Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking by Adam Perry Lang

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Notes about Recipes in this book

  • Chuck roast crusted with garlic salt and instant coffee

    • cthdawn on April 18, 2011

      AMAZING recipe; totally loved this; juiced my own apple and used vom fass cider vinegar

  • Adobo bone-in, skin-on chicken breast

    • cthdawn on June 13, 2011

      not as juicy as i wanted; should cook a little less on grilll; put on indirect heat after the 30min; my fault; sauce was 1derful and 1derful made the spice rub adam said to instead of the goya prepackaged; used riesling wine instead of mirin (no corn syrup then) for the adobe spray; flavors 1derful and the brine did shine (did it for 6 hours, would do overnight next time) very easy recipe to navigate thru

  • Pulled chile chicken legs

    • cthdawn on October 08, 2012

      absolutely wonderful; the depthness of the flavor was exquisite; quickly becoming my favorite author

    • twoyolks on June 02, 2015

      The chicken end up being too dry and there was entirely too much bark. The spices overwhelmed the chicken instead of complimenting it.

  • Smoked lamb gyro

    • owaint on November 22, 2010

      Really good recipe, very tasty. It's important to process until fine and smooth and being generous with the flavourings is helpful too. 1/2" thick slices are a bit much, try 1/4" next time. Might be nice with some chilli/hot sauce in too?

    • Totallywired on September 25, 2018

      Terrific. The seasoning is spot on and benefits from careful measurements. I have made with a coarse grind/without processing the meat and it works just fine provided you refrigerate between smoking and searing. Served with marinated tomatoes and yogurt sauce as suggested in the book.

  • Baked beans

    • owaint on November 22, 2010

      Stunning - really nice recipe, could eat pounds of these. Doesn't need to sugar or molasses though, there's enough sweetness in the BBQ sauce/tinned baked beans.

    • HalfSmoke on February 19, 2017

      Fantastic flavor. I opted for a tangier BBQ sauce to help offset the sweetness of the molasses and brown sugar. Turned out a bit wet in spite of squeezing out the moisture from the veg.

  • APL BBQ sauce

    • owaint on November 22, 2010

      Seriously tasty, I prefer a bit less sugar than the recipe calls for - like a lot of the recipes in this book its very sweet using the standard quantities.

    • Totallywired on September 25, 2018

      At first taste, thought the molasses was too prevalent but balance improves as you continue to taste. Sauce can be modified every which way depending on what you are serving it with - my standard is to dilute almost 50-50 with apple cider vinegar when serving with pork shoulder.

  • Blue cheese dressing

    • owaint on November 22, 2010

      Really not nice at all - the only thing I've made from this book that I haven't liked. Way too sweet, way too sickly. Try: Blue cheese, yoghurt, splash of milk, cider vinegar, chives/spring onions, S&P. Much nicer :)

  • Whole turkey with light salt brine

    • seattletony on November 30, 2014

      Brine and flavor was good but turkey needed a bit more moistness (mostly user-error related to regulating heat probably). Regulate heat and perhaps use a different liquid in the drip pan or cook with the turkey inside the drip pan for extra moistness (though will obviously mean skin isn't as crispy). Brine and flavor was good but turkey needed a bit more moistness (mostly user-error related to regulating heat probably).

  • Herb sauce

    • twoyolks on September 28, 2016

      I wasn't a particular fan of this. It was too strong on the allium flavor without enough to balance it.

  • New potatoes with Old Bay and dill

    • twoyolks on August 28, 2016

      This recipe calls for potatoes and butter to be wrapped in aluminum foil and then cooked directly on the coals. The butter leaked from the aluminum foil and everything caught fire. Luckily, it was easy to put out the fire by closing the grill but it still made a mess and didn't cook the potatoes all the way.

    • HalfSmoke on May 30, 2017

      Simple, delicious. This will be a regular in our lineup.

