Father’s Day Grilling with BBQ Expert Adam Perry Lang

A master griller (and dad) shows how to include the kids in the fun.

Article By: Theresa DiMasi and Lisa Chernick

BBQ guru Adam Perry Lang is the go-to guy for delicious ways to add flavor to your grilled food—and include the kids in the process. His book Charred and Scruffed is packed with smart, innovative, flavorful recipes and techniques to step up your grilling game. It’ll give you new appreciation for the subtleties and scope of cooking with fire.

A dad himself, Adam Perry Lang appreciates kids’ interest in helping, and he’s sharing a few safe ways they can lend a hand. Watch as he teaches Crosby, GC and Charlotte from our Cooking with Kids series how to properly season meat and create a “meat paste” that is essential before the food hits the grill. He also shows them how to make herb brushes—the best-ever tool for basting meat.

Watch Adam Perry Lang grill steaks and salmon to perfection.

About Adam Perry Lang

Adam Perry Lang is a chef, restaurateur and barbecue champion. An honors graduate of the Culinary Institute of America who has cooked at Le Cirque and Daniel in New York and at Restaurant Guy Savoy in Paris, he has also earned Grand Champion honors at the World Pork Expo and first place for pork shoulder at Kansas City’s American Royal World Series of Barbecue. Perry Lang is the founder of Daisy May’s BBQ in New York and cofounder with Jamie Oliver of Barbecoa in London. His latest cookbook is Charred & Scruffed (Artisan, 2012). To learn more, visit www.adamperrylang.com.