Hibachi Grill footage of my night out

Dinner at the hibachi grill , something i wanted to share with you guys if you never been you need to go you will enjoy it even the show ty for watching kesha

The Big Debate: Gas vs Charcoal Grilling

We have all either heard or have been a part of a debate about which grilling method
is better, using gas, or using charcoal. There are mixed opions on this issue, and
this article explores some of the benefits of both types of grills.

Everyone I have met either strongly believes in using gas grills, or solely using
charcoal grills. There are a few who use both. Which one is right for you?

Gas Grills

Gas grills come in many flavors, big, small, stainless, ones with side burners for
pots, and many more. They are very easy to light, usually by the push of a button,
and controlling heat on them is not a problem at all. With the simple turn of a dial,
and you can cook food anywhere from 200 to 500 degrees. They use propane to
fuel them, and a typical, full propane tank will supply enough fuel to cook many
meals. The prices of gas grills typically range from $ 150.00 to $ 500.00, and even
well up into the $ 1,000.00 dollar range.

When purchasing a gas grill, make sure that it has at least two burners so you can
cook with indirect heat on one side of the grill if you choose to do so. Many seafood
items, such as fish, require a low and slow method of cooking for certain recipes,
and being able to light one side of the grill and cook on the other side will make it
much easier on you to achieve the desired cooking temperature you are looking for.

Tips for Purchasing a Gas Grill

1. Make sure it has 2 burners

2. Sturdy Construction- When you lift the lid, the pit seems sturdy and not shakey

3. Know your price range, and know what you want to accomplish with the grill. Will
you be cooking for lots of people, or will you be cooking for a few?

4. Top brands do produce very good pits, but shop around. Many cheaper brands
produce very good quality grills too.

5. What kind of warranty does the pit have? Does the company pay for shipping if
something breaks on the pit and you have to send it off to get it repaired, or even
receive a new part?

Charcoal Grills

Charcoal grills are fueled by lump charcoal or charcoal briquettes. They grills are
usually in the shape of a round kettle, but many other shapes of pits, such as
squares and rectangles exist. Many people will only use charcoal grills because they
believe a better taste is produced by using charcoal instead of gas. I will talk more
about this later.

Charcoal grills can be priced anywhere from the small, $ 20 dollar Hibachi, to a
typical $ 50.00 Weber, to an expensive, $ 450.00 kettle, which is usually pretty large.
Normally, the $ 50.00 Weber grill is the best way to go because it has the surface
area to cook lots of food, and Webers usually last a very long time. I have used one
for 4 years now, cooking 4-5 times a month on it, and it has not let me down yet.

When using a charcoal grill, the best and easiest way to light the grill is to use a
charcoal starter. This will cut your pit heating time down by 15 minutes or so
because the coals will be already be lit when you put them into the pit.

Adjusting the heat on a charcoal grill can be a bit of a challenge until you get used
to your pit. After a while, you will understand the exact combination of closing
dampers and adjusting the lid to produce the heat you want from your grill.

Tips for Purchasing a Charcoal Grill

1. What are your intentions for the grill? Are you cooking for many people, or a few?

2. Is the pit easy to move around?

3. How easy is it to clean?

4. What is your price range? Do some research on the internet to find out what grills
are priced at now.

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs http://www.thesmokerking.com. Check out thesmokerking.com to find great information about outdoor cooking.

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Grilled Japanese Recipes - How To Make Them Taste Amazing

Just like with any other cuisine, Japanese cooking has changed over the years to become what it is today. This change is the result of a lot of social and political changes, as well as the influx of western culture and recipes. A lot of Japanese recipes are based on using seasonal ingredients, presenting the food in a special way, and using top quality ingredients.

Cooking methods in Japan include stir frying, sauteing, baking, and deep frying, as well as the famous Hibachi grill. A Hibachi grill is a big, heated metal plate and a lot of restaurants cook your food right in front of you on the grill. This is a convenient cooking method, although it does not do much for the flavor of the food. Meat or seafood cooked over an open fire is going to end up being a lot more flavorful than something cooked on a piece of metal, so you need to season and flavor the food before or during the cooking process.

What Makes Japanese Food So Special?

Strangely enough, the thing that makes this cuisine so special is something that is lost on many people. Fresh meat, vegetables, and seafood cooked quickly over a high heat form the basis of many Japanese dishes.

In westernized Asian restaurants, overly heavy and sweet sauces are ladled on to the food and that is when you lose the flavor. A little seasoning, marinade, or sauce is a good idea but the key is using such ingredients in moderation, to enhance the natural meat, seafood, or vegetable flavor, not to completely overwhelm and lose it.

Authentic beef teriyaki is made by marinating a good quality piece of steak in teriyaki sauce and then grilling it fast and hot, occasionally brushing some of the marinade over the meat. Serve it with a little teriyaki sauce on the side. If you have been to a westernized restaurant, you might have been served a piece of meat, which is smothered in thick teriyaki sauce. You will not be able to taste the meat at all.

The sauce is supposed to enhance the wonderful beef taste, not drown it out entirely. The same goes for fish and seafood recipes. A light marinade or small serving of sauce is more authentic than drowning your ingredients in sauce and wiping out their delicate flavor.

A lot of modern Japanese restaurants have evolved from grilled dishes to fast and easy stovetop meals. It is well worth tracing the history of Japanese food though and recreating flavorful dishes from the orient. The following recipe shows you how to flavor your fish before you cook it.

Recipe For Marinated Grilled Salmon

What You Need:

4 salmon steaks, 1 inch thick
2 tablespoons tomato sauce
2 tablespoons vegetable oil
1 teaspoon lemon juice
1/2 teaspoon minced ginger
1/3 cup soy sauce
1/4 cup thawed orange juice concentrate
1/2 teaspoon yellow mustard
1 tablespoon olive oil
1 tablespoon minced green onions
1 minced clove garlic

Combine the orange juice concentrate, soy sauce, tomato sauce, ginger, garlic, mustard, lemon juice, vegetable oil, green onion and mustard in a glass dish. Add the fish and turn it over to coat. Cover and marinate for half an hour to one hour.

Preheat your grill to a high heat. Take the salmon out of the marinade and boil the marinade for a minute. Oil the grill grate and brush the olive oil over the fish. Cook it for about eight minutes in total or until it flakes with a fork. Flip the fish halfway through the cooking time, brushing the boiled marinade over it. Serve hot with rice and a tossed salad.

If you enjoy grilling, you might like to give your seafood a traditional Japanese touch. When the weather is cooler, a warming pot of seafood chowder is another way to use fish and seafood to make a wonderful meal.

A Guide to the Freshest Seafood in Los Angeles - LosAngelesSeafood.net

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Do Not Become a Part of the Hibachi Group

Have you ever been around people that exuded negative energy? We all have. You know, when you say "How are you doing?" and their response is something like, "Could be better" or "Ok, I guess". How long do you want to spend time with someone with that kind of energy?

Sadly many do and it perpetuates others to respond in the same manner.

For example:

Sally says; "How are you doing?" Mary responds; "Could be better.":( Sally replies: "Oh I hear ya!" Marry says: "Ya, I can't believe how bad the weather is!"

