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Charred & Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill by Adam Perry Lang

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Reviews about this book

  • FineCooking.com

    Outdoor cooking enthusiasts will have a great time experimenting with innovative techniques.... In great detail, Lang describes his methods for layering on flavor throughout the cooking process...

    Full review

  • Lisa Is Cooking

    ...recipes for cooking every cut of beef as well as pork, chicken, lamb, duck, lobster, fish, shrimp, and game over coals. There are also brines, bastes, finishing salts, and side dishes.

    Full review

Reviews about Recipes in this Book

  • Crispy moonshine onion rings

    • Leite's Culinaria

      They were really magnificent. I would describe the end result as thin but melts in your mouth. These rings are something special...

      Full review

  • Board dressing

    • FineCooking.com

      Quite possibly Lang's most ingenious trick: Mix a sauce right on the carving board. ...providing a brilliant counterpoint to the meat's boldly seasoned crust.

      Full review

  • Clinched strip steak

    • FineCooking.com

      These steaks are rubbed, scruffed, hot potatoed, basted, and cooked right on the coals. The result is a flavorful crust balanced by the fresh, bright flavors of his Board Dressing.

      Full review

  • Clinched-and-planked shrimp

    • Lisa Is Cooking

      They were probably the tenderest grilled shrimp I've ever tasted. And, there was great flavor from the brine and the baste along with the smokiness from the grill.

      Full review
  • ISBN 10 1579654657
  • ISBN 13 9781579654658
  • Published May 01 2012
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan Publishers

Publishers Text

New ways to grill from the master! With "Charred & Scruffed," bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"--like cranberry, hatch chile, and mango "spackles"--provide an intensely flavorful, concentrated end note. Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."

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Charred & Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill

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