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.
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.
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
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 325ºF.
Remove any bones or skin from the salmon filet. Rinse the cedar plank and place it on the grill for 3-4 minutes to bring out the cedar aroma. Brush the plank with olive oil. Place the salmon filet on the plank and brush it with olive oil. Squeeze two lemon wedges over the salmon and sprinkle it with salt, pepper, and dill (optional). Put the plank with salmon on the grill and cook for 15-20 minutes. It is ready when the internal temperature of salmon reaches 135ºF. Enjoy this healthy and delicious entrée.
1-2 cedar planks
2-3 pounds salmon
Fresh lemon wedges
Smoke the ultimate turkey burgers on the Caliber Pro Kamado. Mix your turkey burger ingredients and form into patties. For best results, stick burgers in the refrigerator to firm up for at least one hour prior to cooking. Heat your smoker to about 300ºF (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 burgers have been placed on the grill. Close the lid to cook for about 8-10 minutes on each side, until meat reaches 180ºF. Enjoy the smoky and juicy flavor you can get from the Caliber Pro Kamado. This recipe also makes great smoked meatballs as an appetizer. You can also just grill these on the gas BBQ, but compare the difference in the flavor.
Ingredients for about 7-8 burgers:
1 lb turkey ground
1/3 large onion chopped finely
1/3 cup portabella or baby bellas chopped finely
1/4 cup teriyaki sauce or Italian herbs paste, depending on desired flavor profile