Lodge needs to write you a big check. After watching several of your videos, I bought a bunch of cast iron from Lodge. I am very happy with my cast iron thanks to your helpful videos.
This is the single channel that actually inspired me to start cooking with cast iron. I had always wanted to but thought it was a lot of work. Finally, I picked up a pan and by following your instructions, it was simple to do. Thank you, sir, I now cook with cast iron and have no intention on going back to non-stick caphalon
If your older then 50, that is a hibachi. Very popular in the 70', along with smoking weed and free se...... I am so sorry that I got distracted .. a slight flash back.. Looks like a nice, compact unit..
+Joe Bucci -- I wonder who in America first started calling these things a hibachi; it's a Japanese word, but it actually refers to a charcoal-fired space heater, not to a cooking brazier. The cooking device is actually called a shichirin. Even worse is when people call a teppanyaki restaurant a hibachi restaurant. And of course, it's usually mispronounced by Americans, who say it as if it were spelled haibachi.
I remember when I was living in Tucson back in the 1980's, my sister and brother in-law were visiting from England and they called them Hibachi. I think it may have been a brand name. They brought me one that was just about big enough to grill 2 or 3 burgers. I have also seen smaller ones that only fits 1 burger.
I just finished wiping drool off my keyboard so I could type this comment. I have been using a 12" dutch oven for a couple years now, so I started looking at some of the other cast iron stuff out there. I'd never seen the Sportsman Grill before, but this was THE BEST video to see it in action. I'm going to start saving for one (and for a cooking table).
This is a first cut rib steak off the small end of the rib, it is called a ''rib eye'' only when it is boneless.This is my absolute favorite steak followed by a Porterhouse. It looks to be of prime grade or at least choice. I love iron cookwear and cannot wait to grill this same piece of meat on the Lodge sportsman grill. Excellent choice of steak, incredible preparation, clever use of skillet as a top, You guys really know what you are doing, thanks
Love the idea with the cast iron frying pan. I'd been using the lid to one of my woks with ok results, but the frying pan seems to work much better. Thanks!
What did you season it with? I cooked one about 1/2 that size on my Sportsman last night. I only put David's Kosher salt on it over lump charcoal with some maple wood sticks. It was yummy 😋 Could really taste the beef and smoke 🔥
Hi Jeff, it'd be really helpful if you could post a video explaining the maintenance routine you use before and after each time you use your Lodge Sportsman's grill. Thanks!
I just started to cook with a lodge cast iron skillet when I go camping. I love it. I really like this sportsmans grill. I can find them online but at the stores I cannot find them. I do not even see these listed on the lodge website unless I'm not looking in the right place.
Walmart.com has them for $86, free shipping. Best price that I have found. They were $119 in the Lodge outlet store in South Pittsburg, TN a couple of weeks ago. I am ordering one today from Walmart.
that thing looked perfect! your video was very well produced as well. lighting, hd, good camera placement and editing. great video. i like seeing people put that kind of effort into their videos. makes them so much more enjoyable to watch.
Loved your video. It was all about the cast iron, like the rest of your videos. How to use it, store it, clean it, restore it and generally take care. A high-quality presentation. I'm going to tell people about you.
I just found your channel while researching the Lodge Sportsman Grill. After reviewing a few of your excellent videos I ordered an 'original' Sportsman Grill (not the new 'Pro' model) and subscribed to your channel. Thanks for the effort you put into your videos--they are entertaining and educational. Thank you!!
It was an online scam from China. You may still be able to order all the original parts directly from Lodge to build one, but I ended up just buying the Sportsman’s Pro. I ended up liking it well enough. However, if I ever come across a good deal on a used original, I’ll be tempted to buy one of those, too.
