Serious Barbecue Adam Lang Reviews
Buy low price Adam Perry Lang’s book smoke, char, baste and brush your way to great outdoor cooking in hardcover includes free shipping.
Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking (Hardcover)
by Adam Perry Lang (Author)
Book Details
* Hardcover: 400 pages
* Publisher: Hyperion (May 5, 2009)
* Language: English
* ISBN-10: 1401323065
* ISBN-13: 978-1401323066
* Dimensions: 9.8 x 7.6 x 1.6 inches
* Shipping Weight: 3 pounds
Book 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 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.
Serious Barbecue Review
I have read enough of this book, to be able to say; “I think it’s a great book.” I own a lot of barbecue related cookbooks and I have had the great good fortune, as the moderator of BBQForum.com, to have read over 700,000 posts to the forum by BBQ people. So I have been exposed to a lot of barbecue. This is one of the best books, about barbecue and outdoor cooking in general.
In 2005 I did a podcast interview with Adam and I have read his detailed posts to the forum. I have never actually meet Adam in person. However, I know a little bit about Adam. He knows how to cook and not only that, he knows what happens to food when it’s cooking and can explain it to you. The book really focuses on layering flavors. So, when people taste food cooked the way he explains it, they are in for taste treats, one after another.
With all my 14 years of daily exposure to the wisdom of some of the top barbecue cooks in the country and all the cookbooks I have read, you would think I would have a good grasp of the situation. But, in reading this book I am learning a lot of new things.
I don’t hand out these compliments lightly. This is not just a “low and slow pure barbecue” cookbook but he carries his knowledge of “pure barbecue” (he has won prestigious “pure barbecue” awards to back this up) into all levels of outdoor cooking. There is a lot of direct grilling and indirect smoking information. I don’t care if you’re an expert cook or a beginner, you will get a lot out of reading this book.
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