The sky may be battleship grey but, hey, we're a hardy lot so here goes part two of our summer barbecue guide. Adam Perry Lang has been dubbed “the pioneer of urban grilling” for his NYC eatery Daisy May’s BBQ. More recently, Lang joined tongs with Jamie Oliver to create Barbecoa, London’s newest BBQ-joint. Here are a few of Lang’s tips to ensure a smooth, relatively carcinogen-free, ride.
The best BBQ meat in the world is bone-in rib-eye because it delivers great flavour, and has four muscles, all of which produce a different beefy experience.
Sausages are tricky to perfect, but my dual technique — the griddle pan/grill method — is foolproof. Simply place the griddle on the top of the grill and transfer the sausages between the two: the casing will get crispy (not charred) and the flavour from the grill will be all over the sausages.
A good grill brush and a great set of tools are essential. For your tongs and skewers I’d recommend visiting a restaurant supplier — as a rule, the better looking your tools are, the worse they will be.
Coal is far superior to gas, primarily because the drippings from the meat “atomise” on the coal and transfer back onto whatever you’re cooking. It means that a residual, natural flavour will gradually build.
The best way to clean your barbecue is to skewer half an onion and rub it all over the grill before cooking — sanitation and seasoning in one.