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.
This history article was researched and put together by Weber Kettle Club forum member Neil_VT00
If you look at the timeline, the rectangular portable Go-Anywhere was introduced in 1979 and not a whole lot has changed since then.
What I think is genius about it and how it advanced portable charcoal cooking was how it differentiated from the popularity of the open cast iron hibachi.
Cast iron hibachis were popular in the 60s. They are heavy, they require maintenance to avoid rusting and they are open topped which limits the type of cooking to direct grilling.
My guess is that the engineers that designed the Weber Charcoal Go-Anywhere took on all of these issues by making it out of their porcelain coated steel to avoid rust issues and be a whole lot lighter to transport.
The Lodge Sportsman Cast Iron Grill has roots dating back to 1941. It’s heavy, it requires maintenance to keep from rusting and again, it does not have a lid.
I’m not saying they are not interesting or fun to cook on. I’m just saying the Weber Go-Anywhere is a whole lot more versatile.
When you light up a bunch of coals on an open hibachi you need to be cognizant of factors such as wind and how much time you have. The coals don’t get snuffed out quickly as there is not lid or vents to regulate air needed to sustain the coals being lit.
Here’s my Lodge Sportsman grill/hibachi on action at the dock-
On the Go-Anywhere the legs flip up and lock the vented lid to the base making it easy to transport. It can also be used to smoke on a small scale and regulate air flow with the vents on the bottom and in the lid. With a traditional hibachi you’re pretty much limited to open grilling.
Here are a couple of the other cast iron hibachis that I’ve collected-
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
I love this peanut sauce. You can order it online-
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.
The reservoir at the bottom of the stand holds about a half a can of beer.
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.
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.