Orange County Fair

OC-fairIf you are looking for a barbecue grill or island, and if you are in the Southern California area, stop by the Orange County Fair and visit our stand to save big on Cal Flame products! We have tons of products on display, including full-sized outdoor kitchens and barbecue islands, and stand-alone grills.

Summer is not over yet! Stop by the OC Fair and shop Cal Flame!waterfront hotel restaurant outdoors phuket thailand

Make sure to visit www.CalFlameBBQ.com for more information and to find a dealer near you!

Kamado Smoker Grilling

There isn’t much difference in cooking with a Kamado than with a traditional grill, however it is something you must accustom to before feeling comfortable. Kamados are capable of holding low temperatures for extended periods of time, which is excellent for slow cooking, which might cause a learning curve. Kamado smoker grills also provide the flexibility to achieve a variety of cooking styles, it’s up to the grill master to choose 1742236_444266102392466_324367846_n

Kamados naturally produce a natural convection effect, perfect for grilling and even baking, although it may take a little longer to enjoy your barbecue food, the end result will be well worth the wait. With that being said, here is my favorite brisket recipe you could use to your advantage on your kamado thanks to www.bbqguys.com.

SMOKED BRISKET

INGREDIENTS

    • 5-7 lb. beef brisket
    • 3-4 cups wood chunks or chips
    • 1/4 cup extra virgin olive oil
    • 1 T. dried rosemary
    • 2 T. garlic powder
    • 2 T. turbinado sugar
    • 2 T. paprika
    • 2 T. cayenne pepper
    • 1 T. dried oregano
    • 1 T. dried thyme
    • 2 T. kosher salt
    • 2 T. fresh cracked black pepper

DIRECTIONS

  1. After trimming the fat layer down on the brisket to about 1/4 inch and removing any large membranes or “silverskin”, rub generously with olive oil and rub in your spice blend with the backs of your hands (this is more fun than it sounds).
  2. Next double wrap your brisket tightly with plastic wrap and place in the refrigerator for at least 2 hours, but preferably over night.
  3. While waiting, soak your wood chips and set up your grill or smoker for indirect cooking.
  4. When ready, remove brisket from refrigerator and place straight on a 225°F degree grill, fat side down.
  5. If spraying your brisket, blend the apple cider and apple cider vinegar in a spray bottle and spritz every 2-3 hours.
  6. Your brisket will take between 1 1/4 – 2 hours per pound, depending on many different factors. With that said, insert an internal temperature probe into the thickest section of meat on your brisket at around 1 1/4 hours per pound of actual cooking time and begin to monitor.
  7. When your brisket reaches an internal temperature of 180°F, remove and double wrap with heavy duty aluminum foil; followed by wrapping tightly with a clean towel or newspaper.
  8. Now place the whole package inside of a cooler. When the internal temperature reaches 190°F, you are ready to un-wrap one of the best tasting cuts of beef you have ever had.

For more information about Cal Flame BBQ products and services, please visit www.CalFlameBBQ.com

Kamado Smoker Grill

By popular demand, Cal Flame BBQ, leading barbecue and hearth manufacturer, announces the launch of Kamado Smoker Grill as part of a new line products being offered in 2015.10948837_417414951749894_233735330_n

“The launch of the Kamado Smoker Grill is a new direction for the Cal Flame brand. Kamado grills bring on traditional cooking styles that I am sure expert barbecue enthusiasts will enjoy experimenting with,” said Casey Loyd, President of Cal Flame. “Our loyal customers will be impressed by the Kamado’s flexibility to achieve different cooking techniques. I am sure the Kamado is going to be a great success!”

Made from heavy ceramic material, the Kamado Smoker Grill allows for excellent heat retention and features a fireproof fabric seal to maintain heat within the vessel. Desired temperature can be achieved and maintained by precise control of airflow via the top and bottom vents. The Cal Flame Kamado Smoker can be used to grill, smoke and even bake your favorite dishes year-round. 1742236_444266102392466_324367846_n

Ceramic grills have been used by civilizations for over 4,000 years. This traditional form of cooking allows meats to remain moist and juicy, the shape of the dome kamado allows for different forms of cooking styles to be achieved through the airflow vents located on the unit.

The interior layer retains the heat inside the Kamado. Heat is absorbed and refracted within the firebox located on the bottom of the smoker. Perfect for slow and cool smoking, it doesn’t require constant fire tending, unlike traditional smokers. The Kamado cooks food thoroughly without drying it out, leaving it moist with full, smoky flavor.Kamado Grill Enviroment

The Cal Flame Kamado Smoker is now available to the Cal Flame dealer network and will be a stunning addition to any dealer showroom.  Consumers are encouraged to visit a local Cal Flame BBQ dealer for purchase information. For additional information about Cal Flame products visit, www.calflamebbq.com.