Hasty-Bake Charcoal Grills is excited to announce their sponsorship with Johnny Herrera Racing. Johnny Herrera partners with Hasty-Bake Charcoal Grills to benefit Steve King Foundation during the 33rd Lucas Oil Chili Bowl Nationals.  

“We’re very excited to partner with Hasty Bake this year and really looking forward to being able to work with them to benefit the Steve King Foundation. Everything they do for drivers and their families when someone in this sport gets hurt, the entire King family goes above and beyond,” commented Herrera. 

Johnny Herrera is known as Mr. Hollywood. This is Johnny Herrera 9th time to compete at the Tulsa Expo Raceway. He began his racing career in 1985 in Albuquerque.  In 1986 Johnny was named World of Outlaws Rookie of the Year.  In 1991 he was named World of Outlaws “Most Improved Driver”, he continued to run with the World of Outlaws off and on while he ran other series.  He ran a total of 13 years full time with the World of Outlaws.  In 1995, Johnny won the sprint car championship at Knoxville Raceway.  Johnny won the 1996 King’s Royal race with a collapsed top wing, where he won the $50,000 winner’s purse by leading all 30 laps.  In 2002 & 2003 Johnny drove the 2W for former NASCAR crew chief Billy Wilburn and won the first night out in the car during a preliminary World of Outlaw race at Las Vegas Motor Speedway. 

Johnny has driven in several different race series, in 2007 he drove the SCOA (a winged sprint car series based in Arizona) where he was the points champion.  He was also the Hollywood Hills Speedway non-winged class points champion that same year.  In 2011 Johnny joined the ASCS National Tour where he continued to run fulltime until the end of 2018. 

He has had over 140 victories in various forms of Sprint Car racing. 2019 season marks 35 years if racing for Johnny Herrera. Also in 2019, Johnny took a job as crew chief for Harli White.  He will compete in 15-20 races throughout 2019 including the Chili Bowl Nationals.

For more information on Johnny Herrera Racing can be found at http://www.johnnyherreraracing.com/

More information on the Steve King Foundation can be found at http://www.stevekingfoundation.org.

 

 

Since 1948, Hasty-Bake has mastered the skill of creating an innovative, and efficient charcoal grill. The distinctive design features allow grillers to cook an array of food at different temperatures. What makes Hasty-Bake stand out from the rest? The charcoal grills contain a lift mechanism, a ventless hood, and a fire door, allowing Hasty-Bake grills to be a leader in the industry.

The lift mechanism is the number one feature on the grill. Allowing 14 inches of travel, this device stops two inches below the food. Using indirect heat and a heat deflector, the lift mechanism turns the grill into a national convection oven. Lower the box to the lowest position possible and your grill will be the best charcoal grill on the market.

Hasty-Bake Owners Manual  (PDF Download)

Entrap heat and smoke with the ventless hood. Here, there is no room for a smoke stack or exhaust. The hood allows the temperature to stay consistent throughout every direction of the grill, front-to-back, and left-to-right.

Adding wood chips or charcoal has never been easier with the Hasty Bake fire door. The full access door allows you to maintain the fire without having the grill hood open.

Instructional videos can be found on our website.

Hasty-Bake is the best charcoal grill around because we have proven to stand through time. The durable features have lasted over ten years plus. “My dad had one then passed it down to me. The grill is over 30 years plus. It has seen many BBQ’s and smoking turkeys. It is still running strong.” – Monica and Phil Ramos, Thornton, CO.

Outdoor cooks rave about the ease of use of our products. “My only regret was waiting 25 years to purchase my Legacy model Hasty Bake. It was an instant success on my first cookout. While being an avid outdoor cook for years, the taste of the foods and ease of use of your grills is simply outstanding. That is why this oven is the king.” – Frank Morris, Tulsa

The Hasty-Bake charcoal grill is designed to cook a variety of foods. “I’ve had my grill for two months now. Every time I use it, I love it more. This thing is great. Requires a good bit of attention, but it cooks some of the best food I’ve ever eaten. I have been searching for the right charcoal grill for 20 years and have finally found it. Ribs, brisket, Boston butt, burgers or whatever, the food comes out great.” – Randy Clark

For more customer reviews, visit our grill review and testimonial page.

