Oh my goodness! I had this terracotta planter yakitori grill idea myself, and I was searching the Internet to see if it was a feasible thing to do when I found this video. Thank you so much! I was going to use a long window planter and do this outside, but I think the small planter nested in a slightly larger planter for insulation is genius!
Get a #10 can. Eat contents. Wash, then use a opener to punch holes along the bottom. Burn it out to remove any coatings. Insert tinder and charcoal. Get a piece of coat hanger wire, make a support. Now 7 in skewers lay supported. It's a hobo stove folks. Will insulating layers help keep heat? Sure. But that isn't a good thing. Yakatori cooking requires the chef to adjust the heat by using a manual fan to coax more heat out of it, or to move heat away from it.
When I first got into Yakitori I looked up this video a few months after it came out. Basically bought everything they mentioned here (probably from the same hardware store chain). Honestly it costs about the same if not more than a purpose build cheap Yakitori grill. Also the inner planter cracked after a few uses. Really only was in decent condition for a year. Now there are so many options I wouldn’t bother with this method.
The whole idea/concept of Japanese grilling is to keep the meat really close to charcoal to get that char and smoke into the meat. That's why your meat came out dry and looking like roadkill.
I think the main problem with this terracotta grill ist not, that the distance between coal and meat ist too big. Mainly the grill is not having enough airflow to keep the coal hot. If you see professional grills for yakitori, the coal is always very hot. Just us NO sand, so the air can come in between the to pots and go in the inner box through the holes in the bottom. Air will also be a better insulation than the sand.
I ate at a restaurant in Guam that had the grill in the center of the table. I was amazed at the charcoal as well. I had no idea what it was called. But, now I do. Time to go buy some terracotta and binchotan or Thaan Thai charcoal.
In the morning I'll be breaking in my grill. My husband will have fun grilling his own meat and veg on it. He won't "get it" but enjoying it with me is good enough
I'm pretty sure Yakitori just means "Grilled Chicken" (Yaki = Grilled, Tori = Chicken/bird), so what you're presenting here is something like Yakimono, Yakiniku, etc. (Not japanese myself, but a big fan of japanese food) Still an awesome video, though! Just thought I'd point this out.
yakitori literally means grilled chicken, yes, but the term has sort of expanded to mean just skewered food (for instance: tsukune is often found on yakitori menus but its a pork meatball on a skewer) and also, even if you make grilled chicken, unless it's on a stick its not commonly called yakitori. -6 year japanese language and culture learner
Wouldn’t you get carbon monoxide poisoning if you grill indoor ??? If you see the THAAN charcoal or ANY charcoal box/bag it says NOT to grill or light charcoal inside . Regardless of smoke or not .
Yeah, I don’t know if this video provided nearly enough info to grill safely with charcoal even in small quantities indoors. And the design of the diy grill seem extremely bad. The airflow seems to be really bad.
Also, mine is the perfect size to fit a messenger bag, satchel, or even a purse. I can carry it anywhere! Satchel or messenger bag is my usual go to just because I can literally carry an entire kitchen in it. I always travel with pots, pans, preprepared foods, etc. A kitchen in an external "pocket"
Question? You mentioned that you put the hot stones in the oven at 500°, but my question is, how long did you leave them in there till they were ready to bring out and start cooking on?
I've been wondering if I could do exactly this! But with a cast iron skillet, there are no holes for ventilation to keep the coals hot. Does it still work okay because of the shallowness of the skillet? Or would it work better if you put something under the coals , like a (not very tall) trivet, to aid in air flow? Something like this maybe: www.amazon.com/dp/B072QVPFK2/ref=cm_sw_r_tw_dp_U_x_SpOdCbN6PAG2J Please respond because you're the only mention of this technique I can find on the whole internet! :)
Well, I got the thaan and used a small iron hibachi style grill and smoke still filled my house inside... I used 3 of the thaan charcoal pieces cooking small chicken skewers.
actually he used 1. maybe dont give a review if you used more than the tutorial requires. also it might be best to just do this in your kitchen under a hood fan to be safe. or do this outdoor on the patio or seat a table and some chairs by the backdoor and keep the screen door open and do it there so the smoke can have room to escape. also always open up windows when youre going to be smoking something in your house and make sure your vents are open in your home your house is proba bly not properly ventilated
If you are still using this, I wouldn’t use it as is indoors. Charcoal is always dangerous to burn indoors. But based on this design, I think the grill is likely to have very bad air flows and might be prone to produce high and dangerous levels of carbon monoxide. I would recommend doing some research on how to use small amounts of charcoal safely indoors, especially to make sure you have enough ventilation to stay safe. And I would recommend to alter the design of the grill you made so it it can suck in some air from the side or bottom. Remove the aluminium in the bottom so you don’t clog up the holes, you want holes in the bottom. I would recommend using a relatively course aluminium mesh (from an old broken strainer maybe) instead. And to use some pretty course gravel instead of the sand.
