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Old 03-05-2012, 04:39 PM   #1 (permalink)
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should i cook my rib eye on this?

i know there's a cooking forum but this felt a bit more chit-chatty.

this is one of those things i saw and mentioned to my girlfriend that i wanted for novelty purposes. i didn't think i'd ever use it. well she gave it to me for christmas.

so i have a nice looking rib eye i need to cook up tonight. the grill is pretty close to the coals so i'm thinking it will get pretty hot.

my other thinking is to get a nice coal bed in the webber and set this cast iron grill directly on the coals and cook the steak on it. it should be insanely hot and a bit more sheltered.

or should i put this thing back in the cabinet and just grill a steak like everyone else?

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Old 03-05-2012, 04:40 PM   #2 (permalink)
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hell yea, give it a shot, you'll probably end up with a nice medium rare steak
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Old 03-05-2012, 04:45 PM   #3 (permalink)
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Lodge Hibachi should do an awesome job of grilling steak. Get that thing ripping hot Nice sear and bloody middle.
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Old 03-05-2012, 04:46 PM   #4 (permalink)
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I had a little Hibachi that used to make kick ass burgers. There's no reason I wouldn't throw a nice ribeye on that.
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Old 03-05-2012, 04:58 PM   #5 (permalink)
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Those are great for steaks.
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Old 03-05-2012, 05:41 PM   #6 (permalink)
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alright, we're gonna give it a try. i didn't think about cooking my potato with fire so it's in the oven now. i have the coals in a chimney starter now.
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Old 03-05-2012, 05:48 PM   #7 (permalink)
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Get that thing ripping hot Nice sear and bloody middle.
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Old 03-05-2012, 06:09 PM   #8 (permalink)
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have one of those, they rock
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Old 03-05-2012, 06:22 PM   #9 (permalink)
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Don't have one but would say yes. The cast iron grill should retain a lot of heat once the steak hits it, and the close proximity to the coals should work too.

If you want to try something different, do a beer-cooler sous-vide treatment on the steak first; basically seal it in a water-tight bag (vacuum sealed preferred) and let it come up to the temp you like it done to in a water bath. You can put a big pot of water on the stove and monitor the temp to keep it around 130-135 for medium rare, then grill it fast and hot- like maybe one minute per side. The meat is already done; the grilling just adds flavor and makes it look more appealing. Actually, this method works better with a heavy cast iron pan than a grill but that hibachi has enough mass to make it worth trying.

Well, maybe not with a rib-eye, but you get the idea.

Last edited by tortuga; 03-05-2012 at 06:23 PM.
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Old 03-05-2012, 06:25 PM   #10 (permalink)
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where can i get one of those , I need one for my collection
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Old 03-05-2012, 06:27 PM   #11 (permalink)
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If only there were a convenient and effective way to search the internet for a hibachi made by the Lodge company...
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Old 03-05-2012, 06:29 PM   #12 (permalink)
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where can i get one of those , I need one for my collection


i'd look on amazon if you don't see it local. i'm getting the large lodge griddle from there about $30 cheaper than anywhere around here tax free and no shipping. i think the going price is around $100 at most places like sportsman's warehouse. last year sam's club had these hibachis and they were cheap. i want to say they were around $60. just before winter they were down to $49 at sam's club but my girlfriend talked me out of it. i found out why on christmas
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Old 03-05-2012, 07:25 PM   #13 (permalink)
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DO NOT DO IT.

These things suck. Ship it to me and I'll recycle it properly
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Old 03-05-2012, 07:26 PM   #14 (permalink)
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where can i get one of those , I need one for my collection
http://www.amazon.com/gp/product/B00...SIN=B00022OK2A

and here
http://www.squidoo.com/Hibachi-Grill...gn=framebuster
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Old 03-05-2012, 07:41 PM   #15 (permalink)
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Now I want to make a toilet hibachi
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Old 03-05-2012, 08:04 PM   #16 (permalink)
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worked pretty good.

my safeway usually has some pretty good meat. this wasn't bad by any means but it had less marbling and a smaller cap than i prefer.



grill heating up while the meat was coming to room temp.



steak on.



steak flipped.



steak cooked.



cooked about right.



i i'm pretty sure the greatest thing ever invented is the cap portion of a rib roast/rib eye steak. as tender as any filet and FAR more flavor. this one was a bit on the weak side but still pretty damn scrumptious.

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Old 03-05-2012, 08:12 PM   #17 (permalink)
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Looks good!
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Old 03-05-2012, 08:24 PM   #18 (permalink)
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my safeway usually has some pretty good meat. this wasn't bad by any means but it had less marbling and a smaller cap than i prefer.
Cordi Brothers has great steaks. I've seen better quality meats there than dedicated butchers.
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Old 03-05-2012, 08:26 PM   #19 (permalink)
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I've been itching to get a good Hibachi, I may have to add one of those to the "cooking with fire" collection
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Old 03-05-2012, 08:37 PM   #20 (permalink)
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Old 03-05-2012, 08:55 PM   #21 (permalink)
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Bastard now I'm craving a steak!

Going to have to stop and pick some up n my way home from work tomorrow.
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Old 03-05-2012, 09:13 PM   #22 (permalink)
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i i'm pretty sure the greatest thing ever invented is the cap portion of a rib roast/rib eye steak. as tender as any filet and FAR more flavor. this one was a bit on the weak side but still pretty damn scrumptious.
You are totally right. I always save that end for last. The little booby at the other end is pretty good, too, and a great place to start. Oh man I love me some rib eyes
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Old 03-06-2012, 01:09 AM   #23 (permalink)
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Looks like that little grill did ya right.

So now that we're doin steak pron, it's awn,...lol

Gonna have to hit up Manni and Sal for the 24 oz porterhouse,.. and show pics...

Fawker,.. makin me drool here.
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Old 03-06-2012, 05:31 AM   #24 (permalink)
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worked pretty good.

my safeway usually has some pretty good meat. this wasn't bad by any means but it had less marbling and a smaller cap than i prefer.
Ever think of eating vegetables? Or is it normal for you guys to just eat a brown steak, and a brown potato, off of a brown plate?
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Old 03-06-2012, 05:45 AM   #25 (permalink)
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Ever think of eating vegetables? Or is it normal for you guys to just eat a brown steak, and a brown potato, off of a brown plate?
Goes in brown, comes out brown...why complicate things?
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