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my wife has a ladies night out and i'm left alone with my bincho grill. made some skewers of: iberian secreto (a very, very fatty part of the pork armpit) yellow croaker (fish) japanese eggplant cuttlefish balls corn i think if anyone here is on the fence about getting one of these, or any konro grill, just go for it. i stood on my balcony over an hour grilling and eating and it felt like i ate $200 worth of skewers for a few bucks. you don't need expensive cuts of meat. you do need to prep them properly. you really want to make your own tare and reuse it as long as possible IMG_0456.mov . and this is not the kind of cooking to walk away from. but man this is so good...

pizza and chestnuts used the rotisserie and drum to roast the chestnuts but the meat stuck to the shells. anyone know why? pizza was ok but too fuel intensive to run on the kk.

A typical winter Yankee meal. Tonight it was sirloin strip steak with steamed brussel sprouts dabbed with lemon dill Aioli. I actually bought the Aioli for salmon but it did go with the sprouts. Than aside all that were some beans. The steak was placed into the sous vide for a couple of hours at 121 degrees sprinkled with Maldon sea salt and lightly peppered. Dry leak and parsley on top and fresh garden rosemary and tabs of butter were all added before vac sealing. I set the KK up with a pile of coals to the rear of the basket, this set up is fine for a vareity of cooks unfortunately it was cold outside and getting dark so I skipped the basket splitter. Well, I should have realized this set up isn't for searing, with the basket splitter in the top plate directs the air through the fire and with having an open basket I really couldn't get the heat to rise to the occasion because the air flow was incorrect. Any way, the meat was tasty and tender, it just lacked the char. We did have as starter a potato leek and Italian sausage Vichyssoise but it soon disappeared before captured on film.

I didn't spatchcock it. This massive of a turkey spatchcocked wouldn't fit on any pan I have so I just cooked it whole. I decided not to brine it: reason - 30lb turkey wouldn't fit in a 5 gal bucket - also wouldn't fit well in my yeti. Could have used a different cooler, but - I decided since the bird was injected not to do anything to it prior and just use an old recipe. This recipe (attached PDF) is how my grandparents always grill roasted their turkey back in the day. Just salt, pepper, parsley, oil, vinegar. I used a bit of lowrys with the salt for a little extra flavor. Worked well - great flavor. At the grate I had my billows at 340. Dome temp around 400. The skin on top actually broke - almost like the cap of a pork butt. I found that interesting. 30lb turkey cooked in about 3 hours. I wrapped it in foil and put it in a cooler when it was done (until I carved it to serve lunch). It wasn't the best turkey I have ever had - this large of a turkey - some of the bird just wasn't perfectly moist - but - it certainly wasn't dry. Flavor was awesome. Dark meat was awesome. Really really good for a frozen turkey that I got for only $15. granny_grilled_smoked_turkey_onepage.pdf

Excellent. But, unfortunately, it's the wrong time of year here to be doing yakitori cooking. 🥶

https://binchogrill.com/collections/grills i have the 24" model. t compressed bamboo charcoal sticks worked pretty well, so now i don't need expensive binchotan. the tare i made is new so it wasn't too thick, but it was damn tasty. the chicken was so good..ehh.. i need to work on the skewering. not enough meat will burn the skewer. skewers roll around if unbalanced. skewers too short will burn your hands when picking up.. very fun to cook on.

Have never done chestnuts, so no help here. Curious as to your decision to use CocoChar for a pizza cook? As you noted, it's a fuel-intensive cook, and at least over here in the US CocoChar is a precious commodity, only to be used for special low & slow cooks.

If there's any grit or tough tissue I just cut it out. I find if I slice against the grain like you would with the point of a brisket the pieces chew much better. The cuber does tenderize and helps with the marinating process for other cuts, but I haven't used it for Jerky, it is a thought though. That reminds me I still have a few bags in the freezer

Today is a special day so my lady friend gets her favorite meal, duck breast served on a board Forgot to take pics while cooking and even when serving but I grabbed leftovers and put them on the board for a quick shot after lol I always cover the duck breast in Yardbird after scoring the fat side. Then i vac seal and let it sit in the fridge for 24 to 48 hours. We were put happy with the results Kalamata olives, caramelized walnuts, grapes, Beechers Flagship Cheddar and Prosciutto Di Parma. The grapes do a great job of cleansing the pallet. And of course the duck au jus makes a great dip for all of it. It was a great day !!!!