Lee’s recipe contains a long scroll of ingredients: paprika, garlic, tomatoes, soy sauce, balsamic, bourbon, beer, and on and on. “Every time I approach a new recipe, I throw the kitchen sink at it,” he says. One taste of the rich, juicy brisket, however, and the wisdom of his kitchen-sink approach is obvious. And for his topping, the pimento cheese, he has a twist: He mixes gochujang into it, the spicy-sweet Korean fermented bean condiment that he also uses on pretty much everything—grilled cheese, chicken wings, vinaigrettes, and more. “Anything you add it to gets this seductive heat in the background,” he says.