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Adam Perry Lang has a New BBQ Pop-Up in Jimmy Kimmel's Lot in LA

Farley Elliott 5 comments

BBQ pitmaster Adam Perry Lang is running a lunch-only, summer-long BBQ pop-up in the heart of Hollywood. More

Meet & Eat: Adam Perry Lang, Chef

New York Laren Spirer Post a comment

[Photograph: David Loftus] Chef Adam Perry Lang knows his way around a grill. Working under Daniel Boulud early in his career, Adam used his French foundation and technique to create Daisy May's BBQ, one of NYC's first and best... More

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

Ed Levine 6 comments

[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

Cook the Book: 'Get a Book' Whole Beef Brisket

Serious Eats Caroline Russock 3 comments

Be aware, this recipe for brisket adapted from Serious Barbecue by Adam Perry Lang is an all day endeavor. But rest assured that the hours of cooking at a low temperature, spraying, rubbing, seasoning and basting will be well... More

APL BBQ Sauce

Serious Eats Caroline Russock Post a comment

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: My Competition Chicken Thigh Recipe

Serious Eats Caroline Russock Post a comment

What could be easier than barbecued chicken? Just brush some sauce on pieces of chicken and throw them onto the grill, done. Well, if you have ever had truly transcendent barbecued chicken, you know that it's not that easy. Grill... More

Cook the Book: Grilled Corn on the Cob

Serious Eats Caroline Russock 6 comments

Few foods conjure up fond memories of summers past like grilled corn on the cob. Sweet, perfect, and only available for a few summer months, from barbecues to clam bakes, no outdoor cooking event is complete without a few ears... More

Cook the Book: Artichokes Basted with Anchovy Butter

Serious Eats Caroline Russock Post a comment

Photograph by Jennifer Maiser Over the past few years grilled vegetables have become a barbecue staple. Bell peppers, onions, artichokes, tomatoes and eggplant, charred and tossed with some olive oil, salt and pepper are becoming rivals to classic summer... More

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

The Serious Eats Team Closed

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

Claire Sellers 1 comment

"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

In Videos: Adam Perry Lang on 'Jimmy Kimmel Live!'

New York Robyn Lee Post a comment

New York City-based, award-winning barbecue master Adam Perry Lang was on last night's episode of Jimmy Kimmel Live! cooking up a feast of whole roast pig, smoked pork butt, beef rib, brisket, sausages, and baked beans. For some, this... More

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