That's awesome It always looks like you have a tool collection beside the kitchen. Like cooking in a tool loaded place like a garage. A garage kitchen. Freaking awesome. Thank you a lot!!!!
Cliff, I actually did this, and used the right charcoal. I found that while the charcoal was burning there was zero visible smoke in the house. It was great. However once I added some skewered chicken thighs, the fat dripping down from the skin quickly started filling my house with smoke. After about 3 minutes I had to throw in the towel and move the whole thing outside. Is there a secret I am missing?
That’s actually pretty normal when the chicken oil drops into the charcoal and creates those white smoke. Indeed that’s how they make meat so delicious. Honestly don’t do any bbq inside without proper vent because those co1 is colorless and smokeless.
@@lovielol3935 Yes, and this dude should put a disclaimer on this video. The smoke itself may or may not be carcinogenic and bad for your lungs, but carbon monoxide is how people suffocate themselves. Learn from your elders, apartment dwellers.
I’ve cooked some thinly sliced wagyu before on rocks, lemme tell u something if there’s something like a marinade on it, the smoke will burn ur eyes and nose, I littered cooked it on a Japanese hot stone or whatever it’s called.
The terracotta pots into a yakitori grill? Brilliant! But please, PLEASE, DO NOT GRILL INDOORS WITH CHARCOAL. Even if it is low smoke, it emits carbon monoxide. Modern day homes are insulated. It's a recipe for tragedy.
3:02 Not binchotan. This is Ogatan. This is a common mistake of many cooks worldwide. Ogatan coal is made by pressing sawdust and wood in industrial form. Binchotan white charcoal is produced completely natural. Can see more at my channel: Happy L2L Binchotan white charcoal. Thanhks!
You are right. Ogatan and Binchotan(He somehow pronounced it like "bintochang") is completely different. You can tell it from how it looks. Ogatan has long burn rate and less smokes so it works like Binchotan tho.
This looks all fun. But please consider to not use this inside. Because of CO poisoning! Burning charcoal inside can lead to CO poisoning! So please don't use this inside a room without proper ventilation. Japanese Yakiniku and Yakitori restaurant usually have a good ventilation system...
Nice to joke but really you should have discussed it. You get a ton of young viewers on this channel. Some of them might not know of the dangers. All they see is a chef using coals inside and assume it's ok.
With the amount of effort you put into this you should have just bought a cheap one the same size of the same quality that does as it functions. Cool project though. I’ll buy sand for sand box for my kid
I liked this guys videos, but come on. That "yakitori" looked so horrendous, I'm surprised you guys decided to air that footage. 4:55, that looks the absolute opposite of appetizing. Quite simply, you weren't able to generate enough heat and I'd advice against anyone using this makeshift method.
Can you please tell me where to get those clay pots? I can find round ones and plastic rectangles but not terracotta rectangles. I have looked on amazon, at target, walmart, and home depot and all the same thing
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Oh my goodness! I had this terracotta planter yakitori grill idea myself, and I was searching the Internet to see if it was a feasible thing to do when I found this video. Thank you so much! I was going to use a long window planter and do this outside, but I think the small planter nested in a slightly larger planter for insulation is genius!
Get a #10 can. Eat contents. Wash, then use a opener to punch holes along the bottom. Burn it out to remove any coatings. Insert tinder and charcoal. Get a piece of coat hanger wire, make a support. Now 7 in skewers lay supported.
It's a hobo stove folks. Will insulating layers help keep heat? Sure. But that isn't a good thing. Yakatori cooking requires the chef to adjust the heat by using a manual fan to coax more heat out of it, or to move heat away from it.
When I first got into Yakitori I looked up this video a few months after it came out. Basically bought everything they mentioned here (probably from the same hardware store chain). Honestly it costs about the same if not more than a purpose build cheap Yakitori grill. Also the inner planter cracked after a few uses. Really only was in decent condition for a year. Now there are so many options I wouldn’t bother with this method.
