Smoked Turkey, Brisket, And Squash – Oh My!

Blog Post: Caliber Smoked Turkey
Published by Caliber Appliances, November 10, 2017
Blog Post: Smoked Brisket
Published by Caliber Appliances, November 16, 2017
Blog Post: Smoked Spaghetti Squash
Published by Caliber Appliances, September 25, 2017

Who says the holidays are meant to be enjoyed indoors? These mouth watering recipes from Caliber Appliances will make any barbecue enthusiast feel like a seasoned gourmet chief.

Caliber Smoked TurkeyRecipe
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 and once the temp has settled, place your turkey centered directly on the grate, breast facing up and 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) 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 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. Enjoy the amazing juicy smoky flavor you get from the Caliber Pro Kamado.

Ingredients for Smoked Turkey
15-20 Lb. Turkey
1 Cup apple juice
Your favorite dry brine and stuffing
To download the recipe, click here.

Caliber Smoked Brisket Recipe
Prepare the Caliber Pro Kamado Smoker by lling 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 so you can access it. Bring the temperature of the smoker up to 230-275oF. Trim the fat from the brisket. Put 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 rst 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.

Ingredients for Smoked Brisket
12-15 pound brisket with fat trimmed to 1/4” Your favorite meat dry rub, or just salt and pepper
To download the recipe, click here.

Caliber Smoked Spaghetti Squash
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 favor and tenderness you get from this process. Scoop the squash out of the shells and serve as a delicious and healthy side dish.

Ingredients for Smoked Spaghetti Squash
Spaghetti squash (halved)
Olive oil
Salt and pepper
Garlic powder
Mesquite lump charcoal
To download the recipe, click here.

For more details on Caliber products, click here.

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Caliber Appliances
 was born out of a creative passion for culinary design and engineering. Elegant in form and functional prowess, every product is designed with a simple goal of exceeding the expectation of the most seasoned cooking aficionado. Every line, every feature, every detail down to the tooling on the burners is built with an intense devotion to providing the customer amazing results.

For more information visit www.caliberappliances.com
or www.facebook.com/CaliberRangeCorporation

 

Outdoor Grilling Sizzles With Caliber

Video: Sam the Cooking Guy – We’re in the Backyard Day!
Published: July 6, 2016 on YouTube by Cox CA
Video: Sam the Cooking Guy Presents the Caliber Pro Kamado
Published: August 23, 2016 on YouTube by Cox CA

With the Summer season upon us, it’s time to kick outdoor grilling into high gear. Join Sam the Cooking Guy as he shares some sizzling recipes for the Caliber Pro Kamado and the Rockwell Grill. Treat your guests to mouth watering veggie fajitas, flavorful country style boneless pork ribs, and a succulent Asian rotisserie chicken that will leave them begging for more.

Also, check out Sam’s review of the Caliber Pro Kamado. “…the gold standard for outdoor cooking.”

To see more Sam the Cooking Guy episodes, click here.
For more details on Caliber products, click here.

Caliber Black Icon 2
Caliber Appliances
 was born out of a creative passion for culinary design and engineering. Elegant in form and functional prowess, every product is designed with a simple goal of exceeding the expectation of the most seasoned cooking aficionado. Every line, every feature, every detail down to the tooling on the burners is built with an intense devotion to providing the customer amazing results.

For more information visit www.caliberappliances.com
or www.facebook.com/CaliberRangeCorporation

 

Delicious Smoked Pulled Pork

Blog Post: Smoked Pork Shoulder on the Caliber Pro Kamado
Published by Caliber Appliances, March 7, 2017

Smoked pulled pork never tasted better and more succulent than on the Caliber Pro Kamado Charcoal Grill and Smoker. To get started, 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. You are now ready to place your pork shoulder on the grill for a long 10-12 hour smoke.

To download the full recipe, click here.
For more details on the Caliber Pro Kamado, click here.
For more details on Caliber products, click here.

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Caliber Appliances
 was born out of a creative passion for culinary design and engineering. Elegant in form and functional prowess, every product is designed with a simple goal of exceeding the expectation of the most seasoned cooking aficionado. Every line, every feature, every detail down to the tooling on the burners is built with an intense devotion to providing the customer amazing results.

For more information visit www.caliberappliances.com
or www.facebook.com/CaliberRangeCorporation

A Sizzling Summer Evening

Event review: NKBA SoCal Chapter Meeting hosted by Mode Distributing
Event Date: August 16, 2016
Event Sponsors: Mode Distributing, Caliber Appliances, Vent-A-Hood, EuroChef, AGA Marvel

img_1169In August, Mode Distributing hosted the NKBA SoCal Chapter meeting. The evening was filled with live music, hand served hors d’oeuvres, mouth watering BBQ, and an enlightening discussion on kitchen ventilation.

Held in an outdoor venue, the event began with The Icy Hot Club, a band consisting of two acoustic guitarists, an upright bass player, and a clarinetist to set the mood with some 1930’s jazz as guests enjoyed drinks at the bar.

img_1147Next, tray passed hors d’oeuvres from California Fresh Catering were served. On the menu… tandoori chicken skewers, bacon wrapped blue cheese stuffed dates, croustade with blue cheese olive tapenade, mini crab cakes with a rémoulade dijon tart, golden puff pastry with prosciutto, gruyere and country mustard, sesame soy ahi on a crispy wonton chip, and a mini beef wellington that sent everyone’s taste buds into a frenzy. Behind the scenes, Chef Erick was on site to make sure that every single hors d’oeuvre was on par for the guests. For more information on California Fresh Catering, click here.

