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.
Fairview Hearthside in Poughkeepsie, New York is Caliber’s featured dealer this month. For over 40 years, Fairview Hearthside has been a leader in hearth product and outdoor kitchens/grills in Greater New York and Fairfield County, Connecticut. They strive to create partnerships with builders, architects, and designers and deliver extraordinary service while maintaining a high level of professionalism, integrity and foresight. On display in their store is the 42″ Caliber Crossflame Pro Grill and 22″ Caliber Pro Kamado Smoker/Grill in stainless steel. Caliber is honored to spotlight Fairview Hearthside as our featured dealer this month. Click here for more information on how to best contact Fairview Hearthside.
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
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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
Be the hit of your Memorial Day party with these brat bites, an easy recipe for the Caliber Pro Kamado Charcoal Grill & Smoker. Everyone loves these brat bites at a cookout!
Heat your Caliber Pro Kamado smoker to about 300° F (approximately 15-20 minutes) using lump charcoal within the center of the bottom charcoal plate. Add a small handful of pecan wood chips to the fire after the brats have been placed on the grill. Close the lid to cook for about 15-20 minutes, with meat reaching 180° F. Slice brats in rounds. Slice and sauté onions in a pan with olive oil and salt to taste. Serve brat, sautéed onion, and dash of Dijon mustard with a toothpick. Enjoy the smoky, juicy flavor achieved with the Caliber Pro Kamado.
Ingredients for about 40 brat bites: Mesquite lump based charcoal (half basketful) Handful of pecan wood chips 1 Pound of bratwursts (approx. 6 links) 1 Large onion (sliced) Olive oil & salt Dijon mustard & toothpicks
Grill artichokes on your Caliber grill to create a delicious and healthy appetizer for your guests! Cut off the tops of the artichokes with a knife and trim the sharp points with scissors. Break off small outside leaves towards the bottom of the stem. Soak the artichokes for 10 minutes in a bowl of cold water with one lemon wedge squeezed in to avoid discoloration.
Steam artichokes for about 25-30 minutes in a pot on your indoor or outdoor cooktop. Allow to cool before cutting lengthwise. Remove choke with a spoon. Squeeze remaining 3 lemon wedges in a bowl for the basting and artichoke sauce. Stir in olive oil, chopped garlic, salt and pepper. Brush the artichokes with the oil mixture and place them on your preheated Caliber grill. Grill the artichokes for 5 to 10 minutes, basting with the dip and turning frequently, until the tips are a little charred. Serve immediately. A great healthy appetizer!
Ingredients: 2 artichokes 1 lemon, quartered 3/4 cup olive oil 4 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper
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!
“THE single biggest factor in your Kitchen build/reno are your Appliance Decisions! I’ll run through all of mine in another post, but for now I’ll chat about why I chose a Caliber Range.” Alison Kent, Creator of wares, Writer of all things food, and Designer of spaces
“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
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
