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  • fuckedgaijin ‹ General ‹ Gaijin Ghetto

Japanese "Barbecues"

Groovin' in the Gaijin Gulag
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Japanese "Barbecues"

Postby Samurai_Jerk » Tue Aug 16, 2011 5:40 pm

This summer I've been to a lot more BBQs than usual and it's reminded me how shitty the locals are at it. Little scraps of overcooked meat, wienies and yaki soba do not a BBQ make. Hell, I wouldn't even barely call that a cook out.

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Postby Doctor Stop » Tue Aug 16, 2011 5:59 pm

Yep, but the high levels of cesium-137 in the wagyu makes up for it.

Mmm, mmm!
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Postby matsuki » Tue Aug 16, 2011 6:11 pm

Doctor Stop wrote:Yep, but the high levels of cesium-137 in the wagyu makes up for it.

Mmm, mmm!


I'll have mine with a little pink on the inside and glowing green on the outside. none of that overcooked orange color for me ;)
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Postby Samurai_Jerk » Tue Aug 16, 2011 6:53 pm

Doctor Stop wrote:Yep, but the high levels of cesium-137 in the wagyu makes up for it.

Mmm, mmm!


Not even that would make up for their shitty BBQing.
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Postby sirwanksalot » Tue Aug 16, 2011 7:20 pm

[quote="chokonen888"]I'll have mine with a little pink on the inside and glowing green on the outside. none of that overcooked orange color for me ]

Cesium is blue BTW.
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Postby matsuki » Tue Aug 16, 2011 7:27 pm

sirwanksalot wrote:Cesium is blue BTW.


Yeah....but is celium beef blue after cooking? ;)
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Postby FG Lurker » Tue Aug 16, 2011 8:33 pm

Just drink lots and enjoy the lack of open container laws!
And you run and you run to catch up with the sun but it's sinking
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Postby Tsuru » Tue Aug 16, 2011 8:37 pm

sirwanksalot wrote:Cesium is blue BTW.
Really?
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Postby FG Lurker » Tue Aug 16, 2011 8:42 pm

Tsuru wrote:Really?

It burns with a blue flame but I don't think it is blue when solid.
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Postby 2triky » Tue Aug 16, 2011 10:59 pm

Samurai_Jerk wrote:This summer I've been to a lot more BBQs than usual and it's reminded me how shitty the locals are at it. Little scraps of overcooked meat, wienies and yaki soba do not a BBQ make. Hell, I wouldn't even barely call that a cook out.

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Nothing beats a yakisoba dog.

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Postby Mike Oxlong » Tue Aug 16, 2011 11:05 pm

That's not a dog...THIS is a dog!

[yt]8hJNb6VInOA[/yt]

There's even an American pizza with CORN!!!

[yt]JQc01aINip8[/yt]
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Postby 2triky » Tue Aug 16, 2011 11:41 pm

Mike Oxlong wrote:That's not a dog...THIS is a dog!]


Nonsense. This would be a welcome addition at any bbq that would satisfy the most discriminating palate. :cool:

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Postby dimwit » Wed Aug 17, 2011 8:48 am

2triky wrote:Nothing beats a yakisoba dog.

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In the rock scissors paper world of things, I think garbage cans beats yakisoba dog.
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Postby Samurai_Jerk » Wed Aug 17, 2011 10:40 am

FG Lurker wrote:Just drink lots and enjoy the lack of open container laws!


Don't worry about that.
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Postby matsuki » Wed Aug 17, 2011 10:58 am

LOL, I love Yakisoba and I love hot dogs but the first and only time I tried one of those "Yakisoba dogs" out of pure curiosity, I couldn't believe people actually would continue to eat them after the first one. Then again, TIJ, land of local favorites like natto and tako ice cream. (yet they scream bloody murder if you sweeten or add a fruity flavor to their green tea)

Back on topic, do those little gas canisters come in NG or only propane?
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Postby 2triky » Wed Aug 17, 2011 11:21 am

dimwit wrote:In the rock scissors paper world of things, I think garbage cans beats yakisoba dog.


I was sure mention of this ill thought out food would draw the ire of many. :cool:
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Postby Mock Cockpit » Wed Aug 17, 2011 11:31 am

Completely agree SJ, incinerating huge cuts of meat is far superior to incinerating yaki niku sized bits.
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Postby Samurai_Jerk » Wed Aug 17, 2011 11:39 am

Mock Cockpit wrote:Completely agree SJ, incinerating huge cuts of meat is far superior to incinerating yaki niku sized bits.


I guess you don't know how to BBQ either.
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Postby matsuki » Wed Aug 17, 2011 11:41 am

Mock Cockpit wrote:Completely agree SJ, incinerating huge cuts of meat is far superior to incinerating yaki niku sized bits.


..as opposed to? You microwave your meat?
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Postby Mock Cockpit » Wed Aug 17, 2011 12:01 pm

Samurai_Jerk wrote:I guess you don't know how to BBQ either.

I bet you've got an apron that says "kiss the cook" as well as a tong holster.
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Postby Samurai_Jerk » Wed Aug 17, 2011 2:36 pm

Mock Cockpit wrote:I bet you've got an apron that says "kiss the cook" as well as a tong holster.


No but I do own a smoker so I can make real BBQ.
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Postby nikoneko » Wed Aug 17, 2011 4:29 pm

Samurai_Jerk wrote:No but I do own a smoker so I can make real BBQ.

What do you smoke? I've got a smoker too, usually do brisket or pulled pork. Wish brisket was easier to find.
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Postby Samurai_Jerk » Wed Aug 17, 2011 4:34 pm

nikoneko wrote:What do you smoke? I've got a smoker too, usually do brisket or pulled pork. Wish brisket was easier to find.


I just bought it this summer so I've only done ribs so far. I definitely want to make pulled pork sometime soon though.

By the way, for those of you who are into real BBQ, this place in Tokyo is solid: http://hatosbar.com/

The ribs are good but the pulled pork sandwiches are excellent. The sauce on the pulled pork is Carolina style (i.e vinegar based).
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Postby matsuki » Wed Aug 17, 2011 5:45 pm

Samurai_Jerk wrote:By the way, for those of you who are into real BBQ, this place in Tokyo is solid: http://hatosbar.com/

The ribs are good but the pulled pork sandwiches are excellent. The sauce on the pulled pork is Carolina style (i.e vinegar based).


:drool5: that sounds goooooooooooooooooooooooood
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Postby nikoneko » Wed Aug 17, 2011 7:06 pm

Samurai_Jerk wrote:I just bought it this summer so I've only done ribs so far. I definitely want to make pulled pork sometime soon though.

Pulled pork should be easier than ribs, and the meat is a lot easier to find that's for sure. Did you just do spare ribs or were actually able to find other kinds of ribs. I never have.

Tried a bunch of different sauce recipes btw and this one is the best imo for pork: http://amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html
Literally had a dream about that sauce once it's so good. :drool:
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Postby Samurai_Jerk » Wed Aug 17, 2011 9:30 pm

nikoneko wrote:Pulled pork should be easier than ribs, and the meat is a lot easier to find that's for sure. Did you just do spare ribs or were actually able to find other kinds of ribs. I never have.

Tried a bunch of different sauce recipes btw and this one is the best imo for pork: http://amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html
Literally had a dream about that sauce once it's so good. :drool:


A pork butt is definitely easier to find but it takes a whole lot longer to cook. You can smoke ribs in 4 - 6 hours. A good sized pork butt takes about 12 hours.

There are basically only two kinds of pork ribs: spare ribs and baby back ribs. In Tokyo you can get short meaty racks of spare ribs at some Hanamasa locations. You can buy racks of vacuum packed frozen baby back ribs at Nissen in Azabu Juban. You can also order baby backs from the Meat Guy.

That sauce looks really good for pulled pork. Where can you buy cider vinegar?
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Postby nikoneko » Wed Aug 17, 2011 9:59 pm

I was thinking the opposite on cooking times, I'll have to look it up again. For butt they say 90 minutes per pound and the biggest I ever find is not a whole one but about 2-3 pounds (which is perfect for us actually, we eat half and the rest is leftovers for me), it takes 3-5 hours usually (which also perfectly fits about 4 beers with the rest of the 6 pack at dinner haha).

I had remembered ribs take something like 9 hours which was too long for me and I know it's a sacrilege but I've never been much into them anyway. Would totally be willing to try though as I'm probably just from the wrong part of the country to have had ribs, but baby backs are completely impossible to find here. Only spare ribs pre-cut can be found. Maybe there's a Japanese word for baby backs I am missing..

I'm in Kobe and I am pretty sure Price Club on Rokkou Island has cider vinegar, but I when I make the sauce I usually just use regular old distilled vinegar or red wine vinegar depending on what's on hand. The vinegar shouldn't make to much difference to this sauce really. Funnily enough the rosemary mainly makes it, with the other spices and the plain old French's mustard combo adding in.
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Postby matsuki » Wed Aug 17, 2011 10:29 pm

what about that meat guy in Nagoya? Dude even had alligator meet for sale.
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Postby Samurai_Jerk » Wed Aug 17, 2011 10:52 pm

Baby Back Ribs from The Meat Guy
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Postby Jack » Wed Aug 17, 2011 11:00 pm

Doctor Stop wrote:Yep, but the high levels of cesium-137 in the wagyu makes up for it.

Mmm, mmm!


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