First off, all of us at Lion Premium Grills would like to wish everyone a happy new year! We would also like to thank you for visiting the latest installment of our monthly newsletter. 2014 is certainly shaping up to be something special as we continue to grow and push forward in our respective industries, all while maintaining our dedication to providing the most affordable products while retaining the high quality and standards that we are known for at Lion. In this issue, we’ve chosen to feature an often overlooked but essential (and versatile!) grilling component — our rotisserie kit! The end results are incredible — slow cooked, seared on the outside while retaining all of the juices and moistness that can often be lost via other methods of cooking and grilling. Without further ado, we now present to you our January 2014 issue. Thank you and enjoy!
PHONE (909) 988-3400 E-MAILcontact@lionbbq.comADDRESS 541 E. Main St. Ontario, CA 91761 ARCHIVE#1 - October 2013 #2 - November 2013#3 - December 2013
Great Grill
"I have had this grill about a month and have used it 5 times. It cooks very well with good heat control. I also bought the searing burner which I have not used yet. Burgers, dogs, chicken and veggies turned out great with no flare ups."
But what is rotisserie cooking exactly and how is it done? The process is actually quite easy. Large pieces of meat and poultry are typically the best candidates for slow cooking using the rotisserie. The meat or poultry is mounted on a horizontal stainless steel spit — holding upwards of 40 lbs. — that is powered by a stainless steel geared motor (the motor is attached to the spit and situated on the exterior on the BBQ grill) which slowly and constantly rotates to assure that the food is cooked evenly while allowing a “self-basting” action due to the rotation of the spit. The meat or poultry will essentially marinate in it’s own juices– the result is moist, tender, and juicy perfection. The Lion Premium Grills 15,000 BTU infrared back-burner (located on the back interior wall of the grill) evenly radiates heat onto the outer surface of the meat or poultry over the course of 1.5 hours – 4.5 hours (depending on the size, weight, and density of the meat or poultry). Indirect heat without the infrared back-burner can also be used to rotisserie.
