Tag: Caliber

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Butternut Squash Soup

This is a delicious soup recipe to make on the Caliber Indoor Pro Rangetop or Power Pro Dual Top Burners during the fall season. Sweet potato is the secret ingredient, which adds an extra sweetness and texture to the soup. Peel, seed and dice the squash. Peel, seed, and dice the sweet potato. Put them both in a pot with the vegetable broth, water, and salt. Bring the pot to a simmer for 40 minutes, or until tender. Be careful not to boil. While the vegetables simmer, melt the butter in a pan. Gently cook the onions in the butter, stirring occasionally, until they begin to caramelize. Continue cooking for about five minutes, stirring often. Add the wine to the onions, cover, and simmer for 10 minutes. Add the onions to the mixture in the pot and continue to simmer for the remaining time, about 25 minutes. Puree everything with a hand blender. Add the cream, white pepper, and a bit more salt if needed. Garnish with chives or cilantro. Enjoy!

Ingredients:
1 Pound butternut squash (about 12 oz peeled, seeded and diced)
1 Large sweet potato (about 12 oz peeled and diced)
2 Cups vegetable broth
1 1/2 Cups water
3/4 Tsp salt
2 Tbsp butter
2 Medium onions, sliced
1/3 Cup dry white wine
1/4 Cup half and half
White pepper to taste

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Smoked Cedar Plank Salmon

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 325ºF.

Remove any bones or skin from the salmon filet. Rinse the cedar plank and place it on the grill for 3-4 minutes to bring out the cedar aroma. Brush the plank with olive oil. Place the salmon filet on the plank and brush it with olive oil. Squeeze two lemon wedges over the salmon and sprinkle it with salt, pepper, and dill (optional). Put the plank with salmon on the grill and cook for 15-20 minutes. It is ready when the internal temperature of salmon reaches 135ºF. Enjoy this healthy and delicious entrée.

Ingredients :
Lump charcoal
1-2 cedar planks
2-3 pounds salmon
Olive oil
Fresh lemon wedges
Salt
Pepper
Dill (optional)

Click to Download Recipe

Chef Marcel’s of the Netherlands recipe of salmon smoked with Cedar on the Caliber Pro Kamado.

For the video of smoking cedar plank salmon on your Caliber Pro Kamado grill see below:

For the video of an Asian cedar plank salmon on your Rockwell grill with Sam the Cooking Guy see below:

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Rotisserie Chicken

Wash and brine your chicken with your favorite dry brine and place on the rotisserie rod. Truss the chicken once it’s on the rod and use pliers to tighten the fork screws. Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory 3/4 full of lump charcoal and a handful of apple chips at the top. Put a drip pan at the bottom of your grill to catch the juices for use as a baste after the chicken is cooked. Wear heat protective gloves when inserting the rotisserie rod and chicken. Let the rotisserie run for about an 75 to 90 minutes while basting with olive oil periodically. To check the doneness, turn rotisserie motor off and insert the thermometer into the thickest part of breast with temperature reaching 165 (+/- 5 degrees). Rotisserie chicken on the Caliber Crossflame Silver or Pro gas grill should be cooked on HI initially, and then MED once skin darkens. Cook time and doneness is similar to cooking on the Pro Kamado. Enjoy!

Ingredients:
One 8 lb. chicken or two 4.5 lb. chickens
Olive oil
Your favorite meat dry rub or just salt and pepper

For the video of rotisserie chicken on your Caliber Pro Kamado visit our YouTube Channel at:

See these chefs cooking rotisserie chicken on the Caliber Pro Kamado: Chef Sam the Cooking Guy, Chef Jehan of Albano Appliances, and Chef Senor Smoke of Curtos Appliances.

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See below instructions on how to set up your rotisserie on your Caliber Pro Kamado:

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Smoked Pork Shoulder (Pulled Pork)

Lightly coat the entire pork shoulder with olive oil and mustard to tenderize the meat. Cover the coated pork shoulder in foil and refrigerate for at least one hour, preferably overnight. Right before cooking, apply a coating of your favorite dry rub over the pork shoulder.

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 for easy access. Bring the temperature of the smoker up to 225ºF. Once the temperature has settled (200-225ºF), place your pork shoulder directly on the top 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 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 meat.

