ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
Yakitori Japanese BBQ Grill Binchotan Charcoal How-To BBQ Champion Harry Soo SlapYoDaddyBBQ.com
ฝัง
- เผยแพร่เมื่อ 26 ม.ค. 2019
- #harrysoo #slapyodaddybbq #yakitori
www.theyakipap...
Harry’s son Brian and his Japanese friend Hideki teaches Harry how to make Yakitori chicken on a ceramic Hibachi grill using imported Japanese Binchotan charcoal. Click "SHOW MORE" for all the information links!!!
Sponsor Harry for access to exclusive BBQ content - / harrysoo
PayPal - slapyodaddybbq@gmail.com or tinyurl.com/fx...
Venmo - @Harry-Soo
DISCLOSURE - Affiliate links below earn small commissions to help support new Slap Yo Daddy BBQ content. Part of net proceeds benefit charities such as Operation Homefront, Save The Children, Operation BBQ Relief, and others. bit.ly/42seaOH
- HARRY’S PRODUCTS & BBQ GEAR -
Harry's Award-Winning Rubs & Sauces: bit.ly/3Z0VQJE
More SYD Products, Training, & Catering: bit.ly/3ZVs4HF
Harry’s Favorite BBQ Gear: bit.ly/3n34quf
Harry's Award-Winning Rubs & Sauces on Amazon: amzn.to/3Zj1Nll
Harry’s Favorite BBQ Gear on Amazon: amzn.to/3KbmtaT
Harry's BBQ Wisdom Tee Shirts: bit.ly/42Fky5r
Harry buys wood chunks from Patty (Incl. Jealous Devil Charcoal): thewoodshedoc....
Dalstrong Knives: bit.ly/3JkQrHE
Thermapen Instant Read Thermometers: bit.ly/3KctXdF
Hassell Cattle Company Meats: bit.ly/3ZQR1TP
Weber Grills: bit.ly/40846Jo
Grilla Grills: bit.ly/3yZFyq1
Pit Barrel Smokers: bit.ly/3nbEjBs
Z Grills: bit.ly/42zDORW
InstaFire: bit.ly/40F3ZoY
Field Company Cast Iron Skillets: bit.ly/42z3rC6
Grill Grates: bit.ly/3n5nLuY
- Grill Grates: Enter Promo Code “SYDBBQ”, without quotes, for 10% off
Hasty Bake Grills: bit.ly/3YYPzOP
- Hasty Bake Grills: Enter Promo Code “HARRYSOO”, without quotes, for 10% off
Snake River Farms Meats: bit.ly/3nqYNWX
- Snake River Farms Meats: Enter Promo Code “SYDBBQ10”, without quotes, for 10% off orders over $99
Grill Armor Gloves: bit.ly/3ZXpNf6
- Grill Armor Gloves: Enter Promo Code “SYD10BBQ”, without quotes, for 10% off
- BBQ CLASSES -
bit.ly/3JnetSt
- RECIPES -
bit.ly/3ZXWAjZ
- VIDEOS -
bit.ly/3LtVUOX
- LINKS -
bit.ly/40hzF36
- SOCIAL MEDIA -
bit.ly/3JqtrHk
- NEW HERE? -
Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
Thanks Harry for providing insight to Japanese style BBQ. Can never go wrong with this and now I know more.
I love barbecue from around the world so I'm paying homage to the various styles of international Q. Watch for my satay episode coming soon!
th-cam.com/video/G28DPe4UdiE/w-d-xo.html
legit tips! applying them now in a cast iron mini hibachi grill i found this past sunday. simple to set the whole meal and grill up, and taste is excellent! many thanks.
Awesome James. Make some good Tare or Japanese style teriyaki sauce and you're all set.
Thanks for the video Harry!!! No haters here cause this is the BBQ Love Channel:)
Hey David Barr, thanks for stopping by. You know I'm going to get into trouble when I try to cook Q from different parts of the world! Bring on the challenge. Compare Yakitori to Armenian Khorovat which so different th-cam.com/video/G28DPe4UdiE/w-d-xo.html. I will have more international Q episodes coming soon.
