Vintage #Castiron #Hibachi Restore Pics and Description Start To Finish

The pick up and inspection:
While it was obvious the hibachi had never been used, there was a fair amount of surface rust on the cooking grid, cookbox and hardware that held everything together. The wood base was dusty and faded.

 

Further inspection and breaking down:

The thing rod that holds the wood handles to the cooking grid had the most surface rust but all the nuts came free after hitting them with the wire brush and steel wool.  Same for the nuts that held the wood base to the cook box.

Cleaning:

The tools used were steel wool, wire brush, abrasive sponge and a rag.

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Started out hitting any and all surface rust with the small wire brush and then finish and get into the tight areas with the steel wool.  The wood base which was dull and dusty had a nice wood grain that was exposed after cleaning with the extra fine steel wool.  I was most anxious at this point to get a couple of coats of Tung Oil on it to see it come back to life.  All the hardware benefited from the steel wool cleaning as well.

The surface rust on the cookbox made it look dull and after asking for advice on the excellent Facebook group “Cast Iron and Hibachi World” member Mike Clemons suggested washing with a scrub pad and Blue dishwashing detergent.

The base and handles get Tung oil:

The handles had what looked to be stain on them and the base looked untreated.

After scuffing off the dust with the steel wool and wiping off with a damp rag I applied a coating of Tung oil liberally with a rag to all the wood.  after about five hours I applied a second coat which really brought out the grain.  I plan to do at least two more coats or keep applying until the wood won’t take any more oil.

Lastly a light coat of vegetable oil

Before and after pics:

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Try my method for reverse-searing a steak on a Weber Kettle

Here’s the method I stand by.

First selecting your meat- Ribeye, Porterhouse, Strip Steaks at least an inch thick preferably an inch and a half.

Place charcoal baskets on one side of the kettle, light up 2/3 a chimney of coals and once they’re glowing dump them in the baskets.  At this point I’ll toss corn on the cob or russet potatoes offset the coals. I use a chunk of cherry wood or apple, if you want more intense flavors hickory or oak for smoke on top of your coals.

For corn on the cob I mix mayo and sriracha, apply liberally over the corn and then hit them with BBQ rub.

For baked potatos I pierce them put them in the microwave for five minutes then coat with olive oil and liberally top with kosher salt.

The corn  and/or potatos go on the grate opposite the coals and I let them cook for about 20 minutes before I toss on the steaks because the steaks will cook faster.

For the steaks- EVOO slather and then coarse black pepper, kosher salt and garlic powder.

I cut the top vent 50% and bottom vent 50% and stick a remote temp gauge in to monitor internal temp on the steak.  I like using a meat thermometer as it doesn’t fail me.  I get perfect results every time.

When the steak reaches 85 degrees internally I’ll put them on a plate loosely wrapped in foil and open the lid and bottom vent to get the coals ripping for about 5 minutes.  After the five minutes your coals should be glowing for the most part. The test for if you’re ready to sear is if you place your hand over (not on) the charcoal baskets, you should feel enough heat to  want to pull it right away.

Now it’s time to sear the steaks. On a steak an inch thick about a minute then rotate and grill for another minute to get hashmarks then flip and the grill a minute then rotate again.  I always use an instant read thermometer and when it hits 118 internal (for rare) pull the steaks off, rest them for about five minutes with a couple of pads of butter on each steak.  The key is internal temp, not time. If you go by time and the steaks are 100 degrees internal they will probably be too rare for your liking.  if it goes to 150 degrees you’ll be eating shoe leather.  Investing in a instant read thermometer and remote thermometer are keys to becoming a way better BBQer.

The perfect temp to pull the baked potatoes is 205 degrees internal.

While the steaks are resting you can put a little char on the corn on the cob as well.

I guarantee delicious results.

Here are the tools I use-

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BBQ Accessory Review: Chicken Thigh Satay On The @WeberGrills Q Using Charcoal Companion Raft Skewers

Got home on the later side last night and was famished.

Sliced up some skinless/boneless chicken thighs into strips, dredged them in my favorite peanut sauce and skewered them for a quick cook.   I prefer boneless/skinless thighs over the tenders or breast because it’s juicier and cheaper 9 times out of 10.

Note the dual prong skewers.  I’m not a fan of single prong skewers because your meat or vegetables spin around when you try to flip the skewer.  These raft skewers are way easier to handle and keep your food from flopping around and are only $7.32 on Amazon for a set of 4.  Link to purchase here

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I love this  peanut sauce.  You can order it online-

House Of Tsang Bangkok Peanut Sauce

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Father’s Day #killagrilla style!

Lucky me! A new #killagrilla stainless grate for the 22 inch Ivory thanks to the fam.

Grill grate for a lifetime for a lifetime grill!  Super heavy duty stainless grate.  I can’t wait to cook on it!

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The details from the Killa Grilla site-

Each BBQ grill cooking grate measures 21.5″ diameter and fits 22.5″ Weber round kettle grills, replacing old and unusable cook grates.

21.5″ Round Flip Up BBQ Stainless Grill Cooking Grate- KG 7436 SNS

You asked for it, now we are producing it! Similar to our KG 7435 stainless grill grate, with (1) large side doors that allow you to add extra charcoal during cooking!!!

Each BBQ grill cooking grate measures 21.5″ diameter and fits 22.5″ Weber round kettle grills, replacing old and unusable 7435 and 7436 cook grates.

New, hand crafted, custom made heavy duty stainless steel cooking grate is made with 0.25” thick 304 stainless steel wire.
This 304 stainless steel BBQ grates will guard against corrosion and will last many years over nickel plated steel grates, guaranteed!. This unit directly replaces Weber chrome and nickel plated small wire grates that become corroded and unsafe for barbequing food.

These heavy duty 0.25″ diameter wire grates provide better searing and hold heat, allowing grill masters to complete this affordable upgrade in mere seconds. Each grill grate weighs in at a full 9 lbs!

Part number KG7436SNS

Custom Made in Nolensville, TN USA

Here’s a link to their site- http://killagrilla.com/

Is it even Father’s Day if you don’t fire up the grill?

 

Some Baby Backs at the dock.

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Game 6 @NHLBruins We Broke Out The @GrillBlackstone And Had Ourselves a Feed! #becauseitsthecup

 

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Game 6 #becauseitsthecup #backshoreliving @nhlbruins

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#cuethelobsterrolls

Beer Can Chicken Is Pretty Damn Easy

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Took the chicken out of the package, quick rinse and pat dry with paper towels followed by a spritz of olive oil and dusting of McCormick Montreal Chicken Seasoning.

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The reservoir at the bottom of the stand holds about a half a can of beer.

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Some foil underneath to catch drippings.  A full chimney of lit charcoal in Weber charcoal baskets split on opposite sides of the charcoal grate with the foil liner in between.  Chicken standing up in the middle between the baskets.

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Vents wide open.  Totate chicken 90 degrees after 30 minutes.  It’s done when the chicken reaches an internal temp of 145 degrees in the thick part of the breast.

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