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.
tags: dinner lamb barbecue or grill more
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.
tags: burgers beef barbecue or grill more
From APL's new book, Serious Barbecue. Get your copy today!
tags: salads sides vegetables food processor or blender more
Rach's friend Adam Perry Lang has contributed this tasty recipe. The delicious marinade turns grilled squash into something extra special!
tags: sides cheese vegetables barbecue or grill food processor or blender moreAdam Perry Lang shares this fresh, colorful halibut recipe with a kick – it's easy to prepare and perfect for a light summer grill-out.
tags: dinner lunch fish and seafood barbecue or grill moreThis recipe is a cross between South American arepas and traditional pancakes. They make a great side with barbecued meats, or they can be served with butter and honey at breakfast.
These cakes can be made ahead and reheated in a 400° oven.
This mixture keeps well – it can be refrigerated or frozen for up to 6 months – so make extra to have at the ready! For hearty meats like beef or lamb, you might want to add more chili powder and pepper than you would need for chicken.
tags: barbecue or grill no-cook moreThis 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!
tags: barbecue or grill simmer moreRach's friend Adam Perry Lang has contributed this incredible pulled pork recipe! It'll take some time, but it's worth it!
This is a MAKE-AHEAD dish.
Active Time: 4 hours
Total Time: 9 1/2 hours, plus overnight marinating
To make sure the meat turns out especially tender, be sure to ask your butcher for the packers cut or whole brisket. Trim some of the fat if you like--just make sure to leave enough to keep the brisket moist on the grill!
The brisket can be barbecued ahead and refrigerated overnight. Bring the meat to room temperature before carving and reheating it.
tags: dinner lunch "sammies," wraps and subs beef barbecue or grill simmer more