Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
Sunday, August 16th, 2009
Author Adam Perry Lang graduated with distinction from the Culinary Institute of America and then went on to cook at Daniel, Le Cirque, and Restaurant Guy Savoy. He is the owner of Daisy May’s BBQ USA in New York City, and is partnering with Jamie Oliver on an international restaurant project.
Perry Lang is very serious about BBQ. He has won honors and first place awards at major barbecue championships. His new book Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking is a very serious BBQ book.
There are chapters on pork, beef, lamb, and chicken. Most of the recipes also include several brief preparation recipes, as each meat is paired with specific herb bundles, seasonings, glazes, etc. to achieve a specific effect. The book also includes sections on grill types, characteristics of different woods used in smoking, recipes for sauces, brines and marinades. Serious Barbeque covers the slower cooking style of the South as well as high-heat styles of BBQ.
This is probably one of the best BBQ books out there, and if you are serious about your barbecue, you are not likely to be disappointed.
