Steel Wool and elbow grease. Warm water, a little soap on the scouring pad and scrub scrub scrub til you get rid of the surface rust.
Once you get rid of all the surface rust rinse it out completely and dry with paper towels. Light spray with avocado oil or something with a high smoke point and into a 500 degree pre-heated oven to season. Make sure there’s just a light coating of oil.
Fits on a 22 inch Weber kettle with space to access the flip up grates to add coals on either side of the pan when it’s centered.
When we had those single digit days just before the storm I had some chicken thighs but I wasn’t about to try to be outdoors manning the grill so I tried chicken thighs in the crock pot (well the crock pot and other things).
First I cooked a pound of bacon for breakfast for the family and left the bacon fat in the pan on the stove.
Then I pat dry all the chicken thighs with paper towels and lightly seasoned them with salt and pepper.
Next tossed them a couple of minutes on each side in the pan of bacon fat to crisp up the skin.
After that I chopped up a couple of cloves of garlic and put the chicken thighs in the bottom of the crock pot and again seasoned with salt pepper and tossed in teh garlic and then covered with store bought Thai Peanut sauce.
No braising liquid is needed as the chicken thighs throw plenty of fat as it renders down.
I also had a couple of strips of bacon left over from earlier so I placed them on top of two of the thighs.
On high for 3 hours.
Next remove and place on a foiled cookie sheet and under the broiler for three minutes to crisp up the skin.
Glorious. Living a mile away from your favorite beach is pretty sweet.
What makes it sweeter is hanging with some of your favorite people and cooking incredible food while your toes are still in the sand on that very same beach.
A little EVOO and Paul Prudhomme Blackened Fish Seasoning. Cook it up on the Lodge Cast Iron skillet , toast the taco shells and add Kate’s awesome homemade slaw, avocado crema or my sriracha mayo or all that!
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.
The tools used were steel wool, wire brush, abrasive sponge and a rag.
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.