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

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  • 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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  • Board dressing

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

    • Categories: Sauces for meat
    • Ingredients: parsley; store-cupboard ingredients; rosemary; drippings
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  • Man steak with thyme Zinfandel salt

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

    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course
    • Ingredients: beef steaks; sea salt flakes; garlic salt; ground cayenne pepper; rosemary; parsley; olive oil; butter; soy sauce; thyme; Spanish onions; dried red pepper flakes; Zinfandel wine; lemons; dried thyme
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  • Smoked pork shoulder with lime coriander salt

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

    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course; Cooking for a crowd; Summer; Picnics & outdoors
    • Ingredients: pork butt; parsley; rosemary; lemons; fresh bay leaves; garlic; thyme; black peppercorns; dried red pepper flakes; sea salt flakes; limes; ground coriander; chiles; garlic salt; ground cayenne pepper; olive oil; butter; soy sauce; Worcestershire sauce; Spanish onions; apple cider vinegar; tomato ketchup; yellow mustard
    • Accompaniments: Green apple, cabbage, and caraway slaw
    show

  • Roasted rib stack with Worcestershire salt

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

    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course; Cooking for a crowd
    • Ingredients: pork spareribs; bacon; rosemary; garlic salt; ground cayenne pepper; sea salt flakes; parsley; olive oil; butter; soy sauce; Worcestershire sauce; thyme; Spanish onions; dried red pepper flakes; apple cider vinegar; tomato ketchup; yellow mustard
    • Accompaniments: Charred radicchio with sweet-and-sticky balsamic and bacon
    show

  • Lamb in ash salt crust with charcoal salt

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

    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course
    • Ingredients: lamb breasts; lamb shoulder; thyme; rosemary; coarse sea salt; ashes; egg whites; olive oil; butter; Spanish onions; dried oregano; dried red pepper flakes; lemons; garlic salt; lump wood charcoal; ground cayenne pepper; sea salt flakes; red peppers; celery
    show

  • Smoked brisket on the bone with chimichurri crust

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

    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course; Cooking for a crowd; Entertaining & parties; Argentinian
    • Ingredients: beef brisket; beef fat; parsley; garlic salt; ground cayenne pepper; rosemary; olive oil; butter; dried oregano; ground cumin; dried red pepper flakes; cilantro; sea salt flakes
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  • Double-butterflied leg of lamb

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

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  • Smoked crack-back chicken with lemon, garlic, and herbes de Provence baste

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

    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course; French
    • Ingredients: whole chicken; rosemary; shallots; carrots; celery; fresh bay leaves; thyme; dry white wine; chicken stock; parsley; lemons; garlic; black peppercorns; dried red pepper flakes; garlic salt; ground cayenne pepper; sea salt flakes; olive oil; butter; Spanish onions; dried oregano; dried lavender
    • Accompaniments: Lemon thyme salt
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  • High-low boneless rib eye

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

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

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

    • Categories: Grills & BBQ; Main course
    • Ingredients: beef tenderloin; garlic salt; sea salt flakes; ground cayenne pepper; rosemary; olive oil; butter; parsley; soy sauce; thyme; Spanish onions; dried red pepper flakes; lemons
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  • Filet mignon

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

    • Categories: Grills & BBQ; Main course
    • Ingredients: beef filets mignons; sea salt flakes; garlic salt; ground cayenne pepper; rosemary; parsley; olive oil; butter; soy sauce; dried red pepper flakes; Spanish onions; lemons; thyme
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  • Rib roast done like a steak

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

    • Categories: Grills & BBQ; Main course
    • Ingredients: beef rib-eye roast; garlic salt; sea salt flakes; ground cayenne pepper; rosemary; olive oil; butter; soy sauce; Spanish onions; dried red pepper flakes; parsley; thyme; lemons
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  • Thick pork chops, guaranteed juicy

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

    • Categories: Grills & BBQ; Main course
    • Ingredients: pork rib chops; sea salt flakes; ground cayenne pepper; garlic salt; rosemary; parsley; lemons; fresh bay leaves; garlic; thyme; black peppercorns; dried red pepper flakes; granulated sugar; habanero chiles; scallions; limes
    • Accompaniments: Arugula salad with lemon, extra virgin olive oil, and Parmesan shavings
    show

  • Leg of lamb

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

    • Categories: Grills & BBQ; Main course
    • Ingredients: leg of lamb; sea salt flakes; ground cayenne pepper; garlic salt; rosemary; parsley; olive oil; butter; Spanish onions; soy sauce; dried red pepper flakes; thyme; lemons
    show
  • Clinched strip steak

    Clinched strip steak

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

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  • Clinched beef tenderloin

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

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  • Clinched boneless pork chops

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

    • Categories: Grills & BBQ; Main course
    • Ingredients: pork loin chops; sea salt flakes; garlic salt; ground cayenne pepper; rosemary; butter; garlic; thyme; dried red pepper flakes; parsley; lemons; fresh bay leaves; black peppercorns
    show
  • Clinched double-wide loin lamb chops

    Clinched double-wide loin lamb chops

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

    • Categories: Grills & BBQ; Quick / easy; Main course
    • Ingredients: lamb loin chops; sea salt flakes; garlic salt; ground cayenne pepper; rosemary; parsley; butter; garlic; dried red pepper flakes; thyme
    show

  • Clinched chicken wingettes

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

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  • Clinched-and-planked shrimp

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

    • Categories: Grills & BBQ; Quick / easy; Appetizers / starters
    • Ingredients: shrimp; chives; lemons; fresh bay leaves; garlic; thyme; black peppercorns; dried red pepper flakes; olive oil; butter; soy sauce; Spanish onions
    show

  • Clinched-and-planked lobster tails

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

    • Categories: Grills & BBQ; Main course
    • Ingredients: lobster tails; sea salt flakes; garlic salt; ground cayenne pepper; chives; olive oil; butter; soy sauce; thyme; Spanish onions; dried red pepper flakes; lemons
    show

  • Clinched-and-planked rump steaks

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

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  • Clinched-and-planked lamb racks

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

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  • Clinched-and-planked game steaks

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

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Notes about this book

This book does not currently have any notes.

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.

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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 1579656196
  • ISBN 13 9781579656195
  • Published May 08 2012
  • Format eBook
  • Page Count 250
  • Language English
  • Countries United States
  • Publisher Artisan Publishers
  • 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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