Test the power of this charcoal grill by trying some of these popular recipes. To cook Hasty-Bake Signature Chicken, utilize the lift mechanism to use indirect heat. Cook this delicious chicken in five easy steps. The complete recipe can be found here.

Grill Simple Smoked Salmon with White Wine Dill Sauce on your charcoal grill smoker. The delectable entrée is best cooked with cherry or apple wood. Control the fire with the accessible fire door. The full salmon filet recipe can be found on our website.

Charcoal Grill Rib Recipe

Dan Potter’s Hasty-Bake Barbecued Ribs and Spicy Rub are best prepared when the charcoal grill maintains a consistent temperature. The ventless hood comes in handy when smoking these tasty ribs on the grill. Step-by-step instructions for these savory ribs are listed on the website.

Finish off the perfect meal with Toasted Angel Food Cake with Grilled Peaches. The light and fruity cake can be prepared and baked in less than an hour. For more specifications, see here.

Hasty-Bake grills are available in eight different models. Sizes vary, as well as color. Shop our collection of Charcoal Grills online or visit our website to find a local dealer near you.

How to Light for Searing

How to Light with Gel

 

How to Light with Matches

 

Find out if your Hasty-Bake is ready for replacement parts. Order Hasty-Bake replacement parts here.

 

 

Good enough for Al Roker, Hasty Bake Gourmet Greek Seasoning makes some mean lamb ribs. You can try out the recipe for yourself! GET THE RECIPE HERE
GET THE FULL RECIPE HERE   2d274908032632-today-food-al-roker-150320-03-streams_desktop_large_4cd68c76492466154699ad5a0c9c08f7.today-inline-large
It's not just for the Holiday season. With this recipe you can enjoy a Hasty-Bake smoked turkey anytime of the year. Tell us about your Perfect Hasty-Bake Turkey in the comments below. Preparation:
  • Choose a small bird that is fresh, not frozen (10 to 12 lbs. is ideal, 14 lbs. maximum—if you need more turkey, it is best to smoke two birds).
  • Rub the turkey with your favorite seasonings, preferably under the skin, the night before cooking.  (Hasty-Bake BBQ Rub is an excellent choice!)
  • Use a large aluminum baking pan or basting pan.
  • Fill the pan with ¼” to ½” of the basting fluids of your choice.  (We recommend white wine, olive oil, flat champagne, apple juice, or even beer.)  Baste the bird about every 30 minutes—it is important that you don’t let the turkey dry out.
  • Inside the turkey, put 2 quartered onions and 2 cloves of peeled garlic (or anything else you desire—don’t be afraid to be creative!).  Don’t attempt to make dressing inside the bird while smoking.
  • Cover the breast of the turkey with a flourcloth or cheesecloth soaked in olive oil, butter, or bacon grease.  For added flavor, put 5 strips of bacon between the cloth and the breast.  (Note:  To have a picture-perfect bird, you should remove the flourcloth or cheesecloth to brown the breast about 30 minutes prior to removing the turkey from the grill.)
Smoking:
  • As a general rule, smoke ½ hour per pound, plus one additional half hour.  For example, a 12 lbs. turkey will take 6 ½ hours.
  • The temperature of the oven should be around 200 degrees for true smoking.  However, don’t be afraid to raise the temperature to speed up the cooking process.
  • Refresh the supply of hardwood charcoal in the oven about every 1 to 1 ½ hours.
  • For added smoke flavor add cherry, apple, pecan or persimmon wood chunks (which have been presoaked in water) about every hour, around the edge of the fire box.
  • To test the turkey for doneness, use an Insta-Read thermometer.  The thickest part of the breast should be 165°.