|
LODGE CAST IRON PRODUCTS REVIEW |
||||||||||||||||||||||
|
|
||||||||||||||||||||||
|
LODGE BRAND HIBACHI SPORTSMAN GRILL IS SOLID CAST IRON, IS PRE SEASONED AND READY FOR USE. IT IS THE BEST HIBACHI I HAVE BEEN ABLE TO FIND SINCE 1978. Jim Baudo |
||||||||||||||||||||||
 AS
YOU CAN SEE THIS IS A WELL THOUGHT OUT DESIGN FROM THE BOTTOM UP.
FEATURES FEET THAT ELEVATES UNIT TO HELP KEEP THE SURFACE IT SITS ON
FROM GETTING OVERLY HOT. SLIDING VENT DOOR ALLOWS YOU TO HELP CONTROL
THE TEMPERATURE THE COALS BURN. STOKER DOOR THAT OPEN TO ALLOW EASY
ADDITION OF MORE CHARCOAL. INTERNAL HEAVY DUTY GRATE THE CHARCOAL
SITS ON. HEAVY DUTY GRILLING SURFACE WITH WIDE SURFACE CONTACT AREA FOR
HEAT TRANSFER AND TO ALLOW FOR EASY TURNING OF FOOD AS IT IS SMOOTH AND
FLAT. PROUDLY EMBOSSED WITH THE LODGE
NAME IN THE CENTER OF THE GRILLING SURFACE. THE GRILLING
SURFACE IS ELEVATED ON 4 FEET AND IS ADJUSTABLE IN HEIGHT FROM THE
CHARCOAL WITH JUST A SIMPLE ROTATION OF THE GRILL TOP. THE CARRYING
HANDLE IS OVERSIZE SO IT ALWAYS STAY COOL TO THE TOUCH. UNIT
BALANCE PERFECT FOR CARRYING WITH THE VENT AND STOKER DOOR REMOVED. |
||||||||||||||||||||||
|
|
||||||||||||||||||||||
 PLACE
A GENEROUS AMOUNT OF PAPER IN THE BOTTOM OF THE HIBACHI. INSERT INTERNAL
HEAVY DUTY GRATE THE CHARCOAL SITS ON, ADD CHARCOAL. I HAVE FOUND THAT
YOU SHOULD FILL IT TO THE LOOK LIKE I HAVE IT PICTURED HERE. THIS SHOULD
GIVE YOU 2 PLUS HOURS OF GRILLING TIME. IF YOU FILL IT LEVEL TO THE THE
AREA WHERE THE GRILL COOK TOP LEGS SIT YOU CAN EXPECT 4 HOUR OR MORE
COOKING TIME. SPRINKLE 1 OUNCE OF STARTER FLUID PER POUND OF CHARCOAL
AND LET STAND 1 MINUTE. THEN
STAND BACK AND LIGHT IT FROM THE BOTTOM WHERE THE PAPERS ARE. I LIKE TO REMOVE THE VENT DOOR COMPLETELY TILL
THE CHARCOAL HAS TURNED COMPLETELY WHITE. THE
FRONT STOKER DOOR OPENS TO ALLOW YOU TO EASILY ADD MORE CHARCOAL.
THE DOOR GETS VERY HOT. WHEN YOU ADD
CHARCOAL DO NOT USE THE TYPE THAT IS MATCHLESS START UP, OR USE ANY
CHARCOAL THAT HAS STARTER FLUID ON IT, AS IT WILL ADD A BAD SMELL AND
TASTE TO THE FOOD. |
||||||||||||||||||||||
|
|
||||||||||||||||||||||
 WAIT
30 MINUTES OR MORE TILL THE FLAMES HAVE COMPLETELY DIED OUT AND THE
CHARCOAL HAS TURNED WHITE ON THE OUTSIDE. AS YOU CAN SEE THERE IS STILL
A FEW FLICKERS OF FLAME IN THIS PHOTO. WAIT UNTIL
NO FLAMES ARE PRESENT.
