Cooking anything at high heat inside is very likely to set off smoke detectors and make your house smell bad. If you have tried to use a Wok inside you know that it simply doesn't work; Stove burners don't produce nearly enough heat even if you have a fancy pro-style range. I have tried putting a skillet on a propane grill or on a burner that is part of my Weber grill. The results were disappointing; There isn't nearly enough heat to get the job done. I have found the solution, and it is soooo good! A burner like the one below puts out 59,000 btu which is about 3 x what a stove puts out.  It isn't expensive and will quickly pay for itself! How is this possible? As soon as you try Korean fried chicken. You will eat at home instead of going out to dinner on several occasions. You will not get more flavorful tacos anywhere! 

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 The stand is very sturdy and it is easy to use. It hooks up to a standard propane tank for grills. 

I use a Wok ring like this.  

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I might modify it to make it a bit more stable like this Improve Wok Ring

Searing scallops, frying chicken or fish, and getting a great crust on steaks is easy; AND IT DOESN"T SMELL YOUR HOUSE UP! An iron skillet is perfect for this. 

Early Release article in progress. More to come

Pork Shoulder, otherwise known as Butt

Night Before - Injection Juice (apple or pineapple) Worcester, salt, sugar. Apply Rub to surface

Day of - Smoke at 300-350 Degrees. cook 2-3 hrs, spraying with apple juice every 30min

Wrap - Sprite, juice, water, sugar, Rub (Killer Bee, or Sweet Honey Pecan, ghee

Pork Ribs

Night Before - Apply turbinado sugar, a cane based, minimally refined sugar, and Kosmos Sweet Honey Pecan rub and let sit overnight

Day of - Apply additional rub and smoke at 275 degrees to set rub and color, about 2hrs

Then wrap in a double layer of foil
- Splash with apple or pineapple juice
- Ghee (clarified butter) or spray with Parkay (not a typo)
- More rub
- Place meat side down and seal

Bake @ 300 degrees until tender

Early Release article in progress. More to come

The brisket has two parts, the Flat which is typically sold in supermarkets and the Point, which has more fat. The flat cut is the leaner of the two, with a long, thin rectangular appearance and is distinguished by a layer of fat called the cap It is way cheaper to buy the whole thing at a meat supply called "Whole brisket," "Packer Brisket," or "Double Brisket."

Night Before - Inject across the grain, with Cosmos Reserve Blend mixed with beef stock and 1 TBS of Better than Bullion(low sodium). After injection, apply Bovine Bold Rub to the outer surface, and refrigerate overnight

Day of - add extra rub to any areas lacking rub from the night before

Smoke @ 300 degrees about 2-2.5hrs to set the rub and get good color.

Place in aluminum foil pan, with the same liquid used for injection; The brisket should be covered 1/2 to 2/3 with liquid. Seal with foil and cook at 300 degrees until tender (internal temp will be 208-211 degrees) 2-2.5 hrs

Perfectly cooked pan-seared salmon is delicious. I am frequently asked how to cook it. It is simple, maybe too simple. Really? If it is so simple why do restaurants manage to botch it up so badly? This is tough to answer, but I rarely order it a restaurant because it is almost guaranteed to be overcooked. This article shows you how to get it perfect every time.