My First Cook on the Hasty Bake Gourmet

I finally had the chance to try out the new Hasty Bake Gourmet Grill manufactured by the Hasty Bake Company in Tulsa Oklahoma.

This is a charcoal unit that gives you the option to smoke at low temperatures, bake .. or sear with high heat by lowering or raising the heat source. (hot coal rack)

I decided to try out both the smoke and grilling features for my first attempt by cooking some reverse seared ribeyes.

I seasoned two thick ribeyes with olive oil, kosher salt and cracked black pepper....









Soaked my dried morel mushrooms (from last spring)...




The Hasty Bake came with a bag of their lump charcoal and starter matches, which was great!

I covered the lower ash rack with foil for easy clean up.....

Pulled the hot coal rack out and filled it about half way full, then used the starter stick.

The coals need to be placed on top of the fire.. I just wanted to take a picture before burying it. :)

The hot coal and ash racks slide back inside... so easy!








I made sure that the drip pan was in place under the shelf on the left side.




Then I lowered the hot coal rack down to smoke...





Placed my seasoned steaks on the grill... also a skillet of morels, portabellas and button mushrooms with olive oil, butter and garlic.



I let these smoke at 200F for 45 minutes..
For this smoke I used some of my hickory wood pellets on top of the coals.

After low smoking for 45 minutes, I moved the steaks and mushrooms to the top rack while I raised the hot coal rack up to the highest setting.

I wanted to bring the hot coals up close to the cooking grate to heat it for searing the steaks.

Thanks to a tip from Smoking Pal Big Poppa , I probably could have smoked the steaks on the upper rack in the first place. I will try that next time.. see how it goes. :)

Another feature of the Hasty Bake....the hood is not vented. The heat and smoke circulate around the food.
I love the fact that I can keep an eye on things through the window without opening the hood... Keeping the smoke and heat inside.




I gave the steaks a quick sear on each side. These were thick so I went for 7 minutes per side.

I also grilled a few spears of asparagus drizzled with olive oil and seasoned with kosher salt and cracked black pepper...



I made a sauce with the smoked mushrooms, the morel infused water, some of my wild grape wine and herbs....

I was very happy with the outcome. The steaks carried a mild smoke flavor along with the fire kissed charcoal flavor that I love.

The Hasty Bake performed so well... Being able to low smoke and high heat sear on one unit in a matter of minutes is amazing.

I'm very happy with my first experiment. :)

Looking forward to seeing what else the unit will do!