Happy Easter Sunday from Iron Horse BBQ!

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

Mar 26 2016

Happy Easter Sunday from the Iron Horse BBQ!

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.

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!

5 Tips to Making the Perfect BBQ Burger

Posted by McKillop & filed under Cattleman’s Grill, Events, In the News, Iron Horse BBQ Sighting, Recipes, Social.

Mar 18 2016

5 Tips to Making the Perfect BBQ Burger

The perfect burger can be made on any Iron Horse BBQ Grill if you follow our tips

With the summer weather starting to hit Medford, Oregon it is the perfect time for a barbecue! The hamburger is an important part of any BBQ, so here are 5 tips to making the perfect burger:

The perfect burger doesn’t start off with just any meat, beef with a 15%- 20% fat content is ideal for making a tasty burger.
Don’t ever cook a frozen burger, take the time to defrost your frozen patties, it is well worth the wait time to properly cook your beef.
Instead of just sprinkling spices on top of your patties mix your spices directly into the meat.
Make sure to only flip your patty once so that it can get the ideal sear, this will seal in the delicious juices that are lost by over flipping of the meat.
Remember to toast your burger buns to make sure that they don’t get soggy.

Iron Horse BBQ has high quality grills that will satisfy all of your barbecuing needs. Our BBQ grills are manufactured by Pro Weld‘s welding experts.

Contact Iron Horse BBQ to buy or rent your own grill!

Phone: 1-877-BBQ-TRAIN (Local: 541-826-3453)

Email: info@ironhorsebbq.com

Innovation in Our Current Business World

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

Mar 11 2016

Innovation in Our Current Business World

Whether you are starting a small catering company or running large corporation innovation is a key component to success.

Iron Horse BBQ shows the innovation of their at Catersource

Iron Horse BBQ showing the innovation of their grills at Catersource last year

As Seth Godin put it, “This notion that it is up to each person to innovate in some way flies in the face of the industrial age, but you know what, the industrial age is over”. We are in a business environment where you must innovate to stay relevant. Blockbuster failed to adapt when Netflix came into the picture with their online streaming. Amazon is innovating currently by starting to have 1 hour delivery, and they have stolen market share from other companies by the use of other innovations. The list goes on and on when it comes to businesses that have used innovation to not only grow, but also just stay relevant.

Innovation does not always have to be big to help your company grow. It could be something as little as having a new recipe, or bringing in business with an Iron Horse BBQ Grill that catches the eye.

Catersource is in 2 days, so remember to stop by the Iron Horse BBQ booth or contact us! Our grills are produced by Pro Weld, a high quality industrial fabrication shop.

Phone: 1-877-BBQ-TRAIN (Local: 541-826-3453)

Email: info@ironhorsebbq.com

BBQ for Each Cut of a Pig

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

Mar 4 2016

BBQ for Each Cut of a Pig

Pig roast on our Santa Fe Cattleman’s BBQ Grill

With the recent sunny weather, and Catersource only 9 days away we thought that it was the perfect time to learn about how to use different parts of a pig to make delicious barbecue meals. The perfect grill from Iron Horse BBQ for cooking pork is the Santa Fe Cattleman’s BBQ Grill. Whether you are cooking up some ribs or you are roasting a pig whole the Santa Fe Cattleman’s BBQ Grill is the grill for you! It is manufactured by Pro Weld‘s welding experts, and there is nothing in its market that can compare to the quality.

Each part of a pig has it’s own characteristics, and the ways you prepare them differ based off these differences.

Santa Fe Cattleman’s BBQ Grill can barbecue any cut of a pig

Our Santa Fe Cattleman’s BBQ Grill can barbecue any cut of pork

The pork shoulder, also know as “pork butt”, is perfect for a slow and low roast since it doesn’t dry out as easy as other cuts.
Spare ribs contain both light and dark meat, and braising them is ideal.
Pork loin is tender and lean, it is a great cut for a slow roast on a BBQ.
- Pork chops often come from the loin, and it is good to cook them on a grill at a high heat.
Pork belly is what bacon is made from, and to get bacon from it just cure, smoke, and slice.
The rear leg is ideal for ham and is usually less expensive than a loin cut.

We hope that you enjoyed learning about the different cuts of pork and have fun barbecuing some pork this summer. Remember to stop by our booth at Catersource or contact us to buy your own Iron Horse BBQ!

Phone: 1-877-BBQ-TRAIN (Local: 541-826-3453)

Email: info@ironhorsebbq.com

How to Make the Most Delicious Baby Back Ribs

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

Feb 19 2016

How to Make the Most Delicious Baby Back Ribs

With only 22 days till Catersource and Event Solutions Conference & Tradeshow we wanted to share a great recipe from Dave Lieberman and Food Network for some savory Baby Back Ribs!

Tasty ribs that can be barbecued on an Iron Horse BBQ

Tasty barbecue ribs that can be grilled on an Iron Horse BBQ Grill.

Total Time: 1hr 40min

Ingredients:

2 racks baby back ribs (about 2 1/2 pounds)
1 recipe Bourbon Barbecue Sauce

Directions:

Preheat oven to 350 degrees F.

Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they’re crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.

Learn how to make Dave Lieberman’s Bourbon BBQ Sauce to finish off this recipe by clicking here!

We hope that you enjoyed this recipe, and us at Iron Horse BBQ, Inc. are excited to see you at Catersource!

Contact us to get your own Iron Horse BBQ, that is made by Pro Weld‘s welding professionals, to make this recipe and others like it!

Phone: 1-877-BBQ-TRAIN (Local: 541-826-3453)

Email: info@ironhorsebbq.com

Top 7 Reasons to Stop by the Iron Horse BBQ Booth at Catersource

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

Feb 12 2016

Top 7 Reasons to Stop by the Iron Horse BBQ Booth at Catersource

With the 2016 Catersource and Event Solutions Conference & Tradeshow only 29 days away, we would like to count down the top 7 reasons to stop by the Iron Horse BBQ booth:

Iron Horse BBQ Grills being displayed at Catersource

Iron Horse BBQ Grills being put on display at last year’s Catersource event.

Iron Horse BBQs have spacious grilling surfaces and easy to use for catering, with plenty of room for your large volume BBQ needs.
Iron Horse BBQs are manufactured by Pro Weld, and they are 100% American-made custom-built commercial barbecues that have superior craftsmanship.
Our barbecue grills are completely mobile and easily move from one catering event to the next.
We build extremely durable barbecue grills that will last you through years of catering events.
Our Santa Fe Style Cattleman’s BBQ Grill and Roaster is sturdy enough to roast a whole pig!
Iron Horse BBQ, Inc. gives you the choice of how to power your barbecue grill, whether you prefer propane or charcoal we have a custom grill for you!
Iron Horse BBQs have a unique look that that will always draw a crowd!

Contact us to get your own Iron Horse BBQ

Phone: 1-877-BBQ-TRAIN (Local: 541-826-3453)

Email: info@ironhorsebbq.com

Whole Hog BBQ Roasting at it’s Finest

Posted by Oberlander & 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

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.