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The band then proceeded to raise the entertainment bar by singing familiar hits like Summertime, Blue Skies, and Ain’t No Sunshine. Based in Los Angeles, the band’s repertoire consists of modernized Gypsy Jazz in the style of Django Reinhardt, both instrumental and with 3-part vocal harmonies. For more info on The Icy Hot Club, click here.

As the music, engaging conversation, and exquisite libations from the open bar continued, Executive Vice President of Caliber Appliances, Dan Nichols, treated guests to some mouth watering rib eye steaks and delicious grilled zucchini grilled on site with the Caliber Pro Kamado™ Grill/Smoker. To download Caliber’s Rib Eye Steak recipe, click here. For more information on the Caliber Pro Kamado™ Grill/Smoker, click here.

Following the outdoor mixer, guests were invited into Mode Distributing’s new showroom for the remainder of the evening. With over 35 premium kitchen appliances on display, guests were treated to a plethora of luxury products ranging from kitchen hoods, outdoor grills, refrigerators, and more.

img_1181Inside, guests were treated to a CEU presentation on the fundamentals of kitchen ventilation by industry expert, Rudy Rodriguez. Rudy has been educating kitchen designers, cabinet makers, and appliance retailers on ventilation for over 13 years. With his unique experience with the mechanics of air-flow and filtration, he brought a highly desired understanding of the latest ventilation advancements for today’s demanding cooking surfaces.

The presentation effectively illustrated how proper ventilation can combat against grease and other cooking contaminants that build up on walls, cabinets, and furniture. These contaminants can affect the air you breath and the food you eat. For more info on cooking ventilation, click here.

After the presentation, Mode Distributing treated guests to gift bags and a raffle with prizes graciously provided by Vent-A-Hood, Caliber Appliance, EuroChef, and AGA Marvel. For more information on these brands, click here.

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Mode Distributing is the premier home appliance distributor in the western United States. With factory trained territory managers, elegant showrooms for hands-on instruction, and an outstanding sales support team, Mode Distributing provides the highest level of service for your building, remodeling or replacement projects. With showrooms located in Southern California, Northern California, and Colorado, Mode Distributing continues to expand its superior service across the country and provide world-class service that matches the level of its luxury products.

For more information visit www.modedistributing.com
or www.facebook.com/modedistributing

 

Sam The Cooking Guy Reviews the Caliber Pro Kamado™

Blog Post: Caliber Pro Kamado Grill/Smoker Overview
Published by Caliber Appliances, August 23, 2016

In his latest video, Chef Sam the Cooking Guy presents the ins and outs of the Caliber Pro Kamado™ Grill/Smoker.

CTP22-TQ-WH_C-SSWCaliberProKamadoCartCaliber Pro Kamado™ Features

  • Takes grilling up a notch with it’s patent-pending flue-way system which assures better moisture retention in your grilled goods. The efficient and unique dual layered insulated oven design of the Caliber Pro Kamado™ keeps heat and moisture in while using 40% less lump charcoal than ceramic grills.
  • Relax and smoke with confidence. Set the heat for Low and Slow at 225 degrees for 4, 5, or 6 hours and let our smoker do the work. Brisket fans can run the smoker on a single stock of fuel starting at 225 degrees and see the temperature at 205 degrees—12 hours later!
  • Provides natural convection with added radiant reflection produces better airflow and browning than competitive top vented grills.
  • The industry exclusive, patent-pending integrated rotisserie option turns chicken into the family favorite in just over an hour. Crusted to perfection and rockin’ with juicy goodness, experience hands-free roasting while you prepare your side dishes for the poultry feast. Collect cooking juices for basting and sauce creation while keeping your grill clean and flare up free.

For more information on the Caliber Pro Kamado™ Grill/Smoker, click here.
For more information on Caliber products, click here.

Caliber Black Icon 2
Caliber Appliances
 was born out of a creative passion for culinary design and engineering. Elegant in form and functional prowess, every product is designed with a simple goal of exceeding the expectation of the most seasoned cooking aficionado. Every line, every feature, every detail down to the tooling on the burners is built with an intense devotion to providing the customer amazing results.

For more information visit www.caliberappliances.com or www.facebook.com/CaliberRangeCorporation

Caliber Rotisserie Chicken Recipe

Recipe from: Caliber Culinary Corner: Rotisserie Chicken on the Caliber Pro Kamado
Published by Caliber, July 15, 2016

Wash and brine your chicken with your favorite dry brine and place on the rotisserie rod. Truss the chicken once it’s on the rod and use pliers to tighten the fork screws. Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory 3/4 full of lump charcoal and a handful of apple chips at the top. Put a drip pan at the bottom of your grill to catch the juices for use as a baste after the chicken is cooked. Wear heat protective gloves when inserting the rotisserie rod and chicken. Let the rotisserie run for about an 75 to 90 minutes while basting with olive oil periodically. To check the doneness, turn rotisserie motor off and insert the thermometer into the thickest part of breast with temperature reaching 165 (+/- 5 degrees). Rotisserie chicken on the Caliber Crossflame Silver or Pro gas grill should be cooked on HI initially, and then MED once skin darkens. Cook time and doneness is similar to cooking on the Kamado. Enjoy!

Ingredients:

  • One 8 lb. chicken or two 4.5 lb. chickens
  • Olive oil
  • Your favorite meat dry rub or just salt and pepper

CTP22-TQ-WH_C-SSWCaliberProKamadoCart

To download recipe, click here.

For more details on Caliber products, click here.

Caliber Black Icon 2
Caliber Appliances
 was born out of a creative passion for culinary design and engineering. Elegant in form and functional prowess, every product is designed with a simple goal of exceeding the expectation of the most seasoned cooking aficionado. Every line, every feature, every detail down to the tooling on the burners is built with an intense devotion to providing the customer amazing results.

For more information visit www.caliberappliances.com or www.facebook.com/CaliberRangeCorporation