Charred long hots are a staple in our kitchen. I cannot leave well enough alone. I am in constant search of amplifying flavors. The charred notes combined with our current marinade: soy sauce, sherry vinegar, Worcestershire sauce, and olive oil, on the long hots is delicious. Today I substituted smoked olive oil in the marinade. This addition elevated the charred notes and brought a savory harmony to my go-to kitchen condiment.