No matter what the weather in White Plains and the temperature is in the humid, cloudy, damp 70s, or the steamin 90s, thanks to the chimney charcoal starter and its glowing orange coals, the backyard American barbeque DNA macho in the amateur chef is once again the equal of the overpriced steak cooked indoors at any restaurant. Steak was raised outside, it was born to be cooked outside, and the barbequed steak puts the Cartier- priced steakhouse in its place! In this griller's opinion, ourdoor grilling proves once again to be the equal and superior to the overpriced artificial-tasting steak that sleek decor and atmosphere cannot duplicate backyard orgins.