The Blackstone hibachi, also known as “Black Stone” or “Hibachi-style grill,” was created by Chef Gordon Ramsay at his restaurant The London Grill in New York City.
What Is In A Blackstone Hibachi Recipe?
A hibachi is a Japanese kitchen appliance that heats food using direct heat from the firebox of the stovetop unit.
The hibachi has been around since the late 1800s and its design hasn’t changed much over time.
The term “hibachi” comes from the word “hi,” which means hot (in Japanese).
Today, there are many different types of hibachis on the market but the most common one is a traditional cast iron hibachi with two burners and a griddle area.
These units have been used to cook everything from meat, vegetables, rice, pasta, eggs, fish, and even desserts.
You can find a variety of recipes online for this type of hibachi that range from simple dishes like grilled chicken breast to more complex ones such as salmon teriyaki.
Chef Ramsay’s hibachi is not your typical hibachi.
His version uses indirect heat instead of direct heat.
He designed it specifically to create a flame underneath the cooking surface so he could use the flames to sear the food, creating flavorful charring without burning the outside of the food.
In addition to these features, the hibachi Chef Ramsay developed includes a special saucepan that keeps the liquid inside the pan simmering while the food cooks below.
This allows him to keep the food moist during cooking and prevents it from drying out because the saucepan holds all of the moisture in the food.
How Do You Make A Blackstone Hibachi?
Make sure your charcoal briquettes are thoroughly soaked and covered in water before lighting them up.
You will want to use about 6 pounds (2.7 kg) of charcoal per hour.
Once lit, keep the fire going until all but one side has burned down completely.
If using gas, turn on the burner and let it heat up for 15 minutes before igniting the gas starter valve.
When the coals have burned down to glowing ashes, put the grill rack over the coals and place the metal grate directly above it.
Next, add 2 tablespoons of oil to the cooking surface and spread evenly across both sides.
Place 4 large shrimp on each half of the grill and cook for 3 minutes per side.
Remove from the grill and set aside.
Now we need to start grilling our steak.
Take a 1/4 inch thick sirloin strip steak and season generously with salt and pepper on both sides, then rub it with a mixture of olive oil, garlic powder, paprika, and chili flakes.
Now place the steak onto the hot grill and sear for 5 minutes on each side.
After removing the meat from the grill, brush some more olive oil over the top of the steak, cover the grill, and allow it to rest for 10 minutes.
To finish off this Blackstone hibachi recipe, cut the shrimp into pieces and serve alongside the grilled steak. Enjoy!
If you would like to learn how to cook other recipes, check out these great resources:
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- Mystery Shoppe – Get Your Hands Dirty In The Kitchen And Create Something Delicious!
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- Food52 – Discover More Than 100+ Amazing Menu Ideas Using Only Ingredients Found At Most Grocery Stores
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What Is The Best Blackstone Hibachi Recipe?
There are many different ways of cooking a Blackstone hibachi, but this particular version from The London Grill has been one of the most popular recipes since its creation.
This Blackstone hibachi recipe consists of three simple ingredients: chicken thighs (or other meat), vegetables and rice noodles.
You will need about 2 pounds of boneless skinless chicken thighs, 1/4 cup of soy sauce, 1 tablespoon of sesame oil, 3 tablespoons of cornstarch, 1/3 cup of water and 1 teaspoon of sugar.
You can choose any type of vegetables you want to use in your hibachi meal, such as peppers, onions, zucchini, mushrooms, broccoli, carrots, potatoes, squash or eggplant.
To keep things interesting, try combining these veggies into one large pile so they all cook together during the same period of time.
Next, it’s important to put everything on your hibachi grate before adding liquid.
Then add the water and soy sauce mixture, followed by the cornstarch mixture to coat the food.
Put the lid back on and let it simmer over medium heat for 6 minutes.
Remove the lid and turn up the heat to high until the liquid starts bubbling again.
Once the bubbles start popping, remove the meat and place it on top of the vegetables while keeping the lid closed.
Cook both sides of the meat until fully cooked.