Thanks for sharing this
The whole idea/concept of Japanese grilling is to keep the meat really close to charcoal to get that char and smoke into the meat. That's why your meat came out dry and looking like roadkill.
Digital Danggit just shut up aye
Kodie Bundz he's right tho lol
Digital Danggit
Add more sand to the inner terra cotta box to bring the charcoal closer to the meat.
I think the main problem with this terracotta grill ist not, that the distance between coal and meat ist too big. Mainly the grill is not having enough airflow to keep the coal hot. If you see professional grills for yakitori, the coal is always very hot. Just us NO sand, so the air can come in between the to pots and go in the inner box through the holes in the bottom. Air will also be a better insulation than the sand.
Yakitori = grilling chicken skewers over a heat source.
Anything else varies.
Use perlite it's really good for heat insulation, it's used to insulate buildings plus its cheap
Alton Brown smiles upon you with your DIY cookware.
Good Stuff, simple to the point.
I ate at a restaurant in Guam that had the grill in the center of the table. I was amazed at the charcoal as well. I had no idea what it was called. But, now I do. Time to go buy some terracotta and binchotan or Thaan Thai charcoal.
What I have problem with the terracotta is that you must submerge it in cold water before use when doing oven. Idk if that concept are applied to bbq
BinCHOtan not binTOchan. And this is more yakiniku than yakitori as there is no chicken used in the video. But I still love ya @eater
I just learned that tori means chicken.....I thought yakatori was the style of cooking....then I found out its as complex as making sushi.
In the morning I'll be breaking in my grill. My husband will have fun grilling his own meat and veg on it. He won't "get it" but enjoying it with me is good enough
I'm pretty sure Yakitori just means "Grilled Chicken" (Yaki = Grilled, Tori = Chicken/bird), so what you're presenting here is something like Yakimono, Yakiniku, etc. (Not japanese myself, but a big fan of japanese food)
Still an awesome video, though! Just thought I'd point this out.
Dammit someone beat me to point this out lol
yakitori literally means grilled chicken, yes, but the term has sort of expanded to mean just skewered food (for instance: tsukune is often found on yakitori menus but its a pork meatball on a skewer) and also, even if you make grilled chicken, unless it's on a stick its not commonly called yakitori.
-6 year japanese language and culture learner
Ah, ok. Thanks for the reply
tsukune is minced chicken not pork
Eric Rossiter - right?
Thanks, I'm going to Lowes now to get Japanese charcoal
How do you stop it from smoking? We did it and the smoke alarm went off.
Wouldn’t you get carbon monoxide poisoning if you grill indoor ??? If you see the THAAN charcoal or ANY charcoal box/bag it says NOT to grill or light charcoal inside . Regardless of smoke or not .
Is there any reason why you couldn't use folded up aluminium foil to block the holes? Seems like a simpler, cheaper option
This guy's show always seems to be under researched
young nope that Asian sauce of different blends I'm pretty sure is just bulgolgi marinade you buy
@@nhandahooker He used beef in both methods when the name Yakitori literally translates to grilled chicken.
@@klop1955 LOL He probbaly meant Teppanyaki
@@klop1955 It literally translates to Grilled bird. Not chicken.
Yeah, I don’t know if this video provided nearly enough info to grill safely with charcoal even in small quantities indoors.
And the design of the diy grill seem extremely bad. The airflow seems to be really bad.
Any youtube video that starts with "Don't burn your house down" is a great start.
this dude is going places, not anywhere but places
also, Yah-kee-thow-ree :)
If I use this Outdoors can I use regular coals?
Also, mine is the perfect size to fit a messenger bag, satchel, or even a purse. I can carry it anywhere! Satchel or messenger bag is my usual go to just because I can literally carry an entire kitchen in it. I always travel with pots, pans, preprepared foods, etc. A kitchen in an external "pocket"
I use cast iron bread loaf pans
"all natural stones" is a hilarious thing to say
Can I use Aluminum foil instead? Will that fail?
Question? You mentioned that you put the hot stones in the oven at 500°, but my question is, how long did you leave them in there till they were ready to bring out and start cooking on?
I love the colours of the meat
I use a cast iron frying pan and put a mesh grate on top it works great. The coals are closer and you get a better flavor.
