Serious Barbecue

Serious Barbecue

Smoke, Char, Baste, and Brush your Way to Great Outdoor Cooking

Book - 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.

Published: New York, N.Y. : Hyperion Books, 2009.
ISBN: 9781401323066
1401323065
Branch Call Number: 641.5784 PER
Characteristics: 390 p. :,ill. ;,26 cm.
Additional Contributors: Loftus, David
Vogler, Amy
Goode, J. J.

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j
jschliesman
Jul 05, 2011

Not exactly KCBS but it has great flavors and awesome tips. I bought a copy for my competition partner.

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