And the conversation continues with more and more "Woe is Me".

Now a 3rd person enters the conversation and is brought down as well and she buys in and adds to the negative talk.

I refer to this kind of situation as being a part of a 'Hibachi Group'. A hibachi is a small cooking grill typically made of aluminium or cast iron.

Let me tell you a story to explain.

A friend of mine was in the longest one-day sanctioned bike race in North America. The "LOTOJA" (abbreviated from LOgan, Utah TO JAckson Hole, Wyo.) traverses some 206 miles across Utah, Idaho and Wyoming. Instead of the much hoped for pleasant temperatures and tail winds, Mother Nature elected to deliver clouds, rain and yes, even snow over the grueling course.

Half way through the race, there was a pit stop where bikers could eat, drink and take a needed rest. During this stop, my friend noticed a group of bikers surrounding a small hibachi. They were huddled close to capture warmth from the small fire and as my friend got closer he could hear their conversation. They were discussing how challenging the ride was. Some were saying that is was too cold to continue. Others were agreeing and adding to reasons to give up.

As my friend heard how they were talking, he opted to stop approaching that group and backed away. Got back on his bike with a fellow biker and they finished the race.

What happened to the bikers in the "Hibachi Group"? Not one finished.

There is power in thoughts. There is power in language. There is power in who you surround yourself with. There is power in how you respond. Go for the power in avoiding Hibachi Groups when possible. And if unavoidable, choose to lift people up and don't buy in to the negative energy. You and those around you will be far better off...:)

Make it a great day.

Donna

Donna Stewart
Helping Families Achieve Their Goals since 1999!
Visit my Blog: http://www.donnastewartonline.com

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Eyed By Many Men - Stainless Steel BBQ Grills

There would appear to be two types of men: those that love the out-of-doors and those that love doing outdoor cooking. Those men that fall into the latter category usually feel drawn to any exhibit of stainless steel BBQ grills. Such an exhibit might be expected to contain varied types of grilling equipment.

If that exhibit intended to provide a complete overview of the gear available to the typical backyard cook, it would include examples of gas, electric and charcoal grills. Any grilling surface in an outdoor environment must have a source of heat. That heat source can be lighted gas, lighted coals or heated electrical elements.

Today, most gas powered grills rely on the gaseous contents of a propane tank. The position of that tank depends on the nature of the grilling surface. It could be something built into a backyard wall, something on top of a cart, something that sits atop a post or a structure that has been designed to go on an outdoor table.

Like their gas powered counterparts, the grilling surfaces that depend on an electrical heat source come in a variety of styles: built-in, on a cart, on a post and fitted with small legs, so that it can sit on a table. While charcoal works well in any grill with one of the four styles named above, it also fires up nicely in a metal container that is low to the ground.

That container could be part of a cast iron Hibachi grill, or it could well be a rectangular object fashioned from steel. The makers of stainless steel BBQ grills should consider taking a trip to Iran, or visiting a place where many Iranians are having a picnic. There they would discover a low to the ground, rectangular structure that facilitates preparation of delicious kebabs.

Josh covers more outdoor cooking systems at his website. To visit his outdoor cooking site please click on one of the links. In this article he talked about outdoor stainless steel bbq grills and how they can benefit you and your family.

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Minecraft| How to make an auto Hibachi grill

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How to Cook With a Charcoal Grill

Reliable equipment and an appropriate fire are the basic needs for successful grilling. The tips outlined in the article below are suitable for gas or charcoal grills and include directions for both.

Sparking the Fire

If you have a gas or electric grill, follow the directions in your owner's manual for lighting and preheating it.

When building a charcoal fire, start with enough coals on the bottom grate to cover an area about 3 inches larger on all sides than the size of the food you plan to cook. Add a few more briquettes if the weather is humid or windy. Mound the briquettes or put them in a chimney starter (see photo 1, below) and ignite them, leaving the grill's lid off. After lighting the coals, leave them in a pile or in the starter until they're glowing red (about 20 minutes), then spread them over the grate in a single layer. Let the coals burn for 5 to 10 minutes more or until they are covered with gray ash before putting the food on the grill.

1. Light charcoal briquettes: Arrange briquettes in a mound in the center of the bottom grate. Placing them close together helps the fire to ignite

Instant-lighting briquettes, which ash over in about 20 minutes, are saturated with a petroleum product that lights easily with a match. Besides electric starters and liquid lighter fluids, fire-starter gels and paraffin fire starters are both environmentally safe ways to make the job of starting a charcoal fire easier. Wait about 1 minute after adding a liquid, gel, or wax starter before igniting the briquettes. Never use gasoline or kerosene as a fire starter.

Direct vs. Indirect Grilling

Before arranging the coals, know whether you're going to grill directly or indirectly. Any grill can be used for direct grilling, including braziers (the basic shallow firebox on legs) and hibachis. For indirect grilling, you need a grill that has a cover. These grills can be either kettle- or wagon-shaped and have gas, electric, or charcoal heat sources.

With direct grilling, the food goes on the grill rack directly over the heat. Direct grilling is best-suited to foods that are tender, small, or thin and can be cooked in less than 30 minutes, which include steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables. For a charcoal grill, use long-handled tongs to spread the hot coals evenly in a single layer (see photo 2, below). To set up a gas grill for direct grilling, preheat it, then adjust the gas flow settings to the desired heat level.

2. Direct grilling with charcoal: Rake out the glowing coals evenly directly under the section of the grill rack where food will go. To test the temperature, count as directed on page 306. Indirect grilling means placing the food over an area on the grill with no direct heat source and the grill is covered during cooking.

Indirect grilling is the choice for cooking whole birds, ribs, large roasts, and whole fish. To set up a charcoal grill for indirect cooking, use long-handled tongs to arrange the hot coals around a drip pan (see photo 3, below), which collects the fat drippings from the foods, mini-mizing flare-ups. Use a disposable foil roasting pan or make one out of heavy-duty foil.

3. Indirect grilling with charcoal: Move the coals to accommodate a drip pan; rearrange the coals as needed. To test the temperature, count as directed on page 306.

For indirect grilling on a gas grill, light the grill according to your owner's manual. Turn the setting to high and let preheat for 10 to 15 min- utes. If your grill has two burners, reduce the heat on one burner to desired temperature and turn  the other burner off. With a three burner gas grill, turn the center burner off. Place food over the unlit burner. Adjust the gas flow to the burner that's on to maintain the desired temperature. Most gas grills have a built-in drip pan under the fire box, so generally no drip pan is needed. We recommend placing whole birds and roasts on a rack in a roasting pan and placing the roasting pan directly on the grill over the unlit burner.

Controlling Flare-Ups

Fat and meat juices dripping onto hot coals may cause sudden small blazes, called flare-ups, which can make your meat taste charred. To control flare-ups, just raise the grill rack, cover the grill, space the hot coals farther apart, or remove a few coals. As a last resort, remove the food from the grill and mist the fire with water from a spray bottle. When the flame subsides, return the food to the grill.

To prevent flare-ups on a gas grill, after each use turn the grill setting to high for 10 to 15 minutes with the lid closed. Use a brass bristle brush to remove any baked-on food from the grill rack. This will also burn off some of the residue on the lava rock or ceramic briquettes.

