First time trying out the Lodge, grilled some Tatonka Dusted rib-eyes.


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Not too bad for the first try... served with a hash brown casserole and crab stuffed mushrooms.


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Thanks for looking!

Good Gawd that looks amazing

Good eats...!

And nice work too...!

How can you do better than that?-Mike

Ahhhgg!
You burned the chit out of them!

Too cooked for me but how I make a steak for Deb.Different strokes for different folks...still looks great

I'm in the camp with Dan. Five to seven minutes too long for me, but I've had more than one waitress or codiner make that face , but it does look like a great meal.

I'd be proud to stick a fork in it. YUM.

The steaks look great, I'd like to learn about the "cooker"?

Steaks a little over done for my tastes but I'd eat it and go back for seconds....

Thanks for posting this. I've looked at those grills several times and your thread renewed my curiosity so I poked around the ol interweb and found a pretty good deal at Cabelas...10% off and free shipping with club card...plus I had a few points built up so I got it for a little under $90. I currently use a little Weber Smokey Joe but this'll make a nice addition since I'm just cooking for me...or one or two out of state guests that show up now and then.....

Just in time for summer, I can't wait to try it out and thanks again for reminding me.

I like the grill as well. Looks like a solid unit.

Nice eats!

It's the Sportsmans Grill by Lodge. I picked one up today at Wal-Mart for 86 bucks. It's like a Hibachi on steroids. It's 100% cast iron (except for the wire bail). It's exactly what I've been looking for, and my thanks to the OP for postin' it up.

That's an understatement. Getcha' one and you'll see. Extremely solid, and simple too.

That looks awful.





Awful good!

Yep.....good ol US made cast iron....what's not to like....

I noticed that Lodge no longer shows them on their web site....I wonder if they're discontinuing it....glad I have one on the way either way...

So, do you regularly use Tatonka Dust or was this a trial run?

Just curious, as I had it at a cookout, not me cooking, and thought that it had a "charcoalish" flavor, almost as if you'd sprinkled a tablespoon of charcoal dust on the meat.

Yes, have been having a steady diet of Tatonka Dust for well over 5 years now as the seasoning is a product my wife and I developed!

Charcoal seasoning is an ingredient in Tatonka Dust.

Impressions antlers?

For what it is, and for what I was lookin' for...it's perfect. There's nothin' on it to 'wear out' either...it's 100% cast iron and I can easily see it lastin' as long as a cast iron pan lasts. Cooks steaks evenly and quickly and perfectly. And it retains heat like a mo fo...those hot coals last a looong time in it. One could easily cook two more steaks after the first two were done without having to do anything...except to throw two more of em' on the grill. I love it, and I'm well pleased that I got it. Thanks again to the OP for his original post showing this grill.

Thanks for the review and nice job on the steaks....

I can't swallow steak any more due to scar tissue from radiation treatments but I bought some Brats while I was in town today in anticipation of mine's arrival...

I've had one for about ten years. Great for steaks, burgers,dogs but if doing longer cooks you may have to add charcoal as the draft is more there for looks than functionality .Simply adjust heat by the amount of coals used.

It works. Surprised nobody has discussed it before and right up there with the Weber Smokey Joe for portability.

A few vids that you may care to watch.

https://www.youtube.com/results?search_query=lodge+sportsman+grill

Yes, it shure reminded me of my old Hibachi on steroids! I have used the Weber Smokey Joe for the last 30 years. I sure do miss the Hibachi. I am going to look for one real soon. By the way, I got three Smokey Joe's and one big 22 inch main Weber. I due love the Weber. 300 Savage

I loved the lodge for about a year and a half until rust on the cooking surfacemade it unusable. It started flaking off layers on the cooking grill as if it were laminated. I ordered a replacement grill and had to wait about 9 months since lodge had some manufacturing issues. I have only used it a handful of times since getting the replacement grill. The old propane is just a whole lot more handy.

Cast Iron is Cast Iron and it'll rust if allowed too...

The good news is...it's avoidable and removable with a little vinegar even if you do fail to maintain it....

I'll take CI and charcoal over propane any day but to each his own....

Well....my new grill just showed up....I only have one complaint and that lies with UPS...not Lodge..

When I went out to meet the driver he said...it's kinda heavy...you want me to carry it up to the house for you..

Hah!

You shoulda played it up and see if he'd wash your truck to

LOL....he probably would....he's an awfully nice guy....
Hurtful..but nice...

Nice way to spend an evening after trekkin' and bushwhackin' today West of where the Arkansas River flows into Pueblo Reservoir. Lots of sandstone and shale and cactus, rugged canyons and bluffs, and snakes. These marinated for 4 days in Sweet Baby Ray's Steakhouse Marinade. Four to five minutes per side on the grill...spectacular tenderness and flavor.

This grill is the cats a$$...!

Darn good eats on a darn good little grill.Had one for around ten years as I said in an earlier post.

Rugged little fugger.Bullet proof. Don't drop it on your foot!!

Man O Man....those look great....