Ain't No Thang but an Adam Perry Lang
Competition cook, trained chef and now author, Adam Perry Lang continues to blow things up with his innovative twist on traditional outdoor recipes. We've gotten to spend quite a bit of time
reading through Adam's new book, Serious Barbecue, and this book is hard to beat for anyone that's looking to take their game to a new level. It's
rare to see a cookbook that digs as deep as Adam does, offering so many tips and
techniques, not to mention some really amazing recipes!
As part of our ongoing interview series and in the first non-TGI Fryday in a while, we sit down with Adam to get the scoop on the book, his restaurants and more!
Smoke In Da Eye says: While Long Island now boasts a handful of solid barbecue joints, a dozen or competition barbecue teams and two state sanctioned contests today, it must have been much different when you were growing up there in the 70s and 80s. What was your first introduction to authentic low-and-slow cooking?
Adam Perry Lang replies: It really was different back then, that is why I make the point about barbecue in my book. I like so many other Northeasterners (and, well, just about everyone outside of the South), thought of and still often do consider barbecuing as direct grilling.
SIDE: After mastering French cuisine in New York and France, you decided to leave the structure behind and head to work on a ranch in Santa Fe. Was the original plan to learn and master outdoor cooking?
APL: Not at all. I really came about it on my downtime while kicking back with some of the cowboys on the ranch. They had the same level of passion towards outdoor cooking as some of the top chefs I had the pleasure of working with throughout my career. I was inspired and fascinated.
SIDE: In 2003, you opened Daisy Mays to rave reviews. As a transplanted Texan, it was very interesting to see what was happening in the city at that time as you, Danny Meyer (with Blue Smoke and the introduction of the Big Apple Barbecue Block Party) and a few others really raised the barbecue bar in New York City. Did you realize at the time what an integral role you were playing in the evolution of outdoor cooking?
APL: I never looked at what I was doing as playing a role. All I was concerned with--and still am--is creating high quality, consistent, and authentically inspired ‘cue. I think the time demanded comfort food that was hand crafted, and we, among some other great restaurants, really were there to make people happy.
SIDE: Now six years later you're launching your first cookbook, Serious Barbecue. Having spent a lot of time with the book, I must say that it was worth the wait. With so many grilling and barbecue books already on the market, how did you go about setting yours apart? I'm not sure how planned it was but the little tips and even the non-staged feel of all of the photography really made the book feel authentic.
APL: First off, thank you for the complement. If you are passionate and care about cooking, and you write a book, I guess you can say that you really put yourself out there - heart on the table sort of stuff. I wrote the book, not only because I had something to say and I enjoy sharing cooking knowledge, but because I felt that many BBQ books, while very good, left the cook at the finish line. I have cooked thousands of recipes, and most of them really are flat. I am about flavor, adding along the way and even when the cooking is finished. I refer to my recipes as 3D because I don't just look at how something might taste, but also textures, temperature, and finished seasoning. These are the kind of tips anyone at any level can do. I did not feel the need to dumb down anything. I thought of my reader as someone who was serious about making something just ok into something that tastes "unfreakinbelievable" (don't know if that is a word, but I think it fits).
SIDE: I saw you were recently in Berlin. Any plans for an international branch of Daisy Mays?
APL: Wow, you keep up on things. I have been working on another project aside from Daisy May’s that stretches the borders of barbecue past the traditional BBQ regions of America. I have been fascinated by natural wood and charcoal cooking for some time. There are so many international influences on BBQ and I want to focus now on the many forms of the equipment -- wood-burning Tandoors, Robata Grills, Wood Burning Ovens, Fireplaces, pits -- and see what comes out without abiding by any borders. Jamie Oliver and I met up and became instant cooking buddies - he is as intensely passionate about cooking as I am - and we decided to partner up and have some fun developing a really cool concept. Berlin is on the map, along with a few other places.
SIDE: You've finished the book, you've done Oprah, you've even brought home a first place victory from the American Royal. What's next to the "to do" list? Perhaps a return to competition cooking?
APL: I am living a dream doing what I love, nothing is scripted. I think I will continue to follow my instincts, focus what I do best and see what comes of it. I have a family, a wife and two kids, so balance is always at the forefront. I try my best to balance everything though it is really tough sometimes. I want to compete again - hopefully with my son or daughter if they wish.
SIDE: On competition cooking, I noticed quite a few great recipes and tips in the book for competition cooks. Were you afraid of giving away too many secrets?
APL: Not at all, I want people to succeed. Sharing my tips and secrets ensure that. If I was afraid, I would have never written this book.
SIDE: Finally, what was more of a challenge, the secret ingredient on Food Network's Iron Chef or "the dish that bites back" on the Versus All Star Barbecue Challenge a few years ago?
APL: Both were. Each carried that same nervous energy in the pit of my stomach. I have learned to love that feeling now because it means I have put myself in front of a new challenge that I can grow from. I know it might sound weird--who really wants to feel that way--but I really feel good afterward. It always keeps me on my toes and my cooking on the edge. Win or lose, I come out ahead every time.
SIDE: Thanks again for your time, Adam, and best of luck with the book. We look forward to trying out a recipe or two real soon! Everyone else be sure to pick up a copy of Serious Barbecue soon!
APL: Me too, let me know which one's you enjoy most!
As part of our ongoing interview series and in the first non-TGI Fryday in a while, we sit down with Adam to get the scoop on the book, his restaurants and more!
