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

  • Four seasons blend

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

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: sea salt flakes; garlic salt; ground cayenne pepper
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Notes about this book

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Notes about Recipes in this book

  • Four seasons blend

    • jenmmcd on October 13, 2019

      Amazing on any grilled meat. I always have this blend on hand.

  • High-low center-cut tenderloin (aka chateaubriand)

    • tekobo on February 06, 2022

      Excellent way to cook a chateaubriand.

  • Clinched strip steak

    • jahqdruh on March 28, 2018

      I used rib-eyes for this. Clinching means you cook either directly on the charcoal or on a rack resting on it -- and you have to use hardwood lump charcoal, not briquettes. Thank God I use welding gloves when I grill, or I would have no arm hair left. There were some large flames involved. I also need to watch the timing and temperature check sooner, as one steak ended up medium-well instead of medium rare. That being said, even the medium well steak was juicy and flavorful. They were a little salty for my taste and I will cut back on the salt next time, but these were the best rib-eyes I've ever cooked. Win.

    • twoyolks on June 09, 2024

      I cooked this steak normally as I would (not clinched) as I get plenty of direct heat on my grill. I did really enjoy the flavors added by the rub and the "sauce."

  • Basic brine

    • stephen_9mjqch on March 14, 2026

      I brine my wings in this the night before. Be careful with rubs and sauces with salt on the brined wings as they might get too salty.

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Reviews about this book

  • Kitchn by Faith Durand

    ...this is a grilling book to delight anyone who aspires to be a grill master (or who considers themselves one already)...full of gonzo challenges like six-pound steak...

    Full review

  • Fine Cooking

    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

    • Fine Cooking

      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

    • Fine Cooking

      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
  • Linked ISBNs
  • Published May 01 2012
  • Format Paperback
  • Page Count 280
  • 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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