Category: Recipes

Culinary recipes for Caliber products.

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BBQ Must-Do’s with the Master of the Grill, Steven Raichlen

In case you missed Caliber’s grills on Zeste TV with Chef Steven Raichlen, the episodes are all available online. Steven is speaking in French, but you can translate the recipes online to English in your web browser. Caliber partnered with Urban Bonfire (Outdoor Kitchen Systems and Caliber Dealer) in Montreal, Canada to provide the set for 13 episodes of “The BBQ Must-Do’s with the Master of the Grill” Steven Raichlen that aired on Zeste TV and episodes now available in FoodLavie.com.

See recipes cooked on the patented 60″ Caliber Crossflame Pro Grill that includes the 14″ Power Pro Dual Top Side Burners along with the 22″ Caliber Pro Kamado Charcoal Smoker & Grill.

Recipes include:

Additional recipes available that pair well with these on the home page to the series found here.

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Leg of Lamb

In this video, Chef Tony Matassa of BBQ Guys shows you how to make a delicious Leg of Lamb Roast on the rotisserie of a Caliber Pro Kamado Charcoal Grill. He starts by showing you how to make a seasoning paste for the lamb roast that is full of greek flavors, then he puts the Lamb on the spit rod and lets it roast in front of the charcoal for a great outer sear and a tender juicy inside! This is a great recipe for your next party or family dinner! Watch the video below to learn how to make this recipe.

For the full recipe click here.

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Bratwurst Bites

Be the hit of your Memorial Day party with these brat bites, an easy recipe for the Caliber Pro Kamado Charcoal Grill & Smoker. Everyone loves these brat bites at a cookout!

Heat your Caliber Pro Kamado smoker to about 300° F (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 brats have been placed on the grill. Close the lid to cook for about 15-20 minutes, with meat reaching 180° F. Slice brats in rounds.  Slice and sauté onions in a pan with olive oil and salt to taste. Serve brat, sautéed onion, and dash of Dijon mustard with a toothpick. Enjoy the smoky, juicy flavor achieved with the Caliber Pro Kamado.

Ingredients for about 40 brat bites:
Mesquite lump based charcoal (half basketful)
Handful of pecan wood chips
1 Pound of bratwursts (approx. 6 links)
1 Large onion (sliced)
Olive oil & salt
Dijon mustard & toothpicks

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Grilled Artichokes

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

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Zucchini Muffins

Zucchini muffins are a great way to sneak some veggies in while satisfying your sweet tooth. Preheat your Caliber oven to 350º F. Mix together dry ingredients (flour, cinnamon, salt, baking soda and baking powder) and set aside. Beat eggs. Mix in the oil, sugar, zucchini and vanilla. Add mixed dry ingredients and stir well. Put baking cups in cupcake baking tins and fill with mix to about 3/4 high. Bake for 25-30 minutes. Place a toothpick in the center of the cupcake to check doneness. If the toothpick comes out clean with no batter, then the muffins are definitely done. Enjoy!

Ingredients for 24-28 muffins:
3 eggs
1 cup vegetable oil
2 1/2 cups sugar
3 cups grated fresh zucchini
1 tablespoon vanilla
3 cups flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 teaspoon baking powder
24-28 baking cups

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Crispy Chocolate Chip Cookies

These cookies are perfect to bring to holiday parties or give as presents for family and friends. They are also easy to make. Preheat the oven to 350ºF and grease the baking sheets. Cream butter and both sugars. Beat in the egg and vanilla. Stir together flour, baking powder, baking soda and salt in a separate bowl, then add to the creamed mixture. Mix well. Stir in crushed crispy rice cereal and chocolate chips. Drop level tablespoons two inches apart onto the baking sheet. Bake for 8-10 minutes or until bottoms are lightly browned. Let cool for one minute before removing them from the baking sheet. If you love crispy cookies, these are to die for!

