morrshades, seamless matches, with root touch-up by nice 'n easy. >>> we got a personal note tonight.r beloved colleagues, sarah rosenberg, is leaving the program, after many years. well, our plate list series is her label off love. it's hers. so, tonight, here is one of her all-time favorite, and a timely one, at that, with barbecue guru adam perry lang. >> one of the reasons why i think i love butchering and meat so much, not because i like to cut up animals, but my mother would take me to this butcher shop on willis avenue in long island. every time i would walk in, they would give me a little slice of bologna. when i smell raw meat, my hair stands on end. there's something very chemical about it. first thing you do, you break up some herbs. in this case, marjoram. black pepper. you take olive oil. and then you put the choho in. and you really just kind of work it in. let it sit there for, like, two hours. flames happen. these look beautiful. got a lot of flavor on these babies. ke the lamb chops. you should hear a sizzle. another trick, i take a brick, just wrap it with foil. plac