Serious Barbecue

Adam is the award-winning chief and owner of Daisy Mays BBQ USA in New York City. Recently appearing on the Oprah Show, the Today Show & The Food Network, Adam's restaurant is one of the most popular places in New York to eat.

The New York Times states "For my money, Daisy May's BBQ USA is the most consistent and distinctive of all New York barbecue spots."

If you are traveling to New York, you will definitely want to put this restaurant as a must visit on your list.

One of the secret's Adam revealed on The Oprah Show is that you must constantly layer the flavors as you are barbecuing the meat. Simply adding herbs and flavoring to the meat and then cooking it is not enough. Adam's secret is to constantly baste and add flavoring including jalapenos, peaches, garlic and other flavors throughout the cooking process to create a full and delicious flavor.

When you purchase "Serious Barbecue" you will learn how to create an incredibly delicious meal that your family and friends will remember for a very long time.

Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert.

In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.

Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey.

These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.