It was the worst and dirtiest place ever. You could truly tell the staff did not care. Now I know why the service, food was so horrific. I was told all tips go to the owner at the end of the night. I asked the young man who brought us our food how tips work there he stated no one gets the tips it goes in a jar. I asked to talk to the owner our meal was free and we were also given a free after dinner drink. There was a young man who told us where our table was and he brought out our food etc. The only time I saw our server was when she took our order. I actually told my husband I was scared to eat there. Wausau RiverLife Mon - Thu 2 pm - 8:30 pm Fri - Sun Noon - 8:30 pm 1506 North River Drive Wausau, WI 54403 715.270. There is dust on the fans about 2 inches thick. We walked in and the place is horribly dirty. If you can live with that, the rest of the Spark One is great, and it really does deliver on its promise of charcoal grilling made simple.I have never written a review for a rest. Therein lies the rub: expensive Briqs with limited cooking options. The precision temperature control is gone, it's a pain to light, and in the end, it'll cook no better than a $20 grill from a big box store. That's technically not true, as you can cook with regular charcoal, but everything great about the Spark would stop being great. You can order Briqs online from Spark, but if the company goes out of business, you've got a $900, oversized paperweight. That gets to the heart of the problem with proprietary charcoal-availability. (*Update April 08: the low-and-slow Briq is now available*) If you want to do a slow cook, say ribs or brisket, you'll need Spark's low-and-slow Briq, which I wasn't able to test. The Spark really excels from about 450 degrees to 850 degrees, with 500 being the sweet spot in my testing. 12 neapolitan 12' gluten free crust 14 ultra thin 16 new haven. The only ones available now are for high-heat cooking. If, on the other hand, you're cooking a whole chicken and you need just a few more minutes … well, you better start your oven, because there's no way to throw a couple more Briqs on like you would in a typical charcoal grill.īriq options are limited as well. There's no way to stop the rest from burning up though, so you end up using a whole thing. If you're cooking for two people, say grilling up some burgers quick, you'll use significantly less than a full Briq. It's not cheap, about $5 a Briq, and one Briq is one cook. The only real problem with the Spark grill is the proprietary charcoal. The bamboo cutting board and working area provide ample food-prepping space, more than most grills I've tested. The clean lines and rounded corners make other grills look bulky and awkward. The midcentury-modern-inspired design looks great. Really, probably less than 20 percent of the effort. If you love the Pareto principle, the Spark is worth considering, because it really does give you 80 percent of the results with 20 percent of the effort. This is a no-fuss, flip-a-switch-and-go charcoal grill that imparts, in my testing anyway, about 80 percent of the flavor you'd get from a traditional charcoal grill. If you fall into the latter category, the Spark is for you. Plenty of other people-understandably-just want to get a tasty grilled dinner on the table. There are many variables at play when grilling over wood or charcoal: the kind of wood, the smoke, the heat, and more.Ĭombining these variables is as much art as science and is a part of the fun of cooking over burning wood or charcoal. This is the Spark One's appeal: that great charcoal flavor but with the convenience of a gas grill.īefore I dive into how the Spark delivers on this claim, it's important to understand that exactly how food acquires that distinctive charcoal flavor is influenced by everything from smoke (the specific aromas given off by burning wood that end up in the food) to how, when, and where any Maillard reaction occurs. Food cooked over charcoal has a distinctive taste.
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