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).