David Chang Posted June 17, 2022 Report Posted June 17, 2022 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. 8
Tyrus Posted June 20, 2022 Report Posted June 20, 2022 A comfortable and clean setup, easy to work for quick access and space, functional for short/small cooks and attractive with straight lines. Dinner for two, easy to do.
David Chang Posted June 20, 2022 Author Report Posted June 20, 2022 yes, it's very nice, all aluminum construction with the inner lining that lifts out with the ash so cleanup is easy. this does not have diatomite lining like other konro grills, but the charcoal lasts a surprising long time and cooks evenly. i just wish i had a slightly larger cart. the grill feet sticks out to the right and i need to balance it out with some ceramic blocks, but other than that, i'm quite happy with it.. 1
David Chang Posted December 13, 2022 Author Report Posted December 13, 2022 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... 9
tony b Posted December 13, 2022 Report Posted December 13, 2022 Excellent. But, unfortunately, it's the wrong time of year here to be doing yakitori cooking. 🥶 2
David Chang Posted December 13, 2022 Author Report Posted December 13, 2022 5 hours ago, tony b said: Excellent. But, unfortunately, it's the wrong time of year here to be doing yakitori cooking. 🥶 i'm still wearing shorts outside! 🌴 2
tony b Posted December 15, 2022 Report Posted December 15, 2022 Lows next week will be below zero (F) here! 1
Poochie Posted December 22, 2022 Report Posted December 22, 2022 Hey David, can you burn some small splits in this thing? It's exactly what I'm looking for.
David Chang Posted December 23, 2022 Author Report Posted December 23, 2022 1 hour ago, Poochie said: Hey David, can you burn some small splits in this thing? It's exactly what I'm looking for. ive never burned wood in this , but heres what it looks like with different size pieces 1 1
David Chang Posted December 23, 2022 Author Report Posted December 23, 2022 made some spanish casina (similar to old breed rubia gallega) rib eye yakitori's tonight. after handling and skewering the beef, my hands still smell like raw beef. it's pungent but sweet and has some beautiful streaky marbling.. this is unlike any farmed beef you can buy in the shop. it tastes like a wild cow. almost feral.. 8
Bunji Posted December 24, 2022 Report Posted December 24, 2022 My recent trip down the yakitori rabbit hole has me thinking about trying to rig something up in my kk basket to be able to get skewers nice and close over the coals. I’m thinking I’d need something similar to the basket splitter to cover all but one section of the bottom (one of the middle quarters, for example), then maybe a few fire bricks across which I could lay the skewers, with Bincho or other coal between the bricks. I wonder if the coals would get enough oxygen in a setup like this to put off enough heat for decent skewers. An experiment for the future. I’ll have plenty of other things to cook first when my KK arrives, but something to try nonetheless
Poochie Posted December 24, 2022 Report Posted December 24, 2022 It might not be comfortable to reach down in the cooker to turn the skewers to rotate the food. But if you come up with something that works, let us know. 1
David Chang Posted February 3, 2023 Author Report Posted February 3, 2023 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) 7
Seasport Posted February 16, 2023 Report Posted February 16, 2023 David, still liking the Bincho grill? Do you have a recipe for Tare or just use one from the internet? Regards
David Chang Posted February 17, 2023 Author Report Posted February 17, 2023 1 hour ago, Seasport said: David, still liking the Bincho grill? Do you have a recipe for Tare or just use one from the internet? Regards 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.
Bunji Posted February 17, 2023 Report Posted February 17, 2023 I have really loved the content yakitoriguy has been putting out on his Instagram. Watching him travel through Japan talking to chefs was so fascinating!
David Chang Posted February 17, 2023 Author Report Posted February 17, 2023 @Bunji yeah he's a real down to earth guy who loves to share his knowledge of yak grilling.
tony b Posted February 17, 2023 Report Posted February 17, 2023 11 hours ago, David Chang said: yak grilling Where do you buy Yak's for grilling?? 🤣
jeffshoaf Posted February 17, 2023 Report Posted February 17, 2023 7 minutes ago, tony b said: Where do you buy Yak's for grilling?? 🤣 The yakitorium, of course! 1
