Calling all Chefs- name me this barbeque
 

I have seen various version of this little barbeque in several Asian restaurants, one in Chicago that cooked the most amazing alligator chop another in Philadelphia that seared various fishes and meats. The video below is a Michelin star restaurant using the grill to char peppers. The heat produced is something like 1,000 degrees to quickly sear the meat. I would call it a Hibachi but I think it goes by a different name?

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Gratuitous salivation video also showing the little grill.

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Yakitori

The little grill is a Konro, you use a special kind of charcoal with it, binchotan

Konro

Binchotan


I just picked one up as part of a kickstarter campaign

The Yak grill

usually little skewers of chicken or whatever with a sauce like that is yakitori.

Looks like I was too slow.

The Pelican brain trust never fails. Thanks guys

You can do yakitori on a weber by simply doubling up some aluminum foil and putting a strip across the front and back of your grate, leaving a 4-6" space between the two (this prevents the exposed skewer ends from burning).
I didn't have any trouble getting the weber hot enough for yakitori, though i imagine a real Konro grill would be easier to work with.

Just for fun, here's some I made a while back. The first tray is from a chicken I butchered to make Tare (yakitori glaze) with the carcass.

http://forums.pelicanparts.com/uploa...1614636056.jpg
http://forums.pelicanparts.com/uploa...1614636056.jpg
http://forums.pelicanparts.com/uploa...1614636056.jpg

Dude, you're killing me. I lived in Japan when I was a kid and loved yakitori.

Another way to replicate the Konro, if you have a charcoal grill...

It just takes some bricks, and aluminum foil

https://www.seriouseats.com/2019/07/for-the-easiest-al-pastor-at-home-put-a-skewer-in-it.html

$400 for charcoal? :eek::eek:

Interesting...

I have a Propane WOK burner which I put a Mongolian type anodized aluminum concave griddle on. I use it to quickly sear Skirt Steak...

You can guess where I bought the griddle for $3. People buy them don't really use them and dump them..they need high heat which the regular stove can't provide and limited cooking space.

It's pretty easy and a lot of fun... I'll check the name of the cookbook i used when i get home.

Tabs, you need to try the Alton Brown method of grilling the skirt steak straight on the coals... it works surprisingly well!

So maybe I need to ask is the grill what creates the high heat or the charcoal? I have a propane and a charcoal gill, a lodge cast iron hibachi and a small single grate hibachi. Can I mimic a Konro with my lodge or single hibachi using the charcial?

Yes. just some bricks and aluminum foil..

Like in the link I posted up there ^^^^

https://www.seriouseats.com/2019/07/for-the-easiest-al-pastor-at-home-put-a-skewer-in-it.html

I essentially have the two charcoal hibachi's. Is the Konro any different?


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http://forums.pelicanparts.com/uploa...1614645197.jpg

And buy some binchotan it burns hotter than the charcoal you get from your local market

Its the fuel

What a fun thread! More things to buy and great food to eat! Thanks!

Thanks Tim, hat's what I wanted to know.

http://forums.pelicanparts.com/uploa...1614648632.jpg

When I was a kid (3-5), I remember my dad having something like that, but twice as wide, but then when he went back into the Navy and we moved, we left it in favor of the Weber kettle.

I found mine on FB marketplace this summer. It is from the 1970's. All cast iron made in Japan.

Thanks again everyone for the input and helping me out.

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Here is a great video of a Michelin star Yakatori chef using his Konro and Binchotan. It seems an important part of the grilling process is the fan used to adjust the temperature.

According to this chef the Bincotan has a long burn time. I wonder how that compares in comparison to a good hardwood lump charcoal? I can see where the long burn is good for him in his restaurant but maybe not necessary for an at home cook? I also wonder how the binchotan compares to a lump hardwood in temperature?

I think this is a bit like people who insist that you need to burn texas post oak if you're smoking a brisket. Just use what is available locally.

I'll see how this works?

http://forums.pelicanparts.com/uploa...1614873228.jpg

How I did it before I got a Konro (Yak Grill)...On my Weber kettle.. i recommend getting some heavier than your basic supermarket skewers... the intense direct heat torches even well soaked skewers..

http://forums.pelicanparts.com/uploa...1614895808.jpg