JIMMY KIMMEL LIVE! BACK LOT
6901 Hawthorn Ave., Hollywood, CA 90028
parking available at the corner of hawthorn & Orange CONTACT@SERIOUSBARBECUE.COM

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  Adam Perry Lang is an established chef and barbecue and grilling expert with three popular cookbooks to his name, and is well known for establishing and consulting successful restaurants. He has appeared on Jimmy Kimmel Live!, Good Morning America, The Oprah Winfrey Show, The Today Show, CBS Early Show, Fox and Friends, Power Lunch, Iron Chef America, What’s Hot, What’s Cool and BBQ with Bobby Flay, and in such print and online publications as Food & Wine, Bon Appetit, Wall Street Journal, The Washington Post, New York Times, Eater.com, Zagat.com, Epicurious.com and more.

  After graduating with distinction from the Culinary Institute of America, and working his way through the kitchens of top-rated French restaurants, including Le Cirque and Daniel in New York, and Restaurant Guy Savoy in France, Adam decided to pursue his true passion – barbecue.

  In his first year on the national barbecue circuit, Adam won Grand Champion honors at the World Pork Expo, and first place for his Pork Shoulder at the Kansas City American Royal a.k.a. “The World Series of BBQ” in 2005.

  Adam opened his first restaurant, Daisy May’s BBQ USA, in 2003 after realizing that New York City lacked a great rib shack. Daisy May’s quickly became the “go-to joint” for barbecue fans, and became well known for its whole pig, pulled pork and beef ribs.

  In 2008, he became a consulting partner for Mario Batali and Joe Bastianich’s Carnevino in Las Vegas, where he was responsible for sourcing and dry-aging all the beef, and training the staff on proper cooking techniques.

  Adam also co-founded a unique grilling concept in London with celebrity chef Jamie Oliver, Barbecoa, which opened in 2010 as the UK’s first barbecue steakhouse, showcasing live fire cooking methods from around the world and used in-house butchers to handpick and dry-age its meats.

  His first book, Serious Barbecue: Smoke, Char, Baste, and Brush Your Way To Great Outdoor Cooking, was stemmed from a desire to help people achieve bragging rights status whether it be at home, in competition or as chefs in their own restaurants. Released in 2009, Serious Barbecue became a New York Times best-seller. It was followed up in 2010 by BBQ 25: The World’s Most Flavorful Recipes-Now Made Fool-Proof, which was a breakthrough in simplifying 10% of the recipes one goes to 90% of the time. Charred and Scruffed was released in May 2012 and revealed groundbreaking grilling techniques for achieving intense flavor every time one cooks with fire.

  The demand amongst barbecue enthusiasts for copies of Serious Barbecue has been unprecedented and now the second edition is hitting shelves on August 12, 2013. To celebrate, Adam has been hosting the Serious Barbecue Back Lot BBQ, which started July 9 and runs through September 5, 2013 in the heart of Hollywood, where he will introduce the Los Angeles community to his signature style of outdoor cooking.

  Adam resides in Southern California with his family, and will be opening a new barbecue restaurant and butchery concept in Los Angeles in the coming year. Additionally, he has been traveling across the country, learning from some of the most talented bladesmiths, to develop his own knives in a style that celebrates American craftsmanship.