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Found 6 results

  1. This is a recipe from Adam Perry Lang's "Serious Barbecue" book. Ingredients: Brine: 1 tablespoon crushed red pepper flakes (rehydrated in 2 tablespoons of boiling water) 4 cups peach nectar 2 cups water 1/4 cup kosher salt 1/4 cup brown sugar 4 cloves of garlic, peeled, halved, and finely minced 1 tablespoon freshly ground black pepper Seasoning Blend: 2 tablespoons chili powder 2 tablespoons dry mustard 1 tablespoon brown sugar 1 tablespoon garlic salt 1 teaspoon finely ground fresh black pepper 1 teaspoon cayenne pepper Glaze: 1 cup peach preserves Juice of 1/2 lemon 4 cloves garlic, finely minced 1 tablespoon apple cider vinegar 1 tablespoon fresh rosemary leaves 1 teaspoon coarsely ground black pepper 1/4 cup vegetable oil 6 tablespoons melted unsalted butter Directions: Mix your brine ingredients and put the pork tenderloins in a ziploc bag with the brine and let marinate for at least two hours and up to overnight. Setup your grill for two-zone direct and indirect cooking. Combine your seasoning blend ingredients and use to coat the pork tenderloins liberally. After coating, let sit for 15 minutes. Combine the glaze ingredients and put in a flat pan. Place the tenderloins on the hot side of your grill and move constantly until you start to get a char on the outside. During this process, roll the tenderloins periodically in the glaze. Do this 3 or 4 times during the charring process. Once you have charred the outside sufficiently, move the tenderloins to the indirect side of the grill and cook until you have an internal temperature of 145-150 degrees, basing occasionally with the glaze. When you reach an internal temp of 145-150 degrees, remove from the grill and rest for about 10 minutes, slice, and serve!
  2. Click the Image to buy this book on Amazon I bought this book right after it was re-introduced in the new edition but I didn't really get a chance to dig into it deeper than simple skimming until today. I thought I would open a thread for discussion of this particular book so we can have some in-depth conversations about the book and the ideas presented within its pages. This book is different from most of the BBQ and grilling related cookbooks I have on my shelf. That's saying something when I look over the books I actually have here. When it comes to defining what makes it different, we have to take a look at Adam Perry Lang himself to help create this differentiation. I have books by Ray "Dr. BBQ" Lampe, Chris Lilly, Myron Mixon, Jamie Purviance, Steven Raichlen, and a host of other big guns in the world of barbecue and grilling. Each has its great stuff, but "Serious BBQ" is still different. I think the major difference that separates this book from the others is the author's approach to the food. Lang didn't grow up in a BBQ family. His interest in this topic came later in his life. When I read about Adam Perry Lang's background in cooking, I'd expect to see his book endeavors alongside the other fine food authors in the world of the culinary arts. Lang was educated at the Culinary Institute of America and began his career in the world of five-star dining. This is what makes his interest in barbecue and his approach to the food significantly different than those I'm used to seeing. In the opening sections of "Serious BBQ" Lang talks about the equipment, tools, ingredients, fuel, and a host of other materials needed to produce great barbecue. He also spends a little time talking about semantics, which I found refreshing. Yankee vs Southern BBQ! As a pure born and bred southern boy, I'm proud of my heritage but I'm also not in the least interested in arguing about the term "Barbecue" and what it means. It's all about the food that goes on the plate, and Lang's agreement with this is quite on spot. There is also an interesting section on dispelling myths about BBQ and grilling that is right on target. In my humble opinion, the most important part of the opening section of this book is the discussion of the meat itself. He does a great job of describing what defines specific cuts of meat. Understanding THAT is what helps you determine how it should be cooked. FAT and COLLAGEN. Understanding those two elements in a piece of meat will lead you to cooking success! Why do you cook a pork shoulder for a long time at a lower temperature? Why don't you cook a rib-eye the same way? The most interesting distinction that surfaces in this book is Adam Perry Lang's unique and outside-the-box approach to bringing flavor to the meat. All of the other BBQ and grilling books I have approach the preparation and seasoning of the meat in basically the same ways with the same classes of seasonings, rubs, and injections. Lang's fresh ideas on seasoning, marinating, brining and injecting have my complete attention right now and I plan to study his ideas in depth over the next several months with some experimental cooking of my own. A lot of his techniques of cooking the meats described in this book are quite opposite of some ideas we would normally consider to be perfect practices. Just the descriptions of these techniques and ingredients had my mouth watering.
  3. Serious Barbecue - Adam Perry Lang Pork Tenderloins Glazed with Peach Preserves and Rosemary Pages 52-53 Recipe also available on Adam Perry Lang's Website: CLICK HERE! This month's (September 2013) main cook from Adam Perry Lang's Serious Barbecue book will be this wonderful sounding Pork Tenderloin recipe. Please post your discussion and results along with photos if possible in this thread!
  4. Serious Barbecue - Adam Perry Lang APL Barbecue Sauce Page 362-363 One of our September 2013 recipes will be the APL BBQ Sauce as described on pages 362-363 of the Serious Barbecue book. This sauce is described as the 'perfect base' that can be tweaked with the addition of various other ingredients to go along with whatever is being cooked. This recipe is available on Adam Perry Lang's website HERE if you would like to have a look at it... Please post your discussion and results along with photos if possible in this thread!
  5. Serious Barbecue - Adam Perry Lang Texas-Style Chili aka Bowl O' Red Pages 193-194 Recipe NOT available on APL's website... Book Only! One of this month's cooks from Adam Perry Lang's Serious Barbecue book will be this awesome looking Texas-style red chili! I'm a huge fan of chili and I have made a LOT of different recipes with a lot of different ingredients. This one, as I would expect from APL, uses some different ingredient combinations than I am used to. Since the weather is cooling off in the Northern hemisphere, I figured a good hearty chili would be a nice cook for the month of October. Chili like this also has a lot of good uses in other dishes.... Please post your discussion and results along with photos if possible in this thread!
  6. Serious Barbecue - Adam Perry Lang Hot Wings (pages 274-275) and Blue Cheese Dressing (page 368) Recipe NOT available on APL's website... Book Only! Since it's football season and game day food is always a fun project, during October I have also chosen to try Adam Perry Lang's Hot Wings and Blue Cheese Dressing from the Serious Barbecue Cookbook. Post your discussion and results along with photos if possible in this thread!
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