The Blazing Bull will sear your meat, chicken, quail, duck in a matter of minutes as it gets up to 1500 degrees! I added Hi Mountain Seasonings Salmon Rub, plus I added peppers, oregano, onion, lemon, butter and garlic to the bottom drip pan to cook along with the salmon. No need for an extra sauce pan!Get your Blazing Bull infrared cooker at Everest.Com https://www.everest.com/blazing-bull-portable-infrared-grill.html. Join me in becoming part of the fastest growing outdoor recreation community on the planet Everest Caliber! Receive free shipping on Caliber-eligible products, thousands of hours of streaming entertainment, extreme savings on gear, Eat-Play-Travel discounts to 700,000+ locations across the U.S. free swag and so much more! Use offer code SPORTINGCHEF and receive 3 months free on a one-year Caliber membership. Visit http://everest.com/caliber-accountWatch The Sporting Chef on Sportsman Channel http://www.thesportsmanchannel.com/show/the-sporting-chef/81987 Watch Dead Meat on Sportsman Channelhttps://www.thesportsmanchannel.com/show/dead-meat/81974More recipes at http://thesportingchef.com Facebook: https://www.facebook.com/thesportingchef Instagram: https://www.instagram.com/sportingchef Twitter: https://www.twitter.com/sportingchef Pinterest: https://www.pinterest.com/sportingchef