By Adam Perry Lang
Acclaimed chef and pit-master Adam Perry Lang breaks new grilling ground in this book. Outdoor cooking enthusiasts will have a great time experimenting with innovative techniques like “scruffing” (roughing up meat to create nooks and crannies for seasonings to cling to), “hot potatoing” (flipping, turning, and moving meat to control the build-up of heat and create a delectable crust), and “clinching” (cooking meat directly on the coals for the crunchiest crust). In great detail, Lang describes his methods for layering on flavor throughout the cooking process with rubs, basting sauces, and finishing salts. In addition to well-written recipes for cooking over fire, Lang dishes up comforting sides such as Scruffed Carbonara Potatoes and Bubbling Bacon Butter Beans, and light, refreshing co-stars like Mango Cilantro Salad and Green Apple, Cabbage, and Caraway Slaw.
Clinched Strip Steak (page 92) These steaks are rubbed, scruffed, hot potatoed, basted, and cooked right on the coals. The result is a flavorful crust balanced by the fresh, bright flavors of his Board Dressing (below).
Board Dressing (page 27) Quite possibly Lang’s most ingenious trick: Mix a sauce right on the carving board. Juice from the sliced, grilled meat gets smashed up with fresh herbs, olive oil, acid, and salt, providing a brilliant counterpoint to the meat’s boldly seasoned crust.
|Clinched Strip Steak||Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon||Clinched-and-Planked Chicken Legs|
Got your own ingenious grill tricks? Leave a comment below and share a grilling tip with us for a chance to win a signed copy of Charred & Scruffed. We’ll pick a comment at random on Tuesday, August 7 and notify the winner via email. Good luck, grillers! (now closed).
Update: Congrats to AdeleR. She’s the winner of our Charred & Scruffed giveaway. Thanks to everyone who posted a comment.