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JJ Goode

Adam K. Perry Lang

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

by Adam Perry Lang (Author), JJ Goode (Author), Amy Vogler (Author)

111 ratings

Part of: Great Outdoor Cooking (6 books)

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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.

Print length

390 pages
Language

English
Publisher

APL Publishing
Publication date

August 12, 2013
Dimensions

7.8 x 1.13 x 10.22 inches
ISBN-10

0986042501
ISBN-13

978-0986042508
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Editorial Reviews

Review

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.

Product details

Publisher ‏ : ‎ APL Publishing; Second edition (August 12, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 390 pages
ISBN-10 ‏ : ‎ 0986042501
ISBN-13 ‏ : ‎ 978-0986042508
Item Weight ‏ : ‎ 2.87 pounds
Dimensions ‏ : ‎ 7.8 x 1.13 x 10.22 inches

Best Sellers Rank: #590,081 in Books (See Top 100 in Books)
- #509 in Barbecuing & Grilling

Customer Reviews:
111 ratings

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JJ Goode
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I grew up in New Jersey, live in Brooklyn, and write about food and travel. I’ve written for The New York Times, The Wall Street Journal, Gourmet, Saveur, Bon Appétit, Food & Wine, and Every Day with Rachael Ray, among others. The editors of The Norton Reader selected my essay on cooking with one arm for the anthology of non-fiction’s thirteenth edition, which includes writing from Ernest Hemingway, Barack Obama, and Jesus!
I’ve co-authored several cookbooks, including Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand (Ten Speed), A Girl and Her Pig (Ecco) with April Bloomfield, Truly Mexican and Tacos, Tortas, and Tamales (Wiley) with Roberto Santibanez, and Morimoto: The New Art of Japanese Cooking (DK) with Masaharu Morimoto.
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Adam K. Perry Lang
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Customer reviews

5 star		81%
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3 star		6%
2 star		2%
1 star 0% (0%)		0%

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John Setzler

A MUST for the BBQ Bookshelf

Reviewed in the United States 🇺🇸 on September 4, 2013

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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. In my humble opinion, the most important part of the opening section of this book is the discussion of the meat itself. He does a great job of describing what defines specific cuts of meat. Understanding THAT is what helps you determine how it should be cooked. FAT and COLLAGEN. Understanding those two elements in a piece of meat will lead you to cooking success! Why do you cook a pork shoulder for a long time at a lower temperature? Why don't you cook a rib-eye the same way?

The most interesting distinction that surfaces in this book is Adam Perry Lang's unique and outside-the-box approach to bringing flavor to the meat. All of the other BBQ and grilling books I have approach the preparation and seasoning of the meat in basically the same ways with the same classes of seasonings, rubs, and injections. Lang's fresh ideas on seasoning, marinating, brining and injecting have my complete attention right now and I plan to study his ideas in depth over the next several months with some experimental cooking of my own. A lot of his techniques of cooking the meats described in this book are quite opposite of some ideas we would normally consider to be perfect practices. Just the descriptions of these techniques and ingredients had my mouth watering.

46 people found this helpful

Helpful

ANOTHER GREAT BBQ COOKBOOK

Reviewed in the United States 🇺🇸 on August 20, 2013

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.

9 people found this helpful

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CharTop Contributor: Cooking

usually an Adam Perry Lang fan, but the recipes here are too sugary!

Reviewed in the United States 🇺🇸 on January 24, 2014

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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.

7 people found this helpful

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Mateus de Castro

Good, but no cigar! In this case, no good pictures.

Reviewed in the United States 🇺🇸 on March 21, 2016

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I have to say that I expected more from the book. It has great recipes, but I expected more techniques and more pictures. We have a lot of pictures of the author, him in action, his family etc. All good, but I really expected more step-by-step pictures from a Chef like him. And pictures of more relevant dishes. I know that's personal. But come on! There are some five new dishes without pictures, and then a picture of a burger? No pictures for a lot of exciting recipes and then a picture of grilled onions? Again in peaches after tons of unique desserts and sides with no picture? Or a picture of his beautiful wife (no complaints here) holding a cup of what seems to be his peach compote? Got to tell you, this is the kind of book that seems like the guy created the bulk of the recipes just for the book, and never really prepared them; or the editor did a poor job in deciding what dishes should have pictures, or a bad job in selecting them. That said, I have books without pictures, and I'm OK with it. But I expected this one to have more from the previews, from him being a big name and all. You may not have a problem with the things that I didn't like in the book. But be warned if you are looking for a book with pictures, step-by-step instructions with pictures and the likes. This is not this kind of book.

5 people found this helpful

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Top reviews from other countries

Stephen cotton

Great book

Reviewed in the United Kingdom 🇬🇧 on November 11, 2019

Verified Purchase

Liked the idea of layering flavours

Richard

a must buy

Reviewed in the United Kingdom 🇬🇧 on December 12, 2013

Verified Purchase

this is by far one of the best books i have brought on this subject, any one with a passion for bbq, this is a must :)

3 people found this helpful

Roger Nolan

Lots of sweet sauces and gunk

Reviewed in the United Kingdom 🇬🇧 on September 10, 2014

Verified Purchase

A bit american. Lots of sweet sauces and gunk. Not as much in the way of revolutionary ideas as I'd hoped.

2 people found this helpful

Andrew

Five Stars

Reviewed in the United Kingdom 🇬🇧 on May 31, 2017

Verified Purchase

Brilliant book, some really engaging recipes, but well worth the effort if you want to BBQ a lot!

Howard

Great book but it's not new

Reviewed in Canada 🇨🇦 on December 21, 2013

Verified Purchase

I love Adam Perry Lang's books, but was very disappointed as this book is the same book that was released back in 2009, the only difference is they changed the front cover.

2 people found this helpful

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

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