- Paperback: 280 pages
- Publisher: Artisan; Second Impression edition (May 8, 2012)
- Language: English
- ISBN-10: 1579654657
- ISBN-13: 978-1579654658
- Product Dimensions: 8 x 0.8 x 9.8 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 4.7 out of 5 stars See all reviews (72 customer reviews)
- Amazon Best Sellers Rank: #21,411 in Books (See Top 100 in Books)
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Charred & Scruffed Paperback – May 8, 2012
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Top Customer Reviews
However some of his most interesting recipes (finishing salts,spackles) require a dehydrator and a convection oven which I do not own. Otherwise it is a good read with some great recipes. If you have a dehydrator and a convection oven and love to BBQ this book will not disappoint.
Note: The "four seasons blend" was much less salty with 1/2 cup of sea salt.
I watched a cooking demonstration featuring Adam at Central Market in Dallas, where he spoke, grilled, and then we ate. One of his recipes is "Rib Roast Done Like a Steak", which involves a three rib rib-eye steak that gets flattened down to about 3 inches high using a ... Baseball Bat! Aside from being good eats, it was fun to be in the front row of the demonstration when the steak tartar started flying.
The salts take some elapsed time to prepare, but are not hard to do. I've found a good substitute for a convection oven or a dehydrator, since I don't have either of these. I spread the salts on a baking tray on some parchment paper, then put the tray in the attic for a few days. A nice hot summer day dries out the salt very effectively. As an aside, my printing of the book has the Worcestershire Salt at 1 cup of salt to 1 cup of Worcestershire sauce, which I found to be too much liquid. I backed it down to 1/3 cup of sauce, similar to the other salt recipes, and it came out great.
Adam Perry Lang is a master griller; he's also a nice guy. He autographed our books and spoke with my son (who is an aspiring chef) after the event and was very pleasant.
I highly recommend the book. Buy it & let me know what you think!
The hot potatoe concept, the board sauces, finishing salts and tempering the meat are new ground. I tried this approach one day after reading the first chapters and made some of the best food I have grilled.
The new information will give you the edge you were looking for and it really takes no time to read.
I could have saved by not buying all of my other books if this one was available then.
Most Recent Customer Reviews
Excellent treatise (and it really kind of is) on grilling. I'm not sure I'll use the recipes per se, but I will use the techniques.Published 4 days ago by Ell
There's some really good ideas, recipes and techniques in here. Several of which can take your grilling to another level...and that's always a good thing.Published 13 days ago by G. Wagstaff
Very good ideas to try . Very interesting and unique. You must try! Flavored out of this worldPublished 1 month ago by J. Comfort
although some of the methods are more "caveman" than I'm willing to go, everything we've tried, has really been terrificPublished 7 months ago by DIYGirl
APL is my idol. All of his recipes in this book and his others turn out great. I highly recommend this or any of his books. Read morePublished 14 months ago by BBQking
Not your normal BBQ book. A fairly different perspective and I picked up a several new ideas, which, at 70 years old is not expected. Read morePublished 14 months ago by steven m christensen