I'm afraid to type anything involving the letters "B B Q" for a while. So I'll say this involves outdoor cooking. Call it what you will:
- Adam Perry Lang is a New York chef with bonafides (Le Cirque, Daniel) who got into outdoor cooking and the competition circuit a few years ago. His second book, "Charred and Scruffed," named for some of his innovative outdoor cooking techniques, is out this summer. Lang will be in Charlotte on June 9 to sign books and demonstrate some of those innovative outdoor cooking techniques. The event is being put on by Park Road Books, but it's happening at 2:30 p.m. in the parking lot next to Carpe Diem on Elizabeth Avenue. It's free and you don't need a reservation. Just show up.
- Bob Garner is the guy who wrote the book on North Carolina's traditions of, um, outdoor cooking, with the original guide, "North Carolina Barbecue: Flavored By Time," back in the 1990s. He has a new book out, "Bob Garner's Book of Barbecue: North Carolina's Favorite Food" (John F. Blair, $24.95). He'll sign copies of that at 7 p.m. June 12 at Park Road Books.