Adam Perry Lang's BBQ Tips & My Favorite Grilling Posts

I'm one of those people who fires up my grill in a snow storm; as long as I have a large glass of wine in one hand, I can grill with the other. I also drink rosé year-round and give people gifts when I feel like it, sometimes missing their birthdays. In other words, I follow my heart more than my calendar.

With Memorial Day weekend upon us and bags of charcoal appearing in great towering pyramids at the grocery store, maybe it's time we make it official. Let's launch the 2010 season with a hip-hip-hooray, a smash of the champagne bottle against our grills (new or old), and a nice roundup of some of our best grilling coverage, plus a few words from Adam Perry Lang, grill-boy extraordinaire.

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New this year to the barbecue shelf at your local bookstore is grill-master Adam Perry Lang's BBQ 25 ($19.99, Harper Studio), a book with just twenty-five recipes that pretty much cover all of the barbecuing you'll ever do. The book is more about technique than specific recipes, so the idea is that if you master these 25 ways to grill — from pork butt to spatchcocked whole chicken to rib-eyes by thickness — you'll know your way around the barbecue for life. (Amazon and Powell's)

Here are a few of Adam's tips for great grilling:

  • Invest in a Great Grill Brush: A clean grill will allow for non-stick grilling. Work your grill before, during and after grilling, so your meat and fish will look sharp.
  • Lightly Oil Grill Surface: Use a clean kitchen towel you are willing to part with and lightly saturate it with vegetable oil. Use a set of tongs to quickly brush the grill surface with the towel.
  • Confidence is Key: Place the meat or fish on the grill with confidence and don't be too quick to move it. Let the protein just set.
  • Stay Active: Once the protein has set, don't be afraid to move as often as necessary. Go for flavor, even if it's at the expense of pretty grill marks.


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Here are a few of my favorite posts we've run on The Kitchn in the last few grilling seasons. I can't wait to see what our writers come up for Grilling 2010. Stay tuned and bookmark the grilling category.

(Grilled Fava Beans image by Kathryn Hill and Grilled No Knead Bread image by Faith Durand for TheKitchn.com)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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