I've been wondering if I could do exactly this! But with a cast iron skillet, there are no holes for ventilation to keep the coals hot. Does it still work okay because of the shallowness of the skillet? Or would it work better if you put something under the coals , like a (not very tall) trivet, to aid in air flow? Something like this maybe: www.amazon.com/dp/B072QVPFK2/ref=cm_sw_r_tw_dp_U_x_SpOdCbN6PAG2J
Please respond because you're the only mention of this technique I can find on the whole internet! :)
nice idea
I would of prefered if you said relatively hot because aluminum has a lower mp
Don't use foil
Well, I got the thaan and used a small iron hibachi style grill and smoke still filled my house inside... I used 3 of the thaan charcoal pieces cooking small chicken skewers.
he used like 2
actually he used 1. maybe dont give a review if you used more than the tutorial requires. also it might be best to just do this in your kitchen under a hood fan to be safe. or do this outdoor on the patio or seat a table and some chairs by the backdoor and keep the screen door open and do it there so the smoke can have room to escape. also always open up windows when youre going to be smoking something in your house and make sure your vents are open in your home
your house is proba
bly not properly ventilated
I'm a Korean and never heard of that kind of Korean barbecue. The point is, it looks better.
Grilling on a stone is not Korean barbeque
(1) there is no air supply to keep the ogatan going
(2) air is a better insulator than sand
Thanks for this video... a month after i saw this we had a tradition of family dinner using this method
If you are still using this, I wouldn’t use it as is indoors.
Charcoal is always dangerous to burn indoors.
But based on this design, I think the grill is likely to have very bad air flows and might be prone to produce high and dangerous levels of carbon monoxide.
I would recommend doing some research on how to use small amounts of charcoal safely indoors, especially to make sure you have enough ventilation to stay safe.
And I would recommend to alter the design of the grill you made so it it can suck in some air from the side or bottom.
Remove the aluminium in the bottom so you don’t clog up the holes, you want holes in the bottom. I would recommend using a relatively course aluminium mesh (from an old broken strainer maybe) instead.
And to use some pretty course gravel instead of the sand.
That's awesome
It always looks like you have a tool collection beside the kitchen. Like cooking in a tool loaded place like a garage. A garage kitchen. Freaking awesome. Thank you a lot!!!!
Nice! I used to grill meat on a massive circular stone in the backyard firepit. Great way to have KBBQ.
Can you use salt instead of sand?
Cliff, I actually did this, and used the right charcoal. I found that while the charcoal was burning there was zero visible smoke in the house. It was great. However once I added some skewered chicken thighs, the fat dripping down from the skin quickly started filling my house with smoke. After about 3 minutes I had to throw in the towel and move the whole thing outside. Is there a secret I am missing?
That’s actually pretty normal when the chicken oil drops into the charcoal and creates those white smoke. Indeed that’s how they make meat so delicious. Honestly don’t do any bbq inside without proper vent because those co1 is colorless and smokeless.
@@lovielol3935 Yes, and this dude should put a disclaimer on this video. The smoke itself may or may not be carcinogenic and bad for your lungs, but carbon monoxide is how people suffocate themselves. Learn from your elders, apartment dwellers.
Cliff, this is one of your best, most informative videos!
What’s the purpose of the sand?
I just love this guy ❤️
Sweet idea. Even sweeter funky ass song at the end.
Such a great idea. Thank you. I will definitely make this. Good job.
That meat was really red on the outside, not on the middle. Some places like Walmart package with carbon monoxide to get that red color.
You can pour some water into the outer layer as well, and you can actually buy stone griddle or rock salt plate if you take some time to look XD
nice work!
Just did this last night! Should have released this earlier!
Would be interesting to see the same type of thing done but with a heated salt slab
Did you guys mix audio at all?
Thanks I needed this idea during this lock down..
Great Video, I don't know if I can do that but I can definitely eat it :)
3-5hrs cooking on the coals can they be put out n reused or u just spend the day with a grill going I ur house
Nice! 🍢🍡
I guess folded aluminium foil could be used as a heat barrier
I’ve cooked some thinly sliced wagyu before on rocks, lemme tell u something if there’s something like a marinade on it, the smoke will burn ur eyes and nose, I littered cooked it on a Japanese hot stone or whatever it’s called.
Had it for over a year
DAAAYYYMMN.... YAAAASSSSS!!
The downvotes are from people who hate delicious food!
This is genius!
