Adam Perry Lang trained with the world’s best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he’s on a mission to turn everyone into an expert.
In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.
Perry Lang begins by breaking down the fundamentals of barbecue–what tools you’ll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher’s case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey.
These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time–whether they’re impressing a group of friends with Perry Lang’s insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent “”Get a Book”” Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.
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A MUST for the BBQ Bookshelf This book is different from most of the BBQ and grilling related cookbooks I have on my shelf. That’s saying something when I look over the books I actually have here. When it comes to defining what makes it different, we have to take a look at Adam Perry Lang himself to help create this differentiation. I have books by Ray “Dr. BBQ” Lampe, Chris Lilly, Myron Mixon, Jamie Purviance, Steven Raichlen, and a host of other big guns in the world of barbecue and grilling. Each has its great…
Get it, read it and use it! Let me just cut through the fat and get right to the point regarding this book. Get it, read it and use it!This is, if not the best, certainly one of the best barbecue and grilling books I have ever read. This isn’t really all that surprising, given that it’s written by a CIA-trained chef-turned-BBQ-guy. Adding to Adam’s long list of credentials and accolades, his pork shoulder took first place at the prestigious American Royal Invitational BBQ competition (a.k.a. “The World Series…
ANOTHER GREAT BBQ COOKBOOK Adam Perry Lang states in his own words that he is a Chef that likes to cook barbeque. And he does a great job at it! I have eaten at his BBQ joint in NYC, Daisy Mays, and it was fantastic. I have also cooked three recipes from this book and they all turned out great.First I cooked the burgers with griddled onions. The timing was perfect because we had just picked up a meat grinding attachment for my wife’s mixer so I was just looking to grind up some meat. Sure it was a bit…