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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

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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.

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Product details

Hardcover: 390 pages

Publisher: APL Publishing; Second 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:

4.6 out of 5 stars

76 customer reviews

Amazon Best Sellers Rank:

#276,797 in Books (See Top 100 in Books)

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.

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.

He is obviously well trained, experienced, knowledgeable, and innovative. There is much here to digest. Overall a great book and lots to try. My negative is that he often has too much embellishment, too many layers of flavor, too much overthinking. He often just overdoes it. But he is so good that you can take away the basics and let the over-the-top stuff be left aside. He really, really is serious.

As advertised. Not a beginners guide. Outstanding recipes but it takes some extra steps over a typical recipe. ie, typical recipe might include a brine, dry rub, and glaze. But this results in restaurant quality meals you would be proud to serve guests.

Adam's charred and scruffed book was a solid 5 stars, this one goes over the same stuff like other books.Buy Adam's charred and scruffed for grilling since he really enters new territory of crust development not available on any other book.As far as barbecue, this one is fine but so are others (Aaron Frankling is one) that are better.The science chapter is a short Q&A, there is more in modernist cuisine sources or online.The recipes are awesome!

I have had this book for at least a year. Out the gate, I did make a number of recipes and sauces from it; but, have found that I no longer go back to it for inspiration. I liked the APL BBQ sauce, the chicken thigh recipe and the whimsy of using a rosemary brush to mop stuff (one of the more iconic photos floating around of this chef)... but, most of these recipes are lengthy, take dozens of ingredients, hours and hours of effort (before, during and after the cook) and ultimately don't make the difference between great BBQ and a waste of time. In the end, there are a lot of subtleties to these flavor profiles that my smoker just ends up overwhelming (shouldn't it be about the smoke). Is it worth the extra time, tedious menial effort and additional ingredients... you will have to determine that for yourself. This book has dishes that I will never try, dishes that I will only ever make once and dishes that can be simplified to leave you with time to visit with your friends. My go to reference book lately has been, Project Smoke.

Excellent for educating yourself on different techniques. My BF is an experienced griller but there was lots of things in here even he has never tried!

The peach glazed pork tenderloin recipe is worth the price of the book. So far I have cooked home runs out of this book.

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