TH-cam haters lol. The keyboard cooks have nothing better to do. Yakitori looks delicious. Thanks for sharing Harry! I used to think it was just grilled chicken skewers and did not know there is a whole lot more behind the scene.
Hey Jared thanks for stopping by. I'll be posting more international BBQ videos coming soon
Quick tip. If you cant find japanese charcoal. The next best thing is Pok Pok Thaan Charcoal. It also has a low smoke high heat and low ash. Its made out of coconut.
Yes, any high heat charcoal like Jealous Devil works great if you can't get Bitochan charcoal.
mexican707 Pok pok Thaan charcoal is not made from coconut, that’s something else, pok pok is made from the wood of the rambutan fruit tree.
I have never tried this, but certainly will, whenever this cold spell breaks. Sending BBQ love from the Jersey Shore.
Love back you you Chris. Thanks for stopping by.
I am glad you showed this style of cooking. Pretty cool how it is done.
I'll be featuring more international BBQ on my channel. Be sure to watch the Armenian one. I'm posting the satay one soon. Thanks for stopping by to say hello! I just posted my Superbowl episode
Just a note about saké -- it's actually stronger than most wines. It isn't 8 - 11% alcohol by volume as sated in the video at 3:42, but rather 18 - 20% at the end of brewing (and often diluted to 15% at the time of bottling).
Thanks for the info. I did not know that. Probably explains why I feel it when I drink sake! Burp! :-)
Thanks Harry. I appreciate that you’ve chosen to delve into the area of Japanese barbecue. In this country, you don’t hear much about it.
Several years ago, I purchased a book called, The Japanese Grill, written by Ono and Salat. While I haven’t prepared a recipe yet, it’s something I plan to do this Spring.
You are very welcome TOM. I learned from Hideki that Japanese cuisine suggests letting the natural flavors of meats come through without adding too many outside ingredients. For example, the Jidori chicken used in Yakitori in Japan is enjoyed for its natural organic flavors. Seasoning and smoke on the Robota grill with Bitochan seems understated but sometimes "less is more". Glad you enjoyed seeing Japanese style of barbecue. Compare Yakitori to Armenian Khorovat which so different th-cam.com/video/G28DPe4UdiE/w-d-xo.html
Harry Soo incidentally, lest we forget, best wishes to all the cooks in this video. The yakitori looks absolutely delicious. I’ve got to try it.
That yakitori looks great. A great video explains the process behind it. Cheers, Harry!
I have satay coming soon also. Thanks for stopping by and please watch for more international barbecue episodes
Best of luck on the new restaurant and thank you for the great info.
Thanks for stopping by and please watch for more international barbecue episodes coming soon.
Very well done! Thank you! I do this, but did pick-up a few pointers! Thank you for sharing!
Great video... Had never heard of the tare marinating sauce, though sounds delicious. Interesting that it is reused to develop more flavor. Good Luck to Brian and Hideki on their business venture and for sharing the recipe and spreading BBQ love.
Thanks John. Glad you enjoyed seeing different styles of barbecue. Compare Yakitori to Armenian Khorovat which so different th-cam.com/video/G28DPe4UdiE/w-d-xo.html. I will have more international Q episodes coming soon.
I have heard of the sauce in Japan at some locations being 200 years old. Truth.
Cheers. Just bought a Hibachi, I'll be giving this a go tomorrow
Good luck!
Professional cook here, trying to learn to cook Yakitori at home. This video was so helpful. Thank you! When your restaurant opens, I'll pay it a visit next. Best of luck guys.
Food luck to you Joe. Let me know how it goes. May the Tare force be with you always!
Great video, I really never had an interest in Japanese grilling since I saw no difference between this and any other stick over fire. It was nice to get schooled on the difference, mainly in the charcoal type and the history and tradition with the tare (not sure of spelling). Thanks for sharing the bbq love, looks delicious.
