Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor CookingSerious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
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- ISBN13: 9781401323066
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
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.
- Hardcover: 400 pages (2009-05-05)
- Publisher: Hyperion; 2009-05-05
- Label: Hyperion
- Studio: Hyperion
- ISBN: 1401323065
- Average Customer Review: based on 30 reviews
- Sales Rank in Books: #26324
1. This is a totally personal issue, but for me BBQ'ing about
a) low-and-slow cooking
b) keeping it simple
c) tasty mouth-watering meat that is best enjoyed with friends, the more the merrier
This is definitely not simple BBQ and while I don't mind prep work like injecting and rubbing pork shoulders (or brining a turkey) ahead of time and overnight cooks on the WSM, when my guests arrive I want to dedicate my time to being with them and not to so many post-cooking steps that the author defines before getting the meat on the table. Again, this is a personal issue and not a criticism of the book itself.
2. There seem to be a lot of product endorsements in the book and the one that really bothered me is for the Microplane grater. The author states that in his opinion it's "the best out there". With that one sentence he's said enough, yet in every recipe that calls for a grated ingredient the author explicitly states "xyz grated on a Microplane grater". Do we really need product advertising embedded in the recipes? Most companies have marketing budgets and spend money on advertising. In fact it appears as though certain companies spent some of their budget on getting their products' names into this book. Good for them and good for the author (who might have been financially incentivised with some of those marketing dollars) but it adds no value to the recipes and just plain annoys me.
