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BBQ Ribs!

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

Click to Download Recipe

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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!

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Heirloom Tomato Pizza

Making amazing pizza on the Caliber Pro Kamado Grill/Smoker is one of the great perks of this grill. It not only crisps the top of the pizza, but it also keeps in the moisture making the perfect pizza.

To get started, place the pizza stone on the grill or in the oven or smoker and preheat to a high temperature (450° F). Sprinkle either cornmeal or flour on top of a large pizza spatula before spreading out the dough on it for easy sliding on to the pizza stone. After nicely spreading out the dough on the spatula, sprinkle olive oil across it. Next, place the slices of mozzarella cheese, heirloom tomatoes and basil across the pizza. Once your grill/oven and pizza stone has preheated, transfer the pizza from the spatula on to the stone. If using the Caliber Pro Kamado Grill/Smoker it is best to place a heaping pie plate full of charcoal in a pile at the bottom of the grill to reach a high temperature and cook with the lid shut and vents open for about 6-8 minutes. The Rockwell by Caliber Social Gas Grill is ideal for crisping the tops of pizzas because of the short dome heat area. The Caliber Indoor Pro Range is also easy to set to a 450° F temperature. Pizza will also be finished in about 6-8 minutes in the oven or gas grill. Enjoy!

For the video on making this pizza on the Caliber Pro Kamado, visit our YouTube Channel at www.youtube.com/user/CaliberGrills or click here.

Ingredients:
Pizza dough
Cornmeal or flour
Olive oil
Slices of mozzarella cheese
Heirloom tomatoes sliced
Fresh basil sliced

Click to Download Recipe

For a pizza variation of a “Homemade Carnitas Hawaiian Pizza” on the Caliber Pro Kamado by Sam the Cooking Guy click here or below:

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Prime Rib

Chef Sam the Cooking Guy will show you how to cook a perfect prime rib roast in the Caliber Pro Kamado Grill/Smoker on rotisserie – it’s easier than you think! Watch this video below for the recipe.

See Chef Sam rotisserie this prime rib on the Caliber Pro Kamado Grill/Smoker!
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Smoked Thanksgiving Turkey

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

Click to Download Recipe

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Sweet Coconut Macaroons

Enjoy these delicious and easy to make macaroons baked in the Caliber Indoor Pro Range with Chef Dan just in time for Valentine’s Day.

The Caliber range is outfitted with a true chef-sized oven that provides even baking results thanks to its proprietary tri-flow convection technology and ultra-efficientcient flue design. Making the perfect cookie is now easy with this revolutionary new design and your Valentine will love you for making these delicious cookies!

Sweet coconut macaroons baked in the Caliber Indoor Pro Range.

Heat oven to 350ºF. Mix coconut, sweetened condensed milk, and vanilla in a large bowl. Drop teaspoon-sized scoops of batter onto a well-greased cooking sheet 1-inch apart. Press down coconut balls with the back of the spoon to pack the mix so it won’t spread apart during baking. Bake 10 to 12 minutes or until golden brown. Let cool for a few minutes before removing so they do not fall apart. Do not wait too long, because they will stick to the sheet. Cool on wire racks. Enjoy this sweet treat!

Ingredients for 4 dozen cookies:
5 1/3 cups (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

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Lamb Meatballs

Holiday Lamb Meatballs

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.

Ingredients:

  • 1 Pound ground lamb
  • 2 Garlic cloves, minced
  • 1 Shallot, minced
  • 1 Tbsp diced jalapeño pepper
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp soy sauce
  • 1/2 Tsp black pepper

Click to Download Recipe

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Grilled Chicken

Chef Sam shows you the best way to grill a boneless chicken breast on the Rockwell by Caliber Social Grill. He also creates an easy jalapeño cream sauce in this episode from his cooking show, Sam the Cooking Guy

To watch this video recipe, click below. Bon appétit! 

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Porcini Risotto

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 

Click to Download this Recipe

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Smoked Turkey Legs

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

Click to Download this Recipe

For the recipe on how to smoke a full turkey on the Caliber Pro Kamado click here.

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Mediterranean Braised Lamb Shanks

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

Click to Download this Recipe