Opened RUclips on my “smart TV” to watch a video on lye reactions with metals… this video popped up when I opened RUclips 😊 I notice you lined the hibachi (Japanese word meaning “Fire bowl”) with aluminum foil. I’m going have to try that. I’m guessing that besides making clean up easier, it also reflects heat back towards the cooking grill. Definitely going to have to try that on my Sportsman Grill (not sure it will work on the newer Sportsman Pro - I have both 😊😇) Also liked your use of an inverted cast iron grill as a basting cover. Glad I held off on shelling out $29+sales tax for a stainless purpose made one at Lowe’s yesterday! 😊😊😊😊
Thanks for your videos. After watching the comparison of the vintage and the new grill I pulled out my older sportsman grill. I cleaned it and seasoned it using your technique. It turned out great, looks brand new. I'm waiting for delivery of a new fire grate I ordered from Lodge. Can't wait to use it again. It's prefect for a steak like your doing or a couple of pork chops.
i REALLY enjoyed this video! very clever using the cast-iron skillet as a cover, excellent & genius use of possibly the best charcoal grill ever made !!!
michael landry - I looked all over town for something I could use as a lid for this grill. Then I realized that I had about 100 of them in my pantry :)
Lodge is the only cast iron to buy. Great quality , at a even greater price. Made in America for the hard working american and their American budget. Great job!!
Maybe Lodge will have you go around to big box store grand openings and cook for shows and give advice on using and taking care of cast iron! Good job on the videos and good idea on the lighting. Made it very nice to see without shadows. The only suggestion I could say on this video is I would loved to have heard you talking us through your cooking technique rather than just listening to the music. Still a great video.
Have you considered doing a video on the care and cleaning of this fantastic grill? I am already committed to your process of 8 griddle. Crisco, blue shop towels, all the details.... they came out fantastic. Thank you.
I suggest getting a small Chimney Starter. It cuts down grill prep time a lot and you get much more even coal burn at the start. Google it if your not familiar. Also good thinking on having a bit of heat control on both sides. It's always a good idea of grill cooking.
Losvatoslocos - I usually use my chimney starter. Sometimes, when pouring the coals out on such a small surface area, the ash gets up on the walls of the grill. Didn't want that for this video. I was after a cleaner look. But you are right, you do get more life out of your coals when using the chimney starter. Thanks for watching!!
For better flavor, soak the wood chips in water for 30 minutes and only add them to the coals about 10 minutes before the steak is done. Hickory is best for beef and Mesquite is best for chicken. Still, it looks like you did a great job cooking it.
I would like to see you do a video on how you maintain your sportsman grill. My is rusty and I'm thinking about restoring it and seasoning. I have seen other videos and people say you can't keep it seasoned because the heat burns the seasoning off but yours look great.
Excellent video! I got several new ideas on cooking a Cowboy steak on my Sportsman grill from you. What temperature did you cook it to? 145 deg.? Great idea on the cool side/hot side. Great inspiration for more cooking!
Beautiful Maillard reaction but curiously no distinct grill marks. I guess maybe because you moved it about quite a lot. Looks delicious. What's the lovely music, by the way?
Looks great! When your restoring pans using organic filtered flax oil, is the process identical to the 19 min video minus the crisco and adding the flax oil? Btw tried your crisco technique and they 3 pans have worked out great.
Inverting a cast iron frying pan to capture the heat off this hibachi is very clever and saved the steak. My experience with this Lodge L410 was one frustrating weekend where we went thru a lot of charcoal and could not get heat through the meat. No Lid! No vents! And the grate is above the unit so all the heat escapes! Bad design. Get a Weber Go-Anywhere steel BBQ and add Craycort cast iron grates and you have a terrific portable grill at half the weight.
Do you line the grill with foil for easy clean up? Thanks for the videos I have enjoyed all of them and learned a lot😃 and with your great videos I have started using my cast iron lot more.
This looks like an upgraded hibachi. surely it is more than that, I had a hibachi back in the 60's and did some good cooking on it but graduated to a Weber, why is this better than a good grill?
Ah man when a Steak looks that good you gotta show the end result brother, we gotta see you take a bite. Really like your video's. I started using your method of seasoning and it works well. I love my sportsman works awesome.
***** I like my steak medium-rare to medium. Just depends on the cut. When I tested the temp in the video, it was at 120 degrees F. Around 130 is fine for me.
