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Lion Premium Newsletter – March 2018, Issue 54


(909) 988-3400

541 E. Main St.
Ontario, CA 91761

Past Issue

Lion Premium Grills Newsletter – No. 54, March 2018



Hello and welcome to the March 2018 edition and 54th issue of the Lion monthly newsletter! All of us at Lion Premium Grills would like to thank you for visiting. We’ve hit March and Spring is quickly approaching; this is usually the best time for adding a new outdoor kitchen or even renovating your backyard in preparation for the warm Spring months and the prime Summer months. As for this month’s issue, it packs quite a bit of content which we will break down for you; we hope you find it informative!



This is what we have lined up. Starting things off, we have a great in-depth analysis of our single and double side burners — these accessories are essential for the full spectrum grilling experience and they make multi-tasking a bit easier (saving you from constantly going back and forth from the grill to the kitchen). Following that we have a fantastic recipe for grilled shrimp with rosemary; it’s easy to prepare and cook and it’s incredibly delicious if you enjoy seafood. Closing things out we have a breakdown of our vertical and horizontal door accessories. Again, thank you for taking the time to check out our newsletter and website and we hope you enjoy the content!




Lion – Before & After!

We’re back again this month with another before and after feature. This one is a bit different in that we’re not showcasing an old grill being swapped out but a backyard renovation in progress.  In the first image you can see the island frame with our Lion products dropped in; this is before the stucco and base of the island have been applied. In the second image you can see the finished product. We think it looks very appealing, visually speaking. Our products are being used for the entire island including the refrigerator and the drawers and they compliment the granite top beautifully.


Lion Premium Grills Featured Recipe – Grilled Rosemary Shrimp


Mario Batali is  a world renowned chef, author, and restauranteur. He is most known for his authentic Italian cuisine. This month we are presenting a classic grilled rosemary shrimp recipe that is one of our absolute favorites from Chef Batali. It is also quite easy to prepare. Grilled shrimp is usually always amazing, but the herbs and techniques utilized for Mario Batali’s variation elevates this dish to the next level. Here are the ingredients and directions to make this dish:


  • 1 bunch Italian parsley, leaves only (about 2 cups loosely packed)
  • 1 bunch basil, leaves only (about 2 cups packed)
  • 2 cups fresh bread crumbs
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 pounds large shrimp (21-30 per pound), peeled and deveined
  • 12 large,sturdy rosemary sprigs about 8 inches long for skewers
  • 2 lemons, cut into wedges



  • Pull off most of the leaves from each rosemary sprig, leaving a nice tuft of leaves at the top. Using a sharp knife, cut off the bottom of the sprig on a diagonal to give you a sharp point. Soak in water for at least two hours, or overnight.

  • Toss the parsley and basil leaves into a food processor, add the bread crumbs, salt, pepper, and 1/4 cup of the olive oil, and zap until the herbs are chopped and the bread crumbs look green. Transfer to a pie plate or wide shallow bowl, add the shrimp, and toss to coat well.

  • Skewer 4 or 5 shrimp on each rosemary spring (the easiest way to do this is line up 4 or 5 shrimp at a time on a work surface and run a skewer through them; then separate them slightly so they will cook evenly). Dredge on both sides in the bread crumb mixture, place on a platter, and put in the refrigerator for 30 minutes.

  • Preheat the gas grill. Put a griddle on the grill to preheat.

  • Spritz or brush the  griddle with the remaining 2 tablespoons olive oil. Place the skewers on the griddle and cook, turning once, just until the shrimp are opaque throughout and some of the crumbs are browned, 2 to 3 minutes per side. Transfer to a serving platter and serve with the lemon wedges.


Lion Premium Grills: A Closer Look

At Our Horizontal & Vertical Access Doors

We’ve been taking in-depth looks at some of our premium accessories recently and this month we’re featuring an often overlooked but essential component to any outdoor kitchen / bbq island — the access doors. As with all of our products, we’ve crafted our access doors from only the best quality of material available and designed them for maximum functionality and visual appeal.

High Quality Construction

As with all of our products, we construct our access doors from high grade 16 gauge dual lined 304 stainless steel; this premium steel is rust resistant as well as being extremely durable in the face of environmental factors. It is also the best commercially available steel on the market.


It’s In the Details

In addition to the quality of the material itself, the brushed stainless steel that we use also makes our access doors very eye catching in appearance. We’ve also designed them to not only have real weight — our vertical door weighs in at roughly 14 lbs. — but to also have a slick, tasteful design style. The front of both styles of access door are embossed with a raised Lion logo; it does not interfere with the design but instead the logo embellishment adds an eye popping detail that really adds that extra something to the design. The interior of both access doors come equipped with a towel rack as visible in the image above. The towel rack will always come in handy, increasing speed, ease of use, and cutting out time spent running back and forth. The door frames also come equipped with magnetic latches and the doors themselves have beautiful polished stainless steel raised handles.



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