Grilling and Barbecue Recipes and Tips Grilling at Epicurious.co. Adam Perry Lang's Backyard Barbecue Grilling at Epicurious. A dam Perry Lang cooked for some of the world's brightest culinary minds, including Daniel Boulud, before a 2000 trip to a ranch in New Mexico changed his life.
He was working there as a private chef when he met a group of Texans who took care of the property and made mind-blowing barbecued brisket in a converted oil drum. The food, so simple and yet prepared with as much passion as that of his French former colleagues, convinced Perry Lang to give up complicated cuisine for the primal pleasures of cooking with wood and charcoal. A few years later, Perry Lang opened the critically acclaimed Daisy May's BBQ USA in New York City.
And to prove he was no dilettante, he entered several prestigious barbecue competitions—and won. Today, in addition to sourcing and dry-aging steaks for Mario Batali's Carnevino restaurant in Las Vegas, Perry Lang has teamed up with British chef Jamie Oliver to bring real barbecue to London. Duh-Licious: Grilling Up Goodness Pt. 2.
I hope that this will be one of many posts that outlines my journey to mastering barbie techniques.
I got some key pointers from chef Robert Rainford, and I put them into practice. The goal this time was to learn how to set up two different temperatures on the grill: the right side of the barbecue was to be the cooler side (so the dial was set on low-medium), while the left side was HOT (the dial was set to medium-high). This allowed me to start my steaks on the hot side, and after a few minutes , slide them over to the ‘cooler’ side, for them to finish cooking, but not burn. Why didn’t I think of this before? It makes perfect sense.