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Grilled Chicken & Steak Kebabs

Chef Sam the Cooking Guy creates juicy grilled spicy teriyaki steak and buffalo chicken kebabs on his Caliber Pro Kamado Charcoal Grill/Smoker. In these simple recipes he uses filet mignon steak, red onion, red and yellow bell peppers, and for the sauce some teriyaki with a touch of sriracha for added flavor in the first skewer. For the second kebab, he uses chicken thighs and celery, and for the sauce he heats together Frank’s Hot Sauce, butter and honey.

Both sets of skewers received some sprinkles of kosher salt, but the sauces are brushed on continually after they are placed over the charcoal. Sam says to also make sure to keep cut your proteins all about the same size for even cooking. And, to complete the full tasting for the buffalo chicken kebab, it is a must to create this dipping sauce using blue cheese, sour cream, Japanese mayo, celery salt and buttermilk. For the full recipe click here or on the video below.

To learn about the mystery patties to the right of the picture above and the foiled skewers to the left in the video below, you will need to watch Sam’s full video by clicking here or below.

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Smoked Brisket Chili

Do you still have brisket left from your last barbecue? Here’s a crowd-pleasing way to transform those leftovers. 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 250-300ºF (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. Deglaze the pan wiht the beer 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

Additional Toppings:
Sour cream
Shredded cheddar cheese
Chopped cilantro
Chopped sweet onions
Chopped serrano chilies

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Smoked Brisket

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

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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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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

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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

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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

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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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Carne Asada Tacos

Sam the Cooking Guy fires up his Rockwell by Caliber Social Grill to make what he calls “The Best Carne Asada Tacos I’ve Ever Made!”

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.

Click to Download this Recipe

For a shorter version of Sam’s Carne Asada recipe click on the video below:

For Carne Asada Tacos on the Caliber Pro Kamado with Chef Vaughn click on the video below:

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Cornish Miner Pies

If you are looking for things for your kids to do while home, then this is a must-try recipe, especially if they have studied California history! Cornish Miners Pies were not only popular during the Gold Rush in the United States, but also resemble meat pies in Europe or empanadas in South America or Spain. These are great for baking in your Caliber Indoor Pro Range, where you will get a perfect golden brown pie crust. These are usually baked in the oven, but two of Caliber’s grills emulate oven qualities: the Rockwell by Caliber Social Grill (because of the low hood when closed for cooking) and the Caliber Pro Kamado Charcoal Smoker and Grill (because of the flue-way).

Keep the pastry dough chilled while you are assembling the rest of the recipe. Dice a medium onion and set aside. Dice one cup of potatoes and carrots. Sauté onions, carrots and potatoes in a pan with a little bit of oil. Add a half pound of ground beef and one teaspoon of salt and cook until golden brown. Drain any excess oil. Remove the pastry dough from the fridge. Roll out the pastry into a thin layer, about 1/4 inch thick, and use a small bowl to cut out circles. We like making small appetizer-size pies. Stuff half of each circle with meat, moisten the edges with water, and use a fork to crimp the edges shut. Brush the tops of the pastries with milk. To ensure you have a moist inside, poke a hole into the top of the crust and use a syringe to insert the melted butter and water mixture. You can insert more halfway through the baking. It really does keep the filling tender. Bake on a greased cookie sheet in a preheated oven at 350ºF for 30-60 minutes until golden brown.

If you bake these on the Caliber Pro Kamado or Rockwell Grill, bake on a pizza stone with flour and keep the grill shut at 350ºF for 15-20 minutes or until golden brown.

Ingredients:
Pie pastry dough for 2-3 pies rolled out
1 medium diced onion
1 cup diced potatoes and 1 cup diced carrots
1 teaspoon salt
1/2 pound ground beef
2 tablespoons melted butter and water mixed together
2 tablespoons of milk

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