David Chang

this came out a little dried than the first time i roasted in oven. i think next time i would just roast flat on a grate in oven or kk. keeps the juice in.

nice, i also bought some yakitori equipment from my trip to japan. very thin stainless steel skewers. these are really hard to find..

antoine westermann’s poach and roast chicken. this time finished on the kk rotisserie. IMG_1667.MOV

the only reason i didn’t get a 23 or 32 is that i could not carry it up the roof stairs. if i get a bigger kk, i would need to hire a huge crane or rent a helicopter, to put it on the roof. or buy another house to fit the kk. 🤓

i really want this accessory. i feel like this is the missing element to roasting goose at home on the kk.. but even if Dennis made one for the 19, i think my kk is height limited for this type of cooking. i guess i need to buy another kk...

@Poochie

cold smoked salmon. i can only do this during the cold months. too hot do do it any other time of the year... switched to a battery powered air pump to reduce the amount of cable clutter. when the smoke generator gets going, the smoke is beautiful, but i find i have to keep lighting it every hour using wood chips.

enjoy! sg hawker food is so good…😓

the dish is "hainan" but it's more common in thailand, malaysia and singapore. and the main attraction is the chicken, but what i think is even better is the rice. it's cooked in broth and chicken fat. you can eat this rice alone with nothing else and walk away happy..

@MacKenzie you are reminding me i have't smoked bacon in a while and i should. do you use prague powder or no?

it's thin and jelly, some parts unnoticeable, some parts too thick and rubbery, like the fatty part around the cavity. but it's not as nice as hainanese chicken skin, which i think is the gold standard when it comes to steamed asian-style chicken..

recipe here: https://www.youtube.com/watch?v=hbM4kSmRIco&t=10s if you go to a chinese restaurant that roasts meats, this chicken is usually hanging next to the roast duck wrapped in parchment paper..

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the highlands of tibet 😄

@Bunji yeah he's a real down to earth guy who loves to share his knowledge of yak grilling.

never tried this method before, thanks for sharing.

yes, i love it. after coming back from japan and looking at all the yakitori grills there, i feel like my bincho is still perfect for my use. if you are in the market for one, and new to yakitori grilling, keep in mind only half or 3/4 of the grill can realistically used. one half for cooking, the other half for resting or letting flareups burn out. i use yakitoriguy's tare recipe on youtube.

well the reason why vermicular is popular in japan is because it’s made in japan 😀😂 they have a huge flagship store in daikayama its sells not only the machines, but cookware, has a cafe, bookstore, restaurant, classroom, cafe.. we bought a few things but i still don’t want to buy the cooker…😊

this brand has a big retail presence in japan. today at isetan, shinjuku.

another evening of yakitori on this awesome grill... will be going to japan soon to eat the real thing...😁 casina beef ribeye dry aged pork loin hamachi asparagus tips tofu (not shown)

@jonj they sell to wholesale distributors only? seems odd you have to order it from another state the chickens raised in your own state..

when you buy beef bone marrow an all you get is bone and no marrow…

it’s really good..😓 IMG_1033.MOV IMG_1031.MOV

I've always made chicken either roasted or fried. Sometimes dry brined, sometimes wet brined, most of the time just simply seasoning the skin. But the method that Westermann prefers is first slow poached in chicken stock, then roasted and served with chicken jus. Now he uses a lot of old heritage breeds that I have no access to (Brune Landais, Plymouth Rock, ...) 3-6+months old. What I can get in Hong Kong is live Chinese chicken that is terrible for this kind of roasting (too bony and lean). I can get chilled french yellow chicken (unknown breed) at the gourmet shop which is like $50 USD, but I settled for a cheaper 1.5kg NZ chilled pasture raised chicken thats ageing in fridge at the moment. Methodology from what I gather is.. Poach the chicken in chicken stock at 175f for up to 1.5-2 hours or until meat equalizes to the stock temp. Roast at 450f in oven or rotisserie. Serve with salad and chicken jus. So I'm looking forward to making this later this week. I recall having this kind of chicken in Paris. I was too young to get into cooking back then, but I remember it tasted amazing, and It looked exactly like the ones being served in the video. I'm hoping to get the same results.

well the results were great, but this meat is so fatty i want to pass out after a few bites… IMG_0982.MOV