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Scruffing (roughing up the meat to create more surface area where seasonings and bastes can cling)
Clinching (cooking meat directly on the coals to enhance crunch)
Hot Potatoing (turning and moving the meat constantly to control heat buildup)
Cooking High to Slow (especially effective for crust development in larger cuts)
f you don’t feel like firing up your grill, you can always visit one of Adam’s restaurants. He is the founder of Daisy May’s BBQ in NYC, co-founder with Jamie Oliver of Barbecoa in London, and meat maestro at Carnevino in Las Vegas. This episode has been brought to you by Hearst Ranch.
"People talk about French technique like it's abstract. It's really just tremendous structure. And even with cooking barbecue, as unruly as it is, there are certain things that you need to do to stay on track."
"The key to good barbecue, low-and-slow style, is consistency and temperature." -- Adam Perry Lang on THE FOOD SEEN
Chefs Can Barbecue (19:39)
Tags:grilling, flame, charcoal, pit master, Long Island, barbecue, Yankee barbecue, playing with fire, Adam Perry Lang, Charred & Scruffed, purchasing a grill, dialogue with heat, Culinary Institute of America, French technique, Daisy May's BBQ, pork, Iowa, rubs, smoker, I <3 NY, Ray Lampe, Dr. BBQ, American Royal, World Series of BBQ, pork shoulder, pork butt, grilling techniques, explosive flavor, Japan, Japanese barbecue, nostalgia, familiar taste, fire,
New BBQ Vocabulary (24:16)
Tags:grill marks, BBQ lexicon, charring, dry-aged, corporations, flavor, scruffing, brisket, grandma, clinching, boxing, wood fire, coals, lump charcoal, dirty cooking, meat, grill screens, active grilling, hot potato, grill recovery, personality in grilling, ribeye, heat retention, Big Green Egg, cast iron pan, high low technique, insulation, low and slow, 19 grills, barbecue community, Barbecoa, butcher shop, Ireland, Scotland, Yorkshire, Jamie Oliver, South America, South Africa, the South, barbecue culture, Great Britain, Pit Cue Co. London, Tandoors, Argentina, Kingsford, briquettes, lighter fluid, rib roast, leg of lamb, Flintstonian cuts, Veal Scallopini, butchers, instant read thermometer, barbecue geek, roast, utensils, herb brush, butcher's twine, sustainability, compost, barbecue techniques, making your own charcoal, seasoned wood, craft, welding, metal working,
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"I am most interested in democratizing all of the things that I'm interested in because I feel like way to many people are shut out from them. It sounds kind of corny, but I really think that people are missing out on joy if they're not living with art- missing out on knowledge if they're too intimidated to dive into a topic." [11:20]
-- Jen Bekman on After the Jump