Adam Perry Lang; Courtesy 'Charred & Scruffed'
Formally trained chef turned renowned grilling expert Adam Perry Lang recently published Charred & Scruffed, a perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus fantastic sides. In an exclusive chat with Food & Wine Facebook fans this week, he revealed some of his best tips for Memorial Day weekend.
What does Charred & Scruffed mean?
Charring meat (a step beyond browning) lends a new dimension to meats. It cuts into the fat and is the cornerstone of why grilling is so appealing. Scruffing is the act of tearing and ripping the outside of the meat to increase surface area and the Maillard Reaction (a technical term for browning, which is the holy grail of meat cookery).
What are a few easy ways that home cooks can amp up flavor?
Layering flavor with lacquer sauces (thinned out with a bit of water) that coat lightly...repeat, repeat, repeat. Also use an herb brush and board dressings to coat slices when first cut.