Adjusting the Heat

If the coals are too hot, raise the grill rack, spread the coals apart, close the air vents halfway, or remove some briquettes. For a gas or electric grill, adjust the burner to a lower setting.

If the coals are too cool, use long-handled tongs to tap ashes off the burning coals, move the coals together, add briquettes, lower the rack, or open the vents. For a gas or electric grill, adjust the burner to a higher setting.

Not everyone judges the temperature of coals exactly alike. Therefore, the time ranges in our recipes are recommendations. For perfectly done food, use our timings as guides and watch all foods on the grill closely.

What is the Ideal Cooking Temperature?

One key to successful grilling is determining when the charcoal or gas grill has obtained the ideal cooking temperature. No matter what type of grill, you can judge the temperature the same way. Hold your hand, palm side down, at cooking level and time how long you can comfortably keep it there (see photos 2 and 3, page 305). A hot fire allows a 2-second hand count. A medium-hot fire is considered a 3-second hand count. A medium fire equals a hand count of 4 seconds. And a low fire is considered a 5-second count. When grilling indirectly, hot coals will provide medium-hot heat and medium-hot coals will provide medium heat.

Cleaning Your Grill

Soak the grill rack of your charcoal grill in hot, sudsy water after every use to loosen cooked-on grime. If the rack is too large for your sink, let it stand for about 1 hour wrapped in wet paper towels or newspaper, then wipe it clean. If necessary, use a stiff brush to remove stubborn burned-on food.

R.E. Ferguson has been in the grill and outdoor products industry for over 10 years. He is a frequent writer and industry expert on gas grills, charcoal grills and just about every other type of grill on the market. For gas grills and grilling accessories, you can visit his website at BuyGasGrills.com.

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Sekisui South HIBACHI GRILL and SUSHI

Welcome to Sekisui South, home of the BEST hibachi and sushi. Come join us for our entertaining food experience, along with great services. Only 15 minutes from Memphis, located directly off of I-55 and Goodman Rd. We look forward to serving you! 1255 Goodman Rd W.Horn Lake, MS 38637 sushiville.com http

Hibachi Grills - The Japanese Influenced Cast-Iron Hibachi Grill Explained

The Hibachi grill is one of the lesser known types of barbecue when compared against the likes of leading manufacturers portable grills such as the Weber Smokey Mountain, the Cobb and the Cadac's of this World.

Japanese in origin, the Hibachi actually originated in Japan as a type of brazier that was used by nobles as far back as the 6th century. Back then, Hibachi's were commonly made from clay that was lined with wood, and as such was a functional and reasonably durable piece of cooking equipment.

These days, the Hibachi design has grown in popularity and these days is commonly made from cast-iron, using charcoal as fuel to provide a traditional style of cooking that is commonly used in contemporary barbecue grills.

Just like its modern counterparts, the Hibachi grill is produced by many difference manufacturers and is available in various sizes and configurations to suit different needs, and despite is ancient origins, performs just as well making the Hibachi a very popular type of grill to cook on thanks to it's direct cooking and portability.

When buying a Hibachi grill, it is worth paying extra for a cast-iron version as these are superior in many respects to those that are made from aluminium which are not only inefficient to cook on, they are also not particularly durable.

Hibachi grills are available in different designs, being embellished with attractive symbols, different colour schemes and other aesthetically pleasing adornments making them eye-catching when displayed outside.

Their design varies considerably from one manufacturer to another, and for maximum flexibility it is worth considering purchasing a Hibachi that has adjustable grills that will give you more control over cooking your food. Some people prefer the basic, fixed design that does not allow for adjustments to the cooking grate height as this is considered to be a more "pure" form of cooking on the Hibachi grill.

One of the unique aspects of using a Hibachi grill is that many of them allow the charcoal to be placed at two different levels under the grill. This allows the cook to have two different temperatures to cook at, allowing larger items to be cooked at a higher temperature on one side, while smaller pieces may be cooked at a slower rate on the other.

It is worth noting that not all Hibachi grills are equal, and if flexibility is something you are looking for in this style of BBQ grill, then look for models that incorporate vents in them, which allow for fine adjustment of air intake which will allow you to have greater control over the cooking temperature. It will take some time to get used to using these vents as you cook, and this is all part of the great Hibachi cooking experience.

Cooking on a Hibachi BBQ grill is almost identical to any other charcoal grill, apart from the fact that the grill has the capability to have two different temperature zones, while this is an advantage the Hibachi is really only suited to cooking smaller cuts of meat, such as chicken pieces, wings, burgers, and kebabs.

When using the Hibachi, remember that cast-iron versions retain heat very well, so always operate the grill, having a good pair of heat-resistant oven mitts to hand. Also ensure that the Hibachi is placed on a strong steady surface that is level such as a stone or wooden floor, and always have a bucket of water or sand, or better yet, a small fire extinguisher close by.

The Hibachi is unique in many ways and will appeal to many people for a variety of reasons. One of the finest things about the Hibachi is the way that it is capable of cooking food just as well as many good quality grills that cost several hundred pounds as well as being an attractive focal point where ever it is used.

Take your time selecting a Hibachi grill and enjoy using it and tasting the great food that it produces in the traditional methods used by the people of Japan and China many centuries ago.

We hope you enjoyed finding out more about the popular Hibachi Grill For great tasting food for you to try at your next barbecue, choose from our selection of tempting and delicious barbecue recipes, we have hundreds to choose from!

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Charcoal, Gas and Electric Grills - How to Choose One

Probably the biggest decision about purchasing a grill is whether you want a charcoal, gas or electric grill. You will need to weigh the benefits of each against the others and decide which one is best for your needs.

Charcoal grills tend to be the least expensive to buy initially because they have the fewest parts. Charcoal cooks food at very high heat to seal-in juices. Many people prefer the smoky taste and flavor that only charcoal grills can provide. However, starting up a charcoal grill can take some time, but more advanced models have incorporated gas ignition systems that reduce this preparation time.

Gas grills, on the other hand, are ready to cook within minutes, and can be fueled with propane or natural gas. Wood chips can be used to add smoky flavors. Gas grill parts are readily available to extend the useful life of your unit. Electric grills only need a regular 110v outlet but do not get as hot as either charcoal or gas.

Size is another important consideration - if you're planning on the cooking for neighborhood parties, picnics, or family get-togethers on a regular basis, you're going to want a much bigger grill with a large cooking area than if you're only preparing food for one or two people. An indoor electric grill may be a better choice for you in that situation. Charcoal and gas grills can never be used indoors because of the danger of carbon monoxide poisoning.

If you live in an apartment building or high rise condo with a balcony, you may only have room for a small electric unit. House rules and regulations may also prohibit gas and charcoal grills. Electric grills heat up a little more slowly than gas, but are very easy to start. Electric is the ideal choice for indoor grilling or use on a balcony in an apartment building since they present minimal fire risk.

If you're thinking small consider a hibachi, a small, portable charcoal grill you can carry anywhere to enjoy your favorite bbq when you're tailgating or picnicking at the park.

