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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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
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See Chef Vaughn of Anvil Appliances puts the patented Crossflame Pro burners to use while grilling an easy and delicious peach recipe. You just need peaches, granulated sugar, cream cheese, powdered sugar and vanilla. Cut the peaches against the seam to get a nice cut and dip in the granulated sugar before loading it on the Crossflame Pro grill.
Turn the peaches after a couple of minutes to get the hash grill marks and caramelization on the peaches. The peaches will look like this below after the first grill marks.
For the filling, use the cream cheese, powdered sugar and vanilla, but to make fresh vanilla click on Chef Vaughn’s video for the secret recipe here or below:
Grilled zucchini is such an easy appetizer or side dish to serve at your summer BBQ.
Wash zucchini and then cut in either rounds or spears. If grilling directly on the grates, we recommend cutting into rounds because they tend to flip easier without falling into the fire. Grilling baskets work great with vegetable pieces.
Lightly coat your zucchini with olive oil, salt and pepper. Heat the grill to a medium or high heat. If using a charcoal grill, place about a pie plate full of charcoal in a pile at the bottom of the grill to reach a medium to high temperature. Avoid using smoking chips with vegetables because they tend to impart a bitter taste.
Grill the zucchini for about 8-10 minutes on each side to get the nice char marks and soften the vegetables. If you prefer, add a little more olive oil, salt and pepper to taste right before serving. A delicious side dish addition to any summer BBQ. If grilling more veggies on your Rockwell by Caliber Social Grill check out this recipe from Sam the Cooking Guy by clicking here.
5-6 Zucchini cut into rounds or spears
Salt & pepper to taste
For the salad, mix together chopped parsley, cilantro, red onion, green onion, red Holland peppers, and tomatoes. When ready to toss the salad add the grilled corn, avocado, steak and dressing.
To save time and ensure doneness of the corn, Sam reveals a secret of wrapping the corn with saran wrap and microwaving them for 7 minutes. Remove the saran wrap and brush the corn with oil. Place the corn on the grill and rotate continuously until they have a nice char across all of them.
Before grilling the steaks, make the basting marinade in a small skillet. Melt together 1/4 cup of butter, 4 tablespoons of soy sauce, and a clove of pressed garlic.
Sprinkle the steaks with salt and pepper before placing them on the grill. Turn the steaks every couple of minutes to get nice hash grill lines. After flipping the steaks begin basting them with the special sauce, and cook them until medium rare, about 130-140 degrees in the center of the steak.
Slice the steaks, and toss the salad with the remaining ingredients and dressing. Enjoy this ultimate summer steak salad, compliments of Sam.
For the full video click here or on the video below.
BBQ Ribs on the Caliber Pro Kamado Charcoal Grill and Smoker never tasted better!
These ribs will definitely be the hit of the party. To start, rinse your ribs in cold water and pat dry with paper towels. Trim off the excess fat and sharp bone pieces. Cut racks in half for easier placement into the 6-rack max rib accessory. Lightly coat the entire surface of the ribs with olive oil and mustard to help tenderize the meat. Cover the coated ribs in foil and refrigerate for at least 1 hour, preferably overnight. Right before cooking, apply a coating of your favorite rib rub over all surfaces of the ribs.
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 230ºF. Once the temp has settled, place your rib rack accessory on the top grate and then your ribs vertically into the rack. 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 4-5 hour cooking process and after this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your ribs.
Continue to cook the ribs, checking them every hour or so with the heat not exceeding 250-275ºF until the ribs are fully cooked (approximately 4-5 hours). Glaze the ribs with your favorite BBQ sauce or just enjoy the juicy smoky infused meaty flavor.
Ingredients for 6 racks of ribs:
- 6 Racks of baby back pork ribs
- Olive oil and mustard
- Your favorite rib rub
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Watch and learn how to make these smoky ribs that will be the hit of your next barbecue in the video below!
Try out this Peruvian rotisserie chicken on the Caliber Pro Kamado with Sam the Cooking Guy. In Sam fashion, he changes up the normal recipe by adding in mayonnaise to ensure the juicy texture of the chicken. The insulation within the Kamado also ensures that it will be a succulent chicken.
Here’s the simple ingredients that make up the Peruvian baste for the chicken:
- 2 TBSP mayonnaise
- 5 cloves of crushed garlic
- Pinch of oregano
- Pinch of smoked paprika
- Pinch of black pepper
- Pinch of salt
- 3 TBSP soy paste
- 3 TBSP oil
- 3 TBSP white vinegar
Baste the chicken with the sauce, but leave some if it for basting throughout the cooking process.
It’s recommended to wear heat protective gloves when inserting the rotisserie rod and chicken. Let the rotisserie run for about an 75 to 90 minutes while basting periodically. To check the doneness, turn rotisserie motor off and insert the thermometer into the thickest part of breast with temperature reaching 165 (+/- 5 degrees).
Enjoy this delicious chicken. For the full recipe with Sam click here or below.
Chef Tony Matassa of BBQ Guys gets you ready for the Easter holiday by showing you how to make this Whiskey and Cane Syrup Glazed Ham on a Rotisserie! The Caliber Crossflame Pro Gas Grill is perfect for giving this recipe a try! It’s super delicious and a very easy alternative to other main dishes. Click on the video below and watch Chef Tony transform this ham into a delicious masterpiece.
The baste is also easy to prepare on the Caliber Power Pro Dual Top Burners while the ham is cooking.
Don’t miss the final ingredients to make the glaze. An amazing recipe on the Caliber Crossflame Pro Grill’s built-in Power Pro Dual Top Power Burners or on the Indoor Pro Rangetop. For the full recipe click here.
Sam the Cooking Guy grills some insanely delicious Hawaiian-style short ribs on the Rockwell by Caliber Social Grill. Using a handful of ingredients in this marinade recipe below and the right char on these flanken-style beef short ribs, Sam creates plate lunch ribs that make you feel like you are on the island of Hawaii.
Hawaiian Style Marinade:
1/4 cup soy sauce
4 cloves of crushed garlic
4 Tablespoons of brown sugar
2 Tablespoons rice vinegar
1 Tablespoon fresh grated ginger
1-2 Tablespoons of sesame chili oil
It is best to leave the marinade on the steaks overnight to really soak in the flavor, or at least a couple of hours if you are short on time. When ready to grill the ribs, it just takes 3-4 of grilling on each side. And, you can put some of the leftover marinade onto the ribs while they are cooking for even more taste.
Sam also has a very simple macaroni salad recipe in his video to go along with these amazing short ribs. Click here or below for the full video.