I think Yakitori really just means chicken, but I had a nice flank steak, and some mushrooms. Next time I want to use flat bamboo skewers rather than round skewers. I also might create an "X" for more grilling space next time.
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New Yakitori technique: Beef Yakitori
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- With Rear Infrared Burner
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- With Grillgrates
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Yeah just bricks wrapped in heavy duty foil. I cook the skewers part way, and dip it in the Yakitori sauce, and then cook it fully and give it a second dip before serving.
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Looks fantastic! I just got a Weber 26; that may have to be my inaugural cook on it. I remember eating Yakitori on the streets of Japan in 1983 and ‘84. Great food, and goes well with Kirin or Asahi beer!
P.S. Out of curiosity, I looked up Yakitori. You are correct; the name refers to grilled chicken. The broader term “Yakiniku” refers to grilled meat in general. Great job, no matter what you call it!
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Awesome! Great Idea. I may have found my dinner ideas for tonight. Thanks for sharing!
This makes me think.......perhaps the Lodge SMG would be perfect for this. radshop What do you think?
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Yeah I used the recipe from Raichlen's book Planet Barbecue.
Tare recipe:
1 c. chicken stock
1 c. soy sauce
.5 c. mirin
.75 c. sugar
1 scallion, trimmed, white part gently crushed with cleaver
1 clove garlic
1 slice peeled fresh ginger (.25" thick) gently crushed with cleaver
1 strip lemon zest (.5 x 2")
Boil over medium then simmer until thickened, 6-10 minutes, stir often, strain.Last edited by Attjack; May 7, 2018, 10:29 AM.
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Very clever adaptation. Lots of street people in Asia cook this way all the time, some amazing food can be found by local vendors doing things not much different from what you've done. Nice work !!
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Folks interested in yakitori might be interested in a new book that was published just a few weeks ago titled "Robata: Japanese Home Grilling". It's a lovely book on the subject and also has a few pages of yakitori (chicken) recipes.
https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1
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