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BBQ Recipes
Caldera Spas
Grilling Tip of the Week!
From Iowa Meat Farms
I. Tex-Mex Rib eye on Cedar with Roasted Jalapenos
(Serves 2 to 4)
1 untreated cedar plank
2 Delmonico rib eye steaks, 1-1/4” thick
mesquite BBQ seasoning, as needed
4 jalapeno chilies, fresh, whole
olive oil, as needed
1. Soak the cedar plank in water overnight, or at least a couple of hours.
2. 1 hour before grilling time, season the steaks liberally on both sides with
the BBQ seasoning.
3. Situate the steaks carefully on the cedar plank so that they fit neatly in
the center, leaving them out of the fridge until ready to grill.
4. Set the grill to a medium heat, closing the lid.
5. At grilling time, place the plank in the center of the grill, directly on
the grill grates, re-closing the lid and adjusting the heat to low.
6. Rub the jalapenos with some olive oil and BBQ seasoning to taste. Place them
on the grill near the plank, turning occasionally while the steaks cook.
7. Check the steaks after 5 minutes to avoid too much fire. If the plank starts
to burn too much, you may douse the edges with water using a BBQ brush.
8. After 5 more minutes, turn the steaks over, recover lid and cook approximately
10 more minutes using the same care. Your plank may be re-used if not too burned.
9. Peel the jalapenos if desired, serving them whole with the steaks, Mexican
corn, ranch style beans and fresh cilantro.
Caldera Spas
Grilling Tip of the Week!
From Iowa Meat Farms
II. Grilled Salmon in Fig Leaves with Proscuitto Wrapped Figs
(Serves 2)
2 salmon filets, 6-8 oz. ea., wild preferably
2 fig leaves, fresh, large, washed
2 T honey
1 t lemon juice
1 t orange zest
Extra virgin olive oil, as needed
6 figs, fresh, large
6 slices proscuitto, paper thin
Salt and white pepper, to taste
1. Make sure the salmon is free of bones. Season the filets all over with salt
and white pepper. Rub them with olive oil.
2. Spread the fig leaves out on a work surface, placing a salmon filet on each
one. Gather up the edges of the leaves, securing them in place with toothpicks
or twine, creating a neat package.
3. Prepare a medium-hot fire or preheat your grill to medium or medium low,
depending on the power of your grill. You don’t want it really hot.
4. Meanwhile, prepare the fig marinade by mixing together the honey, lemon juice,
orange zest, a splash of olive oil, and salt and white pepper to taste. Set
aside.
5. With a knife, trim off the stems from the pointed ends of the figs, and then
cut into them on the same side, about ¾ of the way down, in a criss-cross
pattern. Don’t cut down too far. This opens up the figs a bit to accept
the marinade.
6. Roll the cut figs around it the marinade. Reserve the marinade.
7. Wrap each fig fairly loosely with a slice of proscuitto. Secure them each
with a toothpick.
8. Place the salmon and the figs on the grill, close the lid, and check frequently
for burning and flare-ups. Baste the figs with the remaining marinade occasionally.
Continue to roll the figs and turn the salmon for even cooking for approximately
15 minutes. You may need to remove the figs early to prevent burning and over
cooking.
9. Remove all toothpicks from the items. Place the salmon on the plates, opening
up the leaves like the petals of a flower for presentation. Arrange the figs
attractively around the fish, 3 per plate. Serve with wild rice or risotto.
Cal's Southern Grilled Burger
2 eggs 100 g bread crumbs 15 ml Worcestershire sauce 15 ml A1 Steak Sauce 110 ml BBQ Sauce 3/4 tbs salt 1 tbs cayenne pepper 1 tsp garlic powder 1 bell pepper (liquefy in food processor) 1/4 cup parsley (finely chopped) Mix all ingredients thoroughly in a large bowl. Form into patties of desired size. (If you let these sit in the refrigerator for about an hour before grilling them, they will hold together nicely). After placing them on Cal Flames stainless steel grill, do not turn them until the underside is done. This will ensure that the patty doesn't break when you turn it to the other side. |
Cal's Expresso Style Ribs
For the ribs: 3 racks of baby back ribs Gray salt and freshly ground black pepper For the sauce: Preheat the oven to 325 degrees F. For the sauce: To complete the ribs: |
Cal's Beer Butter Cowboy Steak
