วีดีโอ

thanks so much for peepin the video, its always a fun outing and glad that they grow for the public to come and pick.

this will always be a great way to cook steak for several reasons. If you have multiple people you can all cook and cook to your level of done ness. Second when you slice the beef really its basically all surface area, so if you have binchotan it is really going to capture all of the unique flavor from the charcoal. And your A5 will be perfect with for this, its how I first learned I could duplicate the flavor you get at an authentic yakitori shop that uses kishu binchotan. Your heavily marbled slices will drip insane amounts of fat. This came out really good here but my fire still wasn't hot enough, it should be around 30 seconds per side with slices. So if your fire is hot enough with A5 you don't even need to baste for the fat drippings even though i I did here. But basting ensures you will get smoke coming up on the food for the whole cook. sorry for the long reply keep me posted on your Konro and how it goes!

if you have the konro like this and are doing sliced steak like this i recommend filling it all the way to the grill with the binchotan to make sure its hot enough(ts like a tetris puzzle but it's possible). And you can test one slice it really shouldn't take more than a 30 seconds per side and it should get a nice brown in that short time. Hadn't cooked on this in long time and forgot I used to fill it to the top, and wait at least another 15 mins before starting to cook once you put the charcoal in it.

@@NaturalLivinginIdaho-vk1gp I have 10lbs of Kishu Binchotan Hanmaru on the way so I should have enough to fill it. When used with the kind of konro I got (Kaginushi brand I think, made of Diatomite) it's supposed to radiate heat at 1800f. I've got my digital infrared remote thermometer gun I originally used to check brake temperature at the race track (brakes easily get to 1000f+) that I think measures up to 2000f... we shall see how things go - will be a few weeks before I get it in and get to start cooking. Will tag ya when I get a video up sir :)

@@NaturalLivinginIdaho-vk1gp I had yakitori for the first time at a place in Mexico City called Hiyoko Yakitori. Food in MX is great as it is, and this place was incredible. Finally years later I'm sitting down to have a go at it on my own. In addition to cooking a whole steak, I plan on trying to make small skewers - getting those Maillard reactions and little bits of char on all edges of the meat. I think the balance using cuts of A5 or BMS8+ will be in getting the right sear without rendering too much fat out of the meat, but as you said -- really hot coals, maybe 30 seconds per side... should work fine. And with the binchotan, I'm not blowing away the flavor of the wagyu with the typical super smoked flavor in typical BBQ. The best part is I can experiment with timing making a bunch of skewers - and so can my guests as I'll have my dinner table outside within arm's length of the konro (at least thats the plan, depending on the smoke lol).

thanks so much for the comment, really appreciate it. makes it all worth it! What state do you live in?? It can be hard to find good ones. Key is if you are in a city with a japanese or korean grocery store that sells sashimi as they process the hamachi for sashimi then freeze the collars at peak quality. personally dont even try for the fresh ones as 1 day in the package is shelf life after that they turn frog green and look aesthetically not pleasing.