THE FOOD SEEN returns with a hot new episode all about BBQ! Classically trained chef turned barbecue champion, Adam Perry Lang, delivers a new set of active grilling techniques his most recent cookbook, Charred & Scruffed, forever changing the lexicon of BBQ:

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

On today's episode of After the Jump, Grace Bonney is joined by Jen Bekman: gallerist, web entrepreneur, and art collector. Jen opened her gallery in the Lower East Side in 2003, and has been heavily involved in the art world. Jen is also responsible for many other initiatives under the name Jen Bekman Projects, including the affordable art print outlet 20x200. Tune in to this episode to hear Jen and Grace talk about the process of selling art. Why do so few people have art in their homes, and what is so intimidating about buying art? Learn more about 20x200, and why Jen thinks it is important for art to be made inexpensive. Jen and Grace also discuss the rewards that come along with owning art, and the inherent dialogue between the artist and the art collector. This program has been brought to you by 360 Cookware.

"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