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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Chicken Yakitori and Yaki Onigiri

CPARKTXCPARKTX Posts: 697
edited September 2013 in EggHead Forum
This was my first cook from The Japanese Grill and it was awesome. I learned a few things that I'll change up next time, but still very happy with results.

My swing grate was showing some rust so I cleaned it and used for this cook. I needed a middle level and next time will use my AR at the felt line. The foil covered fire bricks recommended by the book worked okay, but a few wood skewers burned so I think the extra height will help.

I also need some practice forming the Yaki Onigiri rice...they held together but I never could get the traditional triangular shape.

I was really impressed with the Yaki Onigiri, which I had never eaten before.

Paired with a Washington Riesling which worked well on a hot summer day.
LBGE & SBGE.  Central Texas.  

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