Grilled Pork Loin
No more helplessly watching as the chops you toss on the grill toughen into leathery dryness. This flawless technique cooks the pork loin whole and slices it AFTER grilling.
15 hrs 30 mins
Adam Perry Lang
Barbecue expert Adam Perry Lang has opened his own restaurant Daisy May’s BBQ in New York City, partnered up to open Barbecoa in London, and is a consulting partner in Mario Batali’s Carnevino in Las Vegas. Adam has published three cookbooks: Serious Barbecue, BBQ 25, and Charred & Scruffed. @adamperrylang
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