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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.