Mark Hennessey - This comment made me laugh out loud!!! :) Definitely the license for the music!!! I try to choose music that is pretty neutral and pleasant to listen to so that people can just focus on the music.
That is without a doubt the most beautiful ribeye I have ever seen in my life! WOW!! Thank you for posting this!! PS: How was it? Did you cook to 160f?
Once again.............BRAVO! You have the most professional videos I've seen on You Tube. You really put a lot of time into getting everything just right. Can I ask what camera you shoot your vids with? Lodge did you justice with the gift of the new grill! I did try the 30 second flip on a steak I did in my skillet.......worked well.
Do you have a video showing how to clean the sportsman grill. I love mine but cleaning the grate is a pain and haven’t quite figured out the best way to do this without bringing it in the house and making a big mess near the sink.
No video needed here. Its a simple process, I keep a bottle of good saffola oil that has one purpose in its life, oil and season my LSG! I know not everybody has a dedicated beer refrigerator in their garage, but I do and that is where I keep my oil handy when I need it. So far, I’ve been lucky enough to not mistake the oil for a 🍺. Along with the bottle, I keep a cotton towel/rag soaked with oil. During the warmup of the grill, I wipe the grill with this oil soaked rag, when the warmup is done, another good slathering of oil when its hot and time to cook, when the smoke burns off it’s cooking time. When I’m done with my cook, I immediately clean my grill, (in my house, the cook is always the last person to eat,,,,,me)!😩 I use my grill brush to **GENTLY** scrape and wire brush off any leftover bits and pieces, and then it’s another slathering of oil. While the coals are still hot, I turn the grill upside down so the cook side is down, nearest the coals, and then I go and enjoy what I’ve cooked while the remaining coals slowly cook the grill and burnout. My grill never has, and never will, see the the business side of our kitchen sink!! I only use safflower oil on my grill because safflower oil is among some of the highest smoke point oils easily available, I use safflower because it’s whats in the refrigerator at the moment. 2 days ago I cooked rockfish filets for fish tacos, the thickest portion of the filet couldn’t have been much more than a half inch and the the thin end was about 1/4”, I totally expected disaster, but this grill amazed me. I wiped my fish spatula with a bit of light oil so I could turn the fillets over, and nothing stuck to the grill. It was the most perfect fish flip I’ve ever done!! If I had tried this on my wire rack Weber Grill, I probably would have destroyed the fillets and then ended with a Dairy Queen/Burger King crisis management dinner. Your comment suggest to me that you are relatively new to the cast iron use and care world. There are several other RUclips channels that I subscribe to, but I will not promote here, that offer good information and recipes. Seek out and Take what works for you, and learn from other RUclips’rs It’s made a huge difference to what I present to the dinner table.
Thanks for the reply. This sounds like the best way to handle cleaning of the grate. I’ve watched a ton of cast iron videos on the sportsman grill and I think literally every one of them has a different method to how they both season (oil type) and clean. I bought some avacado oil recently because I couldn’t find Flaxseed (didn’t know about saffola). I read the avacado oil also had a high smoke point. Do you oil the inside of the grill? Like around the bottom and sides where the coals sit? When I initially seasoned my grill I did but it’s a little messy even though it was a very thin coat.
Beautiful! I've got a grill arriving tomorrow and was looking for encouragement! what is your grill sitting on, please? I rent & have a wooden balcony I'd rather not destroy. :-)
I have a question when you got this grill did you take of their seasoning and re-season it? Did you season it at all? Or just use theirs since its a grill?
