Title: BBQ 25
Author: Adam Perry Lang
65 pages; Rigid Softcover $19.99 US
Publisher: 2010 HarperCollins Publishers, NY, NY
Reviewed by: Chef John Vyhnanek, June, 2010
BBQ 25 is an interesting title and refers to the
twenty five recipes that are featured in the book. The author
says that the 25 are the most frequent recipes that he and we
cook most of the time. The moment you pick up this book you can
sense something different. It’s colorful inside and out with
lots of pictures depicting everything from ingredients,
technique to the finished barbecued plate. An interesting
feature is the binding of the book which folds out to allow for
the book to lay flat for easy reading, somewhat like a
children’s book, and to avoid having you lose the page of the
recipe. The pages of the book are glossy and will allow you to
wipe off any smudge that might get on it during the prep process
while on the kitchen counter.
In the first few pages you will find a short but informative
listing of terminology referring to BBQ along with some helpful
hints. Diving in to the recipes, the pages are laid out in such
a manner that one recipe along with a list of tools required and
techniques used are on facing pages along with the recipe itself
and the cooking method. (See the picture below.) The photograph
that accompanies each recipe is top notch and will give a
beginner or a pro something to compare their mis en place with.
Mis en place is a French term used in cooking to mean everything
in its place, all the ingredients for the recipe are placed on a
tray and all are ready before the actual cooking begins.
I tried the recipe for BBQ Chuck Steaks # 3 on page 12 & 13.
Chuck is one cut of meat that is often overlooked for grilling
because it is fatty and tends to be a bit tougher than rib-eyes,
sirloins or tenderloin. One advantage is that what it lacks in
tenderness it makes up for in flavor---it’s a very tasty piece
of meat. The restaurant chef’s secret to making it tender is to
cook it to medium-rare and to slice it very thin and across the
grain. So my recommendation is not to give a whole chunk to your
guest but rather to slice it for them. The recipe the author
uses has a very flavorful marinade and suggests marinating the
meat for about 24 hours. I marinated for 3 hours and was very
satisfied with the resulting flavor because I could still taste
the beefiness if the steak. I followed the cooking instructions
and used what the author calls “board dressing”, a blend of
olive oil, chopped parsley, Kosher salt and ground black pepper.
The board dressing was poured over the steak and the steak
dipped in it before serving. The result---delicious!
There are other recipes with the great pictures through the book
so whether you BBQ a pork tenderloin or lamb chops you will have
great insight into the secrets of grilling. Author Adam Perry
Lang has a nice book here, its meant to be kept grill side for
quick reference. Do you know someone who loves to grill but
who’s still a step or two away from being great? Well buy them
this book and they will become a Grill Master or Mistress in no
Chuck Steaks & Leaner-Cut Steaks
Ingredients for Marinade
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
2 Tbsp red wine vinegar
1 Tbsp freshly ground black pepper
2 Tbsp grated or finely chopped sweet white onion
2 Tbsp grated or finely chopped garlic
2 Tbsp garlic salt
1 bunch fresh thyme
1 cup cold water
2 Tbsp pure chile powder
Ingredients for Seasoning
Sea salt or kosher salt
Freshly ground black pepper
Canola oil or vegetable oil
Baste (page 4)
Board Dressing (page 5)
Combine all the marinade ingredients in a large bowl or sealable
Mix and crush the ingredients with your hands, directly or
through the bag, squeezing them to release the maximum flavor.
Put the steaks in the marinade and let them absorb the flavors
for at least 1 hour, and up to 24 hours.
If marinating for longer than 3 hours, refrigerate the steaks.
Preheat the BBQ to medium-high. Drain the steaks and pat dry
paper towels, Season lightly with salt and pepper and glisten
with canola oil.
Put the meat on the well-oiled grill and cook until rare (or
to desired doneness).
Press the meat as needed throughout the cooking process with a
bacon press or foil-wrapped brick to maintain grill contact and
baste regularly, using a regular brush or Herb Brush (see page
flip the steaks as necessary.
When the steaks are nicely caramelized and charred on both
sides, approximately 12 minutes total, they are done.
Pour the board dressing onto a cutting board and slice the
steaks, turning to coat the slices.