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
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 delicous and easy spread on that toasted foccacio bread. Who says gilled veggies are boring? For this recipe you definitely have to watch the video.
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
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.
Ingredients: 5-6 Zucchini cut into rounds or spears Olive oil Salt & pepper to taste
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.