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.
Chef Vaughn starts with New York steaks and puts the features of the Caliber French Top to the test by searing directly on it while simmering part of his Stilton sauce. He then finishes the sauce with a little flamed brandy.
The steak gets the name “Black and Blue” from the black sear outside and the rare blue coloring inside.
For the complete recipe and demonstration on the Caliber Indoor Range click here or on the video below:
Check back for more great recipes on Anvil’s Caliber products via Chef Vaughn. And, if you live in the Utah area and want to demo Caliber’s products with Chef Vaughn, make your request by clicking here.
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
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.
This is a wonderfully delicious recipe from Chef Adrian Giese of Mastro’s Restaurant in Los Angeles. He enjoys cooking on his Caliber Indoor Pro Range at home, and wanted to share this porcini risotto recipe with you.
Place the slices of porcini garnish on a cookie sheet and drizzle with one teaspoon of olive oil. Season with salt and black pepper. Bake in the oven at 350º F for ten minutes with the fan on. Heat the water to a boil in a separate pan and set aside. In a shallow sauté pan, add two tablespoons of butter and two tablespoons of olive oil. Add the onions and chopped porcini; sauté until the porcini are soft and the onions are translucent and sweet. Add the rice to the pan and sauté for about three minutes or until it takes on a light golden color. Prepare 2½ cups of hot water. Add the first ½ cup of hot water to the rice and stir constantly with a wooden spoon until the water is mostly soaked up. Keep adding a ½ cup of water at a time until it is completely absorbed by the rice while you stir. Check the texture of the rice. If you prefer softer risotto, then add the last ½ cup of water. Once the desired texture and consistency is achieved, add the cheese and butter then salt to taste. Plate and drizzle with the remaining olive oil and garnish with the whole porcini slices. Risotto is best enjoyed as soon as it is finished. Bon appétit!
Ingredients: 1 medium onion, 1/8” diced 6 oz. porcini mushrooms chopped into 1/3” cubes (reserve a couple whole mushroom slices for garnish) 4 Tbsp butter 4 Tbsp extra virgin olive oil 1 cup Arborio rice 2 ½ – 3 cups of water ¾ cup finely grated parmesan Kosher salt to taste – about 2 tsp Fresh cracked black pepper
When you think of Thanksgiving, a beautiful full cooked turkey is usually what comes to mind. Why not change it up this holiday by smoking several turkey legs so your guests are not fighting over just two?
Wash and brine your turkey legs with your favorite dry brine, preferably one day before. Rinse the brine from the legs a few hours before, and loosen the skin of the legs by running your fingers under it as far as possible without tearing it. If you prefer more flavoring, feel free to add a dry rub on the legs, or just salt and pepper before putting them on the smoker.
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 220ºF and once the temperature has settled, place your turkey legs directly on the grate. 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. 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. The meat is cooked when a thermometer probed into the turkey leg reaches 165ºF. Enjoy the amazing juicy and smoky flavor you get from the Caliber Pro Kamado.
Ingredients: 6-8 Turkey legs Your favorite dry brine and/or dry rub Apple and pecan smoking chips Mesquite lump charcoal
Chef Adrian Giese is a seasoned chef and executive chef of Mastro’s Restaurant in Los Angeles, California. Adrian was so excited to install a 36″ Indoor Professional Range in his home that he wanted to share some of his favorite recipes with the Caliber community.
Now that we’ve stepped into the fall season, Chef Adrian’s Mediterranean braised lamb shanks made on the Caliber Indoor Pro Range is the perfect recipe to share as his first of what he hopes to be many more culinary delights from his kitchen.
Generously season the lamb shanks with salt, coriander and black pepper. In a small cast iron Dutch oven, heat up the oil on a medium heat and sear the lamb shanks on all sides until you have a rich golden brown color. Remove the shanks and set aside. In the same pan, turn down to a medium low heat and add the onions, carrots and anchovies. Sauté until slightly translucent. Then add the garlic, tomato paste, and chopped herbs and sauté until the garlic smells sweet (about two minutes). Place the shanks back into the pan along with any juices and add the red wine. Be sure to scrape the bottom of the pan to release all the bits. Add the chicken stock and bring to a simmer. Place the lid on top and turn the heat to low and cook for 1-3/4 hours. Remove the lid and simmer for another 1/2 hour to reduce the liquid. The meat should be tender and falling away from the bone. Adjust the seasoning of the sauce with a little salt and add one tablespoon of butter for extra richness and shine.
Ingredients: 2 Lamb shanks 2 Tbsp extra virgin olive oil 1 Medium onion – 1” dice 4 Baby carrots peeled and sliced 1/2” thick 4 Large cloves garlic – roughly chopped 2 Brown cured anchovies (optional) 2 Packed Tbsp Italian parsley finely chopped 1 Tbsp chopped oregano 1 tsp thyme leaves de-stemmed 2 Tbsp tomato paste 1 tsp cracked coriander seeds 6 oz red wine (Cabernet Sauvignon / Chianti) 1- 1/2 cups chicken stock Kosher salt Fresh cracked pepper 1 Tbsp butter
If you are looking for a way to cut out the carbs this fall, but still want a delicious side dish, then try this smoked spaghetti squash recipe on the Caliber Pro Kamado.
Cut your spaghetti squash in half and scoop out the seeds. This is easy if you microwave the squash for 1-2 minutes to soften the skin. Drizzle olive oil, salt, pepper, and garlic powder over the top of both halves. Fill a metal broil pan with about 1/4 inch full of water. Place your squash upside down on the pan. Heat your smoker to about 350º F (approximately 20-25 minutes) using mesquite lump charcoal within the center of the bottom charcoal plate. It is recommended that you do not use wood chips because they tend to impart a bitter taste to vegetables. Close the lid to cook for about 45 minutes or until the water starts to evaporate and your squash turns golden brown.
You can cook the squash using a similar process on a gas grill or in the oven; however it will lack the smoky flavor and tenderness you get from this process. Scoop the squash out of the shells and serve as a delicious and healthy side dish. Enjoy!
Ingredients: Spaghetti squash (halved) Olive oil Salt and pepper Garlic powder Mesquite lump charcoal
