It’s the season to start wielding the mighty baster and tongs at the helm of your grill as friends gather for lawn parties. So grab Adam Perry Lang’s “BBQ 25” — an essential for making the most scrumptious barbecued meals you’ll ever taste.
The French-trained chef has been perfecting his passion for barbecue for years in his New York City restaurant, Daisy May’s. Over the years, he’s developed a few very unique techniques for packing in flavor.
“You need to create fireworks in the mouth,” Perry Lang says. “You need to have the right balance of acidity, spice, sweetness — even sometimes bitterness from the charring — that will elicit this kind of excitement that taps into our primal brain.”
Perry Lang piles on flavors by not only creating a recipe for a marinade, but a separate recipe for basting each cut of meat as it’s cooking, adding a layer of complexity for your palate.
Another trick for allowing the most flavor to permeate your beef is to score it beforehand in a cross-hatching pattern (as seen above left). Doing so creates more surface area for the marinade to get into, but it also allows for those deliciously crispy bits on top.
