Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
  • Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
  • Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
  • Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
  • Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
  • Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
  • Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
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Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking

3.5 24
by Adam Perry Lang
     
 

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

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Overview

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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Editorial Reviews

Publishers Weekly

Lang is serious about being serious, and that starts with his credentials. His career began at Le Cirque; he then moved on to Daniel, Carnevino in Las Vegas, and a stint as a private chef. Along the way, he opened Daisy May's BBQ, one of Manhattan's best barbecue shacks. Thus, with four-star knowledge, he brings pork, beef, lamb and the lowly chicken to the open flame with a mix of science, anecdote and a wide array of seasonings. The chapter on pork begins not only with a look at the importance of fat but also the importance of collagen and the differences between commodity and heirloom pork. There's an interview with Dave Arnold of the French Culinary Institute that explores the relation between heat and meat and why foods stick to hot surfaces. His recipe for a marinated wet-aged rib eye explains that the wonders of Worcestershire sauce have to do with the flavor-enhancing qualities of anchovies and tamarind. Nearly every entry is composed of several brief preparation recipes, since each meat is uniquely paired with a seasoning combination for specific reasons. Before cooking the spit-roasted spring lamb, for instance, one must make a basting butter, seasoning blend, herb bundle and glaze. Even something that looks simple, like the delicious classic, burnt ends (a take on barbecued brisket), involves a mustard paste, a seasoning blend, a wrapping mixture and a finishing sauce. Seriously. (May)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

After cooking in three-star restaurants in Manhattan, Lang became obsessed with barbecue while working as a private chef on a ranch in New Mexico; in 2003, he opened Daisy May's BBQ USA in New York City to immediate acclaim. His definition of barbecue includes grilling as well as "low and slow cooking," and he presents a wide variety of tasty recipes here, along with a detailed introduction to barbecue basics and many useful sidebars on techniques and other tips. Highly recommended for all collections.


—Judith Sutton

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Product Details

ISBN-13:
9781401323066
Publisher:
Hyperion
Publication date:
05/05/2009
Pages:
400
Product dimensions:
7.43(w) x 9.68(h) x (d)
Age Range:
3 Months to 12 Years

Related Subjects

Meet the Author

A New York native once described as Daniel Boulud's prot g , Chef Adam Perry Lang fine-tuned his culinary skill in two of France's three-star restaurants before setting his sights on classic American cuisine: barbecue and steakhouse fare. He opened Daisy May's BBQ U.S.A. in New York and Carnevino in Las Vegas to wide acclaim and popularity. Lang continues to compete nationally in barbecue competitions, where in his first year he won Grand Champion honors at the World Pork Expo and first place at the Kansas City American Royal, a.k.a. "The World Series of BBQ."

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Serious Barbecue 3.6 out of 5 based on 0 ratings. 25 reviews.
NormaHartie More than 1 year ago
I am already a fan of Adam Perry Lang, as I have eaten at his restaurant, Daisy Mays, on numerous occasion and have always loved the food. I bought Serious Barbecue: Smoke, Char, Baste and Brush Your Way to Great Outdoor Cooking, because both my husband and I love to barbecue. I make my own sauces--and they are miles better than any commercial sauce--but was ready to try some new recipes. I have flipped through the book and recognize recipes that I have already had at the restaurant--and will definitely make them. Some winners include Short Ribs with Fleur de Sel, sticky drumsticks, and Mashed Sweet Potatoes with Banana and Brown Sugar. I like the different cooking methods Lang employs, and intend to try all of them this summer. Keep in mind, however, that many of these recipes take time and many ingredients to make. The short ribs, for instance, require several steps to make. Lang believes the BBQ is best when the ingredients are added in stages--this makes for complex flavors and an unbeatable texture. The ribs first get a mustard moisturizer, then a seasoning blend, next a wrapping mixture, and finally, the finishing dressing. So you don't cook from his book when you're in a hurry. My plan is to have a few BBQ parties this summer and cook from the book. If you enjoy BBQ, buy this book! You will be amazed at the difference the proper cooking method and homemade sauces make to your food. Highly recommend! By the author of the award winning book, HARMONIOUS ENVIRONMENT: BEAUTIFY, DETOXIFY & ENERGIZE YOUR LIFE, YOUR HOME & YOUR PLANET.
JoeMamaEK More than 1 year ago
Incredible book with game changing techniques for grilling steak and smoking BBQ. A must have for any serious BBQ cook.
weezielo More than 1 year ago
If you're seriously into barbecue -this book is for you. The recipes are a little involved, but the trade off is barbecue like you've never tasted before. I've really enjoyed getting into these recipes. If however you want good,but quicker results get a copy of his second book "BBQ 25". I have both and use both.
SeattleGriller More than 1 year ago
Serious Barbeque is simply the best cookbook for barbeque lovers at any level. Whether you are an outstanding griller already, a novice, or somewhere in between, this book has a delicious recipe for you and your whole family to enjoy. CAUTION: This book is for meat lovers only! There's not a single fish recipe in it! And that's fine by me. The book has a fine balance of simple recipes that are easy to prepare and more elaborate concoctions that require overnight marinating and multiple layers of additional grilling throughout the process. I love grilling, it relaxes me; so to have so many incredible dishes to choose from, and tailor my menu to how much time I have and what meat my family is craving is awesome. You MUST try the Lamb Blade Chops with Slivered Garlic and Marjoram! My wife and mother-in-law beg me to make this for them on a regular basis. Overall, this is the best cookbook in our arsenal. Enjoy!
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Aragrist More than 1 year ago
I watched him cook on Adam's podcast and they all seemed to really enjoy his cooking. That said, if Adam Carolla says it's good it is good. I'm going out to buy this book right now.
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GAve this to my son in law, the Grill Meister, for Father's Day. He had said he wanted it. I also bought another grill book for him, that I thought looked more interesting and was on sale at B & N. He seemed happy with both books.
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