Serious Barbecue
By Adam Perry Lang

THIS FATHER'S DAY, GIVE YOUR DAD BARBECUE'S HOLY GRAIL: BRAGGING RIGHTS!

Adam Perry Lang,
author of Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking (Hyperion; May 5, 2009)

Adam Perry Lang trained with the world's finest French chefs before discovering his true passion for all-American barbecue. He proved himself on the national barbecue competition circuit and opened Daisy May's BBQ U.S.A., the restaurant consistently rated "best barbecue in New York City." Perry Lang asserts that the two fundamentals of pure barbecue are the quality of the meat you select and the layers of flavor you build into it. His cookbook, SERIOUS BARBECUE (Hyperion, May 5, 2009, $35.00/Hardcover), is an essential cut-by-cut guide that ups the ante on the flavor of pork, beef, veal, lamb, chicken, and turkey. Whether you're looking to make Speedy Pulled Pork or a Whole Pig on a Spit, SERIOUS BARBECUE is all you need to achieve the holy grail of barbecuing: bragging rights. The topics Adam can discuss include:

* How to choose the right grill for your needs;
* Direct heat v. indirect heat, charcoal v. wood, Southern v. Yankee barbecue;
* Why the meat you select is as important as the way you prepare it;
* Flavorful cuts of meat for every budget;
* The science of barbecue: how and why meat + heat = flavor