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| Tues. 05 May '09 |
| Cooking | EVERYWHERE |
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Get Serious
Master meat at the grill with Adam Perry Lang
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Anyone who thought barbecue books couldn't get any meatier hasn't met Adam Perry Lang. The chef-owner of Daisy May's BBQ in New York has just published his first cookbook, Serious Barbecue, a recipe-packed paean to grilling and Southern barbecue.
Only a few years ago, Perry Lang (pictured) would have seemed better suited to writing a cookbook on French master sauces. Before he had his barbecue revelation, he cooked at Le Cirque, Chanterelle and Daniel in New York.
But after turning his attention to more primal methods, he quickly established his 'cue cred, including a win at the American Royal Barbecue competition in Kansas City. He's now the meat guru for Mario Batali's Las Vegas steakhouse, Carnevino, and is working on a top-secret project with Jamie Oliver.
Serious Barbecue gives us the benefit of all that experience. In it, Perry Lang ditches the typical "20-ways-to-cook-ribs" format to share the ultimate recipe for just about every cut of meat you'll encounter.
Here, he gives us some tips for maximizing flavor at the grill:
A better brush "Tie a bunch of sage, rosemary and thyme sprigs to a wooden spoon handle and use it to baste meats with butter."
Flavor trifecta "Don't use just a glaze or a rub or a brine--use all three. I'll brine a piece of meat, then add a rub, then a glaze and finish it with a lemony vinaigrette."
Rub it right "Add a second or third layer of spice rub as the meat cooks--especially when it's almost done--so the spices in it stay bright."
Instant sauce "Place cooked meat on a cutting board painted with a glaze or covered with olive oil, herbs, lemon zest, garlic and jalapeños. When you slice the meat, each piece will absorb the flavors, and the juices released will become a beautiful sauce."
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Serious Barbecue at Amazon.com |
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