Two-Pound Ribeye on a Lodge Sportsman Grill
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- Опубліковано 11 вер 2024
- This is a video of me cooking a two-pound ribeye on my Lodge Sportsman Grill. I am still getting used to using this grill. For thick cuts of meat like this, I have found it useful to set up this grill with a hot side and a cool side. This ribeye was cooked medium rare. I usually wait to put certain types of herbs and spices on at the end because if put on early, they tend to burn. I used Kingsford charcoal along with a few pieces of cherry wood. Placing the skillet over the steak worked extremely well to capture the smoke flavor on such a small grill.
The Lodge Sportsman Grill is a stellar piece of cast iron cookware. The new design with the handles and ridge on the cooking grate make it even nicer.
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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 :)
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.
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
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.
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
What a great video, no talking, just action... pure demonstration.
Love it
The longest 5 mins and 37 seconds of my lifeee 😋😋😋
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).
Good stuff. Flip it less though.... You're killing me
NOOO...all that and I didn't get to watch you cut into it! :o
Lance Hairdo right!! I'm pissed.
Nice piece of meat and look at that beautiful crust! YUM!
***** - Thank you for watching!
Cast iron, fire and beef..............what could be better?
New set of snow tires
All that and a beer.
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.
Best I've ever seen, I own a Lodge Sportsman to, I'm definitely using the foil and your methods.
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!
Opened UA-cam on my “smart TV” to watch a video on lye reactions with metals… this video popped up when I opened UA-cam 😊 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! 😊😊😊😊
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.
Oh my goodness! My mouth is watering!!! Would love to have seen the "cut"!
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 🔥
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
Not only delicious looking, but some great videography too.
I Enjoy your channel.
Volusia-ev - Thank you!
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.
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 :)
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.
Magic happens at 4:51
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!
I love my Lodge grill.
I don't know why, but I can watch this video all day long!
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.
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!!
The chicken fryer add a lid is brilliant. Really well done.
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.
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.
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.
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!!
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 :)
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 !!!
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."
VERY NICE. LOOKS LIKE A WORK OF ART.
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 !
It would be really satisfying to watch you cut into that steak! Looks good!
Nice steak. The grill is cool also.
I need to have this grill! !
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!!
Looks amazing, but really wanted to see inside !
Excellent
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 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?
Lodge Cast Iron is awesome isn't it? Great video. Thanks for sharing with us.
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
That's very smart grilling!
Are flareups controlled mainly by moving from one side to the other? Does marinating make flareups worse?
Absolutely amazing!
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.
Almost perfect grill... only if it comes with a cast iron grill cover
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.
great vid man, i have one ordered and hope to repeat your results
How many briquettes did you use to cook the steak? What temperature?
Excellent Video ! A very nice setup and great looking steak. - Thanks
***** - Thank you for watching!
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
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?
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.
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
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?
It looks freaking good!!!!
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.
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.
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?
Total Pro... well done.
Sir ... I fully understand that You are a chef and I am not... Bot turning a steak 10 + times goes against everything that I have ever been taught.
Please Explain...!
By the way , I love cast and collect...
Many Blessings and confused...SMR
+TheSmreeder -- If you're going for distinct grill marks for appearance's sake, flipping only once or twice will be better; but if you want more-even cooking throughout the thickness of the meat, flipping it often allows the heat to spread through the meat without any given surface becoming too hot. (It's not going to be as even as cooking sous-vide, but that's another story for another time.) Here's a link you may find interesting: www.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html
***** ...Thank You , I will check out the link.
Many Blessings , SMR
I turn twice per side and achieve excellent grill marks with med rare.
TheSmreeder it depends on the thickness of the steak also. Frequent flipping has a rotisserie affect where the juices don’t run out. Nothing is wrong with flipping. Just get your caramelization on both sides real fast to seal it than cook to preferred doneness . That thing look good though.
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 love all your videos!!!
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
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.
Can this be used for the charcoal burning suicide method?
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 UA-cam 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 UA-cam’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.
Lodge needs to make a 'Lid' for the Sportsman Grill....
I wish he said how long he cooked it and how often he flipped it.
Good video! What size, in inches, is the cast iron pan you used in this video? Thnx
Is the aluminum foil necessary?
damn that steak looks fantastic!!
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!
A beautiful work of art just wished you had sliced into that ribeye on camera.
Jeffery I can see you should be teaching cooking (including grilling) at Lodge . Or somewhere for that matter .
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. :-)
that steak looks legit, Yo.
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.
do you remember what the total cook time was?
Hey Jeffrey B, Jeffrey D here. Enjoy your vids and glad I found your channel!
I want that grill!
yeah dude we gata see the inside that's what counts bro.
Really? Five and half minutes and no reveal. It's like reading a novel and the last page is missing.
I really like your channel, man , you can grill almost as good as I can! :) where about's do you live?
Rich
That looks like a 9" skillet. How deep is it?
like always...great video thanks
Thanks for the video!
kazu Williams Thank you for watching!
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.