Ingredients for 3 dozen cookies:
1/2 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups crispy rice cereal, crushed to 1 1/2 cups
1 cup chocolate chips

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Butternut Squash Soup

This is a delicious soup recipe to make on the Caliber Indoor Pro Rangetop or Power Pro Dual Top Burners during the fall season. Sweet potato is the secret ingredient, which adds an extra sweetness and texture to the soup. Peel, seed and dice the squash. Peel, seed, and dice the sweet potato. Put them both in a pot with the vegetable broth, water, and salt. Bring the pot to a simmer for 40 minutes, or until tender. Be careful not to boil. While the vegetables simmer, melt the butter in a pan. Gently cook the onions in the butter, stirring occasionally, until they begin to caramelize. Continue cooking for about five minutes, stirring often. Add the wine to the onions, cover, and simmer for 10 minutes. Add the onions to the mixture in the pot and continue to simmer for the remaining time, about 25 minutes. Puree everything with a hand blender. Add the cream, white pepper, and a bit more salt if needed. Garnish with chives or cilantro. Enjoy!

Ingredients:
1 Pound butternut squash (about 12 oz peeled, seeded and diced)
1 Large sweet potato (about 12 oz peeled and diced)
2 Cups vegetable broth
1 1/2 Cups water
3/4 Tsp salt
2 Tbsp butter
2 Medium onions, sliced
1/3 Cup dry white wine
1/4 Cup half and half
White pepper to taste

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Smoked Cedar Plank Salmon

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.

Ingredients :
Lump charcoal
1-2 cedar planks
2-3 pounds salmon
Olive oil
Fresh lemon wedges
Salt
Pepper
Dill (optional)

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Chef Marcel’s of the Netherlands recipe of salmon smoked with Cedar on the Caliber Pro Kamado.

For the video of smoking cedar plank salmon on your Caliber Pro Kamado grill see below:

For the video of an Asian cedar plank salmon on your Rockwell grill with Sam the Cooking Guy see below:

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Rotisserie Chicken

Wash and brine your chicken with your favorite dry brine and place on the rotisserie rod. Truss the chicken once it’s on the rod and use pliers to tighten the fork screws. Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory 3/4 full of lump charcoal and a handful of apple chips at the top. Put a drip pan at the bottom of your grill to catch the juices for use as a baste after the chicken is cooked. Wear heat protective gloves when inserting the rotisserie rod and chicken. Let the rotisserie run for about an 75 to 90 minutes while basting with olive oil 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). Rotisserie chicken on the Caliber Crossflame Silver or Pro gas grill should be cooked on HI initially, and then MED once skin darkens. Cook time and doneness is similar to cooking on the Pro Kamado. Enjoy!

Ingredients:
One 8 lb. chicken or two 4.5 lb. chickens
Olive oil
Your favorite meat dry rub or just salt and pepper

For the video of rotisserie chicken on your Caliber Pro Kamado visit our YouTube Channel at:

See these chefs cooking rotisserie chicken on the Caliber Pro Kamado: Chef Sam the Cooking Guy, Chef Jehan of Albano Appliances, and Chef Senor Smoke of Curtos Appliances.

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See below instructions on how to set up your rotisserie on your Caliber Pro Kamado:

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Smoked Pork Shoulder (Pulled Pork)

Lightly coat the entire pork shoulder with olive oil and mustard to tenderize the meat. Cover the coated pork shoulder in foil and refrigerate for at least one hour, preferably overnight. Right before cooking, apply a coating of your favorite dry rub over the pork shoulder.

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 225ºF. Once the temperature has settled (200-225ºF), place your pork shoulder directly on the top 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 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 meat.

Continue to cook the meat, checking it every hour or so until the meat is fully cooked (approximately 10-12 hours). Be sure the heat never exceeds 250ºF. Depending on the weather and food weight, you should check the charcoal level in the blaze basket around 4-6 hours into the cooking run to ensure that there is sufficient fuel in the basket. Add lump charcoal, if needed. Once cooked, pull your pork shoulder while it is still warm.

Ingredients:
10-14 pound pork shoulder
Olive oil and mustard
Your favorite dry rub
Apple and pecan smoking chips

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