Meatopia 2013

If you’re serious about BBQ, then you’ve probably heard of chef Adam Perry Lang. You may have even read his book titled Serious BBQ. A well suited title for a man I think is the King of meat.

I was recently invited by my friends at George Dickel to attend Meatopia’s 10th annual BBQ extravaganza in San Antonio Texas. Adam was stellar as usual and eager to catch up since our last rap session on Jimmy Kimmel’s backlot. We popped in some lounge chairs and sipped George Dickel #12.

Joe’s Daily: From a scale 1-10 how excited are you to be here in San Antonio for Meatopia?
Adam Perry Lang: 11

Joe: What are you most excited about?
Adam: Does it have to be one thing? If it’s an eleven it means its basically a perfect storm for a lot of great things coming together. First of all, to be so fortunate as to be on the road doing what I love to do with people I want to do it with. I can’t tell you how happy I am.

Joe: How many years have you attended Meatopia?
Adam: A couple of times, I would have to check. I always feel like if I’m not there I’m there in spirit, because I’ve known Josh Ozersky (Meatopia Founder) for well over 10 years. Him and I, we sometimes go head to head, sometimes we get the chills together while we’re eating or drinking something and tasting something. He’s become a really dear friend. To me he’s a really respected person and I’m saying that only from myself.

Joe: You’ve been working close with George Dickel Whisky. Do you have a personal favorite from them?
Adam: In terms of what I like, barrel select is just that, it’s a selection of a barrel by the still master. To me I like that the most just knowing, even though he picked three barrels once and I liked one barrel over the rest. They were all still excellent.

Joe: In your last video with Dickel, you visit their head quarters in Tennessee. Were you able to see any of their secret ingredients or is all pretty much out in the open?
Adam: No secrets, and I was happy that I wasn’t surprised. I was trying to get confirmation of the exact opposite. I wanted to see authenticity and I didn’t want to see trickery. You know, just look how I cook, I try to run from trickery. I try to vest myself in authenticity and there’s a process because there’s enough information and there’s enough out there just to focus on a traditional process and to learn it. Rather than mess with something that works. And they’ve got it right, so why mess with it? I was siked.

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