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

Chef, Author and owner of Daisy Mays BBQ Adam Perry Lang has a new book out.

Adam will sign copies of his new book at these free public events

Saturday, May 9
12:00 PM

Cooking Demonstration and Signing (Free Samples Provided)

Williams-Sonoma
Time Warner Center, 10 Columbus Circle, NYC


Sunday, May 31
2:00 PM

Adam returns to his native Long Island to discuss his passion for barbecue, favorite recipes, tips for backyard grilling, and more. Q & A and Signing to follow the talk

Borders
425 Jericho Turnpike, Syosset, Long Island (New York)

Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking by Adam Pery Lang Buy This Book: Amazon.com | BarnesandNoble.com | IndieBound.org | Borders.com

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.