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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 05-18-2010, 11:23 PM   #1
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
Default 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

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!


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Old 05-18-2010, 11:27 PM   #2
BBQ Grail
somebody shut me the fark up.

BBQ Grail's Avatar
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.

I am no longer bite me Shane.

The best way to reach me is with email:
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Old 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!

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Old 05-19-2010, 11:30 PM   #4
Full Fledged Farker
Join Date: 01-31-10
Location: San Diego CA

Thanks, ill check it out!
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Old 05-19-2010, 11:38 PM   #5
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

I received the book too.. have just skimmed through it so far, but it looks interesting.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
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