The new cookbook that aims to change the way you BBQ. Written by chef Adam Perry Lang who has worked at some of Americas top restaurants, the chef with a fine dining eye who has now turned his attention to grills and BBQs.
Called Charred and Scruffed, Lang presents some pretty crazy grilling techniques - from clinching to scruffing, each technique is aimed at improving the flavor of your grilled meats and with summer just round the corner it's a new look on the tried and tested BBQ cookbook.
The LA Times has a full review of the book that goes in to more detail as to what exactly clinching entails. The book seems to be a new way of looking at the way we BBQ and grill meat and anyone who promises to make grilled steak taste better is good in our eyes.
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