Shichirin Grilling 101: Your Step-by-Step Guide to Japanese BBQ Perfection /七輪と備長炭でBBQ！

[@jackoneil3933]

素晴らしいアイデアです、ニック。 実は私は数ヶ月前にアメリカのリサイクルショップで未使用の七輪ストーブを見つけて、ちょっとしたキャンプやサバイバルキット、そしてバーベキューグリルとして購入しました。 木材を使った料理にも使えそうな気がします。

[@luciusirving5926]

I'm going to need Rutland and traditional mortar materials. Make it very refractory.

[@jackoneil3933]

Great Idea Nick San. I actually found an unused Shichirin stove at a thrift store in America a few months ago to have as a bit of camping and survival kit, as well as a BBQ grill. I'm thinking it should work with wood for cooking as well.

[@kyushulive]

I guess wood will work,,, but you'll need to keep feeding it. The small size makes charcoal ideal.

[@lydiahilles31]

Hey just a tip from the USA. If you don’t want to spend money on fire-starter, use a bit of oil in a paper cup. Its a controlled oil fire that burns very hot for a long time. I use paper towels or toilet paper too.

[@Ndk504]

Looks great

[@kyushulive]

Thanks - please give the shichirin a try - super simple, compact, and affordable!

[@extremeboiwoo]

Woohoo

[@kyushulive]

BBQ!!!!

[@NickSzasz]

I'm curious - if YOU use a shichirin, what are your favorite things to grill?

[@trplankowner3323]

Not barbecue, please don't misappropriate my culture! This is a grill. Barbeque takes hours to cook. If it's beef brisket, it may take most of the day. If it is Texas style traditional beef shoulder clod or Eastern North Carolina whole hog, it may take over a day. Barbecue is a tough piece of meat that is cooked very low and very slow. This gives the time necessary to render all the fat and to turn those tough connective tissues (collagens) into an unctuous gelatin sauce throughout the meat. This is traditionally done at temperatures of 180F (82C) to 225F (107C) in the smoker or barbecue pit. If meat is cooked at high temperatures, the collagens shrink and squeeze the juices out of the meat. (Doing that to wagyu should be a crime, but I'm not the food police) This is why many professional cooks use the reverse sear method for the best cuts of meat, especially steak. The Shichirin is a grill and perhaps it is best used as shown in this video for a fun and intimate meal with friends or special guest. Larger versions are also used by small eateries, very popular in Japanese cities and now spreading to other cities around the World. Knowing how to use a Shichirin and preparing the appropriate sauces for a meal cooked on it can be a very impressive demonstration of one's taste and class. Especially in the US. However, Shichirin is NOT a barbecue. It is the opposite; it is high and fast.