Post #576028 by TorchGuy on Mon, Feb 14, 2011 4:01 AM

At Trader Vic's today, the pupu platters come with a little hibachi containing an aluminum tray filled with Sterno gel (pink jelly). The food is already cooked and warm, with sauce on it - you spear a piece on a pick, hold it in the flame for a bit and get it hotter and a bit toasted on the outside.

The vintage hibachis, whether big or small, have an adjustable air vent(s) in the base, a grill for coals above that, and a cooking grill on top (adjustable in height on the full size models). If you're using the mini types outdoors, I see two ways to do it: either put in a Sterno can, or put in two or three lumps of already-hot charcoal. Bring the food already cooked, and let guests finish it at their table using picks. If you have charcoal in there, you can use things that need only light cooking (like marinated vegetables) and guests can fully cook them. Some of the mini hibachis have a wooden base with a row of tiny holes; these are for inserting cocktail picks with tidbits already on them. They're also good for warming - bring the cooked food and, if it gets cold, the Sterno or charcoal will warm the bits right up as they're picked.

The mini hibachis can be found on eBay, just keep searching "hibachi" until one pops up. Sometimes, if you're lucky, they may have the box with them. If they're missing the top grill, don't bother, finding replacements is impossible. If they're missing the internal bottom grill (charcoal support) you can still put in a Sterno can.

[ Edited by: TorchGuy 2011-02-14 04:02 ]