, click here.