Sriracha is the old gochujang. Beer is always the new brew.
Sriracha is being turned out at 1 ton per hour. Enough for every skunk-sprayed dog in the world to bath twice weekly for 2.3 years. Do your part and eat your share. On a sandwich.
Photo by Renee Comet
Styling by Yours Truly
For Meat and Livestock Australia
There are loads of wonderful recipes on their site, including the recipe for this stellar
Hot Sriracha Grass-Fed Beef Sandwich.
Those are oven-roasted tomatoes in there. Ta-dah!
The Lunch Encounter 