Adam Perry Lang

Adam Perry Lang is a renowned chef who has made a significant mark in the culinary world, particularly in barbecue. Trained in classical French cuisine, he founded the acclaimed Daisy May’s BBQ, where his passion for grilling flourished. His dedication to barbecue earned him prestigious accolades, including the Grand Champion title at the World Pork Expo and first place for his Pork Shoulder at the World Series of BBQ in Kansas City. Lang’s expertise and enthusiasm for barbecue have made him a respected figure in the culinary community.

In addition to his restaurant success, Lang is a celebrated author, with his book “Serious Barbecue” being hailed as a barbecue bible. The book’s reissue was driven by high demand, showcasing his commitment to sharing his knowledge and techniques with aspiring grillers. Lang emphasizes that barbecue is not just about recipes but mastering techniques that elevate the cooking experience. His engaging approach to teaching has inspired many to embrace the art of grilling.

Lang’s culinary journey is also intertwined with personal anecdotes, particularly his experiences cooking with his children. He believes that involving kids in the kitchen fosters a love for cooking and creates lasting memories. His playful approach, such as making chocolate pasta, highlights his belief in making cooking a fun and interactive experience for families.

Through his work, Adam Perry Lang has not only transformed the barbecue scene but has also impacted the way people connect with food and each other. His lessons on perseverance and the joy of cooking resonate beyond the grill, encouraging individuals to embrace challenges and savor the moments spent with loved ones around the fire.