Glad it was helpful Eric!
Oh man! Lol you know whats funny. Im going to make yakitori too. Haha i just purchased my 7inch skewers. Haha and i have that same japanese style grill in my Amazon cart lol. Ive been getting ready for it for the last 2 weeks. Great minds think alike.
What a coincidence! Enjoy your new Japanese grill. They are fun to cook on.
I was surprised that the marination time was so short. Dunk, swirl and straight onto the grill. I love seeing different techniques.
Yes, I learned from Hideki that Japanese cuisine is generally strict about letting the natural flavors of meats come through without over production of flavors from outside ingredients. The Jidori chicken used in Yakitori in Japan is enjoyed for its natural organic flavors. Seasoning and smoke seems understated but sometimes "less is more". Glad you enjoyed seeing different styles of barbecue. Compare Yakitori to Armenian Khorovat which so different th-cam.com/video/G28DPe4UdiE/w-d-xo.html
You know that I’ll be trying this recipe? I like how the vegetables were prepared on the grill! Great video!!
Thanks for stopping by Curtis. Grilled vegetables are great with the tare sauce. I'll do a grilled vegetable episode so show the many different ways vegetables can be done on the grill and smoker
Harry Soo Hey there Harry... that sounds great! I will be looking forward to your channel for these tips. Oh.. and Harry, may you please give us your on-line info so that we may purchase your different rub’s? Thank you for taking the time to write to me.:)
@@Aonexia Hey Curtiss, you can get my gear online tinyurl.com/yb9o526a or at www.slapyodaddybbq.com/store/
Hi Harry. I could be wrong but I think you're supposed to dip the skewers in the tare AFTER grilling the chicken. It will develop more flavor over time from the cooked chicken juices, fat and even ash. Not sure about dipping raw chicken if you are saving and reusing the tare...
Hideki the chef in the video dips the raw chicken. The tare is kept on low simmer above 140F so pathogens are killed. The dip happens several times during the cook so the tare gets exosed to raw and cooked chicken
Thanks for this, Very informative and interesting. I am looking forward to my own experience with this great looking food. I always learn something from Harry and his guests. Keep them coming Harry! Good luck Hideki.
Thanks. Watch out for more international BBQ videos coming soon
Please let us know when they get their Place set up. We're local and will definitely be there. My hat's off to you for helping your son.
Thanks Randy for stopping by. I did tell them that the restaurant business is a tough line of business to get into! Thanks for wishing them luck.
Thanks for sharing guys! wish you the best!
Thanks for stopping by. More international BBQ videos coming soon
Thanks for sharing Harry...
My pleasure!
The content on your channel is amazing. So much more than brisket and pork butt.
Thanks for watching. I have 500 videos in my head ready to come our. See my Junkyard Burger just posted. Satay coming soon. Beef ribs, Umai aging, Bisteca Alla Florentina, and many others!
Thanks for posting this. My local Japanese Knife shop (Knifewear) carries the grills and charcoal, and I'd love to get into cooking yakitori, but have to save up a bit first as it's and expensive hobby. But video was well done in showing how to do yakitori the right way!
See my Amazon store link in Description for a $40 robot a grill that works well. Thanks for watching
I love your coverage of different kinds of bbq
If you are like me, I love Q from around the world and every culture and tradition. I enjoy cooking international BBQ and will have more episodes coming such as a satay one in the near future. Thanks for stopping by.
Awesome news and yea my taste buds don’t even know what discrimination is.
All bbq is beautiful.
Very well done Harry.
I will have to give this a try on my Bonfire and see if I can pull it off.
Hey........ see your up to 34K, 50K right around the corner.
Everybody hit the subscribe button, tell your friends.
Nothing but good stuff on this channel.
Bring it Harry, more videos!!!
Thanks for your support. I was unsure if folks want to watch my crazy ass style of BBQ and cooking so it's a grand experiment. I'm surprised at how fast subscribers are signing up on my tiny channel which I thought would appeal to hard core pitmasters only! :-)
Now I want that grill!!!
