The Ringer's Joe House talks to bona fide BBQ expert Adam Perry Lang about opening his new steakhouse in Los Angeles, forging his own knives, his state-of-the-art dry-age room, what makes a dry-aging process unique, some grilling tips, and more (3:50). Then House links up with Juliet Litman for a classic 'House of Carbs' Food News (51:30).
Ep. 54 - BBQ and grilling expert Adam Perry Lang, founder of Daisy May's BBQ in NYC, sits down with Zach to talk smoke and music. He talks about raiding his parents' record collection, The Boss, and whether or not barbecue is an art. Also, Huey Lewis and the News comes up (again.) He just re-released his book Serious Barbecue, and is doing a lunchtime barbecue pop up Tuesday through Thursday in the parking lot behind Jimmy Kimmel Live in Los Angeles. Get more info at www.adamperrylang.com
THE FOOD SEEN returns with a hot new episode all about BBQ! Classically trained chef turned barbecue champion, Adam Perry Lang, delivers a new set of active grilling techniques his most recent cookbook, Charred & Scruffed, forever changing the lexicon of BBQ:
Scruffing (roughing up the meat to create more surface area where seasonings and bastes can cling)
Clinching (cooking meat directly on the coals to enhance crunch)
Hot Potatoing (turning and moving the meat constantly to control heat buildup)
Cooking High to Slow (especially effective for crust development in larger cuts)
f you don’t feel like firing up your grill, you can always visit one of Adam’s restaurants. He is the founder of Daisy May’s BBQ in NYC, co-founder with Jamie Oliver of Barbecoa in London, and meat maestro at Carnevino in Las Vegas. This episode has been brought to you by Hearst Ranch.
“People talk about French technique like it’s abstract. It’s really just tremendous structure. And even with cooking barbecue, as unruly as it is, there are certain things that you need to do to stay on track.”
“The key to good barbecue, low-and-slow style, is consistency and temperature.” — Adam Perry Lang on THE FOOD SEEN
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