Anthony’s Patio in Austin, Texas is Caliber’s featured dealer for May 2019. Their Austin showroom displays a unique collection of contemporary and transitional outdoor furniture, including the 48″ Rockwell by Caliber Social Grill and Caliber Built-In Beverage Center/Cooler (see image above). Anthony’s Patio provides design and complete fulfillment services and was voted “Best in City” by the trade industry in the Austin Monthly Home’s winter edition. Caliber is honored to spotlight Anthony’s Patio as our featured dealer this month. Click here for more information on Anthony’s Patio showrooms in Austin and Bee Cave Texas.
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!
Cornmeal or flour
Slices of mozzarella cheese
Heirloom tomatoes sliced
Fresh basil sliced
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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.
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
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