Really like the look of this grill. I would like to have one these only problem is it costs twice as much here where I live. My only concern for a cast iron grill is the maintenance and the small grilling surface. I dont think this grill will fit in my oven if I ever had to re season it again. BTW looks delicious.
pero loco - Maintenance on this grill is not bad at all, especially if you line the grill with foil before using it. The part that needs the most maintenance is the charcoal grate. Since the charcoal sits directly on it, the seasoning gets burned off every time. My solution for this is to rinse it, and spray it with Pam canola oil. If I have the time, I will put the piece in the oven for 30 minutes on 500. If I don't, spraying it will keep it from rusting. The cooking surface is small, but I have to realize what it is - it's a hibachi grill. But, I hve a family of five and it has worked out just fine. I do have a larger charcoal grill, but I like this one because I don't want to fire the big grill up if I am just cooking a couple steaks. And yes, this grill will actually fit in the oven. I just restored an old version of this grill and was able to season it easily in my oven.
I think this is really great for steaks or boneless cuts. I think going to stick with my lodge square grill pan. Since we already have an old kettle grill. I'm going for a small dutch oven to add to my collection. BTW I like to sand the insides of lodges to make it easier to clean. Thanks for the info JBR.
Lodge needs to write you a big check. After watching several of your videos, I bought a bunch of cast iron from Lodge. I am very happy with my cast iron thanks to your helpful videos.
B. Schultz - Lol!!! They actually gave me this grill. Maybe I will be a part of their staff some day. I would love that :)
What a great video, no talking, just action... pure demonstration.
Love it
This is the single channel that actually inspired me to start cooking with cast iron. I had always wanted to but thought it was a lot of work. Finally, I picked up a pan and by following your instructions, it was simple to do. Thank you, sir, I now cook with cast iron and have no intention on going back to non-stick caphalon
If your older then 50, that is a hibachi.
Very popular in the 70', along with smoking weed and free se......
I am so sorry that I got distracted .. a slight flash back..
Looks like a nice, compact unit..
Joe Bucci - I remember growing up in the 70s and my parents having a hibachi.
The Culinary Fanatic
i used to own a hitachi walkman too
+Joe Bucci -- I wonder who in America first started calling these things a hibachi; it's a Japanese word, but it actually refers to a charcoal-fired space heater, not to a cooking brazier. The cooking device is actually called a shichirin. Even worse is when people call a teppanyaki restaurant a hibachi restaurant. And of course, it's usually mispronounced by Americans, who say it as if it were spelled haibachi.
I imagine drugs and alcohol was involved and lets admit hibachi sounds cool.
I remember when I was living in Tucson back in the 1980's, my sister and brother in-law were visiting from England and they called them Hibachi. I think it may have been a brand name. They brought me one that was just about big enough to grill 2 or 3 burgers. I have also seen smaller ones that only fits 1 burger.
the only part missing: when you cut slices
Cause he cooked it to long is why
yeah, i was thinking that. why cook it but no slice. could be well done.
Nice, Smart use of pans. You have good knowledge of heat utilization! I once wanted the Sportsman but have no need of it now.
I just finished wiping drool off my keyboard so I could type this comment. I have been using a 12" dutch oven for a couple years now, so I started looking at some of the other cast iron stuff out there. I'd never seen the Sportsman Grill before, but this was THE BEST video to see it in action. I'm going to start saving for one (and for a cooking table).
the aroma just made its way all the way to South Texas I believe you just created smell-o-vision thank you for the piece of meat
This is a first cut rib steak off the small end of the rib, it is called a ''rib eye'' only when it is boneless.This is my absolute favorite steak followed by a Porterhouse. It looks to be of prime grade or at least choice. I love iron cookwear and cannot wait to grill this same piece of meat on the Lodge sportsman grill. Excellent choice of steak, incredible preparation, clever use of skillet as a top, You guys really know what you are doing, thanks
Looks amazing. I live in a big city apartment with only a small patio so this looks perfect.
NOOO...all that and I didn't get to watch you cut into it! :o
Lance Hairdo right!! I'm pissed.
The longest 5 mins and 37 seconds of my lifeee 😋😋😋
Love the idea with the cast iron frying pan. I'd been using the lid to one of my woks with ok results, but the frying pan seems to work much better. Thanks!
I'm stealing that idea too! 😎
What did you season it with?
