The wind shield is a game changer,that i didnt think about also the second grill for charcoal. Do you use a laser instant read thermometer or do you just put your hand over the coals to figure out how hot the coals are?
ya just use hands so need to use my gun laser thing, at least to know what the exact temp actually is because its never the same each time even when I think I wait long enough sometimes it still takes another 15 mins to get it right. So will do that and post around what temp is correct etc... The wind shield just implemented when I noticed on the chicken skin video smoke was blowing away from the food. btw they are only 8 bucks shipped on amazon. "ohuhu" camping stove wind screen.
awesome!! long wait, you must be pumped its here. Use a combination of knifes, bought a honsuki knife pretty much when I started doing yakitori but honestly still scared of that thing. Its so sharp and its a one sided blade so prolly just takes more practice but it just seems to catch sometimes and thats what scares me. I still use it once its skewered to trim both sides to get the clean uniform skewer. For deboning I use a classic curved boning knife(also very sharp). You can find these on amazon and even at restaurant supply stores(15.00 at a supply store). also like HENCKELS Forged Accent Razor-Sharp 2-pc Paring Knife Set, German Engineered Informed by 100+ Years of Mastery,Black HENCKELS(amazon 30.00). Grew up watching jacques pepin and nobody operates like that guy and he always used these smaller knifes to debone. Keep me posted. Will definitely be putting out a few videos in the next few weeks. About binchotan, current binchotan market... and some skewers!
just dropped a new skewer vid. Also, assuming my thermal gun is accurate the actual optimal temp is between 900-1000 degrees. Tooled around with it for a bit but when the grilling was going good like I like it I did grab the gun and measure.
merry Christmas!! oh nice gathering all of the tools! its a lot fun and exciting. how are you with processing chicken/meat? going to start doing videos of processing/skewering soon as well.
The wind shield is a game changer,that i didnt think about also the second grill for charcoal. Do you use a laser instant read thermometer or do you just put your hand over the coals to figure out how hot the coals are?
ya just use hands so need to use my gun laser thing, at least to know what the exact temp actually is because its never the same each time even when I think I wait long enough sometimes it still takes another 15 mins to get it right. So will do that and post around what temp is correct etc... The wind shield just implemented when I noticed on the chicken skin video smoke was blowing away from the food. btw they are only 8 bucks shipped on amazon. "ohuhu" camping stove wind screen.
Grill is here! Turns out i dont have a decent knife for anything is there any specific kind of knife i should get for butchering chickens? No budget
awesome!! long wait, you must be pumped its here. Use a combination of knifes, bought a honsuki knife pretty much when I started doing yakitori but honestly still scared of that thing. Its so sharp and its a one sided blade so prolly just takes more practice but it just seems to catch sometimes and thats what scares me. I still use it once its skewered to trim both sides to get the clean uniform skewer. For deboning I use a classic curved boning knife(also very sharp). You can find these on amazon and even at restaurant supply stores(15.00 at a supply store). also like HENCKELS Forged Accent Razor-Sharp 2-pc Paring Knife Set, German Engineered Informed by 100+ Years of Mastery,Black
HENCKELS(amazon 30.00). Grew up watching jacques pepin and nobody operates like that guy and he always used these smaller knifes to debone. Keep me posted. Will definitely be putting out a few videos in the next few weeks. About binchotan, current binchotan market... and some skewers!
just dropped a new skewer vid. Also, assuming my thermal gun is accurate the actual optimal temp is between 900-1000 degrees. Tooled around with it for a bit but when the grilling was going good like I like it I did grab the gun and measure.
Oh thank you friend my honesuki and boning knife came yesterday in the new year ill be ready. Thanks for the video and marry Christmas
merry Christmas!! oh nice gathering all of the tools! its a lot fun and exciting. how are you with processing chicken/meat? going to start doing videos of processing/skewering soon as well.