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.
BBQ 25
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Book Description
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Editorial Reviews
From Booklist
It’s spring, when any person’s fancy turns to outdoor cooking, especially in the northern and middle portions of the country. Yet the fear of the grill can inhibit many old- and newcomers to the art of barbecue. Is the food cooked enough? How to ensure that seasonings stay on the meat, not land in the charcoal? Chef and New York City restaurant owner Lang (author of Serious Barbecue, 2009) to the rescue. Here, in a small volume meant to fit into the palm of your hand, are 25 of the most requested protein (for the most part) recipes, illustrated profusely and bound in a wipeable, almost weatherproof, binding format. For sure, Lang knows his stuff. Fewer than 10 steps are involved in each, accompanied by required tools (showcased via black-and-white drawings); techniques (again, illustrated); ingredients needed for brining, glazing, marinading; and photographs. At the beginning of each chapter are top sourcing tips, what to look for when picking out fish, pork, beef, chicken, and lamb. Finally, readers’ prep is up front, featuring a glossary of techniques. --Barbara Jacobs
Review
One of the Best NYC Cookbooks of 2010 (New York magazine )
One of the 10 Top Summer Cookbooks, 2010 (NPR )
One of the 10 Top Summer Cookbooks, 2010 (NPR )
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More About the Author
Adam Perry Lang is a classically French-trained chef turned bona fide BBQ expert. He's the founder and co-owner of the nationally acclaimed restaurant Daisy May's BBQ and has serious competition credibility. With his awards and reputation, it's obvious Adam knows his BBQ.
Customer Reviews
Most Helpful Customer Reviews
9 of 10 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
The rather thin booklet (64 cardboard pages)intends to introduce 25 quick-and easy everyday recipes. It covers pretty much every major cut of meet plus fish and vegetables. Every cut is subjected to a few flavor enhancing steps: marinades, rubs, glazes, sauces etc. This works well for cheap cuts, or generally flavorless cuts (pork tenderloins, filet mignon etc.) and I picked up a few interesting tricks. However, it's a waste of effort on some prime pieces of meat. When I pay top dollars for a few nice marbled ribeye steaks I want to taste the beef rather than Mr Perry's soy-based marinade, or the added concentrated beef stock. I cooked them side by side last night, and the just salt and pepper version won hands down for its pure beef flavor. The marinated version wasn't bead, but I think I reserve it for a cheaper cut of meat.
I don't mind the shortness of the book, it's very concentrated with no fluff, though some parts seem generic (every chapter tells me to prefer: "Butcher over supermarket", "Local over outsourced", "Organic over other" - all true, but do I have to read them again in every chapter?). The editors should have done some more proof-reading, and I am not sure about some of the instructions: grilling a chicken breast for 1 1/5 hours (and calling it a "Quick Cook" recipe seems wrong and guarantee all but bone-dry meat.
I don't mind the shortness of the book, it's very concentrated with no fluff, though some parts seem generic (every chapter tells me to prefer: "Butcher over supermarket", "Local over outsourced", "Organic over other" - all true, but do I have to read them again in every chapter?). The editors should have done some more proof-reading, and I am not sure about some of the instructions: grilling a chicken breast for 1 1/5 hours (and calling it a "Quick Cook" recipe seems wrong and guarantee all but bone-dry meat.
8 of 9 people found the following review helpful
By B. Nelson
Format:Hardcover|Amazon Verified Purchase
I have to confess that I searched out this book mainly as a way to get over the $25 free shipping threshold on the main book I was purchasing. I was immediately taken aback with the simplicity of it and thought - oh man, this isn't going to be that great - wow was I wrong. Adam Perry Lang is a barbecue genius!! This book has easy to follow recipes for each type and cut of protein that people commonly cook on the grill - including brines (where appropriate), mop sauces and techniques presented in a very easy to follow format. I started off with the burgers - very simple, but really grreat - who knew to put a little water in the ground beef to get the burgers to stick together better (might be a steaming thing too) and the carmelized onions were great too - my wife said they were the best hamburgers she had ever had! Then last night I did the whole chicken - brined and then grilled/smoked with a mop sauce - AMAZING. Best chicken I have ever had as well. I will now worship Adam Perry Lang when I am at my grill - and I will certainly be buying his other book and looking for a good excuse to go to New York and eat at his restaurant!!
