Baby back ribs and pulled pork are just a taste of Adam Perry Lang's repertoire. Adam's experience and expertise extends to barbecue and grilling in both the professional and home kitchens. After graduating with distinction from the Culinary Institute of America and working his way through the kitchens of top-rated French restaurants including Le Cirque and Daniel in New York City; and Restaurant Guy Savoy in France, Adam left his pursuit of reviewer's stars to follow his passion for barbecue.

Realizing that New York City lacked a great rib shack, Adam opened his first restaurant Daisy May's BBQ and became a pioneer in urban barbecue. Knowing that credibility in the barbecue world only comes from winning competitions, Adam set off to make his mark. In his first year on the national barbecue circuit, Adam won Grand Champion honors at the World Pork Expo and first place for his Pork Shoulder at the Kansas City American Royal, a.k.a. "The World Series of BBQ."

While working in barbecue, Adam began avid study of beef and animal husbandry. His learnings led him to add "meat maestro" to his resume.

Adam is a consulting partner in Mario Batali's Carnevino in Las Vegas, where he is responsible for sourcing all the beef and training the staff on proper cooking techniques. His latest restaurant project takes him across the pond where he is creating a completely unique grilling concept in London with celebrity chef Jamie Oliver called Barbecoa, which opened in October 2010.

Desiring to make barbecue and grilling as accessible for the home cook as he had for the customers in his restaurant, Adam's first book, "Serious Barbecue: Smoke, Char, Baste and Brush Your Way to Great Outdoor Cooking," was a New York Times best-seller. Adam was also featured on "The Oprah Winfrey Show," "Good Morning America," "The Today Show," "CBS Early Show," "Fox and Friends," "Power Lunch;" The Food Networks "Iron Chef America," "Whats Hot," "Whats Cool" and "BBQ with Bobby Flay." Adam's second book "BBQ 25: The Worlds Most Flavorful Recipes-Now Made Fool-Proof" has been breakthrough in simplyfing 10 percent of the recipes you go to 90 percent of the time. He also released "Charred & Scruffed" in May 2012.

Adam divides his time between New York City and London.

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