Here is a question that has come to mind which I am looking to solve. There is a distinct difference between the flavors of grilled and smoked. The char, the aroma, the everything. Every time I think about our grilled potato ice cream I get excited because the flavor is spot on, the aroma and tastes also point directly to the flavor of grilled potatoes in a cold silky medium, ice cream. Smoked is a bit more aggressive. Yes, there are many things that are over smoked, like my shirt when I am going through a smoking (of foods) phase. My question is how to distill or capture the essence of the grill? I have seen liquid smoke, but what about liquid grill. Imagine making a BLT sandwich with grilled mayonnaise. What if we could make grilled butter? Think about leeks cooked in a foil package buried in ashes with that sweet, charred, grilled flavor. How can we capture that and use it in other venues?