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BBQ 25 Board book – May 11, 2010
All Books, All the Time
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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
One of the Best NYC Cookbooks of 2010 (New York magazine)
One of the 10 Top Summer Cookbooks, 2010 (NPR)
Top customer reviews
The book only has 25 recipes, with only one recipe for each cut of meat. The cuts of meat range from pork, beef, and chicken for BBQ, to fish, steaks and hamburgers in a more traditional grilling style. However, these simple recipes are delicious and creative, and will most likely broaden any barbecue chef's cooking abilities. Many of his recipes first require that you brine the meat. Next, Adam gives perfect instruction to either grill or smoke (through indirect cooking on your gas or charcoal grill) the meat. I have now tried around 15 recipes in this book, and I have not been disappointed.
My favorite recipe is the pork loin. Before this book, I had never thought about BBQing this cut of meat. However, it has now become a regular staple in my cooking rotation. The loin is first brined for 3-24 hours, then rubbed, and finally smoked on a gas grill for an hour and a half, with the "glaze" added half way through cooking. The result is possibly the best meat I have ever tasted, and always comes out perfectly tender. I have made this for several groups of friends at parties, and everyone raves about it and asks how in the world I cooked such great pork.
Bottom line, this is a book that nobody will ever regret buying. Try it out, and you will be cooking up outstanding barbecue in no time.
(I would also suggest it as a gift for the grilling guy that THINKS he knows how to grill....you know the type.......the guy that thinks grilling is the man's job, but he flips the meat around on the grill too much or squishes the burgers with his spatula!...Don't do that!!! Or he over cooks it all....bleh! Less is more and this book would be a subtle way to hint that grilling skills need work because it comes across as very manly!)
The guides on every page show where the cut of meat comes from on the animal. There are helpful tips and suggestions for tools to use and techniques. My husband smoked a pork shoulder for the first time, using the recipe from this book. The flavor was wonderful and the texture of the meat was perfect....it just melted off the bone! Nothing in the book is over complicated. We are grilling our way through every recipe in the book! Grills are for more than just hamburgers and hot dogs!