Charred Hamilton has been voted as one of the city’s top places for BBQ chicken and French fries. Fries are chipped every morning, soup stock is simmered from scratch, chickens are butterflied daily and the restaurant’s popular piri-piri sauce is a secret that is begin hold close.

At the BBQ restaurant there are no shortcuts. Twenty bags of charcoal, 300 chickens and countless 50-pound bags of potatoes are the typical inventory that the rotisserie restaurant goes through in a week. In the kitchen they use their own recipes for scratch-cooking the soups and making the sauces and dressings every day.