In addition to the size of the cooking area the number of items you can cook at any one time is dependent on the heat output of the grill. Heat is measured in BTUs (British thermal units) and, higher ratings indicate a more intense heat output. For charcoal grills the BTU output is limited only by the size of the firebox and how deep you stack the briquettes. Heat regulation on charcoal grills however is very tricky.

Gas grills provide more precise temperature control for cooking food evenly and consistently. The new infrared gas grill models can heat up to 700 degrees, and even higher with the expensive models, to give you steak house quality results. A family size gas grill should have at least 20,000 BTU rating. A portable gas grill should have at least an 8,000 BTU rating. Weber gas grills are big sellers for full size units and Coleman is the go-to brand for portable gas grills.

See our reviews and ratings for Coleman grills [http://www.colemanroadtripgrill.com/] before buying a grill this Summer.

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3 Reasons a Portable Gas Grill is Your Most Economical Choice

A portable gas grill means that you can be enjoying a thick, juicy hamburger, a steak, or your favorite chicken barbecue recipe within a few minutes of arriving at your favorite recreation or vacation spot. Charcoal hibachis and small table-top charcoal grills may seem attractively priced at first, but charcoal grills may not be as economical as you think. A bag of charcoal briquettes costs as much as a couple of disposable 1 lb. propane tanks, is more difficult to transport both because of bulk and the potential for dust, and probably will not be used for more than a single outing anyway.

If there are more than two people in your usual outing you cannot feed a crowd on a hibachi. Portable propane gas grills from the major grill manufacturers come with about 200 to 300 sq. in. of cooking area which is more than large enough to cook enough hamburgers for six to ten people at a time. Propane grills pump out from 9,000 to 20,000 BTU on a disposable propane tank that can run on the highest heat setting for more than two hours. You can double your cook time by running at medium to low temperatures which will still be hot enough to cook anything you can put on the grill.

The new portable gas grill designs are meant to travel. The Weber Q is a little on the heavy side at about 40 lbs. but it comes with easy grip handles, cast iron grates, and an overall sturdy construction that is not going to blow over from a brisk ocean breeze. Coleman has the best travel design with a collapsible grill that comes with a towing handle, wheels, and detachable side tables. All these portable gas grill designs will operate from a 1 lb. propane gas cylinder that you can buy at almost any grocery store, home improvement store, or camping supply store. THe cylinders are small, easy to store and cannot create a mess in your trunk like a broken bag of charcoal.

The better portable gas grill models can also be used as your regular home barbecue so maybe it makes more sense to go with a portable big enough for dual home-travel use with the money that you would have spent on a second, purely portable model. The only difference in operation is that when you use the grill at home you will hook it up to a full-size 20 lb. propane tank. The cooking area is as big as almost any regular home model, and the BTU output is also comparable. The only real difference is that you can pack up the portable gas grill and go when the need arises.

Come see why Road Trip Grills [http://www.colemanroadtripgrill.com/] are your best choice for summer barbecues.

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Japanese Hibachi Cooking - Free Recipes Inside

Are you a fan of yakitori? Japanese food is one of the healthiest foods worldwide, and so it is not surprising to know that the Japanese often grill their food. This grilling is called hibachi, and Japanese hibachi cooking is not only famous in Japan, but in other parts of the world as well. These meats on sticks are a favourite of many, as these taste good, and come fresh and hot; grilled over direct fire.

The best way to do Japanese hibachi cooking is to grill over fire-and not a hot plate. The fire gives your meat a smoky, authentic flavour, which lacks in those which are prepared using metal plates. One example of Japanese hibachi cooking is the sukiyaki. A favourite among many, sukiyaki involves grilling thin slices of beef and then adding vegetables and noodles or rice.

But whether it is beef or chicken you want to grill, the principle holds the same: use authentic over the fire grillers. Also, many agree that one of the secrets of great Japanese hibachi cooking is the sauce.

A great recipe for shrimp sauce is this: you will need two cups of soy sauce, a cup of whipped cream, one-third cup of ground, roasted sesame seeds, a pinch of garlic powder and a teaspoon of dry mustard (dissolve it in a teaspoon of water). Place all ingredients except the cream in a blender for fifteen seconds. In a saucepan, put the mixture and the whipped cream, stirring it over low heat.

Another example of great sauce is simply a mixture of the following: a cup of mayonnaise, a couple of teaspoons of sugar, one and a half teaspoons of chilli sauce, a half teaspoon of paprika, half teaspoon of garlic powder, half teaspoon of lemon pepper, a quarter teaspoon of black ground pepper, one and a half tablespoons of catsup, and a pinch of salt. Use these sauces and your grilled meats will have that extra zest and tanginess.

Are you looking to cook delicious Japanese Hibachi?  We can show you every step you need to follow to cook over 108 top Japanese recipes!  Save money and cook amazing Japanese food, go to http://www.JapaneseCookingDIY.com now!

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Types of Grills and Barbecues

Types of Barbecue Grills
Barbecuing seems to have become the national pastime. The humble charcoal grill has blossomed into the complete outdoor kitchen with running water, warming drawers, oven and refrigerator. The choices are myriad. BBQs are built-in or portable. Some grill masters prefer gas grills others choose charcoal.

Permanent or Nearly So
BBQs are built-in and made of brick, stainless steel or porcelain. Some grills have wheels so they can be pushed into place but aren't meant to be portable. Once they're set up they're stationary. Grills range from the simple kettle grill with a cooking space for four or five steaks to grills with several cooking stations and enough space to cook a number of racks of ribs as well as vegetables.

Heat Source
Barbecue is cooking over a heat source. That source is gas, electric or charcoal briquettes. Wood burnt down to charcoal is used as well. Wood chunks are used to produce smoke more for flavoring rather than cooking the food by smoking, although that's possible too. Gas barbeques need a source for the gas, either the neighborhood is piped for gas or the gas is purchased in containers. The container is then attached to the grill. If the source is electric then an outlet needs to be nearby.

Convenience
Gas grills have temperatures controls. The BBQ area is filled with lava rocks. The gas heats the rocks and the food is cooked on the grill tray above the rocks. When the gas is lowered or turned off, the heat dissipates rather quickly. Charcoal grills use either briquettes or charcoal chunks. The heat is controlled by how much charcoal is used, how much it's spread out and how long the charcoal has been burning. The only way to turn the heat off is to wait for the charcoal to burn down completely which takes hours.

Costs
Two costs are involved: the cost of the grill itself and the cost of the heat source. The grills run from around $ 100 for a plain kettle charcoal grill as of 2011 to about $ 250 for a modest gas grill. The sky's the limit on the upscale end of grilling with some monster grills costing thousands of dollars.

Portable
While most backyard grills are meant to stay in the backyard, some grills take to traveling. A charcoal tabletop grill cooks two steaks or six hamburgers. An electric grill goes where ever there's electricity. Hibachi is a table top grill made of cast iron and used with charcoal briquettes. Stove top grill pans give the grill marks to the food but not the real flavor of a barbecue since it's placed on the stove.

