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Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking. Hardcover – August 12, 2013

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Product Details

  • Hardcover: 390 pages
  • Publisher: APL Publishing; Second Edition edition (August 12, 2013)
  • Language: English
  • ISBN-10: 0986042501
  • ISBN-13: 978-0986042508
  • Product Dimensions: 7.8 x 1.1 x 10.2 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #25,103 in Books (See Top 100 in Books)

Editorial Reviews


Praise for the first edition:

From 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.
From Booklist
In his introduction, Lang immediately lays out some confrontational assertions: “Barbecue does not just mean the slow-cooked, smoke perfumed meats of the South. It also means the charred, juicy direct-grilled meats . . . what I’ll call ‘Yankee barbecue.’” He applies himself just as rigorously to this high-heat, backyard grilling as he does the indirect, leisurely methods of traditional barbecue, which leads to a nicely balanced book that may offend some purists but could well become the go-to resource for those who only care about the divine marriage of meat and fire, no matter the form. He goes on to outline the fundamentals in a remarkably thorough manner, covering grill types, differences in smoking woods, and blueprints for marinades, brines, and sauces. Each subsequent chapters focuses on a certain meat, including a discussion of their barbecue-friendly characteristics, tips on selecting the best cuts, and a wealth of recipes that should be comfortable for most dabblers in outdoor cooking. An enlightened guide that cares more about killer food than long-held beliefs.
--Ian Chipman

About the Author

Of barbecue and grilling expert Adam Perry Lang, Food & Wine magazine wrote, “What do you get when you put a French-trained chef from New York City in charge of the barbecue pit on a Wild West ranch? Some of the best baby back ribs and pulled pork the locals have ever tasted.” Baby back ribs and pulled pork are just a taste of Adam Perry Lang’s repertoire, though. Adam’s experience and expertise extends to barbecue and grilling in both the professional and home kitchens. After graduating with distinction from the Culinary Institute of America and working his way through the kitchens of top-rated French restaurants including Le Cirque and Daniel in New York City; and Restaurant Guy Savoy in France, Adam left his pursuit of reviewer’s stars to follow his passion for barbecue.
Realizing that New York City lacked a great rib shack, Adam opened his first restaurant Daisy May’s BBQ and became a pioneer in urban barbecue. Knowing that credibility in the barbecue world only comes from winning competitions, Adam set off to make his mark. In his first year on the national barbecue circuit, Adam won Grand Champion honors at the World Pork Expo and first place for his Pork Shoulder at the Kansas City American Royal, a.k.a. “The World Series of BBQ.”

While working in barbecue, Adam began avid study of beef and animal husbandry. His learnings led him to add “meat maestro” to his resume. He is a consulting partner in Mario Batali’s Carnevino in Las Vegas, where he is responsible for sourcing all the beef and training the staff on proper cooking techniques. His latest restaurant project takes him across the pond where he is creating a completely unique grilling concept in London with celebrity chef Jamie Oliver called Barbecoa and opening in October 2010.

Desiring to make barbecue and grilling as accessible for the home cook as he had for the customers in his restaurant, Adam’s first book, Serious Barbecue: Smoke, Char, Baste and Brush Your Way to Great Outdoor Cooking, was a New York Times bestseller. Adam was also featured on The Oprah Winfrey Show, Good Morning America, The Today Show, CBS Early Show, Fox and Friends, Power Lunch; The Food Network’s Iron Chef America, What’s Hot, What’s Cool and BBQ with Bobby Flay.

Customer Reviews

4.7 out of 5 stars
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Great recipes, easy to follow.
The recipes do call for a lot of ingredients but many are some that you already have in your cabinet, the recipes are well worth the work!
leta kresta
Adam Perry Lang's (APL) Serious BBQ is fantastic, much better than his Charred & Scruffed book.
Richard W.