FUMES FROM STARTER FLUID COMPLETELY DISSIPATE AND FOOD IS MUCH MORE FLAVORFUL, AND RETAINS NATURAL COLOR. SO WAIT TILL CHARCOAL IS WHITE. |
||||||||||||||||||||||
|
|
||||||||||||||||||||||
 NOW
! LOOK AT THE COLOR
IN THE STEAKS!THIS IS THE RESULTS YOU WILL GET IF YOU JUST TAKE YOUR TIME AND DO NOT START COOKING TO SOON. WAIT FOR THE FLAMES TO COMPLETELY DIE OUT. REMEMBER LODGE BRAND IS THE BEST! |
||||||||||||||||||||||
|
|
||||||||||||||||||||||
 I
LIKE TO SPRAY ALL MY MEATS LIGHTLY WITH A PAN SPRAY ON THE SIDE THAT
GOES ON THE GRILL FIRST.
I COOK THE SKIN SIDE DOWN FIRST ON CHICKEN TILL IT IS GOOD AND BROWN. THIS RENDERS OUT MOST OF THE FAT. TURN AND COOK TILL NO LIQUID DRIPS FROM THE MEAT. IT IS THEN FULLY COOKED. ENJOY THE OUTDOORS WITH LODGE BRAND. |
||||||||||||||||||||||
|
|
||||||||||||||||||||||
 HERE
WE HAVE SALMON. THIS IS TRUE OF ALL FISH TO REMEMBER NOT TO OVERCOOK IT.
I SOME TIMES PLACE A PIECE OF TINFOIL OVER THE TOP SO AS TO HOLD IN THE
HEAT AND COOK THE FISH MORE EVENLY.COOK TROUT WITH THE SKIN ON AND TURN AS SOON AS MEAT CAN BE SEPARATED FROM SKIN WITH A FORK. ON TROUT I SOMETIMES ADD A COUPLE OF LEMON SLICES AND PLACE THEM INSIDE THE FISH. SPRINKLE A LITTLE SALT AND PEPPER INSIDE THEM ALSO, OR BETTER YET MY FAVORITE IS COOKIES FLAVOR ENHANCER! |
||||||||||||||||||||||
|
|
||||||||||||||||||||||
 HAMBURGERS
HAVE A TENDENCY TO SHRINK AS THEY COOK.
I RECOMMEND THAT YOU MAKE YOUR PATTY A LARGE DIAMETER AND MAKE IT THIN. AS SOON AS THE JUICES BEGIN TO RUN OUT ON THE UN COOKED SIDE IT IS TIME TO TURN THEM OVER. THIS WILL SEAR THE JUICES IN AND THE BURGERS WILL BE JUICER AND MORE TASTY. I USE COOKIES FLAVOR ENHANCER! |
||||||||||||||||||||||
|
|
||||||||||||||||||||||
  BBQ CORN IS ALWAYS A BIG HIT AT MY HOUSE. PREPARE THE CORN AS LEFT PICTURE, REMOVING ALL THE TASSELS, SOAK IN COLD WATER 20 MINUTES, RECOVER AS IN PHOTO ABOVE, TIE WITH COTTON STRING. I LIKE TO ROLL STRING AROUND THE WHOLE EAR TIGHTLY SO THEY STEAM GOOD. |
||||||||||||||||||||||
|
|
||||||||||||||||||||||
 DRAIN
WELL. I PUT 3 - 6 EARS ON THE CHARCOAL. ROTATE 1/3
TURN EVERY 10 MINUTES. |
AT |
 |
||||||||||||||||||||
| I DO A LOT OF COOKING AND I USE A LARGE VARIETY OF EQUIPMENT. IT IS A HONOR WHEN I COME ACROSS A COMPANY LIKE LODGE THAT HAS SUCH A FINE QUALITY LINE OF RUGGED BUILT TO LAST A LIFETIME COOKING EQUIPMENT. ITS THE BEST. Jim Baudo | ||||||||||||||||||||||
|
||||||||||||||||||||||
