Go to the Article: Thanksgiving Yakitori: Grilling
The video mentions a few alternatives to Binchotan, but the text does not - it'll be good to make sure text always has what's in the video.
Also my research found 'thaan' which is lot cheaper and similar to binchotan - made from wood from Thailand .
Sumi binchotan is a denser, less expensive alternative to Pok Pok's Thaan. It's available from Korin. I have tried both and much prefer the sumi. It is more dense and can be extinguished in water without totally falling apart (unlike Thaan). If you want something that approximates the look and experience of expensive white binchotan, try aramaru binchotan, also available from Korin.
Thaan is a decent alternative. I believe it was made for Thai style cooking similar to yakitori. Bonus is that it is cheaper too
I love this idea and tried chicken lately. All of the videos show the skewer hanging off the edge, like this to prevent burning. OK, I understand the presentation part, but how do you prevent contamination from the poultry on the handle portion of the skewer? Obviously, all of the skewers are touching prior to cooking, but I just do not understand how to make this food safe? What am I missing?
Really looking forward to making this on Thanksgiving! Just a couple questions: (1) How to keep the skewers warm while I'm finishing grilling the rest? (2) Is there a way to "freshen up" the skewers just before serving so it looks hot and fresh?
Can you provide an amazon link for the skewers, please?
Hi - Where can I find the yakitori grill that you used in this video? I have found a few online, but none as large as the one ChefSteps uses here.
Hi @Elena Paredes —here’s a link to a medium-sized yakitori grill: https://amzn.to/2SJOvxY. The larger one is sold out.
Where is the recipe?
This is a method. The video here, https://www.chefsteps.com/activities/transform-thanksgiving-with-turkey-yakitori goes into more detail.
