I recently picked up a copy of Serious Barbecue by Adam Perry Lang. I’ve read a good number of BBQ books and after having just read through a few chapters, this book is an instant favorite for me. This is a thick book at 400 pages and Lang covers topics such as “Barbecue Basics” and “Basic Recipes” and there are chapters that are written specifically for pork, beef, veal, chicken, turkey and sides.
This book has a TON of info and one thing I really like about Lang’s approach to BBQ is that he a HUGE fan of both direct, char-grill style BBQ’ing of the North and “low and slow” methods of the South. He covers both styles well and doesn’t really seem to favor one more so than the other. I also appreciate the fact that he doesn’t simply just offer recipes in the book, rather, he offers recipes accompanied with a lot of his knowledge about how to cook practically every cut of meat you could think of and goes into great detail while doing so. I always appreciate a book that teaches me something (or a few something’s…), I didn’t previously either know about or consider, and this book did that in just a few chapters. Only small complaint is that Lang uses a lot of ingredients that will have you going out of your way to either find or prepare…but that’s not really a bit deal for me b/c I’ll just either leave some of those ingredients out or use substitutes.
This is a book that can teach you a lot about a lot and is quickly going to become one of those books on my shelf that is covered in sauce, grease and all kinds of other wonderful things that are used in preparing great BBQ.