I cooked one about 1/2 that size on my Sportsman last night. I only put David's Kosher salt on it over lump charcoal with some maple wood sticks. It was yummy 😋
Could really taste the beef and smoke 🔥
Nice piece of meat and look at that beautiful crust! YUM!
***** - Thank you for watching!
Hi Jeff, it'd be really helpful if you could post a video explaining the maintenance routine you use before and after each time you use your Lodge Sportsman's grill. Thanks!
The chicken fryer add a lid is brilliant. Really well done.
I just started to cook with a lodge cast iron skillet when I go camping. I love it. I really like this sportsmans grill. I can find them online but at the stores I cannot find them. I do not even see these listed on the lodge website unless I'm not looking in the right place.
Walmart.com has them for $86, free shipping. Best price that I have found. They were $119 in the Lodge outlet store in South Pittsburg, TN a couple of weeks ago. I am ordering one today from Walmart.
+Theresa just got mine from the Walmart on sale... $45...a great deal!!
Oh my goodness! My mouth is watering!!! Would love to have seen the "cut"!
Best I've ever seen, I own a Lodge Sportsman to, I'm definitely using the foil and your methods.
What kind of table is that? I need a small table for my patio/terrace for my new grill. Love the skillet as a cover idea...genius.
that thing looked perfect! your video was very well produced as well. lighting, hd, good camera placement and editing. great video. i like seeing people put that kind of effort into their videos. makes them so much more enjoyable to watch.
Loved your video. It was all about the cast iron, like the rest of your videos. How to use it, store it, clean it, restore it and generally take care. A high-quality presentation. I'm going to tell people about you.
I just found your channel while researching the Lodge Sportsman Grill. After reviewing a few of your excellent videos I ordered an 'original' Sportsman Grill (not the new 'Pro' model) and subscribed to your channel. Thanks for the effort you put into your videos--they are entertaining and educational. Thank you!!
From where? I can’t find the original anywhere
It was an online scam from China. You may still be able to order all the original parts directly from Lodge to build one, but I ended up just buying the Sportsman’s Pro. I ended up liking it well enough. However, if I ever come across a good deal on a used original, I’ll be tempted to buy one of those, too.
@@michaeld9731 I had the new one but returned it because it chared my food. I might just buy the old one piece by piece and just pay the extra 50
Good idea lining the firebox with aluminum foil! Im definitely going to do that next time i use mine. Using the chicken fryer is nice too
Opened RUclips on my “smart TV” to watch a video on lye reactions with metals… this video popped up when I opened RUclips 😊 I notice you lined the hibachi (Japanese word meaning “Fire bowl”) with aluminum foil. I’m going have to try that. I’m guessing that besides making clean up easier, it also reflects heat back towards the cooking grill. Definitely going to have to try that on my Sportsman Grill (not sure it will work on the newer Sportsman Pro - I have both 😊😇)
Also liked your use of an inverted cast iron grill as a basting cover. Glad I held off on shelling out $29+sales tax for a stainless purpose made one at Lowe’s yesterday! 😊😊😊😊
Not only delicious looking, but some great videography too.
I Enjoy your channel.
Volusia-ev - Thank you!
Man what a great looking steak! Thanks for the video!
+Keith Parr A shame there is no cutting it so we could take a peak inside, I'm left unsatisfied.
I don't know why, but I can watch this video all day long!
Thanks for your videos. After watching the comparison of the vintage and the new grill I pulled out my older sportsman grill. I cleaned it and seasoned it using your technique. It turned out great, looks brand new. I'm waiting for delivery of a new fire grate I ordered from Lodge. Can't wait to use it again. It's prefect for a steak like your doing or a couple of pork chops.
Michael Impson - Thank you for watching. I think I am going to order a couple extra fire grates for mine.
Cast iron, fire and beef..............what could be better?
New set of snow tires
All that and a beer.
