the japanese grill - gas grill with cast iron grates

by:Longzhao BBQ     2020-04-24
the japanese grill  -  gas grill with cast iron grates
Basics: Grill set grill what kind of grill should you use, charcoal or gas?
It comes down to heat and convenience.
Which is the best for you?
It's a personal choice.
Tadashi barbecues for his family almost every Sunday, three seasons a year, insisting on the purity of cooking and seasoning with charcoal.
Harris also likes charcoal, but he will carry a gas grill with him in a hurry --
Barbecue on weekends and evenings.
For this book, we stick to the two most popular BBQ options in our recipe, kettle-
Style charcoal grill and gas grill and based on them.
The charcoal grill not only releases more heat than the gas grill, but also uses the wrapped light of self-glowing coal to surround the food and scorch and cook the food in a way that the gas grill cannot do.
In addition to the high temperature, charcoal, especially hard charcoal, creates a unique smoky flavor.
However, with a charcoal grill, you have to make a fire, maintain it, control the temperature, and clean up the Ashes.
Work more, but challenges make results more valuable.
The gas grill is no doubt that the gas grill is much more convenient to use and easier to control than the charcoal grill, and there will be no messy ash discarded after dinner.
A gas grill like Weber we use in the book has special metal rods that can evaporate dripping juice, thus adding flavor while eliminating the torchups.
We also want to mention charcoal-fueled kamado-
Grill like Big Green Egg.
These grills are high.
Fire ceramics or other types of pottery, they do a great job of keeping the heat, so you can bake it hotter.
They have fanatic followers;
Fans can prove that the food baked on them is great.
If you do use eggs or any other kamado-
For recipes in this book, adjust the recipe time according to the user's guide.
Charcoal barbecue when using charcoal, very good
Hardwood charcoal is of the best quality.
These irregular natural wood charcoal blocks are 100% hard wood with no additives.
They burn hotter and faster than charcoal coal balls, so it's better to cook food.
A piece of charcoal is more expensive than a coal ball, but use it if it fits your budget.
Otherwise, look for all-
Natural charcoal coal balls do not contain additives such as conventional coal balls.
Ignite the chimney starter with any type of charcoal, ignite the coal ball with a cylindrical chimney starter, instead of igniting food and unattractive fuel with lighter fueltinged flavor.
You can find them in any store that sells barbecue equipment.
How to use: put charcoal into the room at the top, put the crumpled newspaper into the room at the bottom, and there are holes on the side of the room at the bottom.
Place the chimney starter on the lower grate of the grill (
Charcoal is inside)
Light up the newspaper.
Coal will ignite;
When they are covered with gray ash, they can cook. (
The chimney starter will be very hot and must be handled safely.
Be sure to read the user's guide that comes with this tool completely before using it for the first time. )
There are Japanese grills and gas grills in the US backyard.
But the Japanese also use a lot of grill types and can be bought here.
First of all, let's eliminate the myth that hiachi is not a grill in Japan.
There, they are cylindrical or box-shaped.
Forming container (
Pottery or pottery-lined)
It is used to burn charcoal to heat the room.
Somehow, in the United States, the word hiachi means a small-
Grill or apartment size-top griddle.
In fact, the small grill in Japan is called shichirin.
These grills are made of pottery or ceramics;
There are different sizes;
It's cylindrical, square, or rectangular.
Some are small enough to rest on the table and you can see it in a Japanese restaurant. Charcoal-
Konkonro is a larger grill made of heat-resistant ceramic or metal, usually rectangular.
The grill is a grill used by yakitori joints to make chicken kebabs.
Their narrow fire box concentrates the heat of charcoal while insulating the hand that turns the skewers.
Konro is very suitable for Japanese skewers (page 19)
But it's also usually equipped with detachable wires.
Mesh cooking grilles so you can also use them.
Konro is sold in various sizes; a 54-
Cm version (About 21 inch)
Perfect for home use, as we personally have proven, this is an incredible way to grill food (
Please refer to page 177 "source" for retailers).
With these Japanese grills, you won't use typical American charcoal.
Instead, you burn an almost magical craftsman, binjotan.
Japanese charcoal (
See "Binchotan", page 12).
An indispensable tool in any case.
Take out your charcoal or gas
You need the right tools for a successful barbecue.
You don't need a lot of things, just these indispensable tools: BBQ brush heavy steel
The Bristled brush will allow you to scrape away the dirt that is piled up on your cooking grate.
Use it before and after the barbecue so the food doesn't stick together.
Preheat the grill and brush the cooking grate as you said.
This one is DIY (do-it-yourself)tool—
A stack of paper towels or an old kitchen towel.
It works with the grill brush to make sure the food doesn't stick together.
Soak the added paper or towel in a small vegetable oil container (1/2 cups. .
Preheat the grill and scrape the cooking grate with the grill brush.
Get the oil now.
Soak a ball with pliers and completely cover the cooking grate with oil.
