first step kick daughter out her sandbox, Second step explain too wife why daughter is mad, step 3 send wife and daughter out for ice cream step 4 grill
I built one of these this past weekend. Made lamb kofta and shrimp on skewers, yummy! Hot tip: charcoal must be very well ashed over/hot. Also if you want that pristine look expect to chuck 1/4-1/2” of sand after you clean up because ash covers the top layer of sand once you’re done. Cook time was about 3min/side for the kofta. I found the leftover sand after removing the top layer also reeked of ash...days later it still does.
The smoke went up through the thatch roofs, and it was crucial for smoke treating the rafters and thatch roofs against insects and decay. It was also important for heating, especially in northern regions. They've been falling out of use since around the 50s but have been around for over 1,000 years.
This is how we used to barbecue on the beach in my late teens. Didn't use lump coal though, we used briquettes as these fall apart completely and the only trace left was that the sand was somewhat grey.
Pitmaster X: "Here's this super advanced and expensive bbq, the meat is super juicy and tastes awesome!" Also Pitmaster x: "Here's a table with some sand and charcoal on it, the meat is super juicy and tastes awesome!" Love it, things don't need to be complicated or expensive to have fun and good food. Definitely going to try this at some point, fun alternative for the holiday gourmet.
you can basically do this at any beach...just make sure to not dig in the charcoal when you are done, or others will seriously burn their feet stepping on it. extinguish with water.
This looks similar to a method used in Spain where they traditionally fill a boat with sand, then they make a wood fire or good quality charcoal fire in the middle and they surround it with skewered fish in a traditional skewering method, traditionally sardines are used, but I can work with other fish types and even calamari I am planning on converting a cheap grill I have laying around into a sand pit that can be used for that
I love the set up and how it turned out. Traditionally we don't use black pepper, onion powder, garlic, honey, or peppers. As you pointed out we use binchotan which would be more flavor neutral, also more boring, than regular lump coal. Mostly it's white pepper, salt, ginger, soy sauce +/- mirin/kombu/dashi. Either way, love the video!
You can soak those skewers in vinegar or a mix of vinegar and soy sauce for even more flavor for your meats. You can even use fruit flavored vodka, sodas, fruit juice, etc, as long as the liquid can soak into the skewers.
Never forget...you are the "Pitmaster". You've done a great job of showing us different heat sources. With that in mind, you should definitely have some sort of wood-burning stove, and you should definitely pay some sort of tribute to the brick wall.
I made it once but w/o sand table and Chicken rub. Plain Chicken thighs and Sauce works great together and if it is marrinaded in it, its like an explision of flavours Like U did once but in Kecap Manis...
So is there a method to how you arrange the charcoals to more effectively grill/cook the chicken? Seems if you made a circle with the charcoal and put the chicken inside that circle, it might grill/cook more effectively? Just Curious - Great stuff tho' Love the videos and ideas
A great video as usual and what a great way to have fun grilling, however, it just adds the fun element to grilling because I feel the sand is not doing any extra to the cooking or the flavor... still I will definitely try this in my fram!!!
There’s a ghetto version of this. You go to your picnic table or whatever, you want to do it outside and you put a couple of flat concrete pavers down, on top of that you put two or three cinderblocks. Do you use a chimney with your favorite charcoal and you carefully dump the burning charcoal in to the sections of the cinderblocks. Then you have the meat and vegetables and whatever sauces and spices and everybody kind of makes their own kebab or skewers and they can cook their own over the cinderblock barbecue, kind of the same idea as this just less preparation. Maybe not as fancy but for a small family it’s quick and it’s fun for the kids to make their own skewers and cook them themselves. It’s basically like a hibachi grill. It’s kind of like playing and you get to cook your own and everybody gets to be involved. This would be a great idea for a party. Maybe I’ll try the sand next time. :) you guys are awesome!
I don't know who I like more, Our highly entertaining Pitmaster, or the techno-whiz, Morrison. They make food fun. I wish I spoke my second language as well as they speak English.
Is sand grill a reference to irori? "irori" is laying down the ashes. I suppose anything you can put up a skewer for, though. If you get a chance, try it with river fish this time! It's really good!
Why does everyone think your indoors. Just because you have a roof over your head lol but open all round. Me and Simon Dyer did this as a demonstration at the Big Meat BBQ Festival in the UK. Great to see you doing it too.
You guys are really creative. How do you find this stuff?!! I like the aluminum tray idea. Great way to invite guest over early and let them cook their own wings/drumetts as an hors d'oeuvre & have a brewski or 9 while doing the main cook on the grill.
Chef I am considering to buy a High tech bbq / smoker combo (an all in one smoker, grill and convection oven). Would appreciate if you could advise which of the the following two would be a better option. Thank you. Traeger Timberline wifi wood pallet grill / smoker OR Camp chef Woodwind wifi wood pellet grill /smoker.
@@PITMASTERX Yakitori, not yakatori ;) And there is a recipe for yakitori sauce (yakitori no tare). It's made of soy sauce, mirin, sake, and sugar. You can buy yakitori sauce even on Amazon.
@@ronmatthews1738 I was in a trailer at a friends house. She was telling me how her kids were getting sick constantly and not going to school. I asked if they felt better if they did go to school, and they did. I noticed a slight headache myself. -I believe it's a common symptom for a non-lethal amount of C0. She was poor and I wasn't at the time. I paid $800 to have her furnace fixed.
here in the Philippines, we soak our sticks on water for like overnight so it won't burn easily bcs we grill like Roel did, but the difference is we use grill grates and put our meat on top of it
There is no difference cooking on the sandbox vs. Indirect heat. The idea of yakitori is all about choosing, butchering and preparing the meat in the right way so it cooks perfectly via indirect heat or a side heat which its purpose is not letting the fat drop on the charcoal, burning and "smoking" the meat with burnt fat smoke so you'll get a very concentrated flavor of the cooked protein...
How can you clean it afterward? I mean, I've seen briquets that will turn into ashes, that would be a lot easier to clean, or just mixt with the sand, but charcoal always leaves huge chunks in the sand. would you be able to clean that on your 50th sand grill day?
