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Adam Perry Lang

  • Recipe

    Barbecue Tri-Tip French Dip Sandwich

    Invented by French chef Phillipe Mathieu in sunny southern California in the early part of the 20th century, this sandwich gets the Adam Perry Lang treatment with the addition of…

  • Recipe

    Clinched Strip Steak

    The atomization produced when the fat and juices from the marbled meat make contact with the hot coals creates an intense blast of superheated flavor. When cooked medium-rare, these steaks…

  • Recipe

    Four Seasons Blend

    Use this spice rub for the Clinched-and-Planked Chicken Legs and Clinched Strip Steak. 

  • Recipe

    Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon

    The soft grilled leaves of bitter radicchio respond well to the sticky-sweet acidity of good balsamic vinegar. It fills the mouth with bitter sweetness, a well-matched foil to grill-roasted leg…

  • Recipe

    Butter Baste

    Use this baste on Clinched and Planked Chicken Legs or Clinched Strip Steaks.

  • Recipe

    Basic Brine

    This recipe is excerpted from Charred & Scruffed. Read our review.

  • Recipe

    Clinched-and-Planked Chicken Legs

    Because of its depth of flavor, dark-meat chicken clearly wins out over easy-to-dry-out white meat. It also has more intramuscular fat and more collagen. The result is juicier, more mouthwatering…

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