It may get a bit of a smoke when you oil the grate, but don't worry, it will dissipate quickly.
Buy a pair of strong 16-inch-
Safely open the long steel tongs of the food on the grill without burning yourself (
And oil-
Wad tips described earlier).
Turn the food with pliers instead of monster forks;
You don't want to stab your baby (and expensive)
Steak or ribs, let all the delicious juice run out.
Japanese kitchen chopsticks are called sai Bridge.
Kitchen chopsticks size (
More than 14 inch long)
It is very convenient to turn delicate or small ingredients on the grill-
Scallops or asparagus spears, for example.
You can find these cheap wood or bamboo chopsticks in the Japanese food market.
Spatula is critical for flipping the fillet, burger or any other delicate food that can be broken down on the grill.
Use a spatula with a blade of at least 6 inch long. An all-
The metal spatula is the kind that yeoman works on the kitchen stove and is great.
If you are baking fillets, please carry two with you so that it can be turned more easily.
We don't like anything about anyone in this book, so there must be a strong brush.
The best choice is natural boars.
Bristles with long handles can keep your hands safe from heat.
Must Pay-
After each use, wash these brushes with hot soapy water.
Avoid nylon bristles because they melt if they hit the grate.
Another option is a brush with silicone bristles, as the silicone can withstand higher temperatures.
Spray bottle to keep water-
Filling spray bottle for easy kill torch-
Before they burnt your food black.
The manual fan uses a sturdy manual fan or paddle fan in two ways: the fan coal when you light your fire so they can reach the barbecue temperature faster, use an oxygen to revive coal when it's out of power. rich air.
Made from Japanese oak branches, Binchotan is a respected traditional white charcoal.
Although the word dates back to the 1700 s, charcoal-
Japanese production dates back to more than a century and has played a central role in Japanese cooking since then.
What's special about Binchotan?
Produced by craftsmen according to generations of laborious methods, the oak trees are fired in the kiln for about a week, producing such hard charcoal, hitting together like glass.
Binchotan still maintains the natural shape of its derived branches, burning for hours, non-smoking and smelly, up to 1,800 degrees F.
This is an integral part of the Japanese tea ceremony chanoyu for ritual heating of water.
This is also essential for Japanese barbecues, as its strong infrared rays will produce fresh-flavored compounds in the ingredients
So just bake something on binchotan and it tastes better.
The best binchotan is from Kishu area in Japan and Geshan County and is expensive;
Oak of a certain age can only be used, and there are very few charcoal craftsmen engaged in this trade.
But regardless of whether the price is expensive or not, binchotan is the preferred charcoal for a dedicated barbecue chef.
Lighting binchotan is difficult because it is too difficult.
To ignite it, you have to put it on live ammunition.
Once lit, it usually takes an hour or more for the charcoal to be painted with white ash and to reach the cooking temperature.
But because it's been burning for so long, you can turn red very carefully-
Hot binchotan from grill to hikeshi tsubo (fire-
Destroy hot pot)
A special pottery can that can hold and eventually extinguish the charcoal, so you can use it again and again until it becomes Dusty.
It is easy to manage the heat management heat on the furnace: simply adjust the control of the burner one way or the other, and choose a cooker such as copper or cast iron to increase the heat retention.
On the other hand, managing heat on a grill is a completely different game.
On the grill, of course, you are facing a direct flame, so you have to know how to do two things.
First of all, you have to measure the temperature using the "hand over fire" technique or the barbecue temperature (
See the temperature chart below ").
Second, according to the recipe, we have one of three ways to barbecue: direct barbecue, two kinds of barbecue
Or indirectly. Flare-
When the fat in the food drops to red
Hot coal, fat smokethen flares. These mini-
A fire can bring a disaster to the grill, cover the ingredients with black soot, or scorched them without repair.
Cover helps fight the torch
Ups that cut off oxygen;
Otherwise use both methods: first, leave enough space on the grill to transfer the food.
Once there's a flash-
Rise, move the ingredients to another part of the grill when the torch ringsup burns out.
Another option is to spray the flame with water
Spray bottle for filling(
Of course, you can do both options at the same time. )
Anyway, you want to grill on the coal instead of lighting the flameups right away.
Grill marks the gorgeous cross grill marks you see on the meat, chicken and fish you see on this book are created by Tadashi who made the grill for these pictures, who is the professional chef?
However, with a little practice, the family chef can also leave these unique marks on the food they prepare.
The method is this: fry your ingredients for about 1 minute.
Now, let the ingredients go to a quarter without flipping (
So it moves 90 degrees).
When this flip the ingredients, repeat the process on the other side.
BBQ marks are not a must but they do make the food look beautiful
Mouth watering.
The secret of the great barbecue is the ten most important things to remember during the barbecue: 1. Know thy grill.
Your grill may be smaller or larger than the grill we used to test the dishes, or it may be a large green egg.
Adjust the time accordingly.
Test if your food is delicious when it looks good. 2.