Continue to cook the meat, checking it every hour or so until the meat is fully cooked (approximately 10-12 hours). Be sure the heat never exceeds 250ºF. Depending on the weather and food weight, you should check the charcoal level in the blaze basket around 4-6 hours into the cooking run to ensure that there is sufficient fuel in the basket. Add lump charcoal, if needed. Once cooked, pull your pork shoulder while it is still warm.

Ingredients:
10-14 pound pork shoulder
Olive oil and mustard
Your favorite dry rub
Apple and pecan smoking chips

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Perfect Potatoes

This is an easy and delicious side dish to bake in your Caliber Indoor Range. Wash and peel the potatoes. Thinly slice the potatoes and then soak them in water for four hours to remove the starch. Drain the water from the potatoes. Melt one stick of butter and then pour over the potatoes. Layer the potatoes in a baking dish with salt, white pepper and fresh grated Romano cheese until the pan is full. Cover with heavy cream 2/3 of the way up the pan, using approximately 1/2 quart or more depending on the size of your dish.

Bake at 400ºF until bubbly (approximately 30 minutes). Turn down the heat to 250ºF until the potatoes are soft (approximately 40-60 minutes). If you prefer your potatoes to have a little crisp on top, broil them for an additional 4-5 minutes, but keep watch.

WARNING: These potatoes are addictive, and so they are a perfect treat over the holidays!

Ingredients:
6-8 small/medium sized Russet potatoes
6-8 small/medium sized Golden Yukon potatoes
One stick of butter (1/2 cup)
Grated fresh Romano cheese
Salt and white pepper
Heavy cream (about 1/2 quart)

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Grilled Rib-Eye Steaks

Prepare rib-eyes with a light coating of olive oil, salt and pepper or your favorite meat dry rub. Let steaks rest covered at room temperature before placing on the Caliber grill. Preheat the grill on high for 10 minutes. For a medium rare finish, sear steaks for two minutes, then rotate steaks 90 degrees for an additional two minutes. Flip steaks and grill for another two minutes, then rotate steaks 90 degrees and cook for an additional two minutes. Cook longer to your preferred doneness. The Crossflame Pro grills and 48” Rockwell have designated sear stations for that perfect sear. Enjoy that perfect grilled steak on the Caliber!

Ingredients:
4 rib-eye steaks
Olive oil
Your favorite meat dry rub or just salt and pepper

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Watch the video below on smoking rib-eye steaks on the Caliber Pro Kamado:

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Stuffed Mushrooms on the Rockwell by Caliber Social Grill

This is actually the perfect hors d’oeuvre to grill on the Rockwell by Caliber Social Grill because of the nice crisp you are able to get due to the smaller heat area then most grills. In addition to the social nature of grilling these mushrooms, which makes this a fun recipe to make while entertaining. And, you can also bake these in your Caliber Indoor Pro Range, too.

Rinse and dry your baby bellas.  Remove stems and put good stems into food processor or finely chop.  Combine mushroom pieces with sour cream, mayo, drained spinach and artichokes, 1 cup of Parmesan and salt, pepper and garlic powder to taste.  Brush inside and outside of mushrooms with olive oil and stuff with dip.  Melt butter and add breadcrumbs and 1/2 cup of Parmesan, then top mushrooms.  Extra dip can be grilled in a foil pan for 25-30 minutes as another hot dip appetizer. Heat your Rockwell by Caliber Grill to 300ºF and place mushrooms directly on the grill.  Cover the grill and let cook for 15-20 minutes or until mushrooms are tender and crisp on top. Once cooked, delicately place on a serving tray, but let cool for a few minutes so you don’t burn yourself while taking a bite.  You can also keep mushrooms warm on the Rockwell as a serving area or focal point when entertaining.  Keep burner close to the appetizer on low, but not the one directly below the food.  Enjoy this amazing Caliber crowd-pleaser appetizer!

Ingredients for 20-25 stuffed baby bellas:

  • 24 oz Baby bellas cleaned – use stems finely chopped for inside of stuffing dip
  • 1 1/2 Cups sour cream
  • 1 1/4 Cups mayonnaise
  • 1 Pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 Can (13.75 oz.) artichoke hearts, drained, mashed
  • 1 1/2 Cups grated Parmesan cheese (1 cup in mix and 1/2 as topping)
  • Salt, pepper, & garlic powder (add to taste)
  • Olive oil
  • 1 Tablespoon of butter
  • 3 Tablespoons of bread crumbs

Click to Download Recipe

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