Quantcast
Small scale grilling
Page 1 of 3 123 LastLast
Results 1 to 10 of 27

Thread: Small scale grilling

  1. #1
    Senior Member DwarvenChef's Avatar
    Join Date
    Jun 2011
    Location
    Central CA
    Posts
    792

    Small scale grilling

    Howdy all

    I'm addicted to cast iron, yes I need help and the memory of my old Habatchi from childhood has been growing on me for a few years now. Lately I have been looking at Lodge's little grill and finding that I am running out of excuses for not buying one. Largly in part that I can't find a good old cast iron Habatchi. I'm currently eye balling my local CI supplier for another good sale so I can afford the Lodge grill, I just can't stand not having something to grill on these days.

    I'm not much for grilling large items on my small grills so I'm not worried about that issue, that will be fixed when I settle down in a house where I can "plant" a Green Egg Untill than I am planning meals based on small portions grilled on coals I have a few books that haunt me due to not having a grill, Honorable Habatchi, Izakaya, and now Japanese Grill. I just got Japanese Grill this past weekend (much to my wifes distress ) and cannot put it down, so much great info and side notes, really a fun read. So far I can come across a few sauces that I have been looking for and can't wait to whip up and give them a shot, than start messing with to get it to my tastes

    I'd like to hear from others that also enjoy small scale grilling...

    What grill do you use?

    What fuel do you prefer?

    What foods do you focus on?

    So many ways this could be fun, lets see what happens

  2. #2
    Senior Member
    Join Date
    Feb 2011
    Location
    Honolulu, HI
    Posts
    955
    I've been wanting to buy that little lodge grill for years. I might have to do it...

  3. #3

    Join Date
    May 2011
    Location
    Top of Georgia
    Posts
    1,218
    Not small scale but an interesting anecdote regarding cast iron grills.

    When I was in college we had a behind the scenes tour of Kohler. They have a special art studio where they endow a few students each year for an art project. One student had cast a full size standing deer out of cast iron. The back of the deer lifted off to reveal a charcoal grill. I have wanted one ever since.

    -AJ

  4. #4

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,363
    I strongly prefer hardwood lump charcoal. we have a producer called Ozark Oak about 2-3 hours from my home. Every 2ish years the neighbor and I make a day out of it to go up there and buy a palette <sp?> of it (~650lbs) that we take home and split. Lights easy, burns hot and clean, and can be snuffed and re-used--about 1/3-1/2 of the charcoal I used each time I cook is from the previous session.

    I focus mostly on proteins, but do some veg + fruit. Love sirloins, ribeyes, chicken thighs (esp tandoori), tilapia, scallops, zucchini/squash, red potatoes, pineapple (smeared with a bit of brown sugar), green bananas (drizzled with cinnamon honey).

    Not sure my setup qualifies as small-scale, but I have 3 grills: standard weber, weber with side table + gas starter, Horizons smoker (~600lbs of 3/8" steel):

    Remember: You're a unique individual...just like everybody else.

  5. #5
    Senior Member Deckhand's Avatar
    Join Date
    Jan 2012
    Location
    Costa Mesa California
    Posts
    1,735
    I prefer hardwood lump charcoal. I have a big green egg mini. I use it daily. Filet mignons, shrimp and scallop skewers,roquefort burgers with bacon and avocado, chili dogs, etc.,etc. i really need to make some bulgogi again love that stuff on steamed rice. I looked at the lodge hibachi online for a long time. It looks like a great grill. I am really happy with my BGE mini. It was pricey, but I don't think about price now that I have had it a while and grill every day. Love our steaks with Diamond kosher salt and penzeys extra bold tellicherry.

  6. #6
    Senior Member DwarvenChef's Avatar
    Join Date
    Jun 2011
    Location
    Central CA
    Posts
    792
    I dream of the day I can get a BGE Maybe I can pull it off when we move to Santa Barbara Drool

    I also prefer hard lump charcoal for the same reasons, reminds me I need to get a small galvanized trashcan for ash and smothering coals. I was reading reviews last night of the Lodge and boy was that funny. Seems people buy them with no knowelge of how to use them at times. "Cooks food to hot and fast" "Not big enough" "No legs" LOL ya funny reads. I would expect a heavy cast iron grill to hold a tremendous amount of heat and filled with lump charcoal I would imagin it would get hot So many uses for that kind of heat And not big enough LOL Der it's a small grill... for small fast cooking methods and I was pretty much brain dead on the leggs issues...

    All in all I feel I must now have one of these grills. With my current living space it would be perfect

  7. #7
    Senior Member Deckhand's Avatar
    Join Date
    Jan 2012
    Location
    Costa Mesa California
    Posts
    1,735
    Just a thought. I have a Weber Smokey Joe in the garage. It's the only BBQ I didn't put out on the street when I got my BGE. You can take it anywhere. It has good grill space, and it was under $40. Great little BBQ on a budget. I get if your heart is set on a hibachi. That Lodge was calling my name before I got my BGE.

  8. #8

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,363
    Quote Originally Posted by DwarvenChef View Post
    "Not big enough"
    I have a "Bayou Classic" indoor griddle/grill for my 6-burner, 36" wide, 14" deep....that's definitely big enough :o
    Remember: You're a unique individual...just like everybody else.

  9. #9
    Senior Member lowercasebill's Avatar
    Join Date
    Mar 2011
    Location
    S.E. Penna.
    Posts
    141
    mini bge with lump charcoal. i also have a large but the mini gets used the most now as i am only cooking for my older son ,, the younger one is heavy into lifting and makes his own food. basically, unless it is raining too hard and i dont feel like it all the protein goes on the egg. shrimp, fish , chicken, beef, pork, tofu . actaully i have only done tofu once on the egg. baked taters ,. crash hot taters [pioneer woman]. grilled roamine .. green beans some times .. cauliflower is great on the egg, corn on the cob and corn bread.. BUT .. the best veg on the egg is asparagus you cannot screw it up. my sons refuse to eat steamed asparagus since i got my eggs .. "Dad, really, if you are not grilling it on the egg we wont eat it." i serve it at eggfests all the time. i always run out last local fest i did 5 pounds and i was horse from explaining how to do it . and i have cold smoked cheese on the mini just to prove a point and it work well .
    duck breast to . tonight ala deckhand , ribeyes with penzeys tellichery but maldon salt as i am out of diamond kosher

  10. #10
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,591
    i have a 22.5 inch Weber kettle that i love. i would love to get a BGE, but it's not in the cards any time soon. my dad had a Lodge hibachi he had gotten back in the 60s, and i wanted to grab it after he died. unfortunately, i found out that at some point, unbeknownst to my father, who hadn't used the grill in a while, my mother had put it out in the garden as "decoration" and it had just rusted to nothing.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •