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.
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.
Ingredients: 5-6 Zucchini cut into rounds or spears Olive oil Salt & pepper to taste
Sam the Cooking Guy grills up wagyu steak and corn on his Rockwell by Caliber Social Grill to create the ultimate summer steak salad. To start, mix the salad dressing by tossing together 3 tablespoons of soy sauce, 4 tablespoons of olive oil, 1 tablespoon of honey and sriracha to your heat level. Set the dressing aside.
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.
In this video Sam bastes the veggies with a delicious sauce that you’ll need to watch the video for the recipe.
Chef Sam ends with this amazing grilled veggie sandwich that also includes a delicious and easy spread on that toasted focaccia bread. Who says gilled veggies are boring? For this recipe you definitely have to watch the video.
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.
Sam’s marinade is made of olive oil, crushed garlic, lemon juice, kosher salt, pepper, red pepper flakes and fresh rosemary. The marinade is only left on for a short time before grilling just to infuse the chicken with flavor.
Sam cuts each chicken breast in two to get four even portions, and turns them during to get the hash grill marks on the chicken, which add more texture and taste. For the full recipe and a little pre-cleaning demo on his grill watch the video below or click here. For Sam’s grilled chicken recipe with an easy jalapeño cream sauce, click here.
The grilled corn makes this the perfect summer salad. Before setting the corn on your Caliber grill (Sam’s Rockwell by Caliber Social Grill featured above) brush it with a little avocado oil and prepare to grill it for about twenty five minutes. Create an amazing chili lime buttery sauce to brush over the corn while it’s cooking with one and half sticks of melted butter, a Tablespoon and a half of chili powder, two cloves of smashed garlic cloves and the juice from one lime.
Sam grills a ribeye steak sprinkled with a little salt and pepper and sets it aside to rest before cutting it for the salad.
Sam additionally sprinkles some cojita Mexican cheese and tomatoes over arugula with the steak and corn to make a delicious and bright summer salad. For the full video click here or below.
If you love grilled corn try Sam’s Mexican Style Street Corn recipe by clicking here or below.
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!