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Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
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Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking Overviews
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.
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Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking CustomerReview
I love this cookbook--everything I have made so far has gotten rave reviews. I also appreciate a cookbook author that not only provides killer recipes, but also educates along the way.
One of the secrets to the great results is the way the spices and flavors are layered on in multiple steps. Are the recipes overly involved--I don't think so--the recipes go beyond the one-step marinade or one-step rub type recipe, but the results are worth the extra effort. There are certainly recipes that can take all day or all weekend to prepare, but there are others like the tri-tip or pork loin that I have made on a week night.
The only ding is the cookbook itself. It lacks a table of contents, which I miss when I am not sure what I want to cook or am looking for something new to try. The biggest annoyance is that the cookbook does not have a lay-flat binding, so its kinda a pain to work with, but don't let either of these issues dissuade you from getting this cookbook.
*** Product Information and Prices Stored:Feb 13, 2010 22:40:06
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