Amazingly slim! At less than 1 inch in thickness, the Notebook Portable Grill has got to be the slimmest portable hibachi grill currently on the market (when folded up) which makes it an ideal choice for those with limited and narrow storage space such as tent trailers or RV camping. This stylish designed barbecue grill was originally only available in the UK and has only just recently made it to a State-side distributor.

When assembled (un-folded in cooking-mode) the Notebook Grill measures 18 x 12 inches, stands at an impressive 14.18 inches high, and provides 192 square inches of cooking surface which is enough to squeeze on 6 good size hamburgers and 4 hot dogs. Not to shabby for a little hibachi grill that folds down to less than 1 inch thick.

Notebook Portable Grill Contents

The Notebook Portable Grill also comes with a carrying case and a manufacturer’s 1-year guarantee.

Notebook Grill Specifications

• 18 x 12 x 14 inches assembled
• Folds down to 1 inch thick for transporting
• Weight: Slightly over 8 pounds
• Material: High Heat Resistant painted steel
• Stainless steel black surface has waterproof finish

Notebook Grill Pros

• Slim, slim, slim
• Requires minimum storage space (did I mention that it’s super-slim)
• Can be easily carried with 1 hand (like a briefcase)
• Lightweight
• Generous cooking capacity for such a compact grill
• Superstylish looks
• Inexpensive

Notebook Grill Cons

• Made in China
• Some customer reviews have suggested that the notebook portable grill could be a little too flimsy for rugged travel and that care must be taken if it is expected to last. See customer reviews here.

I found this tasty little recipe online the other day and had to try it out on the hibachi grill immediately. It’s fun, it’s easy, and it’s got a spicy kick!

The original recipe called for chicken breast and cubed sirloin. I omitted the sirloin and just stuck with chicken and it turned out fantastic. I also did the first batch with turkey-bacon (trying to healthy-it-up some) and don’t recommend it. If you get the chance to try this recipe out, I’d suggest sticking with real bacon, or omitting it all together if you really want to cut-the-fat-out.

One quick mention if you’re not accustomed to cooking with hot peppers, you want to be careful to avoid touching your face or eyes until you have washed your hands. Wearing gloves is recommended by most people.

Ingredients

• Boneless, skinless chicken breast (1 – 2 pounds)
• Jalapenos
• Bacon strips
• Garlic Cloves, minced (3 should do it)
• Red pepper flakes (1 tsp)
• Pineapple juice (1/3 cup)
• Canola oil (1/2 cup)
• Soy sauce (1 tsp)
• Toothpicks or skewers (if using toothpicks, be sure and presoak them in water)

Directions

Hibachi Chicken Marinade

1. Create a marinade by whisking the canola oil, minced garlic, soy sauce, pineapple juice, and red pepper in a large mixing bowl until well blended.
2. Prepare the chicken by trimming any fat and cutting into strips.
3. Place the marinade and chicken into a zip-lock bag, close tightly and shake well to ensure the chicken is completely covered.
4. Allow the chicken to marinade for at least 1 hour (overnight is best).

Prepare For The Hibachi Grill

1. Cut the jalapeno peppers in half, lengthwise and remove all seeds and membrane.
2. Place 1 half of the jalapeno on each strip of bacon.
3. Place 1 chicken strip in/on each jalapeno pepper half.
4. Place the second half of the jalapeno onto of the chicken breast strip.
5. Wrap bacon strip around the pepper and secure with toothpick or skewer.

Grill It

1. Prepare the hibachi grill
2. Cook on medium heat over the grill for around 20 minutes, turning every 5 minutes or so.
3. When finished, the juices from the chicken should run clear and the bacon should be crisp.

Why do cast iron hibachi grills need to be seasoned? And what exactly is seasoning?

Seasoning is the term used for curing cast iron to protect it from rusting and to provide a non-stick cooking surface. It is accomplished by literally cooking grease or oil into the fine pores of the metal. When done properly, food will virtually glide off this slick surface without the need for any additional oil and the lifespan of your grill will be significantly extended

A Simple Method for Seasoning Cast Iron Hibachi Grills

1. Before seasoning, you want to ensure that the cast iron is completely clean of any left-over food, gunk or debris. There is a debate as to whether or not to use soap or detergent for cleaning cast iron but my opinion is that if I am going to be re-seasoning it anyway, why not.
2. Once you have the cast iron grill grates clean and completely dry you want to coat their entire surface with a light coating of neutral oil such as Crisco, lard, bacon grease or vegetable oil.
3. Preheat your oven to 250 – 300F and pop them in there for 1 – 2 hours. This can also be accomplished on the hibachi grill itself by using the charcoal as a heat source but I find the oven most effective for me as it is a more universally distributed heat source. During the seasoning process oil will most likely drip so spreading some foil below the grill grates is a good idea.
4. Let the grill grates cool when finished and then simply wipe any excess oil with a paper towel and they are ready for cooking.

