---
product_id: 4880044
title: "Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking. Hardcover – August 12, 2013"
brand: "adam perry langjj goodeamy vogler"
price: "R2114"
currency: ZAR
in_stock: true
reviews_count: 9
url: https://www.desertcart.co.za/products/4880044-serious-barbecue-smoke-char-baste-and-brush-your-way-to
store_origin: ZA
region: South Africa
---

# Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking. Hardcover – August 12, 2013

**Brand:** adam perry langjj goodeamy vogler
**Price:** R2114
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking. Hardcover – August 12, 2013 by adam perry langjj goodeamy vogler
- **How much does it cost?** R2114 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.za](https://www.desertcart.co.za/products/4880044-serious-barbecue-smoke-char-baste-and-brush-your-way-to)

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- adam perry langjj goodeamy vogler enthusiasts

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## Description

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## Images

![Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking. Hardcover – August 12, 2013 - Image 1](https://m.media-amazon.com/images/I/51YwOanTFNL.jpg)
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## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    A MUST for the BBQ Bookshelf
  

*by J***R on Reviewed in the United States 🇺🇸 on September 4, 2013*

This book is different from most of the BBQ and grilling related cookbooks I have on my shelf.  That's saying something when I look over the books I actually have here.  When it comes to defining what makes it different, we have to take a look at Adam Perry Lang himself to help create this differentiation.  I have books by Ray "Dr. BBQ" Lampe, Chris Lilly, Myron Mixon, Jamie Purviance, Steven Raichlen, and a host of other big guns in the world of barbecue and grilling.  Each has its great stuff, but "Serious BBQ" is still different.  I think the major difference that separates this book from the others is the author's approach to the food.  Lang didn't grow up in a BBQ family.  His interest in this topic came later in his life.  When I read about Adam Perry Lang's background in cooking, I'd expect to see his book endeavors alongside the other fine food authors in the world of the culinary arts.  Lang was educated at the Culinary Institute of America and began his career in the world of five-star dining.  This is what makes his interest in barbecue and his approach to the food significantly different than those I'm used to seeing.In the opening sections of "Serious BBQ" Lang talks about the equipment, tools, ingredients, fuel, and a host of other materials needed to produce great barbecue.  He also spends a little time talking about semantics, which I found refreshing.  Yankee vs Southern BBQ!  As a pure born and bred southern boy, I'm proud of my heritage but I'm also not in the least interested in arguing about the term "Barbecue" and what it means.  It's all about the food that goes on the plate, and Lang's agreement with this is quite on spot.  There is also an interesting section on dispelling myths about BBQ and grilling that is right on target.  In my humble opinion, the most important part of the opening section of this book is the discussion of the meat itself.  He does a great job of describing what defines specific cuts of meat.  Understanding THAT is what helps you determine how it should be cooked.  FAT and COLLAGEN.  Understanding those two elements in a piece of meat will lead you to cooking success!  Why do you cook a pork shoulder for a long time at a lower temperature?  Why don't you cook a rib-eye the same way?The most interesting distinction that surfaces in this book is Adam Perry Lang's unique and outside-the-box approach to bringing flavor to the meat.  All of the other BBQ and grilling books I have approach the preparation and seasoning of the meat in basically the same ways with the same classes of seasonings, rubs, and injections.  Lang's fresh ideas on seasoning, marinating, brining and injecting have my complete attention right now and I plan to study his ideas in depth over the next several months with some experimental cooking of my own.  A lot of his techniques of cooking the meats described in this book are quite opposite of some ideas we would normally consider to be perfect practices.  Just the descriptions of these techniques and ingredients had my mouth watering.

### ⭐⭐⭐⭐⭐ 







  
  
    ANOTHER GREAT BBQ COOKBOOK
  

*by C***Y on Reviewed in the United States 🇺🇸 on August 20, 2013*

Adam Perry Lang states in his own words that he is a Chef that likes to cook barbeque.  And he does a great job at it!  I have eaten at his BBQ joint in NYC, Daisy Mays, and it was fantastic.  I have also cooked three recipes from this book and they all turned out great.First I cooked the burgers with griddled onions.  The timing was perfect because we had just picked up a meat grinding attachment for my wife's mixer so I was just looking to grind up some meat.  Sure it was a bit more work then just going out and buying pre-made burgers, but the taste was so much better it easily justified the bit of extra work.I then made the bacon wrapped skinless drumsticks with sage and garlic.  I marinated the chicken overnight so that added to the flavor.  This second meal from this book was also very good, so I then went on and cooked the salt and pepper cowboy cut rib eye.  That just might possibly be my favorite way to cook rib-eyes now.This is a well thought out cookbook with fantastic pictures.  It also has some sections up front where Adam dispels some bbq myths and gives his opinion on bbq.  After eating three of his recipes and also eating at his restaurant, he is obviously someone that knows what he is talking about, so I am going to listen.I am also extremely happy they re-released this version of the book because I have been looking for a few years to get the previous version but with its over $100 price tag for a used book, there was no way I was ever going to buy it.  After reading and eating from this book I guess I can understand why it commands such a high price.

### ⭐⭐⭐⭐ 







  
  
    usually an Adam Perry Lang fan, but the recipes here are too sugary!
  

*by C***R on Reviewed in the United States 🇺🇸 on January 24, 2014*

I've really enjoyed his work with BBQ 25 and Charred and Scruffed, and this is a good book for someone interested in expanding their grilling repertoire to include influences from American barbecue and more advanced techniques.  His techniques are good and many of his recipes are appealing.  I especially liked his thoughts on burgers, done partway on a plancha, and the smoky green chile bone-on chicken breasts - as a former New Mexico resident I liked his regional touches there.However, I find that many of the rubs, glazes, and sauces here call for huge amounts of sugar.  I realize that's in keeping with many styles of American barbecue, and that this book focuses more on American-style barbecue and especially competition barbecue than his other books.  However, I just don't like sugar that much as a part of grilling, and prefer my sauces and dressings to be acidic, herbal, and/or spicy much more than sweet.  If you share my taste for simpler, clearer flavors, check out Charred and Scruffed.

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*Product available on Desertcart South Africa*
*Store origin: ZA*
*Last updated: 2026-03-16*