This review dives into the world of yakitori, expertly prepared by the Yaki Papis, a culinary team known for their meticulous approach and delicious creations. We follow their journey from preparation to grilling, witnessing their masterful techniques in skewering various meats and vegetables, including chicken, pork belly wrapped shimeji mushrooms, and a colorful array of seasonal produce. The focus is on the Jealous Devil Onyx Binchotan charcoal, a high-quality Japanese charcoal that plays a crucial role in achieving the perfect char and smoky flavor. From prep work to the final grilling, we see how this charcoal's unique properties contribute to an exceptional culinary experience.The Yaki Papis utilize a charcoal chimney and the Jealous Devil Boom Fire Starter for optimal ignition and heat control, highlighting the importance of efficient and effective tools for professional grilling. This review explores not only the charcoal's performance but also the Yaki Papis' story, their commitment to zero-waste practices, and their dedication to sharing their passion for food and community through pop-up events across Southern California. Ultimately, it's a comprehensive look at a premium charcoal's contribution to outstanding yakitori, showcasing the synergy between skilled chefs and top-quality ingredients.
Pros And Cons
- Burns for approximately 20 minutes
- Made of a natural coconut product
- Efficiently lights binchotan charcoal
- Cooks at a high temperature
- Can be reused multiple times after extinguishing in water
- More affordable than other high-quality binchotan charcoal
- Takes a while to heat up
- Requires a charcoal chimney for efficient starting
Read more: Top 10 Japanese Charcoal Grills: A Buyer's Guide
Preparation: A Feast of Flavors
The Yaki Papis, a quartet of culinary artists, meticulously prepare a diverse menu. Chicken, the star of the yakitori, is trimmed of excess fat and cut into bite-sized cubes. Pork belly is carefully wrapped around shimeji mushrooms, creating a savory surprise.
A variety of vegetables join the feast: zucchini, corn, shishito peppers, and eggplant, all poised to absorb the smoky nuances of the grill. Even leftover ribs from a previous YouTube episode make a comeback, testament to the culinary resourcefulness of the team.
The prep work showcases a meticulous approach, ensuring each ingredient is ready for its moment on the grill. This preparation, undertaken before arriving at the cooking location, reflects efficiency and planning.
The Art of Skewering: Precision and Technique
The team demonstrates their expert skewering techniques. Chicken pieces are carefully folded into pillows before being expertly threaded onto skewers, ensuring they won't unravel during cooking.
The mushroom-wrapped pork belly is skewered with equal precision, demonstrating their mastery over various ingredients. The use of short and long skewers reflects a thoughtful approach to different-sized foods.
Their prep techniques, using the cutting board to secure the ingredients while skewering, highlight the emphasis on efficiency and neatness. This detailed approach ensures a beautiful presentation of the yakitori.
Jealous Devil Onyx Binchotan Charcoal: The Heart of the Grill
The Yaki Papis introduce the Jealous Devil Onyx Binchotan charcoal, a high-quality Japanese charcoal. Its dense nature necessitates a longer heating time, but the team uses a charcoal chimney to achieve optimal results.
The charcoal's superior heat retention and ability to reach high temperatures are emphasized. The fact that it's reusable makes it cost effective in the long run.
The use of the Jealous Devil Boom Fire Starter is demonstrated, providing a powerful and efficient way to ignite the charcoal. This specialized starter helps in lighting the dense charcoal quickly and efficiently.
Cooking and Tasting: A Symphony of Flavors
The grilling process showcases the Yaki Papis' expertise in managing high temperatures and achieving perfectly cooked yakitori. The chicken is cooked to perfection, showcasing a beautiful char.
The eggplant, brushed with chicken schmaltz, absorbs the smoky flavors, creating a delectable dish. Other vegetables are also grilled with precision.
The finished yakitori is generously brushed with their signature tare, a flavorful blend of soy sauce, mirin, sake, and sugar, intensifying the taste.
The Yaki Papis: Passion and Community
The Yaki Papis share their story, highlighting their journey from backyard gatherings to popular pop-up events. Their focus on community and sharing good food is evident.
Their commitment to zero waste is admirable, utilizing scraps to create flavorful chicken stock. They emphasize the healing power of shared meals and good company.
Their mobile setup allows for flexibility, enabling them to bring their unique brand of yakitori to various locations across Southern California. Their Instagram and website offer details on bookings and upcoming events.
Conclusion: A Delicious Verdict
The Jealous Devil Onyx Binchotan charcoal performed exceptionally well, providing consistent heat and a delicious char to the yakitori. Its reusable nature and affordability make it a strong contender in the market.
The Yaki Papis' expertise elevated the grilling experience, showcasing the charcoal's capabilities. The food was cooked to perfection, highlighting the flavor of both the meat and vegetables.
Overall, this charcoal is a highly recommended product for anyone seeking a premium grilling experience with exceptional heat retention, cost effectiveness and a unique Japanese flavor profile. The Jealous Devil Onyx Binchotan charcoal provides a superior grilling experience worth trying.