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).
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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).
Learn more about your ad choices. Visit podcastchoices.com/adchoices