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  2. Charcoal - Wikipedia

    en.wikipedia.org/wiki/Charcoal

    Lump charcoal is a traditional charcoal made directly from hardwood material. It usually produces far less ash than briquettes. It usually produces far less ash than briquettes. Japanese charcoal has had pyroligneous acid removed during the charcoal making; it therefore produces almost no smell or smoke when burned.

  3. The 14 Best Couches Under $2,000, Tested and Vetted by Our ...

    www.aol.com/10-best-couches-under-2-020000404.html

    Why did this couch score a whopping 97 points in a PureWow100 review, ... (charcoal and java) but the tufted upholstery is also engineered with a durable, easy-to-clean fabric while the kiln-dried ...

  4. Charcoal in food - Wikipedia

    en.wikipedia.org/wiki/Charcoal_in_food

    Charcoal and Activated charcoal vary significantly in terms of composition, manufacturing process, applications, and effectiveness. Charcoal mostly consists of carbon, ash, water, and gasses. Activated charcoal, on the other hand, is primarily carbon but gets an extra activation process. It results in a higher surface area and porous structure.

  5. Rodney Scott's Whole Hog BBQ - Wikipedia

    en.wikipedia.org/wiki/Rodney_Scott's_Whole_Hog_BBQ

    [2] [3] It specializes in pulled pork barbecue slow-smoked with hardwood charcoal and served with a spicy vinegar sauce. [1] [4] Scott uses MSG, which he calls a "flavor maker", in his spice rub. [5] Other dishes on the menu include fried catfish, [1] a rib eye steak sandwich, spare ribs, and banana pudding. [1] [6]

  6. Prosciutto-Wrapped Asparagus with Lemony Bread Crumbs

    www.aol.com/food/recipes/prosciutto-wrapped...

    Light a hardwood charcoal fire. Brush the asparagus with olive oil and season with salt and pepper. Grill the asparagus over moderately high heat, turning, until lightly charred and almost tender ...

  7. Binchōtan - Wikipedia

    en.wikipedia.org/wiki/Binchōtan

    Binchō-tan (Japanese: 備長炭, [biɲtɕoꜜːtaɴ]), also called white charcoal or binchō-zumi, is a type of high-quality charcoal traditionally used in Japanese cooking. Its use dates back to the Edo period when during the Genroku era, a craftsman named Bichū-ya Chōzaemon ( 備中屋 長左衛門 ) began to produce it in Tanabe, Wakayama .