Charred-and-Scruffed

Chef Adam Perry Lang is the barbecue equivalent of Enzo Ferrari. When Lang sits down and takes the time to teach you how to be a better grillmaster you can be damn sure that the techniques will result in plenty of people kissing the cook. From techniques like “scruffing” (roughing up meats and veggies) to “clinching” (cooking on hot coals), and playing “hot potato” with your meat, Lang throws conventional grilling wisdom to the wind in favor of tasty results. The pictures alone are good enough to make us want to eat the book. If he can teach us to make something half as delicious we’re calling this thing the new Grilling Bible.

OLIVERS-CM-IF2-12-11

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