Dear Mr. Bittman,
I'm writing to you in response to something you said about gas grills in your most recent video All Things Steak* at The New York Times's web site. While I don't disagree with your assertion that gas grills cannot get as hot as charcoal grills, I am a bit disappointed that you did not point out how easy it is to compensate for the typically cooler grilling temperatures associated with backyard propane or natural gas grills.
My method for raising the grilling temperature of my gas grill is via a process I call "flamethrower grill broiling" and employs a Red Dragon Vapor Torch, which produces a flame over 2000 degrees F of direct heat and 500,000 BTU/Hr! I originally purchased my Red Dragon for killing weeds and entertaining my children, but quickly realized it's culinary applications. Since then I've used it for grilling steak (see me at work below), browning baked Alaska and (you guess it!) burning creme brulee.
In closing, I invite you to write to me for advice and counsel whenever you feel that the cooking task you wish to teach would benefit from a little professional advice. Goodness knows, I've got plenty to burn.
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*For reasons unknown to the author the All Things Steak video does not auto-play in his browser (Firefox) but works fine in IE.