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Adam Perry Lang, restaurant owner and barbecue expert, will be discussing his latest cookbook and demonstrating some of his signature grilling techniques on Friday, June 15 from 12 p.m. to 2 p.m. The event, part of Sauce's Celebrity Chef Series, will take place at Mike Shannon’s “Outfield” Patio.
Unlike Lang’s previous cookbooks, Charred & Scruffed primarily explores barbecuing techniques rather than recipes. In fact, the book’s title itself refers to particular methods Lang uses to increase the flavor of meat.
“The ‘charred’ is really taking the meat to the point of browning, actually really darkening to the point of almost burning,” he explained. “’Scruff’ is about tearing the meat and increasing the surface area.”
Despite his expertise, Lang insists his book is directed at amateur and experienced grillers alike.
“Just trust your senses and your instincts,” he said. “Never walk away from the meat. I’m what’s called an ‘active griller.’ The fire is never exactly the same, so you just have to really work with it.”
A graduate of the Culinary Institute of America, Lang has worked in some of the top French restaurants in New York City. Eventually, he decided to pursue barbecue instead. He has since won the World Pork Expo’s Grand Champion honors and first place for Pork Shoulder at Kansas City’s American Royal, “The World Series of BBQ.” Upon discovering that New York City was missing a great rib joint, he opened Daisy May’s BBQ in Manhattan. Lang has also since co-founded Barbecoa in London with celebrity Chef Jamie Oliver, and serves as meat maestro at Carnevino in Las Vegas.
“I just fell in love with cooking outdoors,” Lang said of his transition to barbecue. “I’ve always been drawn to fire. I was attracted to the idea that you start the cooking process way before you just turn the knob on the stove.”
Since the publication of his first cookbook, a New York Times best-seller called Serious Barbecue: Smoke, Char, Baste and Brush Your Way to Great Outdoor Cooking, Lang (at right) has been featured on several national television programs including The Oprah Winfrey Show, Good Morning America, TODAY, and Iron Chef America.
Although much of time is currently wrapped up in traveling between restaurants and promoting his cookbooks, Lang tries to devote as much time as he can to cooking and developing recipes.
“I try to cook as much as possible because that’s what I love,” he said. “Cooking is my core.”
Lang’s culinary interests go back to his childhood, but never planned to make a living from it until his senior year at the University of Wisconsin-Madison.“Once I got into it, I realized I couldn’t be happier,” he said. “Now 23 years later, that’s still true.”
Tickets to Friday’s event are $45 and include a barbecue lunch prepared by Mike Emerson of Pappy's Smokehouse, Shock Top beers paired with each course, and a personalized copy of Charred & Scruffed. Lang will also appear at Left Bank Books - Downtown for a free talk, Q&A, and book signing at 7 p.m.
