A hibachi grill is ideal for searing small pieces of meat and vegetables
The hibachi grill dates back to the sixth century, when the Japanese used it as a brazier. Today, the hibachi is a cast iron portable grill fueled mainly by the use of charcoal. The portability of the hibachi is one of the features that make the grill popular in modern society. Does this Spark an idea?
Size and Function
The hibachi grill is smaller than the regular backyard grill. This means that the cooking area is smaller. Cooking hamburgers for a large group would not be practical because of the size. Smaller sizes of food have traditionally been cooked on the hibachi. Kabobs, slices of steaks, seafood and skewered vegetables can quickly be seared over the open flames and served.
The secret to cooking on a cast iron hibachi grill is the intense heat. Flame-seared food cooked on a charcoal hibachi has a special flavor that can't be duplicated in foods cooked by other methods.
Vents
Most cast iron hibachi grills are not equipped with adjustable racks that will raise and lower the food from the heat source. The trick is to adjust the heat to the distance of the food.
High heat is the most important element of cooking on a cast iron hibachi grill. The hibachi doesn't come with a cover, and the openness will help keep the flames going on the charcoal. The vents on the bottom of the grill also will aid in the air movement the fire needs to keep burning. Opening the vents allows more air to circulate, fanning the flames. Closing the vents will cause the flames to die down and hold the heat within the coals.
Practice adjusting the vents so that food can be seared over an open flame and then, for larger pieces of food, continue to cook over the heat radiating from the coals.
Tier the Charcoal
The small size of the cast iron hibachi grill will not prevent you from laying the charcoal at different levels to control the heat at each side. A two-level fire in the hibachi can be achieved by placing a higher level of charcoal on one side of the grill, bringing the flames and heat higher to the surface where the food is cooking. After the food is seared on one side of the grill to hold in the juices, it can be moved to the other side of the grill, where the charcoal is not as high, to continue cooking.
Tags: hibachi grill, cast iron, cast iron hibachi, iron hibachi, iron hibachi grill, side grill
