So a friend brought back masalas from India and it lead me to say fug Covid and finally pull out my bbq for an attempt of some tandoori over royal oak charcoal. Really pleased with the results.
Saw friends for that first time in months and wanted hand held snacks so I thought Satay. I learned that it’s really hard to add enough brown sugar and I should have a glaze ready next time
Do you debone your own mackerel? I think I’d like to use mackerel more but the bones are a little intense and the techniques I’ve used to try and get them out aren’t great. I mean, definitely my lack of skill is an issue but I’ve boned out other fish acceptably and mackerel always bums me out
I did yakitori over memorial day and I wasn’t crazy about the Vietnamese charocal they sold at Marukai. Still got decent results but overall not the easiest time managing these coals.
Link to the rest of the album if anybody wants to see:
Most of the reasonably priced “binchotan” that is available for purchase here is composite charcoal sourced from Southeast Asia and sold by Japanese manufacturers (Miyako brand, etc.). It is close enough to binchotan and is affordable enough for home use.
That was a good post! Broida-san offers good products, and I’m glad he sells legit binchotan. No need to delete that. I apologize if my sad attempt at humor led to this.
where did you cop those lovely flat skewers? i was having a hell of a time with round ones last week… was actually planning to use regular chopsticks lol
