A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
About Adam Perry Lang
Barbecue expert Adam Perry Lang has opened his own restaurant Daisy May's BBQ in New York City, partnered up to open Barbecoa in London, and is a consulting partner in Mario Batali’s Carnevino in Las Vegas. Adam has published three cookbooks: Serious Barbecue, BBQ 25, and Charred & Scruffed.
Spice-Glazed Grilled Pork Loin
Sep 14, 2010 by
No more standing idly by as those chops you tossed on the grill dry out into leathery toughness. Nope. Not with this trick.
- Quick Glance
- 30 M
- 15 H, 30 M
- 11
Very French Grilled Rack of Veal
Jun 19, 2009 by
Traditionally a holiday cut, rack of veal becomes summer fare when coated with brown sugar, paprika, thyme, and sage then grilled until pink and juicy.
- Quick Glance
- 20 M
- 9 H
- 4
Grilled Corn on the Cob
Jun 19, 2009 by
No summer barbecue is complete without grilled fresh sweet corn. But here it’s dressed up with a cilantro pesto and a squeeze of fresh lime juice.
- Quick Glance
- 35 M
- 35 M
- 1