Adam Perry Lang is a chef, cookbook author and award-winning barbecue expert. After graduating from the Culinary Institute of America and working at restaurants including Le Cirque and Daniel in New York and Guy Savoy in France, Lang decided to follow his passion: grilling and barbecuing. He opened his first restaurant, Daisy May's BBQ USA, in New York, and in his first year on the national barbecue circuit, he was named grand champion at the World Pork Expo and won first place for his pork shoulder at the Kansas City American Royal ("The World Series of BBQ"). He has been a consulting partner for Mario Batali and Joe Bastianich's Carnevino in Las Vegas, co-founded grilling-centric Barbecoa in London with Jamie Oliver and has written books, including "Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking." Starting Tuesday, Oct. 7 for three weeks his Serious Barbecue Back Lot BBQ will return to the "Jimmy Kimmel Live" back lot, where he will be barbecuing sliced beef short rib, prime brisket, rib-eye, New York strip steak and more at lunch. After that? He's planning a new barbecue restaurant and butchery concept in Los Angeles in the next year.
What's coming up next on your menu?
Prime rib cooked with a pecan wood and horseradish dressing, along with a lot of brisket cooked in a very unfussy way.
Latest ingredient obsession?
Fleur de sel.
What restaurant do you find yourself going to again and again?
A classic favorite of mine is In-N-Out burger. I'll always order the double-double protein and animal style.
The one piece of kitchen equipment you can't live without, other than your knives?
I can't live without a Microplane grater. It cuts so cleanly and extracts the essence of flavors when I want to brighten flavors that already exist in a dish.
What's the last non-food-related book you read?
"Slaughterhouse-Five." No joke.
Serious Barbecue Back Lot BBQ, 6901 Hawthorn Ave., Hollywood, www.adamperrylang.com