Cooking a Hibachi on a PK Grill

[Sven Svensson]

I decided to not let my charcoal go up in smoke after my grilling tonight. So I oiled up my Hibachi and opened the vents

I didn’t have to trim it and I won’t have to wrap it when it hits the stall. I won’t even need to vacuum seal it when it’s done.

I’m not as think as you dumb I am.

 

[tx smoker]

Am I missing something sir? Why did you cook your hibachi? Maybe you just seasoned it?

Robert

 

[chopsaw]

Doctor said he needs more iron in his diet .

 

[tx smoker]

Doctor said he needs more iron in his diet .

Excellent point. Why didn't that dawn on me? Probably because the 2nd cup of coffee had not kicked in yet

Robert

 

[mike243]

I think he should have cooked it off set, going to be tough on the direct fire

 

[schlotz]

Yup, should'a gone indirect!

 

[bauchjw]

I do the same with my CI! My wife hates the smell!

 

[Sven Svensson]

My wife complained about the smell, too, even outdoors.

 

[old sarge]

Sven - Sometimes I think the best way to season cast iron is with a fat piece of meat in a hot grill or over and just let it rip - greasy smoke, steam and all, in the closed environment. Inside and outside get seasoned. I did that by accident 20 or so years ago with a rather fatty pork roast. Pan came out beautiful, fat very crispy and the oven a mess. Two out of three ain't bad. Outdoors on a grill much better idea.

So, what brand hibachi do you have? Mine is a Lodge

 

[chopsaw]

I think he should have cooked it off set, going to be tough on the direct fire

I agree . Getting to dark for me .