Synopses & Reviews
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.
Synopsis
Adam Perry Lang is not your typical barbecue master, so you can be sure that Serious Barbecue is not your typical barbecue book. Perry Lang trained with the world's best chefs before giving up fancy kitchens and a future filled with Michelin stars for the thrill of cooking with just meat and fire. Now, he's on a mission to turn everyone into an expert. The first section of the book whittles down the fundamentals of barbecue (charcoal wood gas ) to their essentials, conveying information succinctly and playfully through photos and text. The next four sections are each devoted to a particular type of meat: pork, beef, lamb, and chicken. Here, Perry Lang shares his indispensable wisdom on selecting and transforming these meats through the magic of the barbecue before taking readers on a trip through the butcher's case, providing a recipe for almost every available cut--such fantastic fare as Honey-Glazed Baby Back Ribs, Quick Cook Texas-Style Brisket, Rack of Lamb Crusted with Grain Mustard and Chile Powder, and Bacon-Wrapped Drumsticks with Sage and Garlic. He wraps it up with easy-to-make sides and the first-ever exploration of the science behind barbecue. With grilling season revving up and Father's Day just around the corner, Serious Barbecue will have amateur and expert cooks firing up their barbecues and grills and enjoying perfect results every time.
Synopsis
Lang trained with the world's best chefs before giving up the fancy kitchen for the thrill of cooking with just meat and fire. Now, he's on a mission to turn everyone into an expert. "Serious Barbecue" will have amateur and expert cooks enjoying perfect results every time.