'Adam Perry Lang' on Serious Eats

The Secret to Adam Perry Lang's Amazing Sweet Potatoes: Bananas

[From left: ©iStockphoto.com/YinYang and ©iStockphoto.com/luxcreative] Sweet Potatoes with Banana and Brown Sugar View the complete recipe here » If you're in Thanksgiving side dish panic mode, you can relax now. Trust me. I was there myself yesterday. Until it came to me in a seriously delicious dream: Chef, barbeculogist, and cookbook author Adam Perry Lang used to send over these amazing sweet potatoes along with his incredible smoked short ribs. But he would never give me the recipe, no matter how many times I asked. Fast forward to yesterday. We had posted a bunch of recipes from Lang's book Serious Barbecue (yes, we do love the name here at HQ), but somehow I had never thought of looking in... More


The following recipe is from the May 6 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! No subject will fire up a debate quicker than the topic of barbecue (pun intended). The... More

Cook the Book: 'Serious Barbecue' by Adam Perry Lang

Adam Perry Lang is a French-trained chef with years of experience at illustrious restaurants such as Daniel, Le Cirque, and Guy Savoy. With a resume like that you might assume that Lang would be more comfortable with squeeze bottles and a sous vide machine than tongs and a grill. In fact, Lang has retired his proverbial toque and become a bona fide barbecue expert. In 2003 he opened Daisy May's BBQ and entered the professional barbecue circuit. Lang's pork shoulder won first place at the World Series of Barbecue and was named Grand Champion at the World Pork Expo. With victories like these under his belt, it's obvious that Lang knows his barbecue. His next project is taking him across... More

Adam Perry Lang's Grilling Tips

"I'll soak chips for 15 minutes or so, chunks for an hour or so, and logs, if they’re really dry, for up to six hours. But my preference is chunks." This week's grilling tips come from Adam Perry Lang, a remarkable chef who is as well-versed in pot au feu as he is pit smoking (and everything in between). This wide span of knowledge comes from a decade spent with some of the greatest chefs and restaurants in the world, from Restaurant Guy Savoy in Paris to the renowned Daniel and Le Cirque in Manhattan. Eventually Adam landed a job as a private chef, which had him jet-setting all over the world and allowed him to spend a life-altering summer... More

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