About Adam Perry Lang

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 BarbecueBBQ 25, and Charred & Scruffed. @adamperrylang

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.

Chops from a spice-glazed grilled pork loin on a cutting board with a glass of stout.

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.

A stack of moonshine onion rings on a wooden board.

Moonshine Onion Rings

A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.