Okay, I have done it several times on my old hibachi out in the field and recorded how I did,& took pictures and posted the process in my gallery (if I can figure out how to move it here from the gallery I will). First I cut it up into 3 or 4 rib (pork) pieces and wrap them with foil with some water and slow pre cook/par boil them for an hour or so. It takes allot longer to do it.than home on a regular BBQ Then I repeat the process with lots of cooking oil.(both regular and spay on) on the foil.and monitor/spaying/turning it allot to keep it from burning to much. The cooking time varies from about an hour to a few hours. Once they look cooked enough put on the BBQ sauce and watch them closely so they do not burn. Remember this field process and what is a burnt rib or two -they still taste great with a beer or two !
My old hibachi is probably 30 or so years old and I always carry it with me to cook because it does not take up much space and can use it to cook lots of things. [in case] I can not pull the photos down from the gallery, just go into the my gallery, go to California (deer picture) and work back to find them. This is a small field BBQ and I never carry my big home one or a gas type with me As a note I bought the BBQ type pan that Dirty Dog was selling years ago and also posted/w pictures here how it worked in my back yard and carry it under the couch in case I need to cook for a bunch of people sometime. Enjoy!
Edited by Smokecreek1, 22 February 2019 - 10:44 PM.