Adam Perry Lang
Format: PDF / Kindle (mobi) / ePub
New York Times Bestelling author and BBQ maestro Adam Perry Lang is back! Serious Barbecue meets A Man, A Can, A Plan in BBQ 25: an ultra-foolproof guide to the 25 most popular barbecue dishes, in a format anyone can follow with guaranteed success.
SERVES 6-8 TWELVE - SIXTEEN HOT DOGS OR OTHER PRECOOKED SAUSAGES (KRAKAUER OR WEISSWURST) TOOLS REQUIRED INGREDIENTS COOKING BROTH 2 cups beer 2 cups water 2 Tbsp unsalted butter 2 Tbsp sea salt or kosher salt 1 Tbsp freshly ground black pepper 1 Tbsp unsalted butter (for griddle pan) INGREDIENTS FOR “FORTIFIED” SAUERKRAUT 1 Tbsp canola oil or vegetable oil 8 oz bacon 1 cup thinly sliced sweet white onion 4 garlic cloves, crushed 2 Tbsp fresh thyme leaves 2
relish in a bowl and mix well; set aside. (This can be done up to 1 hour ahead). Preheat the BBQ to medium-high. 04 Drain the steaks and dry with paper towels. Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess. 05 Glisten the meat with canola oil, using the first steak to brush oil onto the others. 06 Combine half of the baste/relish mix in a foil pan or heatproof pan and set on the side of the grill. 07
minutes, flip the meat and cook for an additional 2 minutes. 06 Move the hamburgers onto the grill and cook until medium-rare (or cook to the desired doneness), flipping them halfway through, approximately 4 minutes total. 07 Stir the parsley into the onions and spoon the onions on top of the hamburgers. Lay a slice of cheese on top of each one, if desired, and cook until it melts or “weeps,” then serve. 06. CHTEAUBRIAND SERVES 6-8 TWO CHTEAUBRIAND, APPROX. 2-lbs EACH
oil. 05 Put the chops on the well-oiled grill and cook to desired doneness. 06 Meanwhile, put a foil pan or heatproof pan on the grill, add all the compote ingredients, and stir occasionally to melt the butter and dissolve the sugar. 07 Once a crust begins to develop on the chops, transfer the chops back and forth between the grill and the compote as they cook, using tongs to turn and baste them in the compote. Stack and flip the meat as necessary if the flames get out of control. 08
water and season “like rain” with the spice mix. COOKING METHOD 02 Indirect Grilling Prepare the grill for indirect cooking; the temperature should be 300°F. Put the meat on the well-oiled preheated grill and cook, covered, with the addition of wood of your choice (I prefer fruit woods when available), for 2 hours. 03 Remove the ribs from the grill. Put 2 large sheets of heavy-duty foil on top of each other and shingle half the racks, top side up, on the foil. Sprinkle with half the