Chef Tony Matassa of BBQ Guys gets you ready for the Easter holiday by showing you how to make this Whiskey and Cane Syrup Glazed Ham on a Rotisserie! The Caliber Crossflame Pro Gas Grill is perfect for giving this recipe a try! It’s super delicious and a very easy alternative to other main dishes. Click on the video below and watch Chef Tony transform this ham into a delicious masterpiece.
The baste is also easy to prepare on the Caliber Power Pro Dual Top Burners while the ham is cooking.
Don’t miss the final ingredients to make the glaze. An amazing recipe on the Caliber Crossflame Pro Grill’s built-in Power Pro Dual Top Power Burners or on the Indoor Pro Rangetop. For the full recipe click here.
In this video Sam bastes the veggies with a delicious sauce that you’ll need to watch the video for the recipe.
Chef Sam ends with this amazing grilled veggie sandwich that also includes a delicious and easy spread on that toasted focaccia bread. Who says gilled veggies are boring? For this recipe you definitely have to watch the video.
As the executive chef of Mastro’s Restaurant in Los Angeles, Adrian strives to make his guests happy with the food he creates. His love for food started at a young age by tasting food from all over the world. As soon as he could see over the stove, he started experimenting in the kitchen. Professionally, he has honed his culinary career by working with many great chefs at Stokes Adobe of Monterey, Roy’s Hawaiian Fusion, Monterey Plaza Hotel, and Peppoli of Pebble Beach. As executive chef of Mastro’s Restaurant, his love for making people happy with food has never changed.
With over fifteen years of professional experience in the kitchen, Adrian wanted to bring a top-of-the-line range into his home, and so he sought out Caliber. He loved the level of customization he was able to get from Caliber Appliances. He not only chose stainless steel grates and a custom matte black finish but also copper trim, knob and handle finishes to match his copper pots and cabinetry hardware. He additionally worked with our friends at Vent-A-Hood to pair his hood to the range. Now, with both exceptional style and performance thanks to his Caliber Indoor Pro Range, he never stops cooking while at home. Adrian shared his first of what we hope to be many more recipes cooked up on the Caliber Indoor Range. Click here for the Mediterranean braised lamb shank recipe.
In case you missed Caliber’s grills on Zeste TV with Chef Steven Raichlen, the episodes are all available online. Steven is speaking in French, but you can translate the recipes online to English in your web browser. Caliber partnered with Urban Bonfire (Outdoor Kitchen Systems and Caliber Dealer) in Montreal, Canada to provide the set for 13 episodes of “The BBQ Must-Do’s with the Master of the Grill” Steven Raichlen that aired on Zeste TV and episodes now available in FoodLavie.com.
- beef bib (episode 1)
- pork fillet (episode 2)
- cheeseburger (episode 3)
- smoked cornish chicken (episode 4)
- pork chops (episode 5)
- pizza with sausage (episode 6)
- beef tab (episode 7)
- burger with lunch (episode 8)
- paella (episode 9)
- pork and veal meatballs (episode 10)
- ribs (episode 11)
- lamb steak (episode 12)
- bacon roulade (episode 13).
Additional recipes available that pair well with these on the home page to the series found here.
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.
For the full recipe click here.