Thoughts on APL Scruffing Technique

CP92

What are your thoughts on Adam Perry Lang's scruffing technique or just APL in general? I thought the general attitude was flip meat once. I seldom do the basting or resting he suggests, but do flip the way he suggests.

I assume it's about keeping the surface temp down so you get a more even temp through the entire cut while still getting a nice maillard reaction. 

I've been doing a lot of really thick boneless center cut pork chops and it seems to turn out a pretty good product. Lots more hands on and probably lengthens the cook by several minutes. 

Chris

GrateEggspectations

B-I-L bought me an APL cookbook years back (“Charred and Scruffed” or something like that), and I remember thinking that all the recipes seemed rather complicated. I am sure the result is great; just not always feasible to clear one’s calendar to the extent required for his cooks. 

Epstein’s private chef for four years. Lang reports that he was "unaware of the depraved behavior" of Epstein.