Love it Jeff ! ... I would fire up that Lodge as hot as I could get it and use your cast iron pan and pan sear it :)
i REALLY enjoyed this video! very clever using the cast-iron skillet as a cover, excellent & genius use of possibly the best charcoal grill ever made !!!
very nice Jeffrey, I am stealing that technique of using the fry pan as a lid!
michael landry - I looked all over town for something I could use as a lid for this grill. Then I realized that I had about 100 of them in my pantry :)
Lodge is the only cast iron to buy. Great quality , at a even greater price. Made in America for the hard working american and their American budget. Great job!!
Maybe Lodge will have you go around to big box store grand openings and cook for shows and give advice on using and taking care of cast iron!
Good job on the videos and good idea on the lighting. Made it very nice to see without shadows.
The only suggestion I could say on this video is I would loved to have heard you talking us through your cooking technique rather than just listening to the music. Still a great video.
VERY NICE. LOOKS LIKE A WORK OF ART.
Have you considered doing a video on the care and cleaning of this fantastic grill? I am already committed to your process of 8 griddle. Crisco, blue shop towels, all the details.... they came out fantastic. Thank you.
lupegaru2 Supposed to read "your process of cast iron restoration, Today I did a 8 square skillet (favorite) and an unmarked Wagner 8 griddle."
I love my Lodge grill.
I suggest getting a small Chimney Starter. It cuts down grill prep time a lot and you get much more even coal burn at the start.
Google it if your not familiar.
Also good thinking on having a bit of heat control on both sides. It's always a good idea of grill cooking.
Losvatoslocos - I usually use my chimney starter. Sometimes, when pouring the coals out on such a small surface area, the ash gets up on the walls of the grill. Didn't want that for this video. I was after a cleaner look. But you are right, you do get more life out of your coals when using the chimney starter. Thanks for watching!!
For better flavor, soak the wood chips in water for 30 minutes and only add them to the coals about 10 minutes before the steak is done. Hickory is best for beef and Mesquite is best for chicken. Still, it looks like you did a great job cooking it.
It would be really satisfying to watch you cut into that steak! Looks good!
Please tell me you are still making videos or plan to. This is well done, well shot.
Bobby B - Yes. My workload has been incredibly heavy lately. Hope to produce more videos soon. thanks for watching!
Absolutely amazing!
Merry Christmas Jeff, I just watched Cast Iron Chaos open his Christmas present from you, awesome !!!!!!
Have a happy New Years..
Joe Bucci - He is a great guy!!! I was happy to make that happen for him :)
I would like to see you do a video on how you maintain your sportsman grill. My is rusty and I'm thinking about restoring it and seasoning. I have seen other videos and people say you can't keep it seasoned because the heat burns the seasoning off but yours look great.
Spray canola oil
Are flareups controlled mainly by moving from one side to the other? Does marinating make flareups worse?
Excellent video! I got several new ideas on cooking a Cowboy steak on my Sportsman grill from you. What temperature did you cook it to? 145 deg.? Great idea on the cool side/hot side. Great inspiration for more cooking!
That's very smart grilling!
Excellent Video ! A very nice setup and great looking steak. - Thanks
***** - Thank you for watching!
I love all your videos!!!
You are a Pro!
Awesome presentation!
1betrman - Thank you for your kind words. And thank you for taking the time to watch this video :)
I need to have this grill! !
What are you testing when you use your finger to push on the meat? What is it supposed to feel like? Great video btw. thank you for sharing
I just bought the Lodge hibachi grill. I have a question for you: are you putting the cast iron pot on it to smoke it or cook it faster? Thanks
Beautiful Maillard reaction but curiously no distinct grill marks. I guess maybe because you moved it about quite a lot. Looks delicious. What's the lovely music, by the way?
Looks amazing, but really wanted to see inside !
Looks great!
When your restoring pans using organic filtered flax oil, is the process identical to the 19 min video minus the crisco and adding the flax oil?
Btw tried your crisco technique and they 3 pans have worked out great.
Bradford Martin - Flaxseed is a fast drying oil. You can use the same method, but you may not have to wipe it twice.
