The Caliber Indoor Professional Range is outfitted with a true chef-sized oven that provides even baking results thanks to its proprietary “Tri-flow ” convection technology and ultra-efficient flue design. Making the perfect cookie is now easy with this revolutionary new design of our gas range. Enjoy this delicious cookie pie just in time as a Valentine’s Day sweet treat!
Cream butter and sugar. Add eggs and vanilla and beat well. Add flour and stir well. Fold in chocolate chips and nuts. Pour into a well-greased baking pan, or for a true cookie pie pour in a pie shell. Smooth out batter, and bake at 350ºF for 45-60 minutes depending on how crisp you prefer your cookie to be.
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
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