Book Review: BBQ 25

PatioDaddio · 05-18-2010, 11:23 PM

Book Review: BBQ 25

Can you tell that it's officially barbecue and grilling season? I am posting
yet another review, and there are more on the way. I am a bit backlogged,
but that isn't a bad thing.

This time out I'll be giving you my thoughts on the new BBQ 25 by Adam
Perry Lang, or "APL" as he is often referred to in various online barbecue
forums.

Late last summer I raved about Adam's book Serious Barbecue, and I will
rave about this book as well. This is a very different book, aimed at a
somewhat different audience, but with the same great roots.

Here is a portion of how Harper Studio describes it:

While Serious Barbecue was the ultimate, comprehensive guide
to contemporary outdoor cooking, Adam Perry Lang’s BBQ 25 is its
ultra-simplified distillation, created for those times when
resources are limited, and space and time are of the essence.
Here are step-by-step, foolproof recipes for the 25 most
commonly grilled meats-from rib eye to pork rib to chicken
wings to sausages-presented in an easy-to-use, easy-to-
clean, four-color, 64-page board book format.

I must say that I completely agree with that description. Put simply, it's a
user-friendly distillation of the key recipes from his previous book.

The form and layout of this book are revolutionary for cookbooks. As you
can somewhat see in the picture below, it is packed with great
need-to-know information that is presented in a way that people think
about cooking.

It starts with the meat cut and equipment list in graphical form, then
moves into the ingredient list, then a graphical depiction of the major
process steps, then into the actual process. Again, the format is very
refreshing and easy to use. Oh, and it has the same outstanding
photography of the previous book, just much smaller.

If you are a grill and barbecue cook, you simply cannot go wrong with this
book. It's small, very concise, and packed with must-know basics.
However, like the previous book, it will stretch your the boundaries and
bring great new flavors to the table.

Get it, read it, and use it!

-----

John

BBQ Grail · 05-18-2010, 11:27 PM

It's a good book. I read it on the plane ride back from Memphis In May. I'll be reviewing soon too.

El Toro · 05-19-2010, 08:35 AM

I'm about 25 % through Serious BBQ recipes and picked this up. Definitely a change of pace but brings lots of new insight and handy tips. Can't wait to get started cooking this weekend. :) Also the wipe clean format is sweet!

Carlos

Haltech · 05-19-2010, 11:30 PM

Thanks, ill check it out!

cowgirl · 05-19-2010, 11:38 PM

I received the book too.. have just skimmed through it so far, but it looks interesting.

05-18-2010, 11:23 PM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Book Review: BBQ 25 Book Review: BBQ 25 Can you tell that it's officially barbecue and grilling season? I am posting yet another review, and there are more on the way. I am a bit backlogged, but that isn't a bad thing. This time out I'll be giving you my thoughts on the new BBQ 25 by Adam Perry Lang, or "APL" as he is often referred to in various online barbecue forums. Late last summer I raved about Adam's book Serious Barbecue, and I will rave about this book as well. This is a very different book, aimed at a somewhat different audience, but with the same great roots. Here is a portion of how Harper Studio describes it: While Serious Barbecue was the ultimate, comprehensive guide to contemporary outdoor cooking, Adam Perry Lang’s BBQ 25 is its ultra-simplified distillation, created for those times when resources are limited, and space and time are of the essence. Here are step-by-step, foolproof recipes for the 25 most commonly grilled meats-from rib eye to pork rib to chicken wings to sausages-presented in an easy-to-use, easy-to- clean, four-color, 64-page board book format. I must say that I completely agree with that description. Put simply, it's a user-friendly distillation of the key recipes from his previous book. The form and layout of this book are revolutionary for cookbooks. As you can somewhat see in the picture below, it is packed with great need-to-know information that is presented in a way that people think about cooking. It starts with the meat cut and equipment list in graphical form, then moves into the ingredient list, then a graphical depiction of the major process steps, then into the actual process. Again, the format is very refreshing and easy to use. Oh, and it has the same outstanding photography of the previous book, just much smaller. If you are a grill and barbecue cook, you simply cannot go wrong with this book. It's small, very concise, and packed with must-know basics. However, like the previous book, it will stretch your the boundaries and bring great new flavors to the table. Get it, read it, and use it! ----- John

05-18-2010, 11:27 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	It's a good book. I read it on the plane ride back from Memphis In May. I'll be reviewing soon too. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

05-19-2010, 11:30 PM	#4
Haltech Full Fledged Farker Join Date: 01-31-10 Location: San Diego CA	Thanks, ill check it out! __________________ [B][COLOR=Red]FEC-100[/COLOR][/B] - [B]NIGEL[/B] [B][COLOR=Blue][COLOR=DeepSkyBlue]2 [/COLOR]- ProQ Excel 20 [/COLOR][/B] [COLOR=Purple]Offset Smoker "[B]The Beater[/B]"[/COLOR] [COLOR=Lime]GREEN[/COLOR] [COLOR=SeaGreen][B]Top Gear Formula Model[/B][/COLOR] Therm0Pen [SIZE="2"][COLOR="Magenta"]Rubs Of Choice - [COLOR="Black"][B]Jacked UP BBQ & Plowboys Yardbird[/B][/COLOR][/COLOR][/SIZE]

05-19-2010, 11:38 PM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I received the book too.. have just skimmed through it so far, but it looks interesting. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

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05-19-2010, 08:35 AM	#3
El Toro Is lookin for wood to cook with. Join Date: 05-14-10 Location: Fort Collins, Co	I'm about 25 % through Serious BBQ recipes and picked this up. Definitely a change of pace but brings lots of new insight and handy tips. Can't wait to get started cooking this weekend. :) Also the wipe clean format is sweet! Carlos