Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
On Sale: May 5, 2009
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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.
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