In Charred & Scruffed, Adam Perry Lang elevates blows it wide open with groundbreaking techniques for achieving intense flavor.
Throughout the book, his recipes are accompanied by lush color photographs, both step-by-step process shots and vivid images of finished dishes so you know what to expect.Perry Lang opens the book by explaining his building blocks: seasoning, controlling heat, adding layers of flavor during the cooking process, and finishing the meat with still more flavor even after removing it from the fire. In chapters on Meat, Fish, and Poultry, he introduces exciting new techniques like scruffing (roughing up meat to create more surfaces where seasonings and bastes can cling for extra flavor), clinching (cooking meat directly on the coals to enhance crunch), and cooking high and slow (especially effective for crust development in larger cuts). He covers familiar cuts of meat and also introduces new ones such as the “Man Steak” which combines every texture in steakdom in one piece of meat.
Then he demonstrates how to layer even more flavor onto the meat with spackles (textural, highly concentrated condiments), finishing salts, and his signature board dressing. Perry Lang’s passionate yet cerebral approach to barbecue extends to side dishes such as Crispy Moonshine Onion Rings, Polenta with Mascarpone and Rosemary, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon.