). They serve brunch, and from the looks of its menu, that’s the real draw. The place has a great decor, and the staff were very friendly. Only downside is that it literally smells like charred wood inside; to the point... (17 replies, last updated by brooklynsavory June 30, 2009)

quality but I found it to be pretty flavorless and dry. I like a steak au jus and with a bit of char on the outside. Our friend is coming from England for a visit and is hoping to find a nice juicy steak here on this end. Can you... (14 replies, last updated by swsidejim November 16, 2007)

version of the dish. Ingredients included: Shaoshing wine Oyster Sauce Hoisin Soy Sauce S & P Sugar Mirin (in place of absent honey) As this was just an experiment and I plan on only using the char xiu for fried rice – I bought a... (17 replies, last updated by vsoy December 21, 2006)

Actually Red House is owned by the same folks who run Charlies (they even share a kitchen), so I doubt they are unhappy. (12 replies, last updated by elcaminogirl July 15, 2008)

by flat or squared wood." "Briquets: Composition: semi-anthracite coal with sulfur, lignite, sodium nitrate, limestone, borax, charred sawdust, petroleum binder/starch binder." The have a big variety of clean woods and shipping for... (6 replies, last updated by Nazerac May 1, 2002)

from char-broil the BBQ manufacturer that is for holding wood chips and would probably work for regular wood chips purchased in a store. (6 replies, last updated by byrd August 30, 2003)

I was in BBQ Galore in Cary Cross-Roads a few months back and noticed that they had a varied selection of wood chips. (6 replies, last updated by Tom from raleigh July 7, 2005)

I have been looking far and wide for a proper wood fired pizza. I think I found it. I never go to Laval for dinner, but I was told about a place called Mozza Pizzeria Moderna so I tried it one night. This place knows how to make... (17 replies, last updated by Werzoth October 29, 2009)

Folks- I’m planning a kitchen renovation. In addition to the stone counter tops I’ll have through most of the kitchen (likely soapstone, maybe granite) I’d like to make the island top out of wood. Not butcher... (62 replies, last updated by gramercyfoodie June 6, 2008)

I’ve been making pizza at home for quite some time now, and I do all the usual things – heat up my pizza stone at 550 for a good hour or so before adding the pizza. I am pretty satisfied with my results, but I wish I... (27 replies, last updated by fmed June 10, 2009)

You can use it and do a switch on a chicken salad recipe. I usually put peeled boiled potatoes, pineapple, celery, tomatoes, and char siu of course. I would cut everything into small cubes and then mix it with miracle whip. Maybe... (38 replies, last updated by boonie July 4, 2009)

that has the right balance between crispiness, elasticity, chewiness, and moisture — and it tastes good! The pies are baked in a wood-fire oven, and heat of the oven produces a nice light to medium char on the crust. The... (16 replies, last updated by mixologist August 18, 2007)

Hi everyone, got a new Char-Griller for the first time, and I need advice on how best to use it. (I got it for around $175, if it would give you a better idea of what I’ve got). It’s supposed to be a combination... (0 replies, last updated by aurora50 September 13, 2009)

maillard reaction. You’ve probably heard of the steak house salamanders that produce in excess of 2000F. You can approach that on a weber outside with real wood charcoal. In the house, 15,000 btu burners and a cast iron pan... (3 replies, last updated by sbritchky September 14, 2007)

looking for a place that is famous for making a thin crust yeasty taste crust that is slightly charred on the bottom (coal oven??) and is covered with a tasty cheese and great tomato sauce (not sweet) and a good sausage or do I... (11 replies, last updated by dewdropin April 12, 2007)