Grilled Kebab for Lamb Meat

Happy Easter Sunday from Iron Horse BBQ!

Posted by & filed under Cattleman’s Grill, Events, Iron Horse BBQ Sighting, Social.

Mar 26 2016

Happy Easter Sunday from the Iron Horse BBQ!

Stainless Steel Cooking Space

Each Cattlemen’s Santa Maria BBQ Grill is customizable to promote your logo and color!

While you are celebrating Easter Sunday tomorrow, surprise all of your guests with this delicious lamb recipe that can be prepared on an Iron Horse BBQ Grill.  Every Iron Horse BBQ is produced by Pro Weld, a high quality, industrial Medford, Oregon fabrication shop. This recipe for lamb kababs comes from professional chef, Jamie Oliver.  

lamb kebab

This Easter Sunday try the best lamb kebab you have ever tasted.

Ingredients

  • 500 g quality lamb, trimmed and cut into 2.5cm cubes
  • 6-8 skewers or sticks
  • fresh rosemary, lower leaves removed, tips kept on
  • 2 red onions, peeled and quartered
  • 2 red peppers, deseeded and cut into 2.5cm pieces

For the marinade

  • 1 tablespoon smoked paprika
  • 2 cloves
  • ½ teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • sea salt
  • freshly ground black pepper
  • olive oil

Directions

First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!

To get more amazing recipes like this one visit Jamie Oliver’s official website.

All of us at Iron Horse BBQ. We hope you have a great Easter Sunday!

Whole Hog BBQ Roasting at it’s Finest

Posted by & filed under Cattleman’s Grill, In the News, Social.

Jun 10 2015

This newly designed Cattleman’s Grill is hitting the BBQ outdoor competitions, rental stores and backyards.  For the avid lamb or chicken roaster, this outdoor grill is an economical piece of equipment to have! Even BBQ rental companies are ordering them hot off the Pro Weld fabrication floor due to the quick ROI and size, clean-up custom color options.

The below whole hog roaster allowed this local Rogue Valley realtor and “hobby chef / caterer” to serve up this rotisserie style whole pig on the Cattleman’s grills for his real estate clients (turned friends) and his wife’s YMCA workout clients.

Give us a call for pricing, availability and colors today!

Roast half a dozen whole chicken or a whole lamb in place of the whole pig

Whole HOG on the Cattleman’s BBQ Grill

Cattleman's Whole HOG on BBQ CHARCOAL Grill_WEB

Roasted Pork Butt on Outdoor Rotisserie Grill

Cattleman's Whole HOG BBQ CHARCOAL_WEB

Cattleman's Whole HOG BBQ CHARCOAL LIT_WEB Get the charcoal red hot before setting them in the outdoor rotisserie grill tray

Cattleman's Whole HOG BBQ Cast Iron Pots to Retain Moisture

Cast iron pots filled with water to regulate the rotisserie temperature. The water allows the whole hog to roast for 8+ hours without loosing its succulent moist roasted BBQ flavors as it cooks.

Cattleman's Whole HOG BBQ GOLDEN roast on the Cattleman's outdoor rotisserie grill.

A simple olive oil spray down as the whole hog rotates on the rotisserie spit above the grill section. Spraying the whole pig skin with olive oil which will prevent burned pig skin, and create a golden brown look.