Dee Power is the author of several nonfiction business books. She writes on the topics of how to reduce credit card debt and how to how to get out of debt

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Steel Hibachi Grill Barbecue

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• 2 independent Cooking grills
• 3 Adjustable cooking heights
• Ash collection tray with Air vent
• Sturdy wooden feet to riase off the ground

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Outdoor Barbecue Grills - Everything You Want To Know

E.G. Kingsford is a barbecue pioneer in the food industry. George Stephen is also a pioneer. He was a welder attached to Weber Brothers Metal Works. It was narrated that he once welded a semi-spherical object which he fondly called Sputnik. While creating this masterpiece, he attached three iron vertical structure to make it stand. In addition, he added a lid at the base of the body. Over time, he was able to use this prototype for cooking purpose and began marketing it to the people in his neighbourhood. Eventually, with his invention he set up the Weber-Stephen Products Company.

Grills are comparatively less complicated to use than an oven. They also cook the food faster without deteriorating the taste. The food meant for barbecues are placed at the top grating to prevent them from charring. Grills using charcoal fuel should be used outdoor. These are equipped with a variety of functions. They range from easy-to-use ones to sophisticated and innovative grills. Currently, Brazier's grill, which uses charcoal fuel, is one of the lowest priced but they are also the most preferred choice for barbecue. It is designed with a pan on legs. The pan is used to hold the charcoal pieces. Another popular outdoor charcoal grill, which is manufactured in China, is the Hibachi grill. In addition, there are also other types of outdoor charcoal grill like the kettle version, cart type and ceramic made.

Gas grill is also available in the market. It consumes liquid fuel. Gas grills that are used outdoor heat the grating directly. They come in many designs and dimensions.

There is no doubt that barbecue is currently the most desired cooking technique as it is enjoyable, hassle-free and convenient. In addition, grills are now reasonably price. It also enable the cook to prepare meal as well as entertain his or her guests at the same time.

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Hibachi Grills - What You Should Know Before Buying

Hibachi grills are the answer for those who crave that delicious taste of charcoal grilled cooking but prefer to avoid the common hassles involved with a large, full size grill. Whether it is for the portability, the space savings, or just an appreciation for simplicity, there is little compromise in cooking performance with small hibachi grills but there are a few things to be aware of before purchasing one.

The Compromise

Good quality hibachi grills only have one real drawback in comparison with their full-size cousins and it is the obvious one. Their modest size restricts the quantity of food that can be simultaneously grilled at any one time. Is this a big deal? It certainly is if you plan on grilling for a dozen people, all at once. In that case, a full size grill would be better suited. An alternative to this is to use 2 hibachis (which can have some other advantages as well).

Not All Hibachi Grills are Created Equal

Hibachi grills come in an assortment of different sizes and various shapes. There are round models and rectangular models which is mostly just personal preference. When it comes to construction material, cast iron hibachis are by far the most durable and in my opinion, the best.

The grills to watch out for are the cheaper ones. The easiest way to identify these is by the price tag. Most of them are poorly constructed and have a tendency to rust and fall to pieces. The aluminum and steel models are especially prone to falling apart easily and do not offer the even heat distribution properties provided by cast iron.

Another common sign of cheap models are the hibachi grills that have height adjustable racks. The idea is great, but so far I have yet to find one that was not poorly constructed and flimsy. Experience has taught me that the less moving parts, the better. This is particularly important if you plan on transporting your grill a lot.

Hibachi Grills Are Grills, not Smokers

Hibachi grills are not designed for slow-cooking or what is often referred to as traditional barbecue. Hibachis use direct-heat cooking (grilling) which makes them the ideal choice for cooking thinner items. Hamburgers are fantastic, as are chicken filets, chicken strips, fresh veggies, and fish & seafood. My favorite however, is steak. Nothing does a better job on a big fat juicy steak than a good quality hibachi grill.

Hibachi Cooking Options

Hibachi grills are the ideal tool for direct-heat grilling but that does not mean that they can not be used for other cooking, heating, and reheating as well. Thicker food items can be a bit of a challenge but with a little practice, a thermometer, and some creativity, you will quickly find that just about anything you can fit on the cooking surface can be cooked.

I like to use what is known as a two level fire. This means putting more coals on one side of the hibachi than on the other side which effectively gives you a side that is hot, and a side that is not so hot. This is a perfect configuration for searing food on one side of the grill while warming or through-cooking other food on the opposite side of the grill.

Venting

Many models have bottom vents that can be used to adjust the intensity of the fire some. I rarely use them as the open design of most hibachi grills ensures that there is always plenty of air to keep it going. Regardless, opening these vents permits even more air to flow through the grill which gives the grill master the ability to increase or decrease the heat of the fire. It would be a good idea to spend some time playing with theses vents some when first starting out with a new grill to get a good understanding of how to heat up, or cool down the grill.

Hibachi Grill Safety

Like any portable cooking device, you need to ensure that you are safe when cooking with hibachi grills. Care should be taken to ensure that the grill is placed on a sturdy level surface and that nothing is around that could fall on it or possibly knock it over. A bucket of water should always be kept close by, just in case. A fire extinguisher would be even better.

If grilling in low light or at night ensure you have ample light on the grill. If overhead or flood lighting is not available a small headlamp can be used which conveniently leaves both of your hands free for cooking duties.

And the most important rule of all, never leave hot hibachi grills unattended.

If you are looking for the best, for both durability and from a performance standpoint, I whole heartedly recommend cast iron hibachi grills as the way to go. On the other hand, if you are just looking for something temporary, disposable, and inexpensive, the cheaper grills will do the job. If you already have a hibachi grill of your own then what are you waiting for? Get out there and grill up something spectacular!

Mark Dale
Outdoor Grilling Enthusiast
http://hibachigrills.net/

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PT's on Hibachi Grill

Friends around a grill
Video Rating: 5 / 5

Random video of me at the hibachi grill with my friend eating icecream.

This video was uploaded from an Android phone.
Video Rating: 5 / 5

Coleman Grills - Transportable and Powerful

Coleman is known for its camping gear, is also known for Coleman Grills. They've a variety of barbeques including their conveyable grills and marine grills. All their grills are are propane barbeques (not charcoal barbeques). They come in a variety of shapes and sizes.

Coleman Grills' movable barbeques line is not just limited to the kind that you stick to your bumper and haul off to tailgate parties. There are some larger sized barbeques perfect for taking with you on that camping trip you've been planning.

One of these barbeques is the Roadtrip. The Roadtrip grill features a 285 square in. cooking surface, mix 'n match grill plates and offers the user matchless lighting. A nice feature of the Roadtrip is the indisputable fact that it folds down for easy transport. This model of barbeques operates off a 16.4 oz propane tank, which can last 1.1 hours if you have everything turned on. If you are only using one burner the tank can last so long as 4 hours. This may be converted to use with a 20 pound propane tank, the conversion kit is sold singly as is the mix'n'match barbeques plates.

Coleman griddles also offer movable griddles smaller conveyable grills. These little grills, occasionally called hibachi griddles, also use propane so that you do not have to stress about the mess of charcoal. One of the brands that they offer is the small Roadtrip Party grill. This is a circular formed griddle and runs off of the smaller sized propane tanks. These grills are not upgradable to the bigger tank sizes like the larger griddles. But this particular model does have removable legs that set inside the grill bowl for simple storage. The Party Grill offers the user instant start and the burner control system is eight thousand BTUs.

