From APL's new book, Serious Barbecue, comes this fierce recipe for grilling lamb chops.
Adam's recipe note: "To chiffonade the mint, stack the leaves and roll as tightly as possible into a cylander. Cut across the roll so that when unrolled, the mint will be in thin ribbon-like strips.
Serious Barbecue
05/13/09
Adam Perry Lang generously shares his burger recipe with us from his new book, Serious Barbecue. Get your copy for your favorite grillmaster.
Adam's note: Buying a 70/30 blend from the meat case will give you some great burgers, but you can go a step further by using a mix of different cuts. For the ultimate blend, ask your butcher to grind together about 2 1/2 pounds of chuck, 1 1/4 pounds of sirloin and 1/2 pound of brisket.
Serious Barbecue
05/05/09
Serious Barbecue
04/28/09
- Two-Color Ziti Fake-Bake
- Tomato Minestrone Soup with Garlic Bread Croutons
- Ratatouille Riggies: Eggplant Marinara with Rigatoni and Zucchini
Newest recipes:
This recipe from Adam Perry Lang is easy to make, but will have your friends thinking you're a gourmet grillmaster!
05/30/08
Rach's friend Adam Perry Lang has contributed this tasty recipe. The delicious marinade turns grilled squash into something extra special!
05/30/08
Adam Perry Lang shares this fresh, colorful halibut recipe with a kick – it's easy to prepare and perfect for a light summer grill-out.
05/30/08
This recipe from Adam Perry Lang will have you enjoying artichokes in a whole new way! It's a creative addition to any barbecue menu.
05/30/08
This recipe can be made in a regular oven.
Step 1 of this recipe can be done ahead of time and refrigerated – then just bring to room temperature and bake.
Daisy May's BBQ
09/22/07
This slaw goes especially well with your favorite barbecued meat, as it's more crunchy and spicy than creamy.
Daisy May's BBQ
09/22/07
This delicious barbecue sauce can be made ahead and refrigerated for up to 2 weeks, and it's brilliant formula actually prevents the sauce from burning onto the grill!
Daisy May's BBQ
09/22/07
