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.
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.
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