The sea grills that Coleman offers are immaculate steel. One of the models they offer is the beach marine grill. This griddle also offers 2 griddling burners. It has more BTUs than the similar sized Party grill, coming in at 10,000 BTUs. It also includes the instant start technology.

Not like the regular cartable grills at this time, the sea grills are easily adapted to you trailer hitch on your truck or SUV. You will have to buy the required mounting kit, but it saves the trouble of trying to work out the easy way to transport it and the rest you need to take with you.

The sea grills also only come in the hibachi size grills and are not available in the larger, folding sized grills.

Coleman Grills has many selections for the shopper who would like a portable propane grill.

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Photographic Print of Box (stove) with drawers, open at top showing grill or hibac from Mary Evans

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Photographic Print of Box (stove) with drawers, open at top showing grill or hibac from Mary Evans review :

• PHOTOGRAPHIC PRINT This 10 x8 Print features an image of Box (stove) with drawers, open at top showing grill or hibac chosen by Mary Evans. Estimated image size 254x203mm.
• Printed on 254x203mm Fuji Crystal Archive paper for stable image permanence and brilliant colour reproduction with smooth tones, enhanced sharpness, and excellent definition. Size refers to paper used
• Image Description: Box (stove) with drawers, open at top showing grill or hibac. Box (stove) with drawers, open at top showing grill or hibachi and teapot. Date 1878 Nov. Date
• For any queries regarding this image of Box (stove) with drawers, open at top showing grill or hibac please contact Mary Evans c/o Media Storehouse quoting Media Reference 7252661
• Image of Box (stove) with drawers, open at top showing grill or hibac is supplied by Mary Evans. © Mary Evans / Library of Congress

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Go For the Most Convenient & Best Electric Grills

Most of the people prefer to use conventional types of grills as they offer the best smoky food. But going for electric grills are also very convenient and hence they are mostly preferred as they are more versatile and are cost effective. This is considered that none of the grill is perfect and according to individuals requirements the grill should be selected. While selecting them the type of food diet should be considered as it plays a very vital role in selecting.

Electric grills are considered as one of the most important and best equipments which make your grilling process a fun and comfortable experience. Employing them is one of the most efficient and the safest ways which could be used for grilling all types of foods. Why electric grills are so popular? Here are some of the reasons for the same.

Fires and the bed of charcoals are replaced by the heating elements as a source of heat. These are the best ways of enjoying grilled food without any mess. Another feature that makes it more popular is its flexibility by which it can be used any where indoor or outdoor. You just need to find an electric socket for the electric supply.

It feasibility of the device is that it can cook food at any time of the year irrespective of the season. No matter whether it is rain or snow, you can enjoy your favorite grilled food at any time of the year right at your home.

There are three types of indoor grills which include two sided, electric hibachi and stovetop grills etc.

Most of the two sided grills are include the George Foreman and Panini makers. These cook food twice as fast as any other equipment of the same kind as they exhibit the source of heat on both sides which are known as the dual contact surface. The ridges attached with the grill helps to remove the grease and fat.

Hibachi - is a conventional type of Japanese grill which can be used indoor is generally used outdoors. These exhibit a pan or basin which is situated right below the cooking surface is used for collecting fat and is filled with water. These can do all work which a large and costly grill can do except grilling a lot of food. These are available in several sizes, shapes and configurations. They are large enough to make two level firing.

Many of the hibachi types exhibit vents at the bottom in order to control the fire. The open and efficiently designed hibachi grills guarantee complete and continuous firing.

Stovetop - it is also known as the griddle exhibit heavy flat surface. It either settled on the top of stovetop or can be replacing stovetop by heating the heater coil.

If you are using grills right inside your house, make sure that there should be proper ventilation for keeping your smoke produce during this process out of your house.

Cleaning of grills is another factor which could make you worry. But modern devices are very easy to clean and most of them are dishwasher safe.

For more information on Weber Grills and Cleaning Gas Grill please visit our website.

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Dinner at Hibachi Grill Restaurant in Richmond VA

Kabuto's Japinese house of steak, family dinner; Richmond VA, 2010

Hibachi grill at Matsutake! 1

@ Matsutake in Arlington, VA Best hibachi I ever had so far, I went there 3 times, I got some really good chefs twice. But this time, the chef wasn't that great :( but foods that we had was extremely tasty!
Video Rating: 5 / 5

Grilltech Portable Grill (Hibachi Style BBQ)

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• Ready To Cook In Under 10 Minutes
• Snuff-Out Pouch Included
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My Birthday Dinner at the Ukai Japanese Hibachi Grill April 8, 2010

I love love love this Japanese hibachi grill - the Ukai in Lansing, Michigan - and I wanted to go here for my birthday celebration. Here's a good chunk of the chef's performance for your enjoyment (It'll be like you're having dinner with me!) I'm ticked that I missed some of the cool stuff he did about 30 seconds before I started filming this. And the sound gives out after the first couple of minutes for some stupid reason (damn phone!). Bugger!
Video Rating: 5 / 5

The Necessity of Grilling With LP Gas

When I was a child, we always cooked with charcoal. When I was really little, gas grills weren't even invented yet. My dad had a little hibachi grill and he got on with it just fine. He could whip up the perfect chuck steak on that thing. I know that that particular cut of steak is quite inexpensive, but my dad always made it to perfection. You'd have thought we were royalty, it tasted so good. I actually tried to buy a 7 bone chuck steak when I lived in Florida & the grocery store butcher looked at me like I had 12 heads. Oddly enough, there was another butcher there from New York. He knew what I was talking about, but said that they didn't have that cut of meat in that area of Florida. I was rather surprised given the fact that that store chain owns their own cattle & that I was not living in the wealthiest area of Florida. When I lived in Florida, I cooked with charcoal. I had a trusty old kettle grill. We got it too hot one time & the legs melted off. The kettle was still fine. I set it in an truck tire rim & it still worked just fine. When we moved back to New York, the whole thing came with us. Not only did it serve as a grill, but it was also our self contained fire pit. Who needs a chimenea anyway?

Years ago, when they did finally come out with gas grills, they were quite expensive. Everything is always expensive, in the beginning. We weren't poor. I had a roof over my head & food in my belly, but we weren't well off either. Heck, we didn't even have a color TV until I was a teenager & it was a used one to boot. Same thing goes with our first gas grill. Someone was throwing one out because they couldn't get it to work. That's our society...kick it to the curb and buy a new one. Don't even try to fix it. It wasn't in the greatest shape, but all that was wrong were some spider webs in the burner tubes. My dad fixed that straight away and "Viola!", we finally had a gas grill.

LP gas, is a great way to grill & BBQ, but let's face it, charcoal & wood make the food so much more flavorful. When discussing this topic, I always remember back to a certain prime-time cartoon family. The father was a propane salesman & his family always grilled with propane. They were invited to a barbecue at a neighbor's house. The neighbors only grilled with charcoal. The mother & child liked the flavor so much, they went out & purchased a charcoal grill and started going on secret outings just to charcoal grill a burger without the propane salesman knowing. I can relate. I ended up cooking with gas at my own home and giving up the charcoal out of necessity. I had 2 small elementary school aged children & a 40 hour plus a week job. Besides the job, anyone with children knows about after school activities, sports, scouts, clubs, etc. Not much time left in the day to cook. With charcoal, you have to wait for the coals to get ready before you can cook the food. If we wanted to grill, sometimes the food would not be ready until 8:00 PM or later. Not good to feed little children & then send them to bed. Fortunately, gas grills were much cheaper at this point. With a gas grill, you're ready to go almost immediately. Food is done quicker, and you can adjust the heat easier than with charcoal.You can even bake bread & pie with a gas grill. That would be a lot trickier with charcoal. Easier if you are a knowledgeable cast iron dutch oven chef, but we can't all claim that position.

