Great Recipe Site (Adam Perry Lang)


 
j biesinger

j biesinger

TVWBB Platinum Member
I got Adam Perry Lang's first cookbook around christmas and am pretty impressed with it. I haven't cooked from it much but the one recipe I tried was a smashing success. Anyways, I found that he has a site that seems to include a lot of the recipes from the book. I highly recommend checking it out, from what I've seen, its impressive.

http://www.adamperrylang.com/
 
Adam knows flavors, flavor development, and technique, a combination that quite a few of the famous do not possess.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Adam knows flavors, flavor development, and technique, a combination that quite a few of the famous do not possess. </div></BLOCKQUOTE>

he does have an interesting pedigree.

The only negative thing with him, is that he tends to throw in questionable techniques in his recipes, that seem more like showmanship than actual cooking (not unlike raichlen, who I actually like too). example: creating a mopping brush out of fresh herb sprigs.
 
Agreed, to a point. Though some things do seem that way to me too (with Raichlen as well), creating a brush out of herbs can work well for basting - but two (no, three) things: first, bruise the herb bundle first to release flavor into the baste; but second, if it's that herb's flavor you want in your baste/mop, why not just put it in there in the first place? But, third, if you are cooking as a 'show' (catering gig, dinner party, what-have-you), it can be a cool visual device (or a way to use up the too-many marjoram clippings you have from your garden). I use this device from time to time.
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oh yeah, I get the showmanship thing. And those extras make your guests feel special.

I was watching a kind of annoying video that's posted on his site (lots of bad comedy, a few interesting tips) and he brushed a steak with rosemary, which totally makes sense to me.

I guess now I have to try to make sense of his "moisturizers."
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(lots of bad comedy, a few interesting tips) </div></BLOCKQUOTE>
Sounds like AB (who seems like a nice enough guy though I find him unwatchable - but I don't care for cooking shows anyway...).

I know some of Adam's stuff from seeing it elsewhere but not the book nor site (I'll look). Haven't seen 'moisturizers' referred to.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Haven't seen 'moisturizers' referred to. </div></BLOCKQUOTE>

here's the parts of the recipe that mention the moisturizer:

Bone-in Pork Butt with Green Apple and Crushed Hot Red Pepper

Mustard Moisturizer
6 tablespoons prepared yellow mustard
6 tablespoons water
11?2 tablespoons Worcestershire sauce
11?2 tablespoons apple cider vinegar

3. Lightly pat the butt dry with paper towels. Combine all of the mustard moisturizer ingredients. Combine all of the seasoning blend ingredients. Lightly moisten the entire surface area of the pork with the moisturizer, sprinkle lightly with the seasoning blend, and using your hands or a brush, blot all sides to evenly, but lightly, coat with canola oil. (The remaining seasoning blend will be used later in the cooking.) Place a remote thermometer in the thickest part of the butt, avoiding contact with the bone.
 
Serious BBQ was pretty good. It was also unnecessarily complicated. For instance, "moisturizer" then seasoning blend then oil? I'd like to watch him get oil on it.

His use of the herb brush is nice, but if I'm not growing my own herbs I'm not spending the $$$ to make a brush.

All in all, it was a good book. I mostly use it for techniques and rubs.

BBQ 25 is another story. It was like reading a bbq comic book. I kept waiting for batman and robin to start the pows and bams. Way too corporate. They used a good food stylist, even though what was in a lot of pictures couldn't be obtained by following the printed recipe.

Raichlen's Planet BBQ, on the other hand, has been entirely enjoyable. It's a little wordy but the recipes have me branching beyond my comfort zone. I successfully made and grilled naan a few weeks ago.
 
Uh-oh. Deal breaker for me. There are already plenty of chefs/cooks that resort to cutesy nomenclature and senseless approaches. I'm surprised, coming from him. I'm familiar with his stuff from before most people knew who he was. Too bad he tacked that direction.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Haven't seen 'moisturizers' referred to. </div></BLOCKQUOTE>

here's the parts of the recipe that mention the moisturizer:

Bone-in Pork Butt with Green Apple and Crushed Hot Red Pepper

Mustard Moisturizer
6 tablespoons prepared yellow mustard
6 tablespoons water
11?2 tablespoons Worcestershire sauce
11?2 tablespoons apple cider vinegar

3. Lightly pat the butt dry with paper towels. Combine all of the mustard moisturizer ingredients. Combine all of the seasoning blend ingredients. Lightly moisten the entire surface area of the pork with the moisturizer, sprinkle lightly with the seasoning blend, and using your hands or a brush, blot all sides to evenly, but lightly, coat with canola oil. (The remaining seasoning blend will be used later in the cooking.) Place a remote thermometer in the thickest part of the butt, avoiding contact with the bone. </div></BLOCKQUOTE>

Lots of folks do the mustard slather thing w/ butts and especially briskets, but he lost me w/ the canola oil.
 
I have this book as well and like it alot...the chicken thigh recipe is very good and extremely easy...make it all the time when friends come over and there's never leftovers!
 
I'm embarrassed to say that I've had Lang's Serious BBQ for over a year and have not made that much from it. I need to make a things-to-smoke/grill list. Thanks for the reminder Jeff.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
I got Adam Perry Lang's first cookbook around christmas and am pretty impressed with it. I haven't cooked from it much but the one recipe I tried was a smashing success. Anyways, I found that he has a site that seems to include a lot of the recipes from the book. I highly recommend checking it out, from what I've seen, its impressive.

http://www.adamperrylang.com/ </div></BLOCKQUOTE>

Interesting site j - thanks.
Ray
 
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