Adam Perry Lang was trained in the temples of haute cuisine, working at Le Cirque and Daniel in New York, and the legendary Guy Savoy in Paris. But he left that world behind for a single obsession-barbecue-starting Daisy May's BBQ U.S.A., becoming the meat maestro at Mario Batali's Italian steakhouse, Carnevino, and publishing "The New York Times" bestseller, "Serious Barbecue". While "Serious Barbecue" was the ultimate, comprehensive guide to contemporary outdoor cooking, Adam Perry Lang's "The BBQ 25" is its ultrasimplified distillation, created for those times when resources are limited, and space and time are of the essence. Here are step-by-step, foolproof recipes for the 25 most commonly grilled meats - from rib eye to pork rib to chicken wings to sausages - presented in an easy-to-use, easy-to-clean, four-color, 64-page board book format. Here at last is the perfect book to make a hero out of anyone at the grill.
Recipes include: rib eye, porterhouse, lean cut steaks, chuck steaks, beef back ribs, brisket, hamburgers, pork rib/saddle chop, spare ribs, baby back ribs, pork tenderloin, lamp chops, leg of lamb, chicken boneless skinless reast, chicken wings, turkey reast oneless, hot dogs, sausages and anything cased.