To this day, I am embarrassed to say, that I still only have a gas grill. My kids are grown. Gas is still a necessity for a working family, but I can take more time to cook now. It doesn't matter if I eat at 8:00 PM or later. It's not good for me to eat that late, but I can do it if I want to. I don't have a BBQ smoker either. I would love to have one. But I am limited on space. I already have a gas grill and an outdoor propane fryer. I can smoke items to a degree, with my gas grill, but smoking with charcoal is easier. There are many charcoal grills out there that are mulit-purpose too. They are specially made to smoke or grill. Besides they tend to be cylindrical & don't take up too much space. I would dearly love to have a whole outdoor cooking kitchen. A big gas grill, an outdoor propane deep fryer, a charcoal grill, and a big beautiful BBQ smoker that I could fit whole logs into and smoke meats for 10-12 hours. Maybe someday, when I'm old and retired, and out to pasture. At least with a pasture I'd have space for an outdoor working kitchen. I do miss charcoal very much though. It is time for me to go out & get a charcoal grill. Even if I only get to use it once in a while, it will be a nice change of flavor & pace. I'm a big kid now. I change change things up if I want to. And, I think I want to.

Jenifer Whelan is the owner of The Deep Fryer Depot. http://www.thedeepfryerdepot.com/ your online frying headquarters. For your next tailgate party or fish fry check out our selection of conventional deep fryers or one of our safer http://www.thedeepfryerdepot.com/commercial-grade-fryers/

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HIBACHI ROUND PORTABLE GARDEN BARBEQUE WHEEL BARREL CHARCOAL BBQ GRILL 674105

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• NEW HIBACHI ROUND PORTABLE BARBEQUE GRILL ON WHEELS
• EASY TO MOVE AROUND
• FRONT HANDLE FOR EASY PULLING / PUSHING TO A DIFFERENT LOCATION
• SIZE: H: 70CM D: 43CM
• COMES IN A BOX

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Different Methods of Grilling

There are a few different methods of grilling with your gas grill, your charcoal grill, or your bbq smoker.

There is direct grilling, indirect grilling, and smoking.

Let us start with direct grilling.

Direct grilling involves cooking your food inches over the flames. This would be done with thin cuts of meat, fish, shellfish & fruit or vegetables. These foods tend to cook quickly and can benefit from the searing heat of the flames.

With this method of cooking you generally do not need the lid of your cooker, and should stand close watch over the food to make sure it does not burn. You should never leave your grill unattended anyway, but direct grilling takes a much closer watch. You also want to make sure that you have separate heat zones. A heat zone is a way to control temperature. This is so you have an area to direct grill or even sear your food, an area to cook the food, and so you have an area to put food that is already done or almost finished. More or less, your safety zone.

If you are cooking for a larger crowd, you will want three cooking zones. One for searing, one for cooking, and one safety zone.

With a charcoal grill, this can be obtained by starting your coals, and when about ready, raking then into separate leveled layers.
1) a double layer: your searing zone;
2) a single layer: your cooking zone; &
3) leave a third of the grate with no coals, giving you your safety zone.

With a gas grill, simply adjust your burner's controls. Have one burner on high heat, two on medium, and keep the last burner off. (If you have less cooking zones, use your top rack for your safety zone.)

When cooking for smaller groups & less items to cook, work with a two zone method. With charcoal just use a double layer & single layer of coal or spread it out evenly & try to leave a smaller section bare. With gas, just preheat half of the grill and leave the rest turned off. And again if you have less burners, use your top grate for a safety zone. I've been making shrimp skewers and putting them directly on the top rack for a slower more even cooking of the shrimp. Less burning occurs(especially with wood skewers.)

A lid is not necessary with the direct grilling & your heating zones. Again this is for cooking thinner cuts of meat,burgers, fish, and vegetables. Quicker cooking foods. If your meat is a little thicker, you may want to close the lid for a few minutes. This will speed up the cooking process a little & capture some smokey goodness in whatever you're cooking. When cooking with an open table grill or hibachi, you may need to add some grilling time for thicker cuts of meat, or throw a foil pan over the top for a few minutes.

Indirect grilling is used to cook larger, thicker, and tougher cuts of meat at a slower rate. Items like baby back ribs or pork loins, even whole chickens, benefit from cooking this way. The indirect method allows you to cook these items through without burning the exterior. Just like cooking in your oven.

Indirect grilling with a gas grill is a bit simpler than charcoal, so we will discuss that first. If you have a 2 burner gas grill, turn one side off and leave the other one on. If you are working with a 3-4 burner unit, turn the outside burners on, leaving the center as your cooking area. You typically want to keep your temperatures at around 325-350 degrees for this application. If you are working with very fatty cuts of meat, like lamb, you may want to place them in a shallow foil pan to cook. This will prevent possible flair ups due to extra greasy drippings.

Always remember to have extra fuel on hand! You do not want to start a large piece of meat and run out of gas halfway through the cooking process. If you're at home you can always finish inside...but if you're tailgating, you're meal is ruined!

Indirect grilling with charcoal, especially with larger or tougher pieces of meat, can be time consuming. But, patience is a virtue, and you will be rewarded for it. Start by making yourself an aluminum foil drip pan to place in the bottom with your coals. Your food should be placed over the drip pan. Now given the size of your grill, and the size of the item you are cooking, will determine how to set up your coals. After you get your charcoal started you can split it in half by separating it to both sides, then placing your foil pan in the center. If you are working with large item, like a turkey, you may want to just keep all the coal to one side, and keep your cooking area on the other. You control your heat by adjusting the top & bottom vents of your grill.

If you are cooking something that requires long periods of time, you will need to replenish your coal. Do this by placing 8-12 fresh briquettes or lumps on each side and leave the grill uncovered. This will allow fresh air that the coal needs to light. It will also keep any of the harsh smoke from the newly lit coals away from your food. Wait about 5-10 minutes before putting the lid back on. As I said this can be time consuming, but you will produce culinary masterpieces from your charcoal grill. Always remember to have extra charcoal on hand. You don't want to run out in the middle of cooking!!!

Finally! We come to my favorite form of grilling. Smoking!

Smoking food dates back to days of no refrigeration. It was a great way to preserve food. Brining and smoking meat would give it a much greater shelf life.

Most enthusiasts think that smoking food is what true barbecue is all about. The rest is just grilling. But smoking food is a method of indirect grilling.

Smoking adds flavor, tenderizes, and can make a really tough cut of meat, melt in your mouth like butter.

