Good idea but I prefer to think of the weep as the Angels Share.......

Sorry. I didn't mean to put you on the spot.

I stumbled on it accidentally when the Sriracha in Asia tasted so full,complex and rounded as opposed to it's American counterparts. After confirming that the contents were not somehow switched, the only thing that was different was that those bottles were basically left out in the elements,heat, cold,rain, shine and had that funky ,sticky film where it fermented and began to weep. I've been tempering Sriracha in the trunks of my vehicles ever since.

OK...OK...calm down and take a deep breath....You're in the habit of using
HUGE capital letters but it only succeeds in diluting your opinion in reader's eyes so again.... take a deep breath.
Don't use "uber" in any sentence... it's a non word and again generally frowned upon.

Now if you don't like Sriracha. do not fret because if you were to leave a fresh bottle out in the elements and allow it to further ferment and age as it were, it smooths out even further.That's why the same sriracha tastes very different when I age it in the trunk of my cars as opposed to a bottle that spends it's life on the fridge door.
Try it sometime.

Putting aside why you would retire the Weber so early... I would use it on country styled ribs in the oven cooked in foil or slow cook a pork butt or turkey breasts,shred and mix with the BBQ sauce for pulled pork tacos or sandwiches.
My Weber works 365 and even has it's own snow shovel.

I keep both in my pantry, The Huy Fong bottled version is also in all the cars.
The textural difference is apparent as soon as you open the jarred version with the pepper seeds and pulp visible,this version tastes less fermented with a fresher raw pepper and vinegar quality and I primarily use it to season while the bottled version is more processed,smoother and tangier as it ages {we've all experienced the sticky Sriracha weep} and has basically replaced catchup in our house in it's duties.

Nope.....fried shark on a fried bread is a popular beach snack where I grew up.

As many times I've sucked it up, I believe it cut both ways. My beautiful bride is Filipino and an excellent cook but other than Lachon,Loya, and some Pancits I am not a fan of Filipino cuisine and the times I cook dishes from my youth, Crab and calaloo, shark and bake,peas and rice, I know she's sucking it up so as not to disappoint me.
Over the years we have come to a somewhat happy medium, I'll cook her traditional dishes for her and her friends,serve,smile graciously and eat out.
She will just eat out when I prepare mine.....

Works for us.

I do understand but here in central NJ,good Vietnamese is just about as hard to find as edible Thai so I struggle along until I get back into NYC or drive to Pensky.

It would depend on the Pho.... I generally taste the broth first and as all pho is not created equal, I then add each if needed. I tend to start with an order of Cha Gio and sometimes just add the dipping sauce but always a splash of fish sauce.
I now ask for sliced hot peppers and raw onions also.

I would tent to believe so,like everything Jiro does I would think it would be very subtle.

I loved the attention to the slightest,seemingly insignificant details. The seating arrangements,is the diner right or left handed,male or female diners and the portion size? Amazing.

Thank you,What little I've read supports that conclusion. I guess I'm fascinated with the myth that has persisted and thrived with expert after so called expert holding up the smoke ring as definitive evidence of great BBQ.

Curry goat Jamaican style with peas,rice and fried plantain.Washed down with a Stripe.

When I'm in Asia I have a hard enough time stuffing my face with all the indigenous and street foods that to consider a pizza hut seems like I'm wasting valuable capacity and calories yet there's always room for Sisig and Bee cheng hiang pork jerky.

I do remember seeing billboards for some rather interesting Pizza combinations in Manila and Hong Kong offered by Pizza Hut.Last year I believe it was a popper crust where the pie consisted of smaller stuffed calzone like pies baked together to make a whole. I didn't try it but was still intrigued.

Yet peruse posts right here on CH,any number of specials on FN,CN,PBS,and you are regaled with oohs and ahhs of great authentic BBQ evidenced sometimes solely by the smoke ring.

Understood and agree... It's the "By almost all accounts" that I am questioning.

I'm with you.....Not a fan of "Falling of the bone", still have all my teeth and like to use them. I posed the question because of all the frenzied coverage and rabid following BBQ seem to have garnered as of late with "experts" both new and old with glazed over stares proclaiming authentic BBQ from it's smoke ring only to find out it is frequently faked.
The question is can the fakery be detected by the folks that really know BBQ not just the armchair quarterbacks?

I am no expert on BBQ, I grill and dabble with Jerk occasionally. I hear,see and read about the mystical Smoke Ring on some BBQ and know it supposed to illustrate the care and skill the meat has been handled and smoked with....BUT and it's
a big one. I also hear and have seen on the BBQ circuit that the smoke ring can and frequently will be faked using additives and brine.
So the question remains,are all the supposed BBQ aficionados who wax eloquently about the mighty smoke ring being largely hoodwinked by clever pit masters and basically talking out of their collective asses?

No shirt, no shoes....no service.

Still have it.......

Crikey!!.....another 12 step program?

Nice.... I have got to try that one.

I put hot sauce on just about everything........It's pissing off the wife and worrying me. Have my taste buds become so bored or deteriorated that I need more and more heat just to satisfy them?
By hot sauce I don't mean the tame stuff like Tabasco but the kind that eats through metal.

I'm doomed.

I form the meatloaf on a half sheet pan on a silpat and in case it in bacon with a catchup/maggi/bacon dripping/brown sugar glaze. never had a complaint.

You two have been tangoing every since I joined CH and is one of the things that keep me coming back........Bravo.

I grew up on Anchor Butter and remember when they were imported in cans to warmer climes,the smell of a freshly opened can was intoxicating as well as my mother's butter flaps. A heavy scone like pastry with several layers all slathered in Anchor butter, baked and even more butter melted on top.

I haven't seen any new episodes in years....thanks.

It's worth the effort, I am always amazed at what comes out of that kitchen and lulled by the vibe.