Marinate with an apartmentBottom boat.
Use a baking pan, a baking pan, or even a plate.
The flat bottom provides more surface area than the bowl, so the ingredients absorb the marinade better. 3.
Make sure the coal is hot.
For charcoal grills, do not start a barbecue until the charcoal is fully lit, glowing and covered with fine gray ash.
Use a manual fan to speed up the process. 4.
Preheat the grill.
Make sure the grill-
Especially the cooking grate.
Warm up before starting the barbecue.
Preheat the grate for at least 5 minutes.
For gas grill, close the lid to warm up. 5.
Brush every time and oil the grate.
Repeat: brush each time you grill and oil your cooking grate to prevent food from sticking to the grate.
We can't emphasize this too much. 6.
Keep the vents open.
For a charcoal grill, make sure that the vents on the bottom and lid are open to allow oxygen to fuel your fire.
Also, make sure the vents at the bottom are not blocked so the air can enter. 7.
Use the cover strategically.
We will tell you which foods must be baked.
The lid absorbs heat, so the thick meat will cook evenly, and it will also reduce the flow of oxygen and reduce the Flashups. 8. Add more coals.
Before the fire gets too weak, keep the temperature consistent by adding more charcoal to the grill.
About an hour after the coal was burned, it was time to replenish.
For the gas grill, please carry an extra tank with you so you don't run out. 9.
Keep the grill clean.
Brush the cooking grate after the barbecue and take advantage of the heat.
After the grill cools, scoop out the remaining ashes.
For gas grills, clean the coal balls or lava as soon as they cool and keep the gas jet unblocked.
Wipe the grill regularly with soap and water. 10.
Remember, barbecue is an art.
This is the fun and beauty of it.
When you cook on the fire, you're really cooking
That's why we like BBQ!
So use your judgment: Remember, the recipe in our book is the guideline.
Barbecue according to your intuition, your equipment, your ingredients and your environment (
For example, a Denver barbecue in a mile high city takes more time than a barbecue in Death Valley).
Classic YAKITORISOUL cuisine, comfortable food, drinks-
That's how much Yakitori is.
The literal meaning of the word is "grilled bird", but yakitori can also include beef, pork, duck and vegetables.
No matter what ingredients you use, yakitori always bites-
Pieces of size, pierced on skewers, roasted on fire, preferably with Japanese binchotan (
See "Binchotan", page 12).
Chicken is still the main ingredient for yakitori
Some old school joints-
Season with salt or weigh with skin (Pronounced "tar-eh”), or sauce.
But Willie did not brush his skin. nilly.
The secret of Yakitori is to roast the chicken in the middle, apply the sauce, and then roast the chicken.
You cooked the chicken and sauce. This one-
Two punches are the reason why yakitori is double-
Caramel lips
That's why yakitori is one of Japan's most popular and favorite foods.
Although it was mentioned before about 200, in the 19 th century, when Japan reopened to the West and its citizens began to eat meat again, yakitori really aroused the interest of ordinary people (
See "meat in Japanese cuisine", page 2).
Interestingly, the most precious meat at the time was chicken, not beef.
The "chicken cuisine" restaurant has begun to emerge throughout Japan, especially on the route to the important shrine.
It was the chicken left in these restaurants that eventually spawned another business: kebabs and kebabs.
In the end, yakitori was incorporated into the structure of Japanese life, especially after World War II, yatai provided kebabs (
Mobile food stalls)and mom-and-pop joints.
A unique yakitori culture and connoisseur was born, and this simple cooking is usually raised to the level of culinary art.
Customers can imagine every part of the chicken.
Some unimaginable
Enjoy the heir breed, the birds of different ages, and even the fighting chicken, celebrating the Chicken Festival-
Taste and texture.
In fact, Tadashi's earliest childhood memories include, when his father sneaked out of the house and saw his friend in the "beautiful land" and drank beer in the hole in the corner --in-the-
Wall ashi devoted his life to the walls of these skewers.
Because Japanese health centers are very common.
Because most people live in homes without outdoor space.
Kebabs are usually reserved for professional chefs.
But in the US, Weber is almost innate right and our mission is to show you how to prepare these delicious kebabs at home.
It is fast and easy to prepare;
Easy to operate on the grill;
Most importantly, it is easy to catch and eat.
Once you have tried yakitori at home, we personally guarantee that you will be addicted!
A few practical things to keep in mind: is the skin weight or salt?
There are usually two ways to roast chicken: double roast chicken
Bake with heavy caramel or salt directly.
Depending on the bird section, we recommend the most popular option in the following recipes, but feel free to switch --
Ultimately it depends on you.
In addition, some chicken recipes and some non-chicken recipes also have other traditional flavors that we insist on, rather than skin weight or salt.
We recommend two major accents, shichimi togarashi (page 7)and sansho (page 7)
, According to the string;
But feel free to switch around and even mix the two together to make your own custom blend.
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