A traditional way to cook this way is is to use a bbq pit, smoker box or bbq smoker. Not everyone has one of these units. Seeing as we are talking about methods of "grilling"' we are only going to discuss smoking with a charcoal grill or gas grill for the time being. Now that we know what smoking is about, we can go on to discuss the differences of charcoal & gas grills when it comes to bbq smoking. We can also touch on different ways to achieve the smoke that is so needed to cook this way; types of wood, chunks to chips, and smoker bags and cans.

Let's start with the smoke itself.

Barbecue smoking is a form of indirect grilling done slowly over low heat while surrounded by wood smoke.

Many people prefer fruit wood to smoke their food, cherry, apple, peach to name a few. Many prefer Hickory or Mesquite. Typically any hardwood will do, Oak & even Alder. I know some smokehouses that use corn cobs. (Don't knock it til you try it...some of the best bacon I've ever had was cob smoked!)

Depending on your method of cooking, bbq smoker, gas grill, charcoal grill, can determine the form your wood takes. A bbq smoker or bbq pit can handle split logs and even branches. Your traditional grills aren't typically capable of handling the heat of a full log of Oak or Mesquite. They do make some grills and smokers heavy duty enough nowadays to handle logs, but not everyone has one of those. For the rest of us with our regular charcoal and gas grills, we have chunks of wood, or chips, that are more readily available online or in stores. You just soak the wood chips,(or chunks) for about an hour & you're ready to go.

There are many items out there now to help achieve that smokey flavor. Wood pellets in cans, wood planks, foil smoker bags lined with wood & wood oils. They even have smoker boxes that can be used on your stove top or in your oven for periods of inclement weather when you still want to get your smoke on.

So,we've come to the actually cooking with smoke. I think we should start with charcoal here, because I believe it to be, by far, simpler than smoking with a gas grill.
Set up your charcoal grill just as you would for regular indirect grilling. After your chips or chunks of wood have been soaked, and your charcoal is ready, toss a nice handful of wood on each charcoal mound. A bit less than a cup. (I know of a woman that throws chunks of onion right in with the wood and charcoal for extra flavor.) Adjust your vents to get a desired temperature. For smoking you want to be in a 200-225 degree range. For foods that need to smoke for long periods, like brisket, you will need to replenish your charcoal & wood chips or chunks periodically. Roughly about every hour. (Real barbecue smoking can take anywhere from 1-2 hours up to 16-20 hours.)

To be safe, meats need to be cooked to a proper internal temperature. Most meats should be cooked to at least 145 degrees & poultry to at least 165 degrees. To get real tender bbq you want a higher final temperature, say 180 degrees. Brisket is a good example here, because of the toughness of this particular cut of meat. You want it cooked long and slow, to let the smoke sink in, but also to tenderize the meat. This is not a piece of beef that should still be pink on the inside. You want a higher final temperature. Then you know your brisket is cooked & will be nice & flavorful & tender.

So, we have already discussed different methods of grilling.

Direct grilling, or right over the flames, and different forms of indirect grilling: away from the flames, essentially baking with your grill, and cooking your food low & slow with smoke.

Smoking with a gas grill is fairly simple if you have a higher end grill that comes with a smoker box or an area that is dedicated to a smoker box. The rest of the grilling world, with our standard gas grills, have to figure out other ways to smoke our food.With the wonderful world of the internet and many inventive people out there, "the rest of us" now have many options for smoking with our gas grill.

There are many great things out there to use: smoker cans, smoker bags, smoker boxes to hold chips & release smoke through holes, wood planks, etc. But, you can still always just make one yourself, with some heavy duty aluminum foil. Just wrap about a cup or two of soaked wood chips or chunks in a foil pouch. Poke a few holes in the pouch to release the smoke.Place your foil pouch directly over a burner & turn the burner up to high.( Try to find your hottest spot. That may be by the tube with the pilot light, but hopefully you know your grill well enough to know your hot zones.This holds true for smoker cans & smoker boxes too.) Once you see the pouch start to smoke, turn the burner down to get your desired temperature. Again, if you're planning on smoking something like a brisket, have another foil pouch or two ready to go for the next couple of hours.

The gas grill will still not produce the level of smoke that you would get from a traditional bbq smoker or even a charcoal grill. You'll still get some smokey flavor, but not quite as intense. For some people that's ok. Not everyone likes it so intense. If you like intense though, maybe you want to go out & get yourself an alternate grill (like a charcoal one) just for smoking.

In conclusion to all of this grilling talk, I hope you have been inspired to get out there & try something new. Let's get cooking!

And as always, remember to have extra fuel. Extra wood chips & extra charcoal are a must! That goes for propane too.You don't want to run out of fuel one hour into a brisket! Oh and a fire extinguisher or a hose near by should be a must as well!

Jenifer Whelan is the owner of The Deep Fryer Depot. http://www.thedeepfryerdepot.com/ your online frying headquarters. We also carry bbq smokers, grills, and accessories. For your next tailgate party or fish fry check out our selection of conventional deep fryers or one of our safer fryers. http://www.thedeepfryerdepot.com/commercial-grade-fryers/

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Benihana Hibachi Grill, Edison, NJ.

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Great Outdoor Cooking With Cast Iron Hibachi

Do you know that each home in the United States has at least one grill? Nowadays, grilling has become more and more popular. Many people find that this cooking method is much healthier if compared with frying.

There are many types of grills available in the market. In general, people like to buy hibachi grills. Let's learn something about these grills. They were brought from Japan previously. These tools use charcoal to produce heat. They are small and portable. They come in different sizes and shapes. You can find both rectangular-shaped and circular grills in the market easily. Hibachi grills which are sold in Unites States are either made of aluminum or iron. Frankly speaking, aluminum grills are cheap but their quality is poor. They rust and fall apart easily.

Today, the most well-known and best-selling grill among Americans is the Cast Iron Hibachi Grill. It is considered the best. What are the great features you can find from this iron grill?

• It is sturdy

Most of the Americans like outdoor activities. It is great to grill food with family members and friends. Although the cast iron hibachi is a bit heavy, it is still suitable for picnics and camping. You can bring it along with your car in a convenient manner. It can also be used in wet and cold weather.

• It is durable

Although there are many other hibachis which made of aluminum and other materials, they are not recommended. Cast iron hibachi is still the best because it does not rust easily. In order to make it more durable, you are reminded to clean the hibachi thoroughly after each use. It is a must for you to dry it properly before storing it. You are also reminded to keep it in a dry place. By doing so, your hibachi can last for many years.

• It can heat the food evenly

This type of hibachi can be considered a direct heat cooker. It utilizes a real charcoal fire. It heats the food evenly. Besides that, it also retains heat easily. In general, some hibachi models enable the users to adjust the intensity of the fire. When the fire is exposed to plenty of air, the food can be cooked quickly. Frankly speaking, this hibachi provides better cooking result compared with frying pan. You can cook anything you like by using this special grill. In my personal opinion, it works best with fish, crab, steaks, pork, chicken, burger and kebab.

Although the cost of getting a cast iron hibachi is high, in my personal opinion, it is still worthwhile. It is a good investment because this tool can last for many years. It helps to produce healthy and tasty food. This unique cooking way makes your outdoor activities perfect. Get your new hibachi today and enjoy the great benefits from today onwards.

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