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Adam Perry Lang Apple and Red Pepper Boston Butt

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Ljpick
Ljpick Posts: 38
in EggHead Forum
Cooked this on the egg today. From his book Serious BBQ. Was a little involved but turned out really good.
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  • henapple
    henapple Posts: 16,025
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    Good job
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    That looks fantastic, I haven't tried any Adam Perry Lang recipes since they are mostly pretty involved but maybe if I can get someone to take the kids I'll give this a try.  Looks amazing. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • smbishop
    smbishop Posts: 3,053
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    Love, love, love, APL recipes.   I have made this and several others.  Way to go!!!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I just can't buy in to APL. Too "involved" as you put it. Plus, in the recipes I've seen, he seems to have a huge affinity for salt. Tons of salt. Not healthy. As for pork BBQ... a little rub (or not), low and slow til done. Simple and mighty tasty.

    And he uses all three names. I wonder if his friends call him Adam Perry.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • shucker
    shucker Posts: 483
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    Looks awesome.  That book is next on my must buy list.  I can't wait to get my hands on a copy. 

    Shucker
    Eastern North Carolina
    Go Pirates!

    http://facebook.com/oldcolonysmokehouse

    https://www.instagram.com/oldcolonysmokehouse/

    L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG


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  • JohnInCarolina
    JohnInCarolina Posts: 30,950
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    Been wanting to try this cook. How was the flavor?
    "I've made a note never to piss you two off." - Stike
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  • JohnInCarolina
    JohnInCarolina Posts: 30,950
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    Carolina Q said:
    I just can't buy in to APL. Too "involved" as you put it. Plus, in the recipes I've seen, he seems to have a huge affinity for salt. Tons of salt. Not healthy. As for pork BBQ... a little rub (or not), low and slow til done. Simple and mighty tasty.

    And he uses all three names. I wonder if his friends call him Adam Perry.

    I know what you mean, every recipe has a brine, rub, glaze, and dressing. With a lot of his recipes, I'll skip steps that I think are overkill. And you can reduce the salt easily. As for his name, he's probably just making sure nobody confuses him with the Hungarian footballer Adam Lang.
    "I've made a note never to piss you two off." - Stike
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  • Ljpick
    Ljpick Posts: 38
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    Sauce was really good. But flavor is better with simple rub low and slow until done. All extra steps not needed.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Carolina Q said:

    I just can't buy in to APL. Too "involved" as you put it. Plus, in the recipes I've seen, he seems to have a huge affinity for salt. Tons of salt. Not healthy. As for pork BBQ... a little rub (or not), low and slow til done. Simple and mighty tasty.


    And he uses all three names. I wonder if his friends call him Adam Perry.
    Well, he did win Grand Champion at the World Pork Expo and first place for pork at the American Royal for this. So there's that.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    LOL, I will settle for less.  :D

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Fouker187
    Fouker187 Posts: 48
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    Carolina Q said:
    I just can't buy in to APL. Too "involved" as you put it. Plus, in the recipes I've seen, he seems to have a huge affinity for salt. Tons of salt. Not healthy. As for pork BBQ... a little rub (or not), low and slow til done. Simple and mighty tasty.

    And he uses all three names. I wonder if his friends call him Adam Perry.
    Salt isn't healthy?  Any science to back that up?
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  • r2davis65
    r2davis65 Posts: 148
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    Looks great.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    That looks really good.  I have been eyeing that recipe and plan to do it one day.  I was thinking I might try this on country style ribs (the kind that are sliced up pork butt).  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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