Inverting a cast iron frying pan to capture the heat off this hibachi is very clever and saved the steak. My experience with this Lodge L410 was one frustrating weekend where we went thru a lot of charcoal and could not get heat through the meat. No Lid! No vents! And the grate is above the unit so all the heat escapes! Bad design. Get a Weber Go-Anywhere steel BBQ and add Craycort cast iron grates and you have a terrific portable grill at half the weight.
Do you line the grill with foil for easy clean up? Thanks for the videos I have enjoyed all of them and learned a lot😃 and with your great videos I have started using my cast iron lot more.
Hey Jeffrey B, Jeffrey D here. Enjoy your vids and glad I found your channel!
Lodge Cast Iron is awesome isn't it? Great video. Thanks for sharing with us.
Nice steak. The grill is cool also.
This looks like an upgraded hibachi. surely it is more than that, I had a hibachi back in the 60's and did some good cooking on it but graduated to a Weber, why is this better than a good grill?
Excellent
Good stuff. Flip it less though.... You're killing me
great vid man, i have one ordered and hope to repeat your results
Ah man when a Steak looks that good you gotta show the end result brother, we gotta see you take a bite. Really like your video's. I started using your method of seasoning and it works well. I love my sportsman works awesome.
It looks freaking good!!!!
Nice, one word comes to mind watching you cook, Awesome! What temp do you like to reach to consider it done?
***** I like my steak medium-rare to medium. Just depends on the cut. When I tested the temp in the video, it was at 120 degrees F. Around 130 is fine for me.
A new Lodge product. The Sportsman's Grille and the chicken fryer as a set. They would sell like hotcakes. I hope you're listening Lodge!
Excellent video! Was that a finishing salt you were adding at the end?
What cost more, the steak, or the license for the music?
Mark Hennessey - This comment made me laugh out loud!!! :) Definitely the license for the
music!!! I try to choose music that is pretty neutral and pleasant to
listen to so that people can just focus on the music.
How many briquettes did you use to cook the steak? What temperature?
Do you have a series on the grill? Should it be stripped? Why the foil? What pan did you use to l cover it with?
A beautiful work of art just wished you had sliced into that ribeye on camera.
That is without a doubt the most beautiful ribeye I have ever seen in my life! WOW!! Thank you for posting this!!
PS: How was it? Did you cook to 160f?
Total Pro... well done.
Good video! What size, in inches, is the cast iron pan you used in this video? Thnx
Once again.............BRAVO! You have the most professional videos I've seen on You Tube. You really put a lot of time into getting everything just right. Can I ask what camera you shoot your vids with? Lodge did you justice with the gift of the new grill!
I did try the 30 second flip on a steak I did in my skillet.......worked well.
Joel Conklin - Thank you for watching. This video was shot with a Canon VIXIA HF21 HD camcorder. Some of my videos were shot with my iPhone 5S.
Jeffery I can see you should be teaching cooking (including grilling) at Lodge . Or somewhere for that matter .
Do you have a video showing how to clean the sportsman grill. I love mine but cleaning the grate is a pain and haven’t quite figured out the best way to do this without bringing it in the house and making a big mess near the sink.
No video needed here. Its a simple process, I keep a bottle of good saffola oil that has one purpose in its life, oil and season my LSG! I know not everybody has a dedicated beer refrigerator in their garage, but I do and that is where I keep my oil handy when I need it. So far, I’ve been lucky enough to not mistake the oil for a 🍺. Along with the bottle, I keep a cotton towel/rag soaked with oil. During the warmup of the grill, I wipe the grill with this oil soaked rag, when the warmup is done, another good slathering of oil when its hot and time to cook, when the smoke burns off it’s cooking time. When I’m done with my cook, I immediately clean my grill, (in my house, the cook is always the last person to eat,,,,,me)!😩 I use my grill brush to **GENTLY** scrape and wire brush off any leftover bits and pieces, and then it’s another slathering of oil. While the coals are still hot, I turn the grill upside down so the cook side is down, nearest the coals, and then I go and enjoy what I’ve cooked while the remaining coals slowly cook the grill and burnout. My grill never has, and never will, see the the business side of our kitchen sink!! I only use safflower oil on my grill because safflower oil is among some of the highest smoke point oils easily available, I use safflower because it’s whats in the refrigerator at the moment. 2 days ago I cooked rockfish filets for fish tacos, the thickest portion of the filet couldn’t have been much more than a half inch and the the thin end was about 1/4”, I totally expected disaster, but this grill amazed me. I wiped my fish spatula with a bit of light oil so I could turn the fillets over, and nothing stuck to the grill. It was the most perfect fish flip I’ve ever done!! If I had tried this on my wire rack Weber Grill, I probably would have destroyed the fillets and then ended with a Dairy Queen/Burger King crisis management dinner.
