McSpazatron
is one Smokin' Farker
Sometimes even the Weber kettle isnt quite right for the job. The last couple of weeks have had me looking for exuses to bust out the lodge hibachi (aka the fireholder). What better excuse than frying up some catfish filets!
Here it is. Trying it out with nature glo charcoal (first time buying that). One hundred percent osha approved plywood cooking surface held up by plastic horses. Actually that metal serving tray does a good job at insulating the wood. Just have to be careful with embers.
Crunchy double dredged goodness. I love catfish. Threw in some eggplant into the batter as well. Everything is perfect fried. Garage smelled like State Fair for a few days.
A couple of weeks later, I repeated the same exercice with some skirt steak for burritos. Heavily seasoned with chili powder and ancho chilli. First time trying ancho. Good stuff! Could have cooked them inside, but I kind of didn't see the point in doing such a thing.
I love this hibachi. It's also perfect for doing kabobs, just take the grill off and lay your skewers right over the top. Here is a bad "old timey" picture to prove it. (old flip phone camera). This was in my fireplace.
Ive had this a couple of years. The cast iron cracked at some point, hairline, up the side, but it is still holding together. It also really needs is to be wiped down after every cook with corn oil, followed by some heat in order to reseason it and keep it black. Otherwise it will get hot enough to cook off the seasoning each time.
Wouldnt mind a little hibachi like this made out of stainless. This one is fairly heavy, and cast iron is brittle as Ive found out. But it sure is nice to have when you need a nice hot contained fire.
Here it is. Trying it out with nature glo charcoal (first time buying that). One hundred percent osha approved plywood cooking surface held up by plastic horses. Actually that metal serving tray does a good job at insulating the wood. Just have to be careful with embers.
Crunchy double dredged goodness. I love catfish. Threw in some eggplant into the batter as well. Everything is perfect fried. Garage smelled like State Fair for a few days.
A couple of weeks later, I repeated the same exercice with some skirt steak for burritos. Heavily seasoned with chili powder and ancho chilli. First time trying ancho. Good stuff! Could have cooked them inside, but I kind of didn't see the point in doing such a thing.
I love this hibachi. It's also perfect for doing kabobs, just take the grill off and lay your skewers right over the top. Here is a bad "old timey" picture to prove it. (old flip phone camera). This was in my fireplace.
Ive had this a couple of years. The cast iron cracked at some point, hairline, up the side, but it is still holding together. It also really needs is to be wiped down after every cook with corn oil, followed by some heat in order to reseason it and keep it black. Otherwise it will get hot enough to cook off the seasoning each time.
Wouldnt mind a little hibachi like this made out of stainless. This one is fairly heavy, and cast iron is brittle as Ive found out. But it sure is nice to have when you need a nice hot contained fire.