The terracotta pots into a yakitori grill? Brilliant! But please, PLEASE, DO NOT GRILL INDOORS WITH CHARCOAL. Even if it is low smoke, it emits carbon monoxide. Modern day homes are insulated. It's a recipe for tragedy.
What you're describing is Robatayaki not Yakitori. Yakitori is skewered grilled chicken typically over binchotan coal.
Good video good explanations good eats thank you
3:02 Not binchotan. This is Ogatan.
This is a common mistake of many cooks worldwide.
Ogatan coal is made by pressing sawdust and wood in industrial form.
Binchotan white charcoal is produced completely natural.
Can see more at my channel: Happy L2L Binchotan white charcoal.
Thanhks!
You are right. Ogatan and Binchotan(He somehow pronounced it like "bintochang") is completely different.
You can tell it from how it looks. Ogatan has long burn rate and less smokes so it works like Binchotan tho.
Carbon monoxide poisoning?
This saved my life
EATER! CAN u Please replied 2 me with the exact charcoal information. Where can u we purchase it. Japanese n Vietnamese. Please.
Why am I filing this in my head? like for the next zombie apocalypse...
Well... I mean... 2020
Amazing idea for DIY bbq thanks a lot for the idea
I love these videos. Always such creative ways to provide a new and fun experience in the dining room. Also Clifford is a great host!
Cool.
Seems like there is smoke which is the point. There are indoor kitchen stove smokers.
Love the idea of doing this at home!!! Thank you
Well Done Sir !!
✌️❤️😁
Thank you!
Is this Lucas' brother? because he has the same way of talking and presenting style.
Conspiracy theory! I like it!
Nah, its Lucas from the future.
Syphian a more sassy sarcastic version i love both ha
Gotta have them all natural stones
This looks all fun. But please consider to not use this inside. Because of CO poisoning! Burning charcoal inside can lead to CO poisoning! So please don't use this inside a room without proper ventilation. Japanese Yakiniku and Yakitori restaurant usually have a good ventilation system...
@Eater How is this done without getting carbon monoxide poisoning...?
Don't cook inside of a windowless closet.
it's not, dying is part of the recipe they just forgot to put that part in the video
Nice to joke but really you should have discussed it.
You get a ton of young viewers on this channel. Some of them might not know of the dangers. All they see is a chef using coals inside and assume it's ok.
When I do something similar I always keep a carbon monoxide monitor with ppm handy...
tompaclock it's in the disclaimer bruh, in the description..
Yakitori translates to “grilled chicken” this is yakiniku “grilled meats
With the amount of effort you put into this you should have just bought a cheap one the same size of the same quality that does as it functions. Cool project though. I’ll buy sand for sand box for my kid
I liked this guys videos, but come on. That "yakitori" looked so horrendous, I'm surprised you guys decided to air that footage. 4:55, that looks the absolute opposite of appetizing. Quite simply, you weren't able to generate enough heat and I'd advice against anyone using this makeshift method.
why is the raw meat two-toned?
Jat Tan it was placed in the freezer for 10 minutes
Its where the carbon dioxide leached into the meat.
abcnews.go.com/Business/story?id=3801706&page=1
it's not really yakitori,but the idea is great,a perfect dinner date concept.
LOOOOOOVE.
Whether or not I can see the smoke, I'm positive my smoke alarm will sense it.
It’s not the smoke that is the big problem, it’s the undetectable carbon monoxide. Although you CAN detect it with a CO detector.
Need some air vents
i could do this, but will i?
Can you cook meat directly on the grill surface of the yakitori girl?
Thank you food Macguyver
What's with the ring on the beef?
iPat6G it was placed in the freezer for 10 minutes
In indonesia you call it sate
That was fun and interesting. But good luck feeding a couple, much less a family.
Can you please tell me where to get those clay pots? I can find round ones and plastic rectangles but not terracotta rectangles. I have looked on amazon, at target, walmart, and home depot and all the same thing
I'm going to make me one of these! thank you!
Isnt yakitori just chicken? Or am I wrong?
Im sorry but that doest not look yakitori at all.. Is it even with a chicken?
日本での焼き鳥を見たことないのかな！？
ぜんっぜん違うよ！言わせてもらうけどw
(Have you ever seen Yakitori in Japan!?
It’s absolutely different ! Just let me mention it lol)
1:55 Aluminium*
Where's the Tori?
Let's say I wanted to use wood. Can I achieve the same or almost the same results?.
No Yakitori at the beach???
Nice video and you got nice skills. This is Tandoori 😀