Adam Perry Lang's controversial new book Charred and Scruffed flies in the face of Dixie-steeped BBQ convention. The results are so good, Mario Batali calls him "my hero" and Jamie Oliver dubs him "the most inspiring barbecue chef in the world." Innovations Perry Lang will bring to your grill include:
- Scruffing: roughing up your meat to render extra fat and create nooks and crannies that soak up flavor
- Clinching: cooking your meat directly on the coals for an unforgettable crunch
- Taking a break: resting meat in the middle of cooking rather than at the end
- Hot Potato-ing: flipping and basting meat constantly to get an even cook and deep flavor
Want more great ideas? Make an herb-brush and baste your meat directly with herbs. Or grate charcoal directly into your finishing salt for the ultimate smoky taste. There's no doubt 2012 will be an Indian Summer -- take advantage and fire up that grill! We've got cookbooks for 10 Winners!