Follow these additional steps to avoid needing to season your cast iron hibachi too often

1. Avoid using soap to clean between seasonings. When done grilling simply scrape any remaining food particles from the grill and wipe it down with a light coating of cooking oil while the grill is still warm.
2. Always store your cast iron hibachi in a dry place, not outside in the elements. A protective cover is also a good idea.

By getting in the habit of implementing these simple steps you will not only ensure that your cast iron hibachi grill will continue to perform well throughout your lifetime, but that of your children’s and even grand children’s lifetimes as well.

This is a cool little folding charcoal grill (or briefcase grill). Unlike many charcoal hibachi grills that compromise available grilling surface for portability this model boasts a respectably large 19 x 14 inches of grill space without any trade-off for its ease of portability. That’s enough space to barbecue hamburgers, hot dogs, steaks, or what have you for the whole family!

When you are done grilling with it, simply dump the ashes and the entire hibachi folds down flat to an impressive 2 ½ inches – basically the size of a laptop, or notebook computer. Add to that the included tote bag and shoulder strap and you’ve got one stylish, easily transportable hibachi grill.

Folding Charcoal Grill Specs:

• Grill Space: 19” x 14” (266 square inches)
• Height (Unfolded): 13 inches
• Height (Folded): 2.5 inches
• Weight: 13 pounds
• Cooking Capacity (up to 15 burgers)
• Setup Time: Seconds
• Packed Height: 2.5 inches

Customer Reviews

• Average Customer Review: 4.5 out of 5 stars

The Pros:

• Inexpensive
• Simple
• Packs down to a thin 2.5 inches
• Very cool

The Cons:

• Not cast iron
• Some Customer Reviews mention it may corrode if stored outside (though I can’t imagine why you would need to store this compact grill outdoors).

Bayou Classic is selling this folding charcoal grill through Amazon as their Fold-and-Go Portable Grill for an insanely reasonable price. I wouldn’t put it in the same class as the Son of Hibachi Grills when it comes to innovation and quality, but considering it is about a third the price (and has 100 extra square inches of grilling surface) I think it is at least a suitable alternative.

Oysters are great raw, fresh out of the sea and right out of the shell. But what about cooked?

There are plenty of ways to cook an oyster, but there is something almost mystical that takes place when grilling them over a live fire, especially when outdoors. This makes them perfect for charcoal hibachi grills.

The searing heat of the grill makes oysters taste even more briny and succulent than when cooked by any other method. Even the ever so lightly burning of the shell imparts a haunting smoky flavor that can be achieved no other way.

And the bonus…  it’s about as easy to do as it could get.

The first step is checking for freshness. The easiest way to accomplish this is to simply tap the oysters one by one on a hard surface and make sure that they close their shell. If they do not, discard them.

Ingredients:

• Fresh, live oysters in the shell
• Sliced Lemons (optional)
• Cocktail Sauce (optional)
• Tabasco Sauce (optional)
• Hibachi Grill

Instructions:

1. Light the grill
2. Clean the oyster shells with fresh water, and a brush if necessary.
3. Once the hibachi is heated-up, simply place the shells on the grill.
4. grate with the deeper shell facing down.
5. The moment the shell pops open, they are ready to eat (around 5 to 7 minutes).
6. Open the shells (careful, they will be hot).
7. Squeeze on some lemon juice if desired.
8. Serve with cocktail sauce or Tabasco (the options are limitless).

You want to be careful not to over cook them. When the shell pops, they are done, period. If overcooked they will become rubbery. If removed when they first “pop”, they will remain juicy and succulent.

Tip:
An oven mitt or even a leather glove can be helpful when opening the shell. A shucking knife is rarely needed when grilled this way, but sometimes a sharp knife can be useful for cutting the muscle from the shell.

For more Tips using Hibachi Grills click here.