  • Pounded boneless chicken breasts

    • twoyolks on September 28, 2016

      The chicken with its spice rub was very good. I didn't really care for the herb sauce and would omit it in the future. I also only pounded my chicken to 1/4" thick which made them easy to grill evenly where they gained a nice crust.

  • Sticky drumsticks

    • twoyolks on June 15, 2015

      The flavor of the glaze was good but it overpowered the flavor of the chicken.

  • Spice-crusted thick rib pork chops

    • twoyolks on May 07, 2020

      A great way to cook thick pork chops.

  • Baby back pork ribs glazed with honey

    • twoyolks on July 26, 2020

      The ribs were tasty enough but they end up too sauce heavy where the flavor of the sauce dominates.

  • St. Louis - cut spareribs layered with apricot flavors

    • twoyolks on September 01, 2015

      The spice rub and sauce used on the ribs but it completely covers the flavor of the ribs themselves.

  • Reliable pork spareribs

    • twoyolks on May 26, 2015

      My spareribs overcooked somewhat (the edges got quite dried out). The flavor of the ribs was good but the barbeque sauce tends to overwhelm the flavor of the pork.

  • Picnic shoulder marinated in citrus, garlic, and cumin

    • twoyolks on July 08, 2013

      I used Boston butt instead of a picnic shoulder. I hot smoked it at 200F with cherry wood until the internal temperature was at 165F. Every half hour or so, I sprayed the meat with (fresh squeezed) orange juice. At that point, I wrapped it in aluminum foil and cooked until the internal temperature reached 195F. It took about 12 hours total to cook. I would suggest adding the reserved marinade to the pulled meat in batches as it started to overpower the flavor of the meat. I don't think the smoke is completely necessary for this so would work well in the oven.

  • Worcestershire marinated and glazed boneless rib eye steaks

    • twoyolks on August 30, 2014

      The sugar in this made it taste like a bad version if beef teriyaki. Despite the recipe introduction, the Worcestershire sauce is rather distinctive and not just a subtle note. The sugar encourages the beef to burn, not brown nicely.

  • Marinated skirt steak with garlic and cilantro

    • twoyolks on August 16, 2014

      The steak has really good layered flavor. It was particularly good in flour tortillas with a corn and tomato salsa.

  • Fajita-style marinated flank steak

    • twoyolks on June 03, 2016

      The marinade, rub, and basting butter provide a lot of flavor for the steak.

  • Hanger steak with thyme, crushed red pepper, and garlic

    • twoyolks on August 08, 2015

      This made a great steak. The marinade and dry rub flavors really compliment the flavor of the steak. The soy sauce flavor is just slighty too strong.

  • Paella

    • HalfSmoke on March 19, 2017

      This is an excellent Paella. Like most Adam Perry Lang recipes, it is a bit more involved, but the results are excellent. Stick with high quality, authentic ingredients and you won't be disappointed.

  • Moroccan-spiced honey lamb shanks

    • HalfSmoke on May 24, 2020

      Superb. Dispense as written for best results.

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Reviews about this book

  • Food52 by Harold McGee

    The 2010 Piglet Tournament of Cookbooks vs. Francis Mallmann & Peter Kaminsky's Seven Fires

    Full review
  • ISBN 10 1401323065
  • ISBN 13 9781401323066
  • Linked ISBNs
  • Published May 01 2010
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Hyperion
  • Imprint Hyperion

Publishers Text

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.

A graduate with distinction of the Culinary Institute of America, Adam Perry Lang cut his teeth in New York at temples of haute cuisine Le Cirque and Daniel, and in Paris at the legendary Guy Savoy. But Daisy May's BBQ U.S.A. and his role as meat maestro at Mario Batali's Vegas Italian steakhouse, Carnevino, have propelled him into the national spotlight. He's currently working on a joint project with Jamie Oliver to bring his inimitable style to restaurants internationally. Perry Lang lives in New York City but travels the world preaching the barbecue gospel.

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