Announcement

Collapse
No announcement yet.

Serious BBQ

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Serious BBQ

    I do not own this book...yet!
    http://www.amazon.com/Serious-Barbec...1465047&sr=8-1

    I just got word of this book. This guy has worked in several great restaurants and has given up the four star kitchen to open a bbq restaurant in NY. He has won at the American Royal BBQ comp in Kansas City and other spots so he might be somewhat legit.

    Take a look. It might just be a valuable resource to add to your library.

    A little more information here.
    http://tastingtable.com/email/campaign/616.html
    "I'm the 82nd Airborne, and this is as far as the bastards are going."
    PFC Martin, 325th Glider Infantry Regiment, Battle of the Buldge

  • #2
    This looks really interesting, I am gonna add it to my collection for sure!

    Thanks!


    Drinks well with others



    ~ P4 ~

    Comment


    • #3
      Damn... my rib secret is out. I always add more rub just before foiling, or at the 2/3 point, and at finish... damn him!
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

      Comment


      • #4
        that looks like a great piece of info... thanks for sharing


        sigpic


        Comment


        • #5
          Originally posted by Richtee View Post
          Damn... my rib secret is out. I always add more rub just before foiling, or at the 2/3 point, and at finish... damn him!
          nobody knew it was your secret before you told us it was


          sigpic


          Comment


          • #6
            Here is a sample recipe from the book I came across.

            APL BBQ SAUCE

            - makes about 7 cups -

            Reprinted from Serious Barbecue by Adam Perry Lang.

            Ingredients

            1/2 cup canola or vegetable oil
            5 garlic cloves, peeled and coarsely chopped
            1 medium sweet white onion, coarsely chopped
            1 green bell pepper, coarsely chopped
            2 teaspoons kosher salt, plus additional if needed
            1/4 cup bourbon
            3 tablespoons chili powder
            1 tablespoon coarsely ground fresh black pepper
            1/4 teaspoon ground allspice, plus additional for seasoning
            1/4 teaspoon ground cloves, plus additional for seasoning
            1 cup firmly packed dark brown sugar
            2 cups water
            2 cups ketchup
            1/2 cup unsulfured blackstrap molasses
            1/2 cup prepared yellow mustard
            1/2 cup apple cider vinegar, plus additional as needed
            2 teaspoons hot sauce
            1/2 cup apricot preserves
            1 jalapeno chile, grated on a Microplane grater, stopping before the seeds
            1/2 Granny Smith apple, grated on a Microplane grater.

            Procedure

            1. Pour the oil in a large saucepan and place over medium heat until it starts to simmer. Stir in the garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.

            2. Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.

            3. Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.

            4. Stir in the water, brown sugar, ketchup, molasses, mustard, vinegar, hot sauce and preserves. Bring the mixture to a boil, stirring occasionally to be sure that nothing sticks to the bottom and burns. Continue to simmer, stirring often, about 45 minutes.

            5. Add the jalapeno and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will still be hot), or in a bowl using an immersion/stick blender until smooth.

            6. Season to taste with additional allspice, cloves, salt, and vinegar to taste.
            "I'm the 82nd Airborne, and this is as far as the bastards are going."
            PFC Martin, 325th Glider Infantry Regiment, Battle of the Buldge

            Comment


            • #7
              Looks pretty tempting. At least his name isn't Dallas.

              Comment


              • #8
                Vlap,
                Don't you love that e-newsletter?
                I read that and am also going to add that to my library... I wish I could get to one of his resturants... he sounds like a very talented chef!
                Thanks for the post!



                The only one on the block with the super fastest turbo charged



                Comment


                • #9
                  Funny how so many recipes have bourbon in them. No wonder I go thru so much?
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                  Comment


                  • #10
                    Originally posted by Richtee View Post
                    Funny how so many recipes have bourbon in them. No wonder I go thru so much?
                    Yeah that's it, that's the reason! ;)



                    The only one on the block with the super fastest turbo charged



                    Comment


                    • #11
                      I wonder what the shelf life is on that stuff?

                      Sounds very good.
                      Lang 60 Mobile deluxe




                      Captain-N-Smoke BBQ Team(retired)
                      ____________________________________________
                      Takes allot of work and an open mind to make good sense.
                      Praise the Lord and pass the Cannabis.

                      Comment


                      • #12
                        Originally posted by Capt Dan View Post
                        I wonder what the shelf life is on that stuff?

                        Sounds very good.
                        Between the bourbon (IF added after the heating stage) and the vinegar... kept cold.... my bet is a year.
                        Keep capped tight..your only enemy is oxygen with that brew.
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                        Comment


                        • #13
                          Well, I made a batch of that BBQ sauce last night... it is very good! I haven't tried it on anything yet, I just gave it the spoon test... I'll be sloppin' that on some ribs for sure!

                          I followed the recipe very closely, it is good right out of the chute. Nice thing is, it is very adjustable to suit your tastes.


                          Drinks well with others



                          ~ P4 ~

                          Comment


                          • #14
                            I saw this thread and ordered. I can't get enough books...it's an O.C.D. thing
                            Ups dropped it off last night. I thumbed thru it and its front section has some interesting insight into the why and why nots of BBQ. I will be checkin out more this evening
                            Slainte!!!
                            Ryan

                            I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
                            Clint Eastwood

                            sigpic

                            Comment


                            • #15
                              I am happy to hear the good reviews of the book and recipe. I look forward to getting my copy as soon as I can afford it.
                              "I'm the 82nd Airborne, and this is as far as the bastards are going."
                              PFC Martin, 325th Glider Infantry Regiment, Battle of the Buldge

                              Comment

                              Working...
                              X