Now you can on my Amazon store pages!
tinyurl.com/yb9o526a
Great video. I’ve just ordered a small Konro grill and some binchotan charcoal
Good choice!
Awesome job as always Harry!!
Thanks for stopping by and please watch for more international barbecue episodes coming soon. I will post satay soon.
I've always loved Yakitori, and have wanted to make it at home the right way. Can't beat grilled chicken, Japanese style. I'm sure "you" can, haha, but it's one of the styles of food that is just hard to beat. Hoping success and best wishes to your son and Hideki on their new adventure. Thank you for the video!
Thanks Franco. I luv Yakitori for its clean and pure flavors to let you enjoy the natural flavor of chicken
Another great video harry. Keep them coming and gd luck to ur team this year
Thanks for watching. Who's going to win Super Bowl? I have my Junkyard Burger video out.
True Yakitori is so hard to imitate or emulate! I've been up since 3:30am with my Texas Stick burner! Thought I might send you some pics but I'm starving again! Great content Harry! Good luck and great job to your compatriots! One day we'll get you an offset so you can join in the struggle lol!! 😂😂😂 Your son is performing an art form..
I'm not surprised!
Hey John, the Zen of stick burner cooking, one log every 35 minutes. My buddy Jamie Geer of Jambo Pits always tells me my WSMs want to be stick burners when they grow up. If I have space in my LA postage stamp sized lot I'd get a stick burner in a heartbeat! :-)
@@SlapYoDaddyBBQ My Thermo Pro makes it so much easier. I don't have to babysit my pit. About a stick an hour, runs steady at 245°-270°. Love the JD charcoal btw. This is my first bag and I'm hooked!
Looks good! Gonna have to try this👍🏼👍🏼
Thanks for stopping by and watching.
Definitely trying this out! That sauce looks amazing!
That's a good video. Well done.
Thanks for stopping by Dickson. Feel free to check out my Playlist for International BBQ ideas.
th-cam.com/video/G28DPe4UdiE/w-d-xo.html
Wow that look awesome !
Watch for more international BBQ coming soon.
Man does this look good. No haters here!!
Thanks Jim. I have more international BBQ videos coming soon
this is great Harry - I have been exploring this type of grilling. Cheers!
Love the bitochan charcoal they use.
Does anyone know where you can score the iron bars on the grill? I found a place called Yak Grills, but having issues sourcing in Australia.
Sorry not familiar with Australia sourcing for Japanese grills.
Awesome video man! I'm just sitting here waiting for your Mexican BBQ video so we can see some awesome black belt tips on how to make tacos 😁😂.. I'm sure you are the only guy that can improve them. PS make more videos on your big poppa smoker I'm working on mine and it's almost ready. Thank you in advance Harry
Hey Luis, I love Mexican food and make my own mole recipes. I'll share them soon including Tex-Mex since I'm from Texas Tech
Here’s a few things I thought could make this great method of grilling even better, no hater :)
- cut the charcoal with a metal spatula or the back of a large knife to make it fit exactly in the bbq in order to have the heat distributed the same way everywhere.
- make the meat cuts all the same size and fit them tighter on the skewer so that they all cook evenly.
- don’t let the meat burn, you’ll rarely see large burnt bits on Japanese yakitori, do a bit more control and frequent turns of the skewers... also you can dip them in the sauce more than once during cooking !
Getting hungry watching this video ;)
Thanks for the tips. I will try them next time I whip out the Bitochan!
Awesome video
Thanks for watching. More international BBQ videos coming soon
hello Harry,thanks for the video and spreading the BBQ love.Pardon if i missed it somewhere in the video,i am cooking alot myself.....whereabouts will it be for us SoCal locals,maybe South Bay?
