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BBQ Ribs!

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

These ribs will definitely be the hit of the party. To start, 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

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

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Heirloom Tomato Pizza

Making amazing pizza on the Caliber Pro Kamado Grill/Smoker is one of the great perks of this grill. It not only crisps the top of the pizza, but it also keeps in the moisture making the perfect pizza.

To get started, place the pizza stone on the grill or in the oven or smoker and preheat to a high temperature (450° F). Sprinkle either cornmeal or flour on top of a large pizza spatula before spreading out the dough on it for easy sliding on to the pizza stone. After nicely spreading out the dough on the spatula, sprinkle olive oil across it. Next, place the slices of mozzarella cheese, heirloom tomatoes and basil across the pizza. Once your grill/oven and pizza stone has preheated, transfer the pizza from the spatula on to the stone. If using the Caliber Pro Kamado Grill/Smoker it is best to place a heaping pie plate full of charcoal in a pile at the bottom of the grill to reach a high temperature and cook with the lid shut and vents open for about 6-8 minutes. The Rockwell by Caliber Social Gas Grill is ideal for crisping the tops of pizzas because of the short dome heat area. The Caliber Indoor Pro Range is also easy to set to a 450° F temperature. Pizza will also be finished in about 6-8 minutes in the oven or gas grill. Enjoy!

For the video on making this pizza on the Caliber Pro Kamado, visit our YouTube Channel at www.youtube.com/user/CaliberGrills or click here.

Ingredients:
Pizza dough
Cornmeal or flour
Olive oil
Slices of mozzarella cheese
Heirloom tomatoes sliced
Fresh basil sliced

Click to Download Recipe

For a pizza variation of a “Homemade Carnitas Hawaiian Pizza” on the Caliber Pro Kamado by Sam the Cooking Guy click here or below:

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Prime Rib

Chef Sam the Cooking Guy will show you how to cook a perfect prime rib roast in the Caliber Pro Kamado Grill/Smoker on rotisserie – it’s easier than you think! Watch this video below for the recipe.

See Chef Sam rotisserie this prime rib on the Caliber Pro Kamado Grill/Smoker!
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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

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Smoked Brisket Chili

Do you still have brisket left from your last barbecue? Here’s a crowd-pleasing way to transform those leftovers. Place your 14” Caliber Cauldera Iron Cooking Pot in the holder above the charcoal prior to lighting your fire. Heat your Caliber Pro Kamado smoker to about 250-300ºF (approximately 15-20 minutes) using lump charcoal within the center of the bottom charcoal plate.  Once the pot is heated, sauté your bacon in the Cauldera until it is crispy. Add the onions and cook until soft (about 5 minutes). Add the bell peppers and garlic and cook an additional minute to soften. Add the raw ground beef and dry seasonings. Once cooked, add the brisket. Deglaze the pan wiht the beer and cook off the alcohol (about 1-2 minutes). Then add the coffee, Dr. Pepper, tomatoes, sauce, beans, corn and green chilies.

Add a small handful of pecan wood chips to the fire to give it an even smokier taste. Close the lid to cook a minimum of one hour. At this point, add salt to taste. The longer it simmers, the more flavorful the chili will become. If the chili starts to get too thick, you can add water (1/2 cup at a time) to thin it out.

Ingredients to fit the 14” Caliber Cauldera Pot (CTP22-CCA):
12 oz pack of bacon, chopped
2 large sweet onions
2 red peppers and 1 orange pepper, chopped
6 teaspoons of garlic, finely diced
1 lb of ground beef
5-6 cups leftover smoked beef brisket (cut up into 1/2” cubes)
4 tablespoons chili powder (more if you prefer spicier)
2 tablespoons cumin
1/2 teaspoon dry chipotle seasoning
1 tablespoon smoked paprika
1 (12oz) bottle of beer and 1 can of Dr. Pepper
1/2 cup coffee (cold and leftover from your morning pot)
2 (15 oz) cans diced tomatoes
2 (15 oz) cans tomato sauce
1 (15 oz) can black beans (drained and rinsed)
1 (15 oz) can white beans (drained and rinsed)
1 (15 oz) can kidney beans (drained and rinsed)
1 (15 oz) can of corn (drained and rinsed)
2 small (4 oz) cans of diced green chilies
Salt to taste at end

Additional Toppings:
Sour cream
Shredded cheddar cheese
Chopped cilantro
Chopped sweet onions
Chopped serrano chilies

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Smoked Brisket

Kick off the summer with this great recipe! A brisket, when cooked right, is a delicious and less expensive meat to serve at a BBQ party.

