This is a great recipe for making at your 4th of July BBQ or with leftover brisket from your BBQ! Place your 14” Caliber Cauldera Iron Cooking Pot in the holder above the charcoal prior to lighting your fire. Heat your Caliber Pro Kamado smoker to about 250-300 degrees F (approximately 15-20 minutes) using lump charcoal within the center of the bottom charcoal plate. Once the pot is heated, sauté your bacon in the cauldera until it is crispy. Add the onions and cook until soft (about 5 minutes). Add the bell peppers and garlic and cook an additional minute to soften. Add the raw ground beef and dry seasonings. Once cooked, add the brisket. Add the beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add the coffee, Dr. Pepper, tomatoes, sauce, beans, corn and green chilies.
Add a small handful of pecan wood chips to the fire to give it an even smokier taste. Close the lid to cook a minimum of one hour. At this point, add salt to taste. The longer it simmers the more flavorful the chili will become. If the chili starts to get too thick, you can add water (1/2 cup at a time) to thin it out.
Ingredients to fit the 14” Caliber Cauldera Pot (CTP22-CCA): 12 oz pack of bacon, chopped 2 large sweet onions 2 red peppers and 1 orange pepper, chopped 6 teaspoons of garlic, finely diced 1 lb of ground beef 5-6 cups leftover smoked beef brisket (cut up into 1/2” cubes) 4 tablespoons chili powder (more if you prefer spicier) 2 tablespoons cumin 1/2 teaspoon dry chipotle seasoning 1 tablespoon smoked paprika 1 (12oz) bottle of beer and 1 can of Dr. Pepper 1/2 cup coffee (cold and leftover from your morning pot) 2 (15 oz) cans diced tomatoes 2 (15 oz) cans tomato sauce 1 (15 oz) can black beans (drained and rinsed) 1 (15 oz) can white beans (drained and rinsed) 1 (15 oz) can kidney beans (drained and rinsed) 1 (15 oz) can of corn (drained and rinsed) 2 small (4 oz) cans of diced green chilies Salt to taste at end
Kick off the summer with this great recipe! A brisket, when cooked right, is a delicious and less expensive meat to serve at a BBQ party.
Prepare the Caliber Pro Kamado Smoker by filling the indirect 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 230-275ºF. Trim the fat from the brisket. Dust a light coating of salt and pepper or your favorite meat dry rub on your brisket and place it on the top grate once the temperature has settled.
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 9-10 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. Continue to cook the brisket, checking them every hour or so with the heat not exceeding 250-275ºF until the brisket reaches an internal temperature of 200ºF.
You will be amazed by how juicy this brisket is without having to inject broth into it or refuel your coals during the process. There are also lots of fabulous recipes out there to change up your brisket and create other meals with your leftovers.
Ingredients for Smoked Brisket: 12-15 pound brisket with fat trimmed to 1/4” Your favorite meat dry rub, or just salt and pepper
Be the hit of your Memorial Day party with these brat bites, an easy recipe for the Caliber Pro Kamado Charcoal Grill & Smoker. Everyone loves these brat bites at a cookout!
Heat your Caliber Pro Kamado smoker to about 300° F (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 brats have been placed on the grill. Close the lid to cook for about 15-20 minutes, with meat reaching 180° F. Slice brats in rounds. Slice and sauté onions in a pan with olive oil and salt to taste. Serve brat, sautéed onion, and dash of Dijon mustard with a toothpick. Enjoy the smoky, juicy flavor achieved with the Caliber Pro Kamado.
Ingredients for about 40 brat bites: Mesquite lump based charcoal (half basketful) Handful of pecan wood chips 1 Pound of bratwursts (approx. 6 links) 1 Large onion (sliced) Olive oil & salt Dijon mustard & toothpicks
Grill artichokes on your Caliber grill to create a delicious and healthy appetizer for your guests! Cut off the tops of the artichokes with a knife and trim the sharp points with scissors. Break off small outside leaves towards the bottom of the stem. Soak the artichokes for 10 minutes in a bowl of cold water with one lemon wedge squeezed in to avoid discoloration.
Steam artichokes for about 25-30 minutes in a pot on your indoor or outdoor cooktop. Allow to cool before cutting lengthwise. Remove choke with a spoon. Squeeze remaining 3 lemon wedges in a bowl for the basting and artichoke sauce. Stir in olive oil, chopped garlic, salt and pepper. Brush the artichokes with the oil mixture and place them on your preheated Caliber grill. Grill the artichokes for 5 to 10 minutes, basting with the dip and turning frequently, until the tips are a little charred. Serve immediately. A great healthy appetizer!
Ingredients: 2 artichokes 1 lemon, quartered 3/4 cup olive oil 4 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper
Zucchini muffins are a great way to sneak some veggies in while satisfying your sweet tooth. Preheat your Caliber oven to 350º F. Mix together dry ingredients (flour, cinnamon, salt, baking soda and baking powder) and set aside. Beat eggs. Mix in the oil, sugar, zucchini and vanilla. Add mixed dry ingredients and stir well. Put baking cups in cupcake baking tins and fill with mix to about 3/4 high. Bake for 25-30 minutes. Place a toothpick in the center of the cupcake to check doneness. If the toothpick comes out clean with no batter, then the muffins are definitely done. Enjoy!
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