Charred and Scruffed: Bold new techniques for explosive flavor by Adam Perry Lang, 1579654657

Charred & Scruffed by Adam Perry Lang
Print Length: 280 Pages
Publisher: Artisan
Publication Date: May 8, 2012
Language: English
ASIN: B00KNCSUGQ
ISBN-10: 1579654657
ISBN-13: 978-1579654658
File Format: EPUB
With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities.
Adam’s new techniques, from roughing up meat and vegetables (“scruffing”) to cooking directly on hot coals (“clinching”) to constantly turning and moving the meat while cooking (“hot potato”), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his “fork finishers”—like cranberry, hatch chile, and mango “spackles”—provide an intensely flavorful, concentrated end note.
Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the “mains.”

Charred & Scruffed is by far the best BBQ book I’ve ever read

I’ve read a LOT of BBQ books in my day. Too many. They all have the same basic ideas and I find myself reading them hoping to stumble upon information haven’t seen before. Charred & Scruffed is by far the best BBQ book I’ve ever read. Simple, logical, methodology that just works so well. This book has a whole arsenal of tricks that I’ve never seen in another BBQ book. Things like “scruffing” meat, board dressings, maximizing crust formation, etc. They will turn your BBQ up to “11”. I’m really and truly impressed with this book.