Smoke In Da Eye says: While Long Island now boasts a handful of solid barbecue joints, a dozen or competition barbecue teams and two state sanctioned contests today, it must have been much different when you were growing up there in the 70s and 80s. What was your first introduction to authentic low-and-slow cooking?
Adam Perry Lang replies: It really was different back then, that is why I make the point about barbecue in my book. I like so many other Northeasterners (and, well, just about everyone outside of the South), thought of and still often do consider barbecuing as direct grilling.
SIDE: After mastering French cuisine in New York and France, you decided to leave the structure behind and head to work on a ranch in Santa Fe. Was the original plan to learn and master outdoor cooking?
APL: Not at all. I really came about it on my downtime while kicking back with some of the cowboys on the ranch. They had the same level of passion towards outdoor cooking as some of the top chefs I had the pleasure of working with throughout my career. I was inspired and fascinated.
SIDE: In 2003, you opened Daisy Mays to rave reviews. As a transplanted Texan, it was very interesting to see what was happening in the city at that time as you, Danny Meyer (with Blue Smoke and the introduction of the Big Apple Barbecue Block Party) and a few others really raised the barbecue bar in New York City. Did you realize at the time what an integral role you were playing in the evolution of outdoor cooking?
APL: I never looked at what I was doing as playing a role. All I was concerned with--and still am--is creating high quality, consistent, and authentically inspired ‘cue. I think the time demanded comfort food that was hand crafted, and we, among some other great restaurants, really were there to make people happy.
SIDE: Now six years later you're launching your first cookbook, Serious Barbecue. Having spent a lot of time with the book, I must say that it was worth the wait. With so many grilling and barbecue books already on the market, how did you go about setting yours apart? I'm not sure how planned it was but the little tips and even the non-staged feel of all of the photography really made the book feel authentic.
APL: First off, thank you for the complement. If you are passionate and care about cooking, and you write a book, I guess you can say that you really put yourself out there - heart on the table sort of stuff. I wrote the book, not only because I had something to say and I enjoy sharing cooking knowledge, but because I felt that many BBQ books, while very good, left the cook at the finish line. I have cooked thousands of recipes, and most of them really are flat. I am about flavor, adding along the way and even when the cooking is finished. I refer to my recipes as 3D because I don't just look at how something might taste, but also textures, temperature, and finished seasoning. These are the kind of tips anyone at any level can do. I did not feel the need to dumb down anything. I thought of my reader as someone who was serious about making something just ok into something that tastes "unfreakinbelievable" (don't know if that is a word, but I think it fits).
SIDE: I saw you were recently in Berlin. Any plans for an international branch of Daisy Mays?
APL: Wow, you keep up on things. I have been working on another project aside from Daisy May’s that stretches the borders of barbecue past the traditional BBQ regions of America. I have been fascinated by natural wood and charcoal cooking for some time. There are so many international influences on BBQ and I want to focus now on the many forms of the equipment -- wood-burning Tandoors, Robata Grills, Wood Burning Ovens, Fireplaces, pits -- and see what comes out without abiding by any borders. Jamie Oliver and I met up and became instant cooking buddies - he is as intensely passionate about cooking as I am - and we decided to partner up and have some fun developing a really cool concept. Berlin is on the map, along with a few other places.
SIDE: You've finished the book, you've done Oprah, you've even brought home a first place victory from the American Royal. What's next to the "to do" list? Perhaps a return to competition cooking?
APL: I am living a dream doing what I love, nothing is scripted. I think I will continue to follow my instincts, focus what I do best and see what comes of it. I have a family, a wife and two kids, so balance is always at the forefront. I try my best to balance everything though it is really tough sometimes. I want to compete again - hopefully with my son or daughter if they wish.
SIDE: On competition cooking, I noticed quite a few great recipes and tips in the book for competition cooks. Were you afraid of giving away too many secrets?
APL: Not at all, I want people to succeed. Sharing my tips and secrets ensure that. If I was afraid, I would have never written this book.
SIDE: Finally, what was more of a challenge, the secret ingredient on Food Network's Iron Chef or "the dish that bites back" on the Versus All Star Barbecue Challenge a few years ago?
APL: Both were. Each carried that same nervous energy in the pit of my stomach. I have learned to love that feeling now because it means I have put myself in front of a new challenge that I can grow from. I know it might sound weird--who really wants to feel that way--but I really feel good afterward. It always keeps me on my toes and my cooking on the edge. Win or lose, I come out ahead every time.
SIDE: Thanks again for your time, Adam, and best of luck with the book. We look forward to trying out a recipe or two real soon! Everyone else be sure to pick up a copy of Serious Barbecue soon!
APL: Me too, let me know which one's you enjoy most!
- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ
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7/15/2009 9:07 AM
A BBQ Nation, The Official SmokeInDaEye Blog wrote:
Recently, barbecue guru and author of Serious Barbecue, Adam Perry Lang (check out our recent interview with Adam here) teamed up with Adam Carolla, The Soup's Joel McHale and comedian Jimmy Pardo to whip up an amazing grilled boneless rib eye steak and a slow cooked beef shank.
I enjoyed the interview and look forward to checking out the book. I particularly liked the question about being worried about giving his comp secrets away. It reminded me of something my brother in law once said. He was coaching my son's basketball team and the team was beating everyone in the league. I started noticing the other coaches coming to our practices and scouting the team. I asked my b-i-l, "Shouldn't we kick them out? Aren't you worried that they'll know our game plan?"
He calmly replied, "Them knowing what we are going to do and them stopping us from doing what we are going to do are two entirely different things."
Great interview!
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