Lion Premium Grills Newsletter – No. 29, February 2016
Hello, and thank you for visiting us for yet another Lion Premium Grills monthly newsletter! This is our 29th edition and we have now entered the month of February, which means that prime grilling season is quickly approaching. As spring gets closer, it becomes more and more optimal to begin to plan and prepare for the warmer months by setting up your built-in gas grill, BBQ island, or outdoor kitchen now.
We have some great things in store for everyone this upcoming year, and in the meantime we hope you enjoy your experience with Lion Premium Grills as far as our utmost commitment to providing only the very best in customer service and satisfaction, as well as our primary goal of making only the best quality products on the market. In this issue we have a bunch of features for you, including a mouthwatering recipe, a look at some of our prime components, and more. Enjoy!
Lion Premium Grills Featured Recipe: Grilled Lobster Tails & Spicy Citrus Butter
We’re kicking off this February issue with an absolutely amazing recipe that is also incredibly easy to make — grilled lobster tails with spicy citrus butter. The flavor profiles are off the charts and while simple to make, the results are really unbelievable; this is one of our favorite recipes for sure. Lobster is great, but there is just something about grilling it that takes it to entirely new levels. Enjoy the recipe!
- 4 six ounce lobster tails (if frozen, be sure to thaw them out first)
- 5 tablespoons of softened unsalted butter
- 2 minced medium cloves of garlic
- 3/4 tablespoon of kosher salt
- 1 tablespoon Tabasco Sauce
- 1 tablespoon minced garlic
- 1 tablespoon fresh lime zest, grated
- 1 tablespoon fresh lemon zest, grated
- 1 tablespoon fresh lemon juice
- Prepare your Lion gas BBQ grill by preheating it to medium high heat (450-475 degrees Fahrenheit).
- While letting the grill heat up, prep your lobster tails for the grill by cutting along the back of the lobsters starting at the opening of the tail to the fin of the tail.
- Clean out any undesirable matter from the split open lobster tail if necessary.
- Melt 1 tablespoon of butter in a skillet or pan over medium heat. This is the perfect situation for one of our Lion side burners.
- As the butter melts, add in the minced garlic and stir occasionally until the garlic begins to turn a golden brown.
- After the garlic and butter mixture turns a golden brown (takes roughly 2 minutes), remove the mixture from heat and transfer the sauce into a bowl. Let the mixture cool for 2-3 minutes.
- Add the remaining 4 tablespoons of butter, lemon juice, lemon zest, lime zest, kosher salt, and Tabasco. Mix well.
- Go ahead and take your split lobster tails and brush them with the butter mixture.
- Take the lobster tails and place them on the grill; grill until the meat of the tails is lightly marked (it should take roughly 3 minutes or so).
- Dollop the remaining butter over the lobster meat and close the lid of the grill.
- Grill until the lobster meat is firm, moist, and opaque which should take 2 to 3 minutes more.
- Remove from the grill and serve warm, room temperature, or chilled as part of a lobster salad.
“We ordered the Lion 32″ NG grill along with the Lion Single Side Burner, Double Access Doors and Double Drawer Unit. All are made exceptionally well with attention to detail. The grill is heavy duty stainless steel with all the amenities that we wanted. From the double walled cover with an easy to read thermometer, down to the stainless steel burners and grates. The built in halogen lights make cooking in the dark a grillers dream. Controlling the temperature is easy with the four independent burners….easily heats to over 500 degrees. The unit comes with a variety of accessories which makes it ready to go as soon as it is hooked up. I am looking forward to many years of great grilling on this unit. I would highly recommend you strongly consider this unit when comparing it to other higher cost units on the market.”
32″ L75000 Grill – BBQGuys.com
Lion Premium Grills – Grilling Tips & Tricks
Do Not Use a Spatula to Flatten Burgers and Steaks
Pressing the meat into the grill only serves to squeeze out all of the juices from the meat, causing it to dry out and lose vast amounts of flavor.
Leave the Food on the Grill Alone!
Try not to fiddle with and continuously move the food once it’s on the grill. The less you touch it, the better. Leave it for at least 2 minutes so that a proper crust is formed which prevents the meat from sticking.
Organization is Important
Organizing your tasks only makes your job easier when it comes time to prepare the food. When it’s time to hit the grill all of your supplies and ingredients should be laid out in front of you within arm’s reach.
Give Yourself Enough Room to Work
Having enough workspace when your on the grill is vital. Grilling can be relaxing if you don’t have to worry about cooking space. Set up an extra table so that you can have enough room to work with your tools and various other grilling utensils.
When You Grill Meat, It’s Better to Undercook Than Overcook
You can always put food back on the fire if it’s undercooked. If it’s overcooked you are usually out of luck. Overcooking causes the food to become dry, tough, and chewy; not the ideal if you’re eating a porterhouse steak.