2 bone-in rib steaks (each 24 oz. and about 2 inches thick) 1/2 cup Steak Spice 1 tbsp. fresh thyme salt to taste Beer Butter BBQ Sauce 6 tbsp. cold butter (4 tbsp. cut into pieces) 4 cloves garlic, minced 1/2 cup beer 1 cup King of BBQ Sauce Rub the steaks with BBQ Sauce, thyme and salt to taste. Marinate, cover and refrigerate, for two hours. Preheat grill to high. Get it hot, about 550-600°F for natural gas or propane, 700°F for charcoal and 1200°F for infra-red. Meanwhile, prepare the sauce. Melt two tbsp. of the butter in a small saucepan over medium-high heat. Add garlic; sauté for two to three minutes. Add beer. Bring to a boil and reduce liquid by half. Stir in BBQ sauce. Bring to a boil and remove from heat. Gradually whisk in the remaining butter until fully incorporated. Set aside. To get those fancy crossed grill marks, lay your steaks down onto a hot grill at a 45° angle, allowing the steaks to sear. Next twist the steaks 90° in the opposite direction, allowing the steak to sear at another angle thus creating the fancy grill marks on one side. Flip your steak over to the other side, returning it back to its original 45° angle, to allow the steak to sear. Twist the steaks 90° in the opposite direction. Grill steaks for 10 to 12 minutes per side for medium-rare, basting with the reserved bbq sauce, using the above method. Remove from grill and rest for three to five minutes. |
Cal's Filet Mignon Steak
1 tablespoon Vegetable oil ½ cup Onion— minced 1 ½ cups Ketchup 1 can Beer (12 oz) 3 tablespoons Cider vinegar 3 tablespoons Light molasses 1 tablespoon Dry mustard 1 teaspoon Hot pepper sauce 1 teaspoon Freshly ground powder Steak Dry Rub Make barbecue sauce: Heat oil using medium heat on your Cal Flame side burner. Add onion and cook until translucent, 3 to 5 minutes. Add remaining sauce ingredients and bring to a boil, stirring. Reduce heat to low and simmer, partially covered, 1 hour, stirring occasionally. Makes 2 cups. Prepare grill. Combine chili powder, paprika, salt, sugar, black and red peppers in cup. Rub spice mixture all over steak. Grill 6 minutes per side. Brush entire steak with ½ cup barbecue sauce. Cook 1 to 2 minutes per side. Let stand 10 minutes before slicing. Serve with remaining sauce. Makes 8 servings. |
Cal's Flame Chicken
1 16-ounce can Cranberry Sauce 2 teaspoons cumin 1 teaspoon grated lime peel 2 tablespoons lime juice 1 jalapeño pepper, seeded, finely chopped 4 bone-in chicken breast halves (about 2 1/4 lbs.) 1/2 teaspoon salt 1/4 teaspoon ground black pepper Chopped fresh cilantro, if desired Directions: Sprinkle chicken breast halves with salt and pepper; place skin side down on grill. Cover grill. Cook 20 to 30 minutes (until juices run clear when thickest part of chicken is pierced or until internal temperature reaches 170°F on a meat thermometer), turning occasionally and brushing with remaining glaze during last 10 minutes of cooking time. |
Cal's Southwestern Kabobs
4 boneless top loin pork chops, cut into 1-inch cubes 4 T. taco or fajita seasoning 1/2 green bell pepper, seeded and cut into 1-inch pieces 1/2 large onion peeled & cut into 1-inch pieces Directions: If using wooden skewers, soak in water for 20 minutes before using. |
Cal's Spicy Italian Sausages
1/2 tsp Whole black peppercorns 2 tsp Crushed red pepper 1 tbl Paprika 1/2 tsp Thyme 1 tsp Fennel seeds 1/2 tsp Finely minced garlic 1 3/4 lb Pork, trimmed, lean; 1"dice (chilled) 1/2 lb Fresh pork fat; 1/2"dice(chilled)
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Cal's New Orleans Style Salmon
1/2 cup Soy Sauce 1 tbsp Rice Vinegar 1 tbsp Mirin or sherry 1/4 tsp red pepper flakes 1/4 cup cilantro, chopped 1 tbsp scallions, chopped 1 boned whole salmon- fillet 1 1/4 inch thick, 3-3 1/2 lbs 2 Wood Chips Combine first eight ingredients. Rinse salmon and place skin side down in shallow dish big enough to fit fish. Pour marinade over fish and let marinate in the refrigerator for 30 minutes. Prepare grill for direct heat on medium high. Don't forget to insert your Cal Flame smoker tray and let grill heat up your wood chips. Once they begin to smoke, place salmon on the grill. Cook with door closed for 15-18 minutes. The salmon should be opaque and flake easily. |
Cal's Special Pineapple Pork
½ cup Teriyaki sauce ½ teaspoon Ground ginger 1 cup Rice—raw 1 cup Pineapple—sliced in syrup ¼ Green onion—finely chopped ¼ Garlic powder ½ cup cherry tomatoes
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Cal's Cajun Style BBQ Sauce
1 tbs cumin seeds 1 tbs mustard seeds 2 tsp garlic powder 1 tsp celery salt ¼ tsp ground cayenne One squeeze of an orange One squeeze of a lemon One squeeze of a lime
Put the first three ingredients into a saute pan. Heat the spices until they become fragrant. Put them into a coffee grinder and grind them into a fine powder. Mix these spices with the rest of the ingredients. Rub this on chicken or fish. |
Cal's Flame's Chili
1 tbl Oregano 2 tbl MSG 9 tbl Chili powder 4 tbl Cumin 4 tbl Beef bouillon 24 oz Beer 2 c Water 1 lb Beef chuck; cut in ¼" cube 4 lb Ground chuck 2 lb Ground pork 2 lg Onions; finely chopped 10 Garlic cloves; fine chop 1 tb Oil 1 tb Sugar 1 tsp Coriander seed 8 oz Tomato sauce 1 tsp Louisiana red hot sauce 1 tbl Masa harina flour Salt to taste
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Cal's 7 Layered Dip
2 cn Jalapenos 2 Tomatoes or more 1 Onion 16 oz Sour cream 2 Avocados 2 pk Taco seasoning Shredded cheese 1 tsp season salt 1 Olives
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