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.
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  Nicole Davenport is a Fourth Generation Texas Ranch girl who started cooking barbecue for cowboys on their West Texas Davenport Ranch at a young age. Nicole has a background of producing livestock with her family and has been bringing the traditions of farm to the table as a long standing ranch lifestyle.

  Davenport, the adventurous chef and barbecue pitmaster welcomes adventure in cooking and playing polo. She seeks perfection in her flavor, texture, and tenderness at the grill, but is fierce competitor on the polo field.

  Nicole won the 2010 World Champion Waygu Brisket and Steak contest, appearing on RFDTV. She then went on TLC Barbecue Pitmasters to compete under her team name T'aint the Sauce in 2010. Davenport has competed on Chopped Food Network Grill Masters in July 2012.

  If Davenport is not helping her friends like Adam Perry Lang cook up some serious barbecue she is playing polo with her friend WCT creator Sunny Hale.
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  Surfer, fitness fanatic, fisher, purveyor of health food- Taylor is an east coast transplant from Charleston, SC. With experience in culinary festival planning and stints in kitchens from fine dining to food trucks- she loves all sides of the business. When not on the clock- she's either in the water, seeking out the newest raw food joint, spending some quality time with Jimbo America, her rescued bulldog mix.

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  Sanja, A.K.A., The Lieutenant, was born in Former Yugoslavia together with her twin sister and brother, and raised in San Pedro, CA. She graduated from UC Santa Barbara in 2009 with a Bachelor of Science in business economics.

  Sanja balances her time between human resources, accounting and administrative work. In her free time, Sanja is a runner, avid tennis player, beer snob, and a movie goer. Two Interesting facts about Sanja: she is scared of elevators and bridges and believes that no matter what, there is always room for dessert.
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  Kevin Reyes is born and raised in the Los Angeles, South Bay area. He started the practice and competition of martial arts at the age of five, which has provided a foundation in his life. Kevin Reyes grew up during the rise of martial arts in Southern California, Los Angeles and considers himself an individual of the MMA capital. The thought of endless techniques and styles to learn, excites him and gives him something new to look forward to everyday. When not training, he can be studying, or developing his athleticism at the FITNEX Gym.

  At Serious Barbecue, Kevin plays the roles of Social Media and Set Design.