Prepare the Caliber Pro Kamado Smoker by filling the indirect 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 230-275ºF. Trim the fat from the brisket. Dust a light coating of salt and pepper or your favorite meat dry rub on your brisket and place it on the top grate once the temperature has settled.

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 9-10 hour cooking process. After this time, there should be “clean” heat exiting the top vent. Too much time with smoke may impart a bitter taste. Continue to cook the brisket, checking them every hour or so with the heat not exceeding 250-275ºF until the brisket reaches an internal temperature of 200ºF.

You will be amazed by how juicy this brisket is without having to inject broth into it or refuel your coals during the process. There are also lots of fabulous recipes out there to change up your brisket and create other meals with your leftovers.

Ingredients for Smoked Brisket:
12-15 pound brisket with fat trimmed to 1/4”
Your favorite meat dry rub, or just salt and pepper

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Smoked Chicken Wings

The Super Bowl is on its way, and chicken wings are always a crowd-pleasing appetizer. This smoked chicken wing recipe using the Caliber Pro Kamado will keep your guests begging for more, and is one of Chef Dan’s favorite recipes. 

Wash your wings, then add your favorite dry rub or soak in a marinade, preferably at least one day before. You can even make them Asian style with sesame seeds and using a teriyaki marinade, like shown in the picture above, or just add a dry rub, like pictured below.

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 250ºF. Once the temperature has settled, place your chicken wings directly on the grate. If you have the step up grill rack, this can almost double your cooking space. 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 20-45 minutes of the 1½ -2 hour cooking process. After this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your wings. The meat is cooked when a thermometer probed into the wing reaches 165ºF. Enjoy the amazing juicy smoky flavor you get from the Caliber Pro Kamado, guaranteed to make your wings stand out from the rest on Super Bowl Sunday.

Ingredients for Smoked Wings:
30-40 chicken wings
Your favorite dry rub or marinade
Apple and pecan smoking chips

Click to Download this Recipe

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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.

See why the Caliber Pro Kamdo is truly unique in this press release because of the patent of the flue-way system (click here).

For more info on how to use your Caliber Pro Kamado and Indirect Blaze Basket, click here.

For more info on how to use the rotisserie on the Caliber Pro Kamado, click here.

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Smoked Turkey Legs

When you think of Thanksgiving, a beautiful full cooked turkey is usually what comes to mind. Why not change it up this holiday by smoking several turkey legs so your guests are not fighting over just two?

Wash and brine your turkey legs with your favorite dry brine, preferably one day before. Rinse the brine from the legs a few hours before, and loosen the skin of the legs by running your fingers under it as far as possible without tearing it. If you prefer more flavoring, feel free to add a dry rub on the legs, or just salt and pepper before putting them on the smoker.

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 220ºF and once the temperature has settled, place your turkey legs directly on the 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 3-4 hour cooking process. 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. The meat is cooked when a thermometer probed into the turkey leg reaches 165ºF. Enjoy the amazing juicy and smoky flavor you get from the Caliber Pro Kamado.

Ingredients:
6-8 Turkey legs
Your favorite dry brine and/or dry rub
Apple and pecan smoking chips
Mesquite lump charcoal

Click to Download this Recipe

For the recipe on how to smoke a full turkey on the Caliber Pro Kamado click here.

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Smoked Spaghetti Squash

If you are looking for a way to cut out the carbs this fall, but still want a delicious side dish, then try this smoked spaghetti squash recipe on the Caliber Pro Kamado

Cut your spaghetti squash in half and scoop out the seeds. This is easy if you microwave the squash for 1-2 minutes to soften the skin. Drizzle olive oil, salt, pepper, and garlic powder over the top of both halves. Fill a metal broil pan with about 1/4 inch full of water. Place your squash upside down on the pan. Heat your smoker to about 350º F (approximately 20-25 minutes) using mesquite lump charcoal within the center of the bottom charcoal plate.  It is recommended that you do not use wood chips because they tend to impart a bitter taste to vegetables.  Close the lid to cook for about 45 minutes or until the water starts to evaporate and your squash turns golden brown.

You can cook the squash using a similar process on a gas grill or in the oven; however it will lack the smoky flavor and tenderness you get from this process. Scoop the squash out of the shells and serve as a delicious and healthy side dish. Enjoy!

Ingredients:
Spaghetti squash (halved)
Olive oil
Salt and pepper
Garlic powder
Mesquite lump charcoal

Click to Download this Recipe