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Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill (Englisch) Taschenbuch – 1. Mai 2012

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Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill + Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
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Here, the cookbook author and chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavours and textures of barbecue and re-imagine its possibilites.

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Die hilfreichsten Kundenrezensionen auf (beta) 66 Rezensionen
34 von 36 Kunden fanden die folgende Rezension hilfreich
Great recipes and very creative but should come with a disclaimer! 13. Mai 2012
Von Kevin Ascolillo - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
I thoroughly enjoyed this book! Adam Perry is an adventurous chief and he comes up with some great ideas for the BBQ aficionado.
However some of his most interesting recipes (finishing salts,spackles) require a dehydrator and a convection oven which I do not own. Otherwise it is a good read with some great recipes. If you have a dehydrator and a convection oven and love to BBQ this book will not disappoint.
Note: The "four seasons blend" was much less salty with 1/2 cup of sea salt.
20 von 22 Kunden fanden die folgende Rezension hilfreich
Game changing book, yes, but not without problems 12. August 2012
Von Raijer - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
I just finished reading Lang's "Charred & Scruffed." All in all, it's an excellent book. I really like how he breaks new ground with outdoor cooking, and pushes the envelope in technique and method. I own a lot of BBQ and grilling books, and most of them read the same. Lang is different, and I like that. That said, there are a couple of complaints that prevent me from awarding a full five stars. First of all, if you don't own a convection oven or a food dehydrator, a couple of appliances not typically associated with grilling meat, then many of the recipes here are worthless or will be lacking in the end. If you want to use the techniques in this book, well, you're going to have to invest money into an appliance or two. Second gripe: this book does indeed break new ground. This is new stuff, different and unfamiliar. As such, there are techniques here that need to be explained in much more detail than is given in this book. One example: Lang goes over how to prepare a "mature and level bed of coals," but only states that you have to even them out, "lightly tamping them down to a uniform height of 4 to 6 inches." Really? Now six inches of coals in a Weber kettle (Pictured in the book) is a HUGE amount of fuel. The pic shows the Weber almost all the way full of lump charcoal - easily about 10lbs worth if the kettle is indeed filled up. How, exactly, is he building this huge fire? How many chimneyfuls of lump charcoal are we talking about here? How did he light them? There's absolutely NO details on how to create this bed of coals at all. I've been grilling for years, and I've never seen any such thing - which is why I actually liked the book - but since it's all new, Lang needs to go into much greater detail. Unfortunately, he does not. I plan on muddling my way through this part, but it would have been nice to be granted access to exactly the methods Lang used.

All that said, still some great stuff here, and a fresh new look at grilling/BBQ. I recommend it, but if you do buy/use this book, be prepared to spend extra time and money if you want to replicate his recipes.
8 von 8 Kunden fanden die folgende Rezension hilfreich
Don't grill without it! 19. Juni 2012
Von Toothsquatch - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
I came across this book at a bookstore and based on a few recipes I decided I had to have it. It is a way to take your grilling to the next level. Mr. Lang has a solid understanding of BBQ iand can present it in a very Alton Brown manner. I have already made 4 of the recipes and they were a huge hit!!
9 von 11 Kunden fanden die folgende Rezension hilfreich
These techniques have "Amped Up" my grill flavors big time! 5. Juli 2012
Von Dale R. Warner - Veröffentlicht auf
Format: Taschenbuch
More than a cookbook or a set of recipes, this book talks about specific grilling techniques that will help you increase the flavor that you bring to the table. At each step of the way - from seasoning the meat before you get to the grill to the time you put it on the plate - Adam Perry Lang shows how to add layers of flavor. None of the techniques are hard, and if you incorporate just two or three of them into your grilling routine you'll get great flavors and many compliments.

I watched a cooking demonstration featuring Adam at Central Market in Dallas, where he spoke, grilled, and then we ate. One of his recipes is "Rib Roast Done Like a Steak", which involves a three rib rib-eye steak that gets flattened down to about 3 inches high using a ... Baseball Bat! Aside from being good eats, it was fun to be in the front row of the demonstration when the steak tartar started flying.

The salts take some elapsed time to prepare, but are not hard to do. I've found a good substitute for a convection oven or a dehydrator, since I don't have either of these. I spread the salts on a baking tray on some parchment paper, then put the tray in the attic for a few days. A nice hot summer day dries out the salt very effectively. As an aside, my printing of the book has the Worcestershire Salt at 1 cup of salt to 1 cup of Worcestershire sauce, which I found to be too much liquid. I backed it down to 1/3 cup of sauce, similar to the other salt recipes, and it came out great.

Adam Perry Lang is a master griller; he's also a nice guy. He autographed our books and spoke with my son (who is an aspiring chef) after the event and was very pleasant.

I highly recommend the book. Buy it & let me know what you think!
3 von 3 Kunden fanden die folgende Rezension hilfreich
Fantastic BBQ 10. September 2012
Von Hockey1973 - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
This is one of the best and most original BBQ books I have ever used. I've tried at least 10 recipes out of this book and each has turned out fantastically. Friends and family are asking me for the recipes. I wish I could take credit for them but I give them Adam's name and this book to look up. The favorite so far has been the shrimp on a cedar plank directly on the coals. The smokiness adds enough flavor but not too much to make these overbearing. These stand out as an appetizer that no one will stop talking about the rest of the supper. The basic marinade and the bastes are very easy and I suggest you don't skip over either of them. I did have to take out the pepper flakes since I'm in MN and anything spicier than kethcup is shunned. However, even without they taste great. (I've used the pepper flakes as well and it is even better). All in all I highly recommend this book to any budding backyard BBqer.
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