Friday Find: House of Carbs interviews Adam Perry Lang

There isn’t much barbecue-specific discussion on this interview with Adam Perry Lang since its more focused on dry-aged beef and the recent opening of his new steakhouse/smokehouse/brasserie APL in Los Angeles, but its still good nonetheless. APL does have a walk-up window with housemade hot dogs and beef rib tacos.

The Ringer’s Joe House talks to bona fide BBQ expert Adam Perry Lang about opening his new steakhouse in Los Angeles, forging his own knives, his state-of-the-art dry-age room, what makes a dry-aging process unique, some grilling tips, and more (3:50). Then House links up with Juliet Litman for a classic ‘House of Carbs’ Food News (51:30).

Linkdown: 1/3/18

– Sadly, a man was shot to death in the parking lot of BBQ Joe’s in Trinity outside of High Point, NC shortly before Christmas

– Adam Perry Lang’s APL will be more steakhouse than barbecue restaurant

Barbecue fans will want to come by for grab-and-go lunch.

APL’s dining room won’t be open for lunch, but Lang will offer to-go barbecue sandwiches out of a 70-square-foot space that used to be a one-chair barbershop.

“It’s going to be almost like a New York-style pizza window,” Lang says of his grab-and-go lunch set-up.

– The Shanghai (not China) Volunteer Fire Department held its annual Christmas fundraiser to supplement their budget

– Seasoned Review continues on the NC BBQ Trail at Stephenson’s Bar-B-Q in Willow Spring and finds it to be well worth the trek

– I’m on board!