Adam Perry Lang

Adam Perry Lang uses an ingenious technique to prevent his barbecue sauce from burning on the grill: He mixes it with an equal amount of water. This lets him brush it on up to 45 minutes before the meat is finished cooking. The flavors of the sauce become wonderfully complex and the meat develops a beautiful, shiny glaze.Plus: More Grilling Recipes and Tips
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Smoky Barbecued Brisket
Rating: Unrated
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A barbecued brisket has a slightly denser texture than one that has been braised, but Adam Perry Lang believes it can be just as tender if you buy the right cut from your butcher. Ask for the packers cut or whole brisket: It will have a thick layer of fat that adds about 3 or 4 pounds to the typical 5- or 6-pound brisket. You can trim away some of the fat, but be sure to leave enough to keep the meat moist while it cooks.Plus: More Grilling Recipes and Tips
Kugel is a baked pudding, usually made with noodles or potatoes. This version, prepared with shredded potatoes and fried shallots, is crispy at the edges and deliciously creamy in the middle. More Potato Recipes
Molasses Barbecue Sauce
Rating: Unrated
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Adam Perry Lang's barbecue sauce — sweet, spicy, and sticky — pairs perfectly with his super-flavorful chicken wings.
Instead of sprinkling his soup with the customary bits of chopped fresh dill, Adam Perry Lang makes a vibrant horseradish and dill pistou (typically a condiment of fresh basil, garlic and olive oil). A swirl of the flavorful pistou brightens up the soup enormously. More Chicken Soup Recipes
Adam Perry Lang, owner of Daisy May's BBQ USA in New York City, tasted New Mexican Hatch green-chile powder for the first time during one of his "flavor recon missions," he says. "I was absolutely amazed by the color, fruitiness and bright, floral taste. The powder isn't a substitute for fresh chiles; it's a whole different flavor experience." It took Perry Lang nearly two months to track down a purveyor, dagiftbasket.com ("my best-kept secret"); now he sprinkles the powder on pork, grilled corn and poultry, including these delightful, crisp chicken thighs. More Chicken Recipes
Diced raw onions make this refreshing salad extra crisp and pungent. Adam Perry Lang sometimes likes to substitute smoky cooked onions; he'll loosely wrap sweet, peeled cipollinis in foil and barbecue them alongside meat for at least 1 hour, or until tender.Plus: More Vegetable Recipes and Tips
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Garlicky Barbecue Marinade
Rating: Unrated
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"Building layer upon layer of flavor is absolutely crucial to great barbecue," says Adam Perry Lang. For the first layer, he usually slathers on a marinade or wet rub the night before cooking. To save time, you can let the meat marinate at room temperature for up to 4 hours rather than refrigerating overnight.Plus: More Grilling Recipes and Tips
Adam Perry Lang's coleslaw is more spicy and crunchy than creamy, which makes it a terrific foil for rich barbecued meat. He lightly salts the cabbage first to draw out some of the liquid, so it doesn't dilute the dressing.Plus: More Vegetable Recipes and Tips
Diced raw onions make this refreshing salad extra crisp and pungent. Adam Perry Lang sometimes likes to substitute smoky cooked onions; he'll loosely wrap sweet, peeled cipollinis in foil and barbecue them alongside meat for at least 1 hour, or until tender.Plus: More Vegetable Recipes and Tips
Garlicky Barbecue Marinade
Rating: Unrated
New!
"Building layer upon layer of flavor is absolutely crucial to great barbecue," says Adam Perry Lang. For the first layer, he usually slathers on a marinade or wet rub the night before cooking. To save time, you can let the meat marinate at room temperature for up to 4 hours rather than refrigerating overnight.Plus: More Grilling Recipes and Tips
Adam Perry Lang's coleslaw is more spicy and crunchy than creamy, which makes it a terrific foil for rich barbecued meat. He lightly salts the cabbage first to draw out some of the liquid, so it doesn't dilute the dressing.Plus: More Vegetable Recipes and Tips
Crisp Pickled Vegetables
Rating: Unrated
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With a rich meal, Adam Perry Lang likes serving crisp, tangy vegetables to lighten things up. He marinates them for a couple of days in a mix of vinegar, sugar and guajillo chiles for a hint of spice. The vegetables can be served as a starter or alongside the main course. More Pickled Vegetables
Cider Mop Spray
Rating: Unrated
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Barbecuers traditionally use a little mop-like brush to swab slow-roasting pork shoulders, beef briskets or spareribs with a liquidy sauce. Adam Perry Lang suggests using a clean spray bottle to simplify the process. He advises waiting to spritz the meat until the dry rub has had a chance to form a nice crust, usually after two to five hours of barbecuing. Plus: More Grilling Recipes and Tips
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By doctoring three different types and sizes of canned beans with barbecue sauce and bacon, Perry Lang creates an outrageously good version of baked beans. He often cooks his beans over a fire in a cast-iron casserole but we adapted the recipe for baking in an indoor oven. Delicious, Quick Side Dishes