2024 the best way to cook a london broil review

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Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert.

In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.

Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey.

These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.

ASIN ‏ : ‎ 1401323065
Publisher ‏ : ‎ Hyperion; First Edition (May 5, 2009)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 400 pages
ISBN-10 ‏ : ‎ 9781401323066
ISBN-13 ‏ : ‎ 978-1401323066
Reading age ‏ : ‎ Baby - 12 years
Item Weight ‏ : ‎ 3 pounds
Dimensions ‏ : ‎ 7.44 x 9.69 inches
Reviewer: J. Fulton
Rating: 5.0 out of 5 stars
Title: Excellent recipes-time consuming but incredible flavor
Review: The three most important things to know about this book are the following: (1) the recipes are more complex than the usual barbecue/grilling book, each one is an investment of time.(2) the book includes a mixture of grilling recipes and slow smoked barbecue recipes and either type of recipe is well worth the book.(3) the results are fantastic!I would prefer to have cooked from the book a little more before posting the review. I have probably made 5-6 recipes from the book, including both barbecue and grilling recipes. But since the recipes have produced uniformly fantastic foods, I am not too worried about extrapolating from my experience to the book in general.A little more detail on (1).the recipes are a little more work than the usual. What does this mean? It means that most recipes have three steps. The meat is prepared using an injection, marinade, or brine. Then a custom dry rub is applied after brining, then during cooking you will apply a sauce or glaze. Often there is another step during cooking such as wrapping in foil, basting, etc. Making all these various flavor layers/toppings, etc is time consuming and requires a lot of ingredients. However, most of the ingredients are easy to find and easy to assemble, it just takes time so plan ahead. These are not recipes you decide to do 30 minutes before you eat.(2)A mixture of barbecue and grilling recipes.The book includes a great selection. Most all of the classic slow cooked barbecue meats are covered in this book, pork shoulder, pork butt, brisket, chicken, etc. etc. But for each one, there is a unique touch, slight changes to the classic smoking process that increase complexity and flavor. For example, most of the smoking recipes involve wrapping the meat in foil for part of the cooking period. Purist may object but it works and combined with the flavorful additions to the meat that are usually added when wrapping the process actually adds flavor not just steam heat to the meat.On the grilling front, there are recipes for every type of meat as well. Here one note is that all the recipes are not written for the same type of grill. For example, there are recipes that have you preheat the grill on high then lower it down to medium high once food is added. With a charcoal grill or Big Green Egg this is not an instant process and not necessarily easy to do after adding food (depending on your equipment). I don't think there is any single piece of equipment that would cook every recipe without some adaptation, so be prepared to think about these issues when you read the recipe.But on the grilling side, as with the slow cooked side, the recipes are amazing and the results well worth the investment of time.(3) the results are fantastic.This book has a lot of recipes. A lot! And I cannot wait to try all of them. I have tried a bunch of the pork recipes and a beef recipe as well as a side dish. All were great.For example, each of the grilled pork recipes I have made so far involved a glaze applied at the end and then again to the meat as it was sliced. Wow! I have never tasted anything like these glazes in my life. Each mixes intense sweet and savory ingredients with a powerful herb (imagine a glaze of peach preserves, garlic, and rosemary). These are amazingly good. What is more is that they don't stand alone. You put these glazes on top of meat that has been brined and then covered with a dry rub that has complimentary and contrasting flavors that all layer together into an explosion of flavor. Combine all of that with a charcoal fire accented with smoke wood and you start to get an idea.So in summary: (1) prepare to invest time preparing the sauces, rubs, brines, glazes, etc. (2) prepare to invest a little more care in the cooking process than slapping meat on a hot grill and setting the timer. (3) prepare to eat the best barbecue you have ever tasted.

