Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
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Product Description
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 practiced.
In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into simple-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 starts by breaking down the fundamentals of barbecue–what tools you’ll need to start, 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 nearly 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 practiced cooks firing up their barbecues and enjoying perfect results every time–whether they’re impressing a group of friends with Perry Lang’s insanely tasty 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: immodest rights.
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I bought this for fathers day for my spouse. He likes to BBG and I know he is going to like it. I bought a fire glove and apron to make it a theme gift. This guy is supposed to be fantastic.
Reader’s Rating: 5 / 5
This is a substantial book full of fantastic information, tales & fantastic pictures. We can’t wait to try the recipes. Our summer barbecues will be a lot more delish. Highly recommend!
Reader’s Rating: 5 / 5
Looked forwards to reading this book, but was disappointed with the recipes. The recipes are very involved which means many steps, a lot of ingredients and prep time. The book also lacks recipes for chicken — just a few here. Same with photos that really focus on Lang more than the food. Excellent selection of side dishes though. Every recipe calls for fleur de sel which sells for around $25 a pound. Pretty snobby approach if you question me. Endorsements from Rachael Ray, Jamie Oliver and Lang’s employer, Mario Batali don the book’s take in — celeb chefs must know their BBQ right? So if you have factually all day to do ribs, pulled pork and even grilled chicken that have 15+ steps then this book is for you. Steven Raichlen books do a better job, Lang’s book looks excellent on the self though.
Reader’s Rating: 3 / 5
Fantastic book! Well written, simple to follow, fun, and the things I tried so far were fantastic.
A pleased backyard cook.
Reader’s Rating: 5 / 5
This excellent book for people who like to grill and smoke food. I recomend this book to them
Reader’s Rating: 4 / 5