Your comment suggest to me that you are relatively new to the cast iron use and care world. There are several other RUclips channels that I subscribe to, but I will not promote here, that offer good information and recipes. Seek out and Take what works for you, and learn from other RUclips’rs It’s made a huge difference to what I present to the dinner table.
Thanks for the reply. This sounds like the best way to handle cleaning of the grate. I’ve watched a ton of cast iron videos on the sportsman grill and I think literally every one of them has a different method to how they both season (oil type) and clean. I bought some avacado oil recently because I couldn’t find Flaxseed (didn’t know about saffola). I read the avacado oil also had a high smoke point. Do you oil the inside of the grill? Like around the bottom and sides where the coals sit? When I initially seasoned my grill I did but it’s a little messy even though it was a very thin coat.
Hey Mr Ultimate Fanatic :)) i want to know the name of the music playing here pleassse :)) it s a perfect combo for outdoor sunset bbq !
Beautiful! I've got a grill arriving tomorrow and was looking for encouragement! what is your grill sitting on, please? I rent & have a wooden balcony I'd rather not destroy. :-)
Thanks for the video!
kazu Williams Thank you for watching!
Magic happens at 4:51
damn that steak looks fantastic!!
very cool
I have a question when you got this grill did you take of their seasoning and re-season it? Did you season it at all? Or just use theirs since its a grill?
TheRiteThings - I used the grill as-is.
like always...great video thanks
I want that grill!
Almost perfect grill... only if it comes with a cast iron grill cover
I really like your channel, man , you can grill almost as good as I can! :) where about's do you live?
Rich
Is the aluminum foil necessary?
that steak looks legit, Yo.
I'm like Pavlov's dog here just salivating.
Which Lodge Deep Skillet were you using ?
another great vid..i think just watching your vids i gain to many lbs..LOL
chapmaker46 - Thank you for watching!
Nice! Thank you!
TheFinkFarm - Thanks!
Great looking steak! Anyone who'd give that a thumbs-down is a moron. If yo don't like it, just pick something else!
yeah dude we gata see the inside that's what counts bro.
Really like the look of this grill. I would like to have one these only problem is it costs twice as much here where I live. My only concern for a cast iron grill is the maintenance and the small grilling surface. I dont think this grill will fit in my oven if I ever had to re season it again. BTW looks delicious.
pero loco - Maintenance on this grill is not bad at all, especially if you line the grill with foil before using it. The part that needs the most maintenance is the charcoal grate. Since the charcoal sits directly on it, the seasoning gets burned off every time. My solution for this is to rinse it, and spray it with Pam canola oil. If I have the time, I will put the piece in the oven for 30 minutes on 500. If I don't, spraying it will keep it from rusting. The cooking surface is small, but I have to realize what it is - it's a hibachi grill. But, I hve a family of five and it has worked out just fine. I do have a larger charcoal grill, but I like this one because I don't want to fire the big grill up if I am just cooking a couple steaks. And yes, this grill will actually fit in the oven. I just restored an old version of this grill and was able to season it easily in my oven.
I think this is really great for steaks or boneless cuts. I think going to stick with my lodge square grill pan. Since we already have an old kettle grill. I'm going for a small dutch oven to add to my collection. BTW I like to sand the insides of lodges to make it easier to clean. Thanks for the info JBR.