Reviewer: Ball Student
Rating: 5.0 out of 5 stars
Title: An incredible cookbook
Review: This book is by far the best barbecue cookbook on the market UNLESS you want lots of quick and easy recipes. Adam Perry Lang unapologetically focuses on only one factor: taste -- although the presentations he suggests are pretty incredible too. Don't bother monkeying around with this book if cooking makes you impatient; APL's recipes are meticulous, time-consuming and demanding. They're also the best tasting stuff you've ever imagined.Here are some recipes I've tried. Most are spectacular, but everybody has different taste, and some I didn't like so much.1) So far I've cooked the whole turkey (for Thanksgiving and Christmas). It took all afternoon, but both times it was fantastic. I'd always thought that people ate turkey at these holidays for tradition's sake, because the turkey I grew up with sure tasted worse than... any other meat. This turkey was amazing, though. Better than deep-fried, which is hard to believe. I prefer it over the steaks I had for my birthday.2) Competition Thighs Recipe: this was pretty fantastic too. Possibly the best chicken I've had, although just in this book there's some stiff competition. My kiddos liked it though, and those little Philistines turn up their noses at everything, so it just might get the nod.3) Pulled Chile Chicken Legs: The glaze for this is outstanding. I'm going to try it on some other dishes. The meat was pretty spicy, so this was not one of daddy's more popular recipes, though. I'm not complaining -- I polished off everyone else's portions.4) Orange Beer Can Chicken: The orange marmelade glaze is the star of this show. Don't be shy about soaking the meat in it!5) Baby Back Ribs: These weren't too bad at all, but not the best ribs I've made. A quick caveat, though. Due to a killer deal at the local slaughterhouse (pun!) I've been able to smoke literally hundreds of racks of ribs over the past two years, and I have a recipe and technique that works pretty darn well for me. APLs recipe is better than most, that's all.6) Bacon-wrapped drumsticks: Really yummy, but more work than any of the other recipes, and that's saying a lot. For a few drumsticks... meh... I'd rather use the meat with the Pulled Chile Chicken Legs I mentioned above.7) Grilled Zucchini: Possibly the most surprising recipe in the book. It was fantastic. My kids -- Kindergarteners and toddlers(!) were stuffing zucchini into their faces with the heels of their hands while they stood on their chairs and snatched more from the serving dish. You'll never want to eat zucchini any other way.8) Corn Griddle Cakes: They were fine, but I'm a cornbread traditionalist, and so it wasn't worth the extra work.9) APL Barbecue Sauce: This recipe cost a fortune (relatively) and was a royal pain the butt to make. It wasn't all that great. About on par with store-bought stuff. There were a few things I'm not sure I did exactly right, but the monetary, effort and time costs were so high, for such a disappointing result, that I don't want to try it again.10) Bacon-Wrapped Turkey Breast: This was terrific too. If you can't find skin-on turkey breast, the bacon adds a whole lot to the meat.11) Crisp And Unctuous Pork Belly: Too fatty for my taste. Idiotically, I bought, prepared and cooked some pork belly and didn't see that coming. Pork belly!12) Skirt Steak with garlic & cilantro: Wonderful. Did this up when making some fajitas, and it was a smashing success.13) Chicken Wings With Coarsely Ground Spices: These were a 10+. I cooked them for a large group, and they came out beautifully. They were especially good with the Blue Cheese Dressing...14) Blue Cheese Dressing: I didn't have blue cheese, so I substituted lots of Gorgonzola. It's hard to exaggerate how surprisingly good these were, and the dressing is good enough to eat with a spoon.So I still have a long way to go. Especially in the beef and lamb departments. I'm looking forward to trying some of those recipes, but good beef is hard to find here in Germany, and lamb is pretty pricey.

Reviewer: MP Montreuil
Rating: 5.0 out of 5 stars
Title:
Review: Great Book . My go-to book for charcoal cooking. Recipes are easy to follow.

Reviewer: Miss R Wilson
Rating: 5.0 out of 5 stars
Title:
Review: Having bought this as a gift and it coming from the US, I was a little nervous it would arrive on time; fortunately it did and although used (this book is out of print and hard to get hold of) you wouldn't know aside from the dust cover. Packaged really well for such a long journey, I'd like to say thank you to the seller - very reliable and exceeded my expectations.

Reviewer: Megan R Behrens
Rating: 5.0 out of 5 stars
Title:
Review: Great starter book for my step dad's new smoker!

Reviewer: Jimmy L
Rating: 5.0 out of 5 stars
Title:
Review: For recipes that you will remember! Worth the time you put into each recipe.

Reviewer: drew
Rating: 4.0 out of 5 stars
Title:
Review: Good