Thoughts on APL Scruffing Technique

CP92 · December 6

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 · December 7

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.

CP92 · December 7

Yes, overly involved on some of them. Why I forego the baste almost always.

I had no idea he was a chef for old boy.

DoubleEgger · December 7

CP92 said:

Yes, overly involved on some of them. Why I forego the baste almost always.

I had no idea he was a chef for old boy.

Not just a chef but cheffing on the island.

Canugghead · December 7

Agree, I seldom use my Serious Barbeque by APL, most recipes are overly complicated even for this retired guy with too much time on hand.

GrateEggspectations · December 7

Canugghead said:

Agree, I seldom use my Serious Barbeque by APL, most recipes are overly complicated even for this retired guy with too much time on hand.

Maybe Santa will bring you an alarm clock this year. 😆

dmourati · December 9

I like APL. I made his bowl o red recently and it slapped.

Thoughts on APL Scruffing Technique

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