I test the perfect table grill - 3 grills in comparison
It's all about being together while eating. And just like with a raclette or fondue evening, this can start with the cooking at a barbecue. In many countries, barbecuing together is already completely standard. Especially here in Germany, you usually only see one person alone at the grill while the rest of the group spends the most wonderful day together. I tested three grills here that you can use to grill together with your friends: 1. Konro Tabletop Grill - Mini BBQ Grill - €399.00 - https://amzn.to/3DWQWoV 2. BBQ - Toro - Ceramic Tabletop Grill - €129.00 - https://amzn.to/3E175JW 3. Konro Tabletop Grill Set - Small - €85.00 - https://mothaiba.io/konro-tischgrill-... Binchotan Charcoal - https://amzn.to/3YxsC6L But I want you to get one of these grills too, so I'm giving the BBQ Toro shown to one of you. Terms and Conditions: Subscribe to the channel, like the video, and activate the bell so you don't miss anything! Write in the comments why you absolutely need the grill. One winner will be randomly selected from all participants next Sunday, August 27, 2023. Note: No brand is affiliated with this giveaway. Tips: Soak wooden skewers in water for 30 minutes to prevent them from burning/charring. Shio: Sprinkle salt over the food while cooking. Spray sake in a spray bottle and drizzle over the food while grilling. Recipes: Sliced onions or shiitake mushrooms 2-3 golden onions / yellow onions Slice onions and skewer them lengthwise. Brush with the yakitori sauce and grill. Yakitori - Chicken Skewers (Momo) 500g boneless chicken thighs 1 bunch of leeks Yakitori Sauce: ½ cup soy sauce ½ cup mirin ¼ cup sake ¼ cup water 1 piece of ginger ¼ cup dashi (see below) 2 teaspoons brown sugar or 6 teaspoons of each + 4 teaspoons brown sugar. The green part of one leeks. Instructions: For the sauce, combine everything and bring to a boil. Reduce the liquid to one-third over low heat. Set aside one-third of the sauce to baste the cooked food again at the end. Cut the chicken thighs into larger cubes (walnut-sized). Cut the white part into pieces about 3cm long, reserving the green part for serving. Generally, cut everything into smaller pieces, otherwise it will be difficult to season thick pieces properly. Now place 5 pieces of chicken (momo) or chicken alternately with spring onions on the skewers: 3 pieces of chicken and 2 pieces of spring onions (negima). Scallops 6 scallops 2 teaspoons sweet soy sauce 1 teaspoon poppy seeds 3 wooden chopsticks 1 lime Instructions: Dip the scallops in the sweet soy sauce, place them on the skewers, and grill. Sprinkle with poppy seeds and serve. Yuzu Dip 3 teaspoons olive oil 2 teaspoons yuzu juice ½ finely diced shallot 1 teaspoon red kosho 2 teaspoons soy sauce 1 teaspoon parsley Salt Instructions: Mix everything together. Dashi: Kombu Seaweed 4 cups water 2 cups loose katsuobushi, dried bonito flakes Instructions: Pour kombu seaweed with 4 cups of water and bring to a boil. Add 2 cups of bonito flakes, then turn off the heat and let it steep for 30 minutes. Strain and collect the liquid. #bbq #grilling #producttest Website: https://brotmitei.de/ All recipes - online cooking course - food tours through Berlin - and much more can be found here: / brotmitei You can find my kitchen equipment here: https://brotmitei.de/shop/ The above links are affiliate links. If you purchase products through these links, you support me at no extra cost to you. You can follow and reach me here: / brot.mit.ei / brot.mit.ei http://www.podmitei.de New full-length videos are available every Tuesday, along with the occasional short video. Recipes, food tours, masterclasses, and cooking courses from chef, author, and podcaster Tim Armann. Are you interested in food and culinary arts? Then you've come to the right place at Brot mit Ei. Comment below the video and tell us which recipes, masterclasses, or food tours you'd like to see next, and we'll add your idea to our filming schedule.
