- Today we're grilling inside.
You can do this.
Don't burn your house down.
(funky music)
Yakitori, the art of Japanese
grilling skewer thingies
on charcoal and fire, sometimes gas.
We wanna bring it on
your dining room table,
where everyone can sit
around and grill their meats,
and have a good time,
and it's participatory.
So I got this idea, I was in Kyoto, Japan,
and I was staying at this
traditional Japanese inn,
and for breakfast they sit
you down at this table,
and in this table there's trough,
and in that trough there's this sand,
and there's pieces of
Japanese charcoal in the sand.
So you sit down for
breakfast and they come out,
and they put these grill tops on it
and they make your breakfast
over these grill tops
basically which is just
vegetables and meats,
and I looked at it and I was like
"why can I not do this at home?
Like, why is this not a thing?"
I don't want to cut a hole
in my dining room table
and make a trough.
I asked, it was not okay,
so this is the next best solution for it.
How are we gonna do this?
Planters. We're gonna
rig a yakitori station
that can live on your dining room table,
but we're gonna also show you
how you can turn it into Korean barbecue.
Stick around for a two
for, wait, two for one.
First things first, I
have two square planters.
You want the terra cotta
ceramic that is unglazed.
Notice how they fit nicely in each other,
you can go to your hardware store
and they'd probably sell these as a set.
To be able to turn these into
something you can cook with,
you have to take in account the holes.
We have to plug 'em,
and we have to get this to
the point where it can get hot
and not burn your wood table.
That's the things we have to consider.
We have some metal here
that fits over these holes.
It doesn't need to be exact,
that's about three inches,
so we'll do a two inch
cut from top to bottom.
This is aluminum,
which can stand temperatures
that are very very hot.
I'm gonna lay it inside.
That's gonna plug those holes up,
'cause what we're gonna do
is we're gonna create an insulation,
and the insulation is going
to be a heat barrier from
the actual source of heat into your table.
How are we going to do that?
With our little friend
from the hardware store,
playground sand.
This is a sand you can buy,
it's five bucks for 50 pounds of it,
and it's literally called play sand.
It's what you put in sand boxes.
So you're gonna fill it
up about an inch or two,
so it's in there,
it's not actually sitting
on top of this one,
it's sitting just on the sand.
And you're gonna fill
it up with more sand.
The holes in this one, the
sand's gonna flow through it
and fill in any crevice that you have.
Pour some sand around the sides.
This is gonna create another
barrier for the heat,
so you're not like,
expelling a ton of heat all
over your dining room table.
Alright, we're gonna do
the same on this side.
Just gonna work it to the sides here,
and look, that is like, stuck in there.
Now for yakitori they use
this Japanese charcoal
called binchotan.
That stuff is crazy because
it's very very high heat,
it's long lasting, but
it's very low smoke.
That's why you can use it in
like, yakitori grills inside,
because there's not really any smoke.
Even when fat drips on it, it like,
it doesn't flare up
really, it doesn't do that,
but that stuff is incredibly expensive,
and it's hard to find.
This is called Thaan, T-H-A-A-N,
and Andy Ricker from Pok Pok developed it,
and this is a Thai style binchotan.
This is made from fruit wood,
and it's made from rambutan wood.
They developed this and
it's the same thing,
it's very low smoke, it's very high heat.
So this is good charcoal
and it's all natural,
so it's gonna take a
little while to light.
The time it takes to light it,
you're gonna have length on it,
like charcoal briquettes
you know how they just have
such a short lifespan,
these can go for three
to four times longer
than an actual briquette.
So we got that nice and gray,
it's radiating heat.
It's gonna keep going,
so all I'm gonna do is I'm gonna take it
and it's gonna go in my yakitori.
We need to get our meat together.
To slice meat super super thin,
first thing you need is a sharp knife.
Second thing, get your meat
just cold. Really cold.
Like, jam it in the freezer
right before you're about to cut it,
because if the meat is warm
it's gonna be very loose,
and move this way.
This is just a New York strip,
because I love New York strip.
You can use any kinda steak cut you want.
We have our thin slices of steak here,
and we're just gonna drop these
and toss these in a
little bit of marinade.
It can be any marinade you want.
Mine is just a combination
of Asian flavors.
I won't even say something specific
'cause it's borrowing a lot from all over.
Skewer.
Marinade.
Down.
So, when you lay it down,
you're not gonna get that instant sizzle,
because it's not like you have
a grill top over your grill,
or a grill grate that
the metal's heated up
and as soon as it comes in
contact with metal it's gonna go.
What it is gonna do, it's
just gonna cook open air.
There we go, and that's
yakitori. Table top.
Ooh.
I mean it's great, mmm.
That smell I was talking about earlier,
you can distinctly taste it in the meat,
like that fruit wood, and it's great.
Remember I told you we have a double dip,
this is now going from
yakitori to Korean barbecue.
In order to get a grill that
would kinda fit the top of this
I found this fish basket.
I'm gonna take a pair
of needle nose pliers,
and it's just clamped together, I saw,
by this just flimsy little metal piece.
You can raise it up that way,
or you can just drop
it here for easy lift.
Cage down, move number one.
Move number two, hot stones from the oven.
You're gonna lay them on top.
These stones have been in the
oven at about 500 degrees,
and you're gonna lay these
right on top of your cage.
That charcoal is still going,
and it's gonna keep the
residual heat on those stones.
What do we have here?
Is this pork fat?
Is this pork fat?
Are we gonna grease these
stones with pork fat?
I think we are.
This stone is now non stick.
Some stones will crack under high heat,
so I basically got the
all natural stones that
they use for hot stone massage,
and we're gonna use them here.
And you take your piece of meat,
and you lay it right on
top, and lay her on top.
Now check this out, ready?
Look at this.
You have meat sizzling,
and look at my hands.
They're on the outside, there
is no heat on the outside.
All the heat is contained in here.
(funky music)
Sizzling meat, no heat.
And that is done, right here.
Table top Korean barbecue.
It's almost too hot to eat.
Oh my god, you can do this.
(funky music)
For more you can do this, click below.
Basically kinda mimicking an
everything bagel sandwich,
which is salmon, everything
bagel, cream cheese, and chives.
We're using everything bagels.