Hi BushiBato, not sure how to answer your question? Do you live in the South Bay?
no,just meant if they have a location yet,and business name now that it comes up,as you know in SoCal even a county away is local.i am in Colton,Inland Empire.i do go to L.A. alot,and relevant here is that i have been into East Asian culture beginning with Japanese culture since a teen.Actually that is the Bushi part of my profile name(my name is Jason Llamas) anyways just wondering where it will be,trying to show support to SoCal foodies and your son in this case.Hope all is well. @@SlapYoDaddyBBQ
That’s awesome
Domo Arigato!
How has this cooker held up? I hear they can crack and crumble if they get too humid. Should I buy a cast iron lodge sportsman instead?
I say buy both and see which one a. Cooks better, and b. Breaks first. Please make a TH-cam video so I can learn! :-)
Harry where can we get the charcoal and the grill.
Hey Ted, my Amazon store carries them. Thanks for watching
Buy BBQ Gear Amazon
Harry likes: tinyurl.com/yb9o526a
How do you stop it from smoking? We did it and the smoke alarm went off.
I suggest you cook outdoors to not set off the smoke detector and to avoid carbon monoxide danger cooking indoors.
@@SlapYoDaddyBBQ oh okay thx
I need that grill. That chicken looked great.
Yes, please see Amazon links in my description to get your hands on one. They are not too expensive
How did I miss this video last year.I was stationed 2 years in the Yokosuka Naval Hospital, from 83 - 85 . Every restaurant I’ve been too since has paled in comparison. When I order I ask, do you leave the skin on the chicken? The say “oh no sir” as if too reassure me that they wouldn’t do something so crude. Back when I was there not only was it acceptable too have some skin on it , at Johnies Yakitori right off the base, you could get just skin yakitori. That was the best with ice cold Kirin. Not having any cooking skills at the time I had no idea how complex the sauce was.👍
I’ve eaten raw chicken in Japan, was great!
I'm sure when properly prepared, it is OK. The issue in the US is that the chicken carcass is wet washed with hundreds of other birds in cold water vat causing contamination of the entire carcass with salmonella. If you slaughter a chicken properly and dry process it, you avoid the soaking the carcass with other birds in the water bath where pathogens from the fecal matter and intestines is mixed into the wash liquid. All meat is sterile until it's contaminated. The other way is to ceviche it as the acid will kill pathogens and denature (cook) the protein.
Harry Soo 100%, this was a specialized established expensive super exclusive place in Osaka. The owner owns the chicken farm. I have a friend who lives there so we got a very nice reservation. Certainly the exception in life, in America zero chance. Thx Harry❤️🐔 😀
@@EricPetersen2922 If I process the chicken myself, I would be willing to make and taste my own chicken tartare
damn crickets. reminds me of my home in Hawaii.
Darn crickets!
Cool video Harry. How was the flavor of that Japanese charcoal? Next, smoke a whole brisket over the coals. 😁
It was light smoke flavor and very good for chicken so the chicken natural flavors were showcased. Sorta like post oak or white oak. It's imported from Japan so cost is high so smoking brisket in Bitochan might be an expensive cook! :-)
Harry Soo but you might win even more
What did you use for those metal bars and where did you get them? I would rather use it without the grate that comes with it.
Hideki provided them as they are his. Sorry I don’t know where he got them
nice!!
Thanks for stopping by to say hello! I just posted my Superbowl episode
Inspiring me to explore Yakitori for dinner party. I notice that many recipes include green onion on the skewer with the chicken and/or some include on skewers alone. Wondered if Hideki has a point of view on including or not? Also, it appears that Yakitori might use many different parts of the chicken including heart, liver, skin, etc. Might be too adventuresome for some US taste. But does he plan to include other cuts of the chicken? Thanks
Yes, all parts are edible including knuckles, skin, organs, etc. Its an art form in the highest degree. I'll do a whole Jifori chicken disassembly video and wonder who would watch as most folks are only into the white and dark meat. Hmmm. what do you think?
What do you do with the leftover charcoal?/ Do you keep it or let ir to burn out?
