AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE
Steps:
- Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
- Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
- After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
- Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
- Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
- Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
- Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
- Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
ADAM PERRY LANG'S SWEET AND STICKY KANSAS-CITY STYLE RIBS
Provided by Food Network
Yield Serves 6
Number Of Ingredients 38
Steps:
- Rub each rack of ribs all over with 2 tablespoons of the barbecue marinade and refrigerate overnight.
- Bring ribs to room temperature and sprinkle each with 1 tablespoon of the dry rub.
- Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225 degrees, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225 degrees. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225 degrees by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop spray and rotate them on the grill; repeat spraying every 45 minutes.
- Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Dilute the Sweet and Sticky Barbecue Sauce with 1/2 cup water. Brush sauce over ribs and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve. (If you would like to prepare them ahead, the glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325 degrees oven.)
- In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water. The marinade can be refrigerated for up to 1 week.
- In a small bowl, whisk together all of the ingredients. The dry rub can be refrigerated or frozen for up to 6 months.
- In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate. The mop spray can be refrigerated for up to 1 week.
- Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
- Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt. The barbecue sauce can be refrigerated for up to 2 weeks.
More about "adam perry lang brisket recipes"
JEWISH-STYLE BRAISED BRISKET WITH ONIONS AND CARROTS …
Web Apr 20, 2016 Passover Braised & Stewed Beef Hanukkah Jewish-Style Braised Brisket With Onions and Carrots Recipe Braised brisket that's …
From seriouseats.com
5/5 (12)Total Time 5 hrs