Posted on

Caliber Grilling Event at PIRCH San Diego, CA

SAN DIEGO, CA (June 2019) – Caliber Appliances, makers of award-winning cooking equipment is excited to be demonstrating on the Rockwell by Caliber Social Grill  and Pro Kamado at PIRCH San Diego (4545 La Jolla Village Dr., #E-1, San Diego, CA 92122) from 11am to 3pm on Saturday, June 22nd. PIRCH is a dealer of all Caliber products.

Caliber will be cooking up bratwurst bites two ways (grilled on the Rockwell by Caliber Social Grill and smoked on the Pro Kamado) in the front and back of the store. See a sneak peak of the recipe: https://caliberappliances.com/bratwurst-bites/. No RSVP required, and more details on this promotional event can be found here: www.Pirch.com/promotions 

##

ABOUT PIRCH: PIRCH carefully curates only “best of class” brands for indoor and outdoor kitchens, the laundry room and bath. The result is a “one-stop-shop” where guests can focus on what they want to do, rather than what they want to buy.

ABOUT CALIBER: Seasoned appliance industry veterans, Randy Rummel and Dan Nichols began to cook up Caliber Appliances when they realized the demand for custom luxury grill and ranges that empowered home cooks to create restaurant quality meals from the comfort of their own kitchens and backyards. This vision of True American Luxury drives Caliber Appliances. Caliber Appliances is dedicated to innovative design and superior engineering in every detail. Caliber’s focus on excellence in form and function has led to award-winning achievements for their gas barbecues and multi-function wood smokers and rave reviews in the market for its restaurant-like food. Even famed designer David Rockwell chose Caliber to build his newest line of grilling entertainment centers. Caliber delivers True American Luxury in cooking with premium products that can transform kitchens into a commercial grade Culinary Center. The Caliber line of outdoor products includes the Crossflame® Pro Grill, Caliber Pro Kamado Charcoal Grill and Smoker, and the Rockwell by Caliber Social Grill. The Caliber Indoor Professional Range and Rangetop series complements the outdoor suite of products. Caliber has been recognized with “Product of the Year” awards and is the recipient of multiple Vesta Awards from Hearth & Home magazine.

Contact: Lisa Nichols • (714) 848-1349 • lisa@caliberappliances.com

Click here to download the Press Release

The Caliber Grilling Event at PIRCH San Diego was a great success and below are some highlights:

Bratwurst on the Rockwell by Caliber Social Grill vs. the Caliber Pro Kamado Charcoal Smoker/Grill.

Posted on

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

Click to Download this Recipe

For more recipes, join Caliber Culinary Corner’s monthly e-news

Posted on

Caliber Testimonials

“I love the range. The pure power of the burners is like a dream come true for a chef. The oven heats up so fast and has perfect even heat distribution.” Executive Chef Adrian Giese, Mastro’s LA

“I have two grills in my backyard – they’re both from Caliber and I wouldn’t have it any other way. The gas powered Caliber Rockwell with its ingenious disappearing lid is a work horse for when I require consistent heat for perfect grilling. And the Caliber Pro Kamado has been a complete game changer when it comes to anything charcoal.  It starts with the design allowing for a single pound of fuel to last longer in it than any other kamado-shaped grill in the industry. But the amazingness really gets going with its industry exclusive rotisserie and rear blaze basket. The proof is in the eating, and my chickens, roasts, lamb etc cook better on the Caliber Pro Kamado than on anything I’ve ever cooked on outside before.” Chef Sam Zien, Sam the Cooking Guy TV Show

“The food I get off the Caliber Pro Kamado is simply more moist than anything I was able to achieve with my old ‘Egg’ smoker – So good, I bought another for my dad” Adam R – Indianapolis, IN

Posted on

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

Click to Download Recipe

For more recipes, join Caliber Culinary Corner’s monthly e-news

Posted on

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

For more recipes, join Caliber Culinary Corner’s monthly e-news

Posted on

Caliber Pro Kamado Charcoal Grill and Smoker Overview

In this video below Chef Sam the Cooking Guy shows you the ins and outs of the Caliber Pro Kamado Charcoal Grill & Smoker:

In this video below Chef Tony Matassa shows you the features of the Caliber Pro Kamado Charcoal Grill & Smoker:

See below how the Caliber Pro Kamado compares to other ceramic kamado grills:

For more information on the Caliber Pro Kamado Charcoal Grill & Smoker go to this section of our website here.

Posted on

Chocolate Chip Cookie Pie

Valentine’s Day Chocolate Chip Cookie Pie

The Caliber Indoor Professional Range is outfitted with a true chef-sized oven that provides even baking results thanks to its proprietary “Tri-flow   ” convection technology and ultra-efficient flue design. Making the perfect cookie is now easy with this revolutionary new design of our gas range.  Enjoy this delicious cookie pie just in time as a Valentine’s Day sweet treat!

Cream butter and sugar.  Add eggs and vanilla and beat well.  Add flour and stir well.  Fold in chocolate chips and nuts.  Pour into a well-greased baking pan, or for a true cookie pie pour in a pie shell.  Smooth out batter, and bake at 350ºF for 45-60 minutes depending on how crisp you prefer your cookie to be.

Ingredients:

  • 1/2 Cup margarine or butter (softened)
  • 2 Eggs
  • 2 Tablespoons vanilla or bourbon
  • 3/4 Cup sugar
  • 1 Cup all purpose flour
  • 1 Cup chocolate chips
  • 1 Cup walnuts or pecans (optional)
  • 9” Pastry pie shell (optional)

Click to Download Recipe

For more recipes join Caliber Culinary Corner’s monthly e-news

Posted on

BBQ Ribs!

BBQ Ribs on the Caliber Pro Kamado Charcoal Grill and Smoker never tasted better!

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

For more recipes join Caliber Culinary Corner’s monthly e-news

Watch and learn how to make these smoky ribs that will be the hit of your next barbecue in the video below!