- 1,050 degrees?
Holy smokes! That's ultimate grilling.
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You really can't talk about the ultimate grilled foods
without talking about
what the ultimate grill is, the hibachi.
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It's a really amazing grill from Japan.
It holds onto a bunch of heat
with binchotan coals at really high temperature.
It's got some nifty little vents here which help you
control the temperature and maybe a hot and cold zone.
What it's best at is precision grilling
for a bunch of skewers,
but really all it does is produce a bunch of heat
at high temperatures for little skewers.
What we've got here is the ultimate DIY hibachi
made with about 25 bucks for the bricks.
from your local Bleep Depot.
It's outperforming our $800 hibachi grill.
We've got cold zone workstation,
we've got our serving zone,
super hot zone and our, you know,
resting, blazing zone.
And you can build it anywhere.
We're gonna show you how to make one.
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This is our Hibachi Grill
and this is kind of the gold standard of hibachi grills.
It's really good at holding onto a bunch of heat
at high temperature, but it's $600.
Now I'm getting annoyed that we even own this thing.
Here's our mission.
We need to have super high heat and temperature,
variable sizes, it's gonna be cheap,
and we're gonna do it fast.
Let's revisit that V1 we did on the grill.
- The Turkey yakitori?
- Yeah.
(upbeat music)
We're gonna build the ultimate one right after this
'cause this one's gonna work,
but it's not gonna be ultimate.
Okay, so these are the parts from our DIY pizza.
Normally when we do the pizza oven, this is the top,
and this is the deck, or vice versa, whatever.
Now we're gonna use the whole thing as a base.
We know we want a long and skinny thing.
We know we want some vents,
- And I think that's like too wide.
'cause you want it as tight as possible.
I think a lot of times people overexpose the skewer.
That's what burns.
- Part of the high heat and high temperature
is having the food as close to the red hot coals
as possible.
Here's an example.
These are all red hot and there's a lot of them.
So we got a lot of high heat.
If I build my grill, you know, this high,
and my little food's up here, that's not like precision
grilling, because it's gonna get colder the further away
from the source.
So one of the cool things about precision grilling
is you go super hot and you can kinda get that
precision temperature and then you can move the food away
or move it up or move it to the side.
- I think if we put the air vents on one side,
it might make the build out a little uneven
'cause of the space.
- That's okay
Or no.
- Let's try it. Let's try it on one side.
- Yeah. - Let's start there.
- Let's try it.
- We're just moving bricks.
- Let's just move bricks.
And if we really just keep going,
that's our minimum viable hibachi.
We can close that.
So you have a vent here.
Maybe double vents.
- Oh, gotcha, gotcha, gotcha, gotcha, gotcha.
I like that.
- It's a little baby vent.
- Like the smaller they are,
they're more like, like jet stream vents.
Whoa bro it's like limousine of hibachi grills over here.
This is like resting zone that you had, right?
And maybe one more brick.
- I like this.
- So That's cute, huh?
You could even put your beer
'cause it's protected from the hot zone.
- It's a koozie.
- You have your koozie.
- You could like Instagram story.
- What?
Oh dude. It's a reels holder.
With a vent,
and we've got cold cooking zone holding zone over here.
So like a workstation can go like this way.
- Goes that way.
If the food gets there, you win.
- I'm just having a thought.
Does it make sense to do hottest realistically over here
or hottest in the middle, you think?
Like cold, warm, wicked hot,
or hottest in the middle?
Let's see what that might look like.
So if we did cold like this, leave the vent,
leave that, could even...
And then we have the height that we want.
And then we've got the same width,
- [Nick] But it's easy to modify later too.
- Raw zone, 'cause I got all your raw skewers here.
And the built-in beer cozy.
warm zone. This is where you rest your skewers.
So cold to hot.
And you can have another zone here to rest glazey stuff
if you really want.
And this is gonna be our super hot zone and then vent here.
And that's it.
I think this is the one.
And we're gonna fire it up
and cook a bunch of...
- We gotta try it out. Gotta try it out.
- So let's fire this thing up.
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We lit our binchotan about 45 minutes ago,
and they're getting hotter and hotter and hotter.
Like a lot of grilling,
you wanna wait till the coals are really really hot,
and they're full bore.
So from here, once you get your coals going
that's when you dump it into the hibachi grill.
(funky music)
All right, let's grill some skewers.
These are Nick's Adana kabob.
- [Nick] Adana kabob.
So Nick's been working on a whole skewer project.
I've got some Yakitori stuff coming.
It says high 1,036.
- Too high.
- 1100.
So yeah, we're super hot.
It's not gonna be any amount of less heat
than the super expensive one.
That's the beauty of it because all that heat
and temperature comes from the the coals.
Should we get some meatballs going?
Let's get the meatballs.
This is what we're after.
This is what you want in a food result
on a hibachi grill.
You have really small foods, all these things
prawns, chicken, scallops, little tiny meats.
And the smaller something is the more precise heat energy
it takes to get a great glazey or crispy exterior
before you overcook the inside.
So we've got our really good, whoa, chicken meatball
super light crispy, glazey outside, juicy inside.
Oh my god.
You can't do that unless you have super high heat.
A lot of it.
Mm. And precision grilling.
Yum. That's amazing.
What? There you have it.
Now you can make your very own hibachi
for less than 25 bucks in about five minutes.
Go to chefsteps.com, get the full instructions,
learn how to make all these amazing skewers
that Nick's working on.
Like the Adana kebob.
Learn how to make Turkey Yakitori.
And while you're at it, go make the pizza oven too.
If you get the bricks for that, which is again
like 30 bucks, you could even make this whole thing.
And again, part of a house.
See you at Chef Steps.
That's a chicken trick.
- Load up.
- Its so spicy.
- [Voiceover] Subscribe to our channel
and visit chefsteps.com for more tips, recipes, guides,
and tools to help you level up in the kitchen.
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