Adam Perry Lang

Date: 2020-05-05 | Duration: 2h 1m

Episode Overview

Renowned chef and restaurateur Adam Perry Lang joins Joe for a rich two-hour conversation on meat, craft, and the restaurant industry during the COVID-19 shutdown. Lang, the owner of APL Restaurant in Hollywood — Joe's favorite steakhouse in Los Angeles — explains the science of dry-aging: the critical interplay of air velocity, temperature, and humidity that transforms beef over months or even a full year. They discuss how Lang kept his entire staff employed during the pandemic while pivoting to cook for frontrunners and first responders, partnering with Jimmy Kimmel to donate meals to St. Joseph's Center. The conversation covers sous vide cooking, the ethics of factory farming versus humane ranching, Temple Grandin's autistic gift for understanding cattle behavior, and why patience and obsessive curiosity are the twin engines of great cooking.

About Adam Perry Lang

Adam Perry Lang is a renowned chef, restaurateur, and cookbook author, celebrated for his innovative approach to barbecue and grilling. As the owner of APL restaurant in Hollywood, CA, he has garnered acclaim for his meticulously crafted dishes that blend technique with bold flavors. With several bestselling cookbooks to his name, including "Serious Barbecue," Lang is known for elevating traditional cooking methods while fostering a deep appreciation for quality ingredients. His engaging personality and passion for culinary excellence make him a captivating figure in the food industry, earning him a spot on the Joe Rogan Experience, where he shares insights into his creative process and culinary philosophy.

Key Moments

– Dry-Aging Science and Technique
– Restaurant Industry During COVID-19
– Humane Ranching and Animal Ethics
– Temple Grandin and Cattle Behavior
– Sous Vide and Modern Cooking Methods
0:00:00 – APL Restaurant — Joe's favorite steakhouse in LA
0:12:47 – Dry-aging science: air velocity, temperature, humidity
0:25:26 – Flavor jumps in long-aged beef — one year and beyond
0:49:26 – Food Network and the democratization of cooking
1:17:41 – Two years of preparation before opening APL
1:41:42 – Temple Grandin as the cattle whisperer — seeing the world through their eyes

Transcript Excerpt

Starting point is 00:00:00 one. What's happening, brother? How are you? Good to be here. Good to have you. I have enjoyed your restaurant many times. This is my favorite steak restaurant in all of Los Angeles. Thank you. It's one of the reasons why I wanted to bring you in here because this is a really crazy time for restaurants. And I mean, that's basically, that's the gist of it. This is a crazy time. It's bananas. It's absolutely crazy. Trying to just This is a crazy time. It's bananas. It's absolutely crazy. Trying to just get a handle on it. It's just overwhelming. Starting point is 00:00:31 For me, it's just head down and cook. Try to help people that are in need, and then we'll figure it out later. I know you've been doing a lot of cooking for first responders and for hospitals. What have you been doing with your time now that this is? Well, it really first started where basically everybody was just staring at each other and saying, what is going on? What's happening? And I didn't lay off any of my employees. And it's all happening. Everybody else is closing up shop. Starting point is 00:01:00 And I'm just overwhelmed as a business owner. What am I going to do? shop and, you know, I'm just overwhelmed as a business owner. What am I going to do? And I actually had my GM come up to me and, you know, because I'm trying to figure it out. Everybody's asked what's going to happen. My GM came up to me and says, hey, listen, you know, we're with you. We know you didn't create the coronavirus. You know, you do what you have to do and we know your heart's in the right place. And I was just like, I just like kind of just let out a breath and I'm like, okay, well, I appreciate you saying that. And then I was just head down, get down to business with it. Starting point is 00:01:33 And we had a cutback, 90% of the staff. And we were just like, just cook. Didn't know who was going to buy it or anything it was just crazy so would you just tell her but it's the the steakhous...

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Frequently asked about this episode

Who was the guest on Joe Rogan Experience #1469?

Adam Perry Lang was the guest on JRE #1469. This page includes the episode overview, topics discussed, and related resources.

What topics were discussed on JRE #1469?

On Joe Rogan Experience #1469 with Adam Perry Lang, topics include Dry-Aging Science and Technique, Restaurant Industry During COVID-19, Humane Ranching and Animal Ethics, and Temple Grandin and Cattle Behavior.

Where can I read the transcript for JRE #1469?

The full searchable transcript for Joe Rogan Experience #1469 with Adam Perry Lang is available on this page, along with key topics and timestamps.