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
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
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.
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.