BBQ 25

Front Cover
Harper Collins, Jun 8, 2010 - Cooking - 68 pages
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.

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glossary of tEchniquEs
bEEf 06 lamb 40 01 Ribeye TboneStrip Steaks cut less than 108
Ribeye Tbone Strip Steaks cut over
Chuck Steaks LeanerCut Steaks
Filet Mignon
Boneless Pork Loin
Pork Butt or Picnic Ham 15 Spareribs St LouisCut Ribs Baby Back Ribs 38
Lamb Chops Saddle Rib
Leg of Lamb chickEn 42 44
Chicken Breast Thighs Bonein
Chicken Breast Boneless Skinless
Whole Chicken SpatchcockButterflied

Boneless Beef Roast
Beef Back Ribs
12 14
Pork Chops Rib Loin cut less than 1 28
Pork Chops Rib Saddle cut over 1 30
Pork Tenderloin 32
Chicken Wings
fish misc 48 50 52 54 56
Grilled Fish Steak 58
Grilled Fish Filet 60
Hot Dogs Other Cooked Sausages 62
Grilled Vegetables 64

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About the author (2010)

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.

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