Charred & Scruffed

With <i>Charred &amp; Scruffed</i>, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities.<br> Adam's new techniques, from roughing up meat and vegetables (&quot;scruffing&quot;) to cooking directly on hot coals (&quot;clinching&quot;) to constantly turning and moving the meat while cooking (&quot;hot potato&quot;) , produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his &quot;fork finishers&quot; - like cranberry, hatch chile, and mango &quot;spackles&quot; - provide an intensely flavorful, concentrated end note.<br> Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the &quot;mains.&quot;