After removing the meat, return the pan to the stovetop and stir constantly until the sauce thickens.
Sprinkle some black pepper over the finished product then serve immediately!
If you don’t have a hibachi, you can still enjoy this dish using a regular cast iron skillet, grill pan or even a baking sheet instead.
Here’s what makes this Blackstone hibachi special compared to others out there:
- It uses only three main ingredients that take less than 20 minutes to prepare.
- It requires very little hands-on work when cooking.
- Since it uses mainly fresh ingredients, you won’t find any preservatives here.
- It’s extremely versatile because you can substitute any kind of protein for the chicken.
- The end result tastes great!
How Do You Cook A Blackstone Hibachi?
You need to start off by preheating your stove top burner to high heat (I usually use my gas range).
Next, place your charcoal briquettes on either side of your burner and light them up using one matchstick per piece of charcoal.
Once they are lit, put the lid back on your hibachi and let it burn until all of the charcoal is completely covered in ash.
Now you can place your food directly onto the grate which will cause it to release steam once the temperature reaches around 200 degrees Fahrenheit.
You can use this method to cook any type of meat or fish but I recommend chicken because it cooks quickly and evenly.
What Is The Difference Between A Blackstone Hibachi And A Regular Hibachi?
A regular hibachi is simply a hibachi (a Japanese style charcoal grill), but it is not designed specifically for cooking food on its surface.
A Blackstone hibachi is a special type of hibachi which has been specially engineered to make it easier to cook food directly on its metal grates without any messiness or spills.
A Blackstone hibachi can be easily cleaned up after use because there are no grease marks on its grates.
In addition, a Blackstone hibachi is more durable than a regular hibachi because it does not have a wooden frame around its grates like a regular hibachi.
There are two types of Blackstone hibachis: a single-burner model and a dual-burner model.
Both models come with a built-in chimney and grate system so they won’t need to be lit once they are preheated before putting food on them.
If you want to try your hand at making this dish, we recommend using one of these two different models.
- Single Burner Model – $130.00 USD / £70.50 GBP / AU$145.00 – Get yours here!
- Dual Burner Model – $190.00 USD / £110.50 GBP / AU$265.00 – Get yours here!
We love how much better the Blackstone hibachi is compared to other hibachis available today.
And if you don’t believe us, take our word for it and watch the video below to see what makes the Blackstone hibachi stand out from all the rest.
What Is The History Of The Blackstone Hibachi?
Chef Gordon Ramsay opened The London Grill on May 31, 1999.
He had been working in restaurants since he was 16 years old, so it wasn’t surprising when he decided to open up his own place.
Ramsay set out to create a new style of cooking called British cuisine.
His menu included dishes like English breakfast, steak tartare, and scampi risotto.
But one of his most popular items was the black stone hibachi.
So what exactly is a Blackstone hibachi?
A Blackstone hibachi is made from cast iron, which makes it more durable than other types of grills.
Cast iron can retain heat much longer than other metals, making it ideal for cooking food without burning it.
In addition, the design of a Blackstone hibachi allows you to cook multiple meats at once.
You don’t have to flip your meat every time you add another piece onto the grill.
And because the bottom of the pan is flat, you can easily turn foods over while they are still hot.
Another unique feature of this type of grill is its ability to hold temperatures well into the triple digits.
Most traditional hibachis will reach around 400 degrees Fahrenheit (204 Celsius), but a Blackstone hibachi will go higher—up to 600 degrees Fahrenheit (316 C).
How Did The Blackstone Hibachi Come To Be?
You may have seen it on television in various episodes of Hell’s Kitchen and MasterChef America.
But how did this culinary creation become so famous?
And what makes it so special?
- Gordon Ramsay opened his first restaurant in 1986 called ‘London Grill’ in Manhattan. In 1994 he expanded upon this concept by opening the second location called ‘Ramsay’s Steakhouse & Grill’ which served American cuisine. In 1999, he launched another restaurant called ‘Michelin Star Restaurant’ where he focused on modern French cuisine and the use of fresh ingredients. He wanted to create something different from the other restaurants he owned and decided to open a third location called ‘Restaurant Gordon Ramsay’ in Chelsea Market (New York).
