Grilling Recipes

Burgers on the Lodge Sportsman’s Grill (LSG)

Great meal anytime of the year, classic hamburgers made on the Lodge Sportsman’s Grill. The smells and sounds of this meal cooking on your cast iron hibachi will bring back memories of cookouts with family and friends and send the mouth to watering with anticipation of the burgers coming off the grill.

Hamburgers on the LSG

The cast iron grill is perfectly designed for cooking a family size meal of hamburgers. It efficient use of coals also means you won’t break the bank heating up a large grills surface where you may not end up using most of the grilling area.

In fact, when making this cast iron hamburger recipe you will want to keep in mind that too much heat and coals will result in flare ups that won’t be good for cooking the burgers.


Hamburger Preferably 85/15

1 egg

Video of the recipe on the cast iron hibachi

Dash of Garlic Powder

Dash of Onion Powder

4 glugs of Worcestershire Sauce

2 dollops of A-1 Sauce

1/2 cup Minced or chopped onion (whichever you prefer)

Black Pepper to taste

1 tablespoon of Montreal Steak Seasoning

Another all cast iron cook, you need to add a small lodge cast iron skit to your kitchen utensils. It works great on the Lodge Sportsman’s Grill

Summer classic whether eating at the County Fair from the Italian Sausage Boothe or standing on your back porch entertaining a crowd. Either way you go this meal is designed to please a crowd. The difference with doing this cook on you own cast iron hibachi grill is that this won’t cost you $10.00 for once sausage sandwich and $8.00 for a small fries.

The ingredients needed for this recipe are so simple it is must master in your grilling tool kit. The beauty of it is that once you have the fire and coals under control it doesn’t take anything to complete the cook.


Video of this recipe on the LSG

Your favorite dinner sausage


Onions and Green Peppers


Your favorite spices for the onions(the video uses Montreal Steak Seasoning but salt and pepper will do as well for a more low intensity recipe)

Stuffed Pork Loin on the LSG

This recipe is of moderate difficulty, but it will feed all your guests and fill the belly after they ask for seconds. The skill level to conduct this cook will matter when it comes time to control the heat. As with most hibachi cast iron grill cooks, if you aren’t carefully controlling the temperature it will get away from you and over sear your dish.

However, with practice and skills shown in the video to the left this recipe will produce the most mouth watering stuffed pork loin you can imagine.


Whole Pork Loin


White Cheddar Cheese (mild or strong your choice)

Salt & Pepper to taste

Terriyaki Sauce

Zest of orange

London Broil on the LSG

London Broil is typically a difficult cut of meat to cook on the grill.

However, if you rest the meat in a marinade and some simple preparations you can take what is typically a very inexpensive cut of meat and turn it into a prime piece of steak for the table. You will leave them asking for more with this recipe.

The cut & ingredients in the video

London broil” originally referred to broiled flank steak, although modern butchers may label top round, coulotte, or other cuts as “London broil”, and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat.

With the rise of Keto and dieters this cut of meat has risen in prominence due to its lean nature and fullness in flavor.

In this recipe you will be conducting your typical marinade, but once moving out to the cast iron grill that is where your grill will show it stuff.  The ability to run the heat high on a hibachi or cast iron grill will certainly do this cut of steak justice.

Here are the ingredients in this cook:

Video of the cooking process for this recipe on the Lodge Sportsman Grill

London Broil Cut of Meat

Pepper & Salt to taste (careful on the salt, there is plenty in the Soy Sauce and Worcestershire)

Onion Powder

Worcestershire Sauce

Soy Sauce

Olive Oil


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