You can save unburnt charcoal for the next cook and Bitochan charcoals is expensive.
You can reuse your remaining charcoal by dropping it in a pot of water with a lid on top (it will smoke), strain liquid, and then let the charcoals dry out on a sheet tray.
Looking good. Good Luck!
Thanks for stopping by to say hello! I just posted my Superbowl episode
Where do you get the metal rods to put over the grill?
If you are referring to the Yakitori grill, they came with the unit.
Great video! Is this charcoal harder to light up than regular Lump? Is it smokeless ?
Not that hard to light if you're an experienced grill person. It burns like my Jealous Devil charcoal. Hot and clean.
Harry Soo thank you!
I wonder where I can get some Binchotan besides a local japanese supermarket
Who makes the frill and where did you get it please?
Grill from Tokyo Central Market in West Covina
Does anyone know a good Yakatori grill too buy that’s really durable and reliable?
A stainless steel one built for commercial use should work well
I would also ask the chef at my favorite Yakitori where they get their grill
Harry Soo I ended up getting one from korin www.korin.com/Base-for-Small-BBQ-Konro_5
Hey harry. By any chance do you know what type bars on the yakitori grill come from I'm trying to make the same set up. It's hard to find food grade metal.
Try a steel fabrication shop for some good steel bars
@@SlapYoDaddyBBQ thank you merry Christmas and happy new year. I'm hoping next year I can take one of your master classes
Where can I get a grill like that? It looks perfect to make grilled beef fajitas
Hey Toby, my Amazon store carries them. Thanks for watching
Buy BBQ Gear Amazon Harry likes: tinyurl.com/yb9o526a
Thanks Harry appreciate the help. Keep up the great videos.
Where can I get the binchotan charcoal for $5 a pound? I can only find 3lbs for $50.
Japan town Los Angeles
@@SlapYoDaddyBBQ Ok. hmm. Im in Houston, Tx. Ill see if theres a Japan town here. Thanks. Great video too. I will be trying to make some yakitori on my vacation soon. Getting the little charcoal grill. Looks soo good.
That meat has to be about an inch or two above the coals, no? Just trying to adapt different hardware to get close this standard.
Yes, best to use a satay grill if you have one. This is where I buy them importfood.com/products/thai-cookware/item/thai-satay-grill-22
You can do this on a Weber Kettle or gas grill also.
Harry Soo - so I just spent the last couple of hours watching the six part series of charcoal production in Japan thanks to you. Have to say had no idea this existed as it looks, and sounds, somewhat like coal (and I lived in the Philippines for twelve years). Good learning and good BBQ love. Thanks for the link too.
I'm sorry but bitochan supposed have a somewhat a high ringing sound, They were use also as chimes in Japan. Yours sound like "clunk"
Must be cheap bitochan from Little Tokyo
@@SlapYoDaddyBBQ thank you
Haters? Like the Japanese only been doing it for 1,000's of years! and North/South Carolina maybe what, 250 years nax?
Many wondered cooking traditions are found around the world including fish sauce called Garam used by Roman's over 2 millenia ago
The Japanese charcoal is more expensive than the meat itself lol
Yes I use Jealous Devil nowadays!
Bro, you didn’t even spell “Binchotan” right LOL!
DISHONOR!
Ho chiak
Ho chiak back to you. Cakap Melayu or Hokkien?
Penang lang hokkien.😜😜😎.
Been watching all your videos diligently. I am from Penang. Did my schooling in. PFS.
Used to fly ( on duty) to LAX regularly until Malaysia Airlines stopped the service there.
@@amanafha Awesome! Am headed back to PEN for CNY next week. Gonna have to binge eat all the street vendor food in the few days I'm there. I'm from formerly TI and SXI before I left for SIA in the late 1970's
Wow, rival schools. He he he.
Enjoy the CNY and do make videos on Penang Street food. I am sure your good subscribers will appreciate it.
And the patriots won. 😒
You must be pyschic! LOL! Enjoy my Junkyard Burger episode!