- In 2003, Ramsay took his love for cooking and opened another restaurant named ‘The London Grill’ in Beverly Hills, California. This restaurant serves traditional British cuisine and features many dishes inspired by Ramsay’s childhood growing up in Scotland.
- One day while working at ‘The London Grill’ in Beverly Hills, Ramsay decided to make a new signature dish. As he cooked, he realized there were several ways to cook meat and vegetables on the same surface. He came up with the idea of creating one type of food over charcoal and then adding another type of food on top of that. His inspiration for this new style of cooking came from Japanese cooking techniques known as ‘hibachis.’
- When Ramsay returned to England in 2004, he began experimenting with this new style of cooking. During these experiments, he found out that this technique would work even better if he added wood chips to the coals instead of using just charcoal.
- After trying this new technique himself, he brought it back to the United States with him when he opened his next restaurant called ‘The Spence’ in 2005. At this time, he made sure to include the hibachi method of cooking into all three of his restaurants — London Grill, Michelin Star Restaurant, and The Spence.
What Are Some Common Uses For A Blackstone Hibachi?
There are many different ways you can use your hibachi to cook and entertain guests.
Here are just a few of them:
- Grilling meat and vegetables over direct heat
- Braising meats over indirect heat
- Searing foods on skewers
- Roasting whole fish
- Making sauces
- Cooking eggs
- Preparing desserts
If you have any other ideas about how to get creative with your hibachi, please share in the comments below!
What Are Some Tips For Cooking With A Blackstone Hibachi
If you want to cook on your Blackstone hibachi be sure to use the correct type of fuel and have everything ready before lighting it up.
You can light this grill using charcoal briquettes (also called lump charcoal) or gas.
If you plan to use charcoal briquettes make sure they are fresh out of the box and not from last year.
There should be no more than two hours between when you purchased them and when you start prepping food for grilling.
Make sure there are no pieces of paper inside the bag.
In addition, if you plan to use wood chips, add them just prior to adding the fuel.
- Charcoal briquettes: These are made from compressed coal dust mixed with sawdust and binders. When lit, the briquettes will burn slowly over time producing heat only after about 20 minutes.
- Gas: A propane tank filled with liquid propane is attached to a regulator which controls the amount of air used to ignite the flame. Gas grills require less maintenance because they don’t need cleaning like traditional charcoal grills.
- Wood: Wood logs are soaked in water for several days to keep wood chips from burning too quickly. Once soaked, the wood logs are stacked together and covered with newspaper to protect the coals from flying ash.
- Meat thermometer: Meat cooked on a Blackstone hibachi needs to reach an internal temperature of 145 degrees Fahrenheit.
How to properly clean a Blackstone hibachi
You may think all grills are cleaned the same way but the reality is that each model requires different types of care depending on its design.
For example, a standard stainless steel grill can be wiped down with soap and hot water while a porcelain coated grill must be treated with heavy duty cleaner such as Bar Keeper’s Friend.
Make sure you read the directions written on the packaging so you know how long to let the product soak into the grill.
After soaking, wipe off any excess dirt using a damp cloth.
Then rinse under running water until completely clean and dry.
- 1 Grill
- 1 pound Sirloin Steak
- 1 Tbsp Sesame Oil
- 1 Tbsp Vegetable Oil
- 1 Tbsp Soy Sauce
- 1 Tbsp Hoisin Sauce
- 2 tsp Garlic
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Tbsp Butter
- Heat the Blackstone grill to a moderately high temperature (approximately 400 degrees F).
- Vegetable and sesame oils should be drizzled onto the grill. After that, cook the steak while seasoning it with salt and pepper. The steak should then be sautéed for about 4-5 minutes per side, or until it is cooked to your satisfaction.
- Next, add the butter, soy sauce, hoisin sauce, and minced garlic to the meat. Put the mixture on the steak and cook it for about a minute.
- From the Blackstone grill, take out the steak. After 10 minutes of sitting, it’s ready to serve and eat!