Most Helpful Customer Reviews

18 of 20 people found the following review helpful By John Setzler on September 3, 2013
Format: Hardcover Verified Purchase
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 stuff, but "Serious BBQ" is still different. I think the major difference that separates this book from the others is the author's approach to the food. Lang didn't grow up in a BBQ family. His interest in this topic came later in his life. When I read about Adam Perry Lang's background in cooking, I'd expect to see his book endeavors alongside the other fine food authors in the world of the culinary arts. Lang was educated at the Culinary Institute of America and began his career in the world of five-star dining. This is what makes his interest in barbecue and his approach to the food significantly different than those I'm used to seeing.

In the opening sections of "Serious BBQ" Lang talks about the equipment, tools, ingredients, fuel, and a host of other materials needed to produce great barbecue. He also spends a little time talking about semantics, which I found refreshing. Yankee vs Southern BBQ! As a pure born and bred southern boy, I'm proud of my heritage but I'm also not in the least interested in arguing about the term "Barbecue" and what it means. It's all about the food that goes on the plate, and Lang's agreement with this is quite on spot. There is also an interesting section on dispelling myths about BBQ and grilling that is right on target.
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6 of 7 people found the following review helpful By Chris Jaronsky TOP 500 REVIEWERVINE VOICE on August 20, 2013
Format: Hardcover Verified Purchase
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 more work then just going out and buying pre-made burgers, but the taste was so much better it easily justified the bit of extra work.

I then made the bacon wrapped skinless drumsticks with sage and garlic. I marinated the chicken overnight so that added to the flavor. This second meal from this book was also very good, so I then went on and cooked the salt and pepper cowboy cut rib eye. That just might possibly be my favorite way to cook rib-eyes now.

This is a well thought out cookbook with fantastic pictures. It also has some sections up front where Adam dispels some bbq myths and gives his opinion on bbq. After eating three of his recipes and also eating at his restaurant, he is obviously someone that knows what he is talking about, so I am going to listen.

I am also extremely happy they re-released this version of the book because I have been looking for a few years to get the previous version but with its over $100 price tag for a used book, there was no way I was ever going to buy it. After reading and eating from this book I guess I can understand why it commands such a high price.
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6 of 7 people found the following review helpful By Charlie on January 24, 2014
Format: Hardcover Verified Purchase
I've really enjoyed his work with BBQ 25 and Charred and Scruffed, and this is a good book for someone interested in expanding their grilling repertoire to include influences from American barbecue and more advanced techniques. His techniques are good and many of his recipes are appealing. I especially liked his thoughts on burgers, done partway on a plancha, and the smoky green chile bone-on chicken breasts - as a former New Mexico resident I liked his regional touches there.

However, I find that many of the rubs, glazes, and sauces here call for huge amounts of sugar. I realize that's in keeping with many styles of American barbecue, and that this book focuses more on American-style barbecue and especially competition barbecue than his other books. However, I just don't like sugar that much as a part of grilling, and prefer my sauces and dressings to be acidic, herbal, and/or spicy much more than sweet. If you share my taste for simpler, clearer flavors, check out Charred and Scruffed.
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13 of 17 people found the following review helpful By John Dawson on August 8, 2013
Format: Hardcover
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 of BBQ"). He also owns Daisy May's BBQ U.S.A. in New York City, which was named "the Height of Pit Cuisine" by Food & Wine Magazine. So, this guy has serious barbecue and grilling chops!

One of the complaints that I have read about this book is that Adam's recipes are "too complicated" and that they use "too many fancy ingredients". I disagree with those sentiments and prefer to look at it differently. This is a cookbook that will push the bounds of your typical backyard live-fire cooking. The techniques and layering of flavors will push you out of your comfort zone, and the beautiful photographs make you want to try the recipes.

I could go on and on about how good this book is, but the "Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking" subtitle really sums it up nicely. If you want to expand your horizons and learn to take your barbecue and grilling to new heights, get this book.
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