Recipes from Serious Barbecue

Serious Barbecue by Adam Perry Lang

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.

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.

Five ears of grilled corn on the cob in their husks, sprinkled with cilantro.

Grilled Corn on the Cob

No summer barbecue is complete without grilled fresh sweet corn. But here it’s dressed up with a cilantro pesto and a squeeze of fresh lime juice.