Last week, after watching a show about Japanese charcoal & Hibachi cooking, we decided to try something on our own, small Hibachi grill, after getting some boneless pork on sale (@ $1.69/lb). We cut up some of the pork & marinated it in an el-cheapo BBQ sauce. Then we skewered the pieces and I lit a small batch of lump for the Hibachi.
Here's the raw pork, ready to go:
Here it is on the Hibachi:
I had them sitting right over the coals (no top grate) and turned them every couple of minutes. Still, it took well over 20 minutes to cook. I don't think I used enough lump. Here's what was left over of the cooked pieces by the time we remembered to take a picture:
Today, we recreated the test, using more of the marinated pork, on the small gas Weber grill. It cooked a lot faster (under 10 min) and was quite good, but lacking much of the smokey flavor that the Hibachi'd pieces had. It was served with homemade potato salad and a green salad with beets:
Nest time, we'll go back to the Hibachi, but with a bigger batch of hot lump.
Skewered Pork: Hibachi vs. Gas Grill
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Re: Skewered Pork: Hibachi vs. Gas Grill
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Re: Skewered Pork: Hibachi vs. Gas Grill
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Re: Skewered Pork: Hibachi vs. Gas Grill
I vote stick with the Hitachi grill
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Re: Skewered Pork: Hibachi vs. Gas Grill
JustinCouch wrote:I vote stick with the Hitachi grill
Seconded there. Both dishes looked great BTW. For me though, I love the extra flavor that comes with anything other than gas. Hibachis are awesome little grills too.
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Re: Skewered Pork: Hibachi vs. Gas Grill
The prope pork was ready in a flash and very, very good...but it did not have the char-broiled flavor of the hibachi pork. I can see alternating methods, 'cause sometimes we're in a hurry. And hungry.
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