Lang - BBQ 25

Quick Cook: Up to 30 minutes cooking time

Medium Cook: Up to 2 hours cooking time

Long Cook: Over 2 hours cooking time

Quick Cook: Up to 30 minutes cooking time

Medium Cook: Up to 2 hours cooking time

Long Cook: Over 2 hours cooking time

Quick Cook: Up to 30 minutes cooking time

Medium Cook: Up to 2 hours cooking time

Quick Cook: Up to 30 minutes cooking time

Medium Cook: Up to 2 hours cooking time

Quick Cook: Up to 30 minutes cooking time

I FIND IT AMAZING TO THINK THAT JUST 70 OR 80 YEARS AGO NEARLY ALL OF OUR COOKING WAS STILL DONE USING WOOD OR CHARCOAL. IN JUST THAT SHORT SPACE OF TIME WEVE LEFT OUR COOKING ROOTS BEHIND US AND HAVE MOVED ON TO GAS AND ELECTRICITY. WHICH, ALTHOUGH CONVENIENT, IS AN INCREDIBLY BLAND WAY TO COOK FOOD IN COMPARISON.

I believe that, deep within each of us, there is an epic appreciation of proper barbecue. There is something so natural and primal about cooking a piece of meat over flames. When barbecue is done badly its heartbreaking, but when it is done well, by someone who really understands the special relationship between food and fire, smoke and coals its an art.

So to help get us back in control of our cinders; to help all those men who think their blackened burnt sausages are examples of good barbecuing, let me introduce you to a barbecue genius, Mr. Adam Perry Lang. BBQ 25 is going to get you creating some of the most incredible, pimped-up, tasty-assed cooking around. Welcome to the real world of barbecue.

The beauty of this book is that it is simple. Even though Adam knows every last technical detail about barbecuing and meat, he gets straight to the point. The 25 recipes hes giving you are his top barbecue recipes things youll make again and again for the rest of your life because they are that good. He is also sharing all sorts of hints and tips to help you achieve some of the best barbecue cooking youve ever had.

Ive been cooking since I was eight years old, and can honestly say that Adam is one of the gutsiest, most humble and inspirational cooks Ive ever had the pleasure of cooking with. His main goal in life is to help people create amazing barbecue. Youre in the best hands. I dont even have the words to describe the kind of flavors he is about to introduce you to.

So read on and listen to what the boy has to say.
Good luck and enjoy yourselves,

THERE ARE TWO SIDES TO ME. ONE IS OBSESSED BY TECHNIQUE AND DETAIL. THE OTHER IS SPONTANEOUS, ADAPTIVE, AND NOT TOO CONCERNED ABOUT GETTING BOGGED DOWN WITH COMPLICATED PROCESSES .

Like most guys, Im into gadgets, and one of my favorite pastimes is hunting around for specialized kitchen equipment and sourcing or foraging for unusual ingredients.

But less is often more. This is that book. This is the backbone of barbecue.

In essence, Ive streamlined the approach. Its all about the 25 recipes that you and I cook 95 percent of the time. You wont find pigs trotters, lamb shanks, or pork belly here the type of cuts I explained how to tackle in my last book, Serious Barbecue. Every recipe in this book uses food thats easily accessible, no specialty stores required, and nothing too pricey. All you need is good, simple stuff with clear explanations on how to prepare it without compromise of flavor. Every dish here was born from the desire to create maximum results in minimum time.

Its about getting down and dirty. Youve got to get hands-on, get stuck in and extract the most from the food in the most primal way. Use your hands to crush and combine the fresh herbs, garlic, and spices. Massage the marinade into the meat, and press the seasonings in with your hands instead of using a brush. I show you how to improvise and impart the best flavors possible with using something as simple as a bunch of mixed fresh herbs tied to a wooden dowel with twine. Discard the roasting rack and other exotic equipmentyou wont need it. Sometimes restraint can be difficult, but even if you are limited by your ingredients, it doesnt mean youre limited in the flavors you can produce!

As you flick through these pages, you can see photographs of the fresh herbs, dried spices, griddles, grills, foot-high flames, smoke, and fire all these are ingredients in themselves, some store-bought, others added through the elements that are combined to coax out maximum flavors.

Sometimes all you want is instant gratification. Relax, have fun, embrace simple ingredients and make them into something spectacular. Enjoy the stuff that surrounds you, and cook while having a beer, hanging with your family, or watching a game with your friends. You want recipes that are straightforward, easy to follow, and look really professional, with flavors that blow your mind.

GETTING TO KNOW AND CONQUER THE GRILL

This increases the surface area that can be seasoned, which means more flavor, more crispy bits, and more visual appeal.

Texture - Vary the texture of the seasonings you use, the herbs, spices, and aromatics, to create different flavor impacts.

Season like rain - This means season loosely, using your hand to sprinkle the salt and/or spice from a distance to evenly distribute it. Super-Aggressive Seasoning - This applies particularly to direct grilling, because a lot of spice gets rubbed off during cooking.

Press and Dab - After seasoning, press the salt and/or spices into the meat with your hand to make sure its thoroughly coated, then dab up any excess on the board.

This method produces maximum impact in a shorter period of time by using marinades and brines that are more intense than traditional ones.

Glisten means applying a very thin coating of oil to the food to prevent it from sticking and to minimize the amount of oil that will drip into the fire.

After a crust has formed, apply oil or a combination of oil, spices and seasoning to prevent the exterior of the meat from drying out.

Wrapping the food in foil creates a humid microclimate to help tenderize tougher, collagen-rich meats.

When cooking with foil, dont unwrap the parcel immediately after removing it from the heat. Let it rest to allow the heat to temper evenly.

Using both a griddle and the grill grate allows you to continue cooking and developing caramelization while moving the food away from overly aggressive heat.

Extra weight increases the foods surface contact with the grill to intensify char and caramelization.

Combine in a foil pan or heatproof pan and warm on the side of the grill: