Also known as a sportsman's grill, the cast iron grill is a great way to grill food without using a lot of space. A weighs only about 30 pounds. This grill is ideal for traveling, tailgating or cooking out on a small porch with limited space.
Instructions
1. Prepare the grill plates. If you don't season the grill plate properly, your food will stick to it. Wash the grill plate by hand using water and just a little soap. Pat dry. Use solidified oil, such as Crisco, to add a full coat of shine to the entire pan. Lightly wipe away any excess oil before cooking or storing.
2. Use wood or charcoal in the base of the grill for fuel. Follow the recommended usage instructions listed on your charcoal package to get the most heat from each briquette. If you are using wood, begin with a fire-starter and kindling under slightly larger logs set into the form of a tepee. Light the fire-starter and kindling mixture. The flames will light the larger logs. Let the fire burn out until all that's left are red-hot embers.
3. Move the seasoned grill plate into place above the coals. Allow it to preheat. While the grill is heating, prepare the food. If using a dry meat, like lamb, pork or fish, lightly coat the outside with olive or cooking oil. This, along with the well-seasoned grill plate, will keep the meat from sticking.
4. Lay the meat on the grill evenly. Though the grill plate should be resting on specially designed slots or grooves, the chances of meat falling into the fire are greater if it's all on one side of the plate.
5. Cook the meat thoroughly, flipping at least once. The actual cooking time will depend on the type of meat used and the desired inner temperature.
6. Clean and season the grill plate once it has cooled. If your cast iron grill has a lid, clean and season this as well. Store the grill in a clean, dry area.
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