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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

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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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.

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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

Click to Download Recipe

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Heirloom Tomato Pizza

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

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

Click to Download Recipe

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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

Click to Download Recipe

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

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BBQ Ribs!

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.

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!