20 of 26 people found the following review helpful
By John Dawson
Format:Hardcover|Amazon Verified Purchase
Late last summer I raved about Adam's book Serious Barbecue, and I will rave about this book as well. This is a very different book, aimed at a somewhat different audience, but with the same great roots.
The form and layout of this book are revolutionary for cookbooks. It is packed with great need-to-know information that is presented in a way that people think about cooking.
It starts with the meat cut and equipment list in graphical form, then moves into the ingredient list, then a graphical depiction of the major process steps, then into the actual process. Again, the format is very refreshing and easy to use. Oh, and it has the same outstanding photography of the previous book, just much smaller.
If you are a grill and barbecue cook, you simply cannot go wrong with this book. It's small, very concise, and packed with must-know basics. However, like the previous book, it will stretch your the boundaries and bring great new flavors to the table.
Get it, read it, and use it!
The form and layout of this book are revolutionary for cookbooks. It is packed with great need-to-know information that is presented in a way that people think about cooking.
It starts with the meat cut and equipment list in graphical form, then moves into the ingredient list, then a graphical depiction of the major process steps, then into the actual process. Again, the format is very refreshing and easy to use. Oh, and it has the same outstanding photography of the previous book, just much smaller.
If you are a grill and barbecue cook, you simply cannot go wrong with this book. It's small, very concise, and packed with must-know basics. However, like the previous book, it will stretch your the boundaries and bring great new flavors to the table.
Get it, read it, and use it!
Most Recent Customer Reviews
5.0 out of 5 stars
Chef Lang
This is a photo study that smokers and grillers will find helpful. He as has a set of videos in the LaCense Meat websight which is a must see when your grilling investment... Read more
Published 27 days ago by wyatt1
5.0 out of 5 stars
bbq
Here again it was a gift. My son said it was the best gift he got. He uses it all the time.
Published 28 days ago by Carol Cat
3.0 out of 5 stars
Pretty Book
This is a book you can put on your coffee table for decoration but otherwise it's not that great. Pretty basic.
Published 1 month ago by Ronni Johnson
5.0 out of 5 stars
Every one enjoyed it
Great Christmas gifts. Bought for all familys. We will see after the SNOW thaws how we like the recipies. thank you
Published 3 months ago by Michale Graf
4.0 out of 5 stars
BBQ 25
Great reference with a couple great recipes. I use it when I need ideas for new party dinners along with Charred and Scruffed
Published 3 months ago by Anndy B.
5.0 out of 5 stars
Good Book
I gave this book as a gift to my son and he loves it. Would recommend it to anyone interested in barbecuing
Published 3 months ago by Diane
5.0 out of 5 stars
Awesome for Indoor and Outdoor Grills!
Great cookbook! I bought this for my husband but I think we've both used it the same amount. The tips are great, the instructions are clear and the recipes are divine. Read more
Published 3 months ago by ItalianSoul
5.0 out of 5 stars
Unbelievable food will result
This book turned me into a golden god of grilling. Incredible flavours from the recipes and easy to follow down to earth instructions make it way easier than it looks to outsiders. Read more
Published 8 months ago by Michael DeCosta
5.0 out of 5 stars
BBQ 25
I have made many recipes from this book. It is great! I love the fresh view on BBQing. I will be using this book often. The book is laminate too, great idea.
Published 9 months ago by EverLoveJewelry
4.0 out of 5 stars
Nice little BBQ book
I saw this book promoted on the Rachel Ray Show and the recipes they made from it sounded and looked delicious. So I ordered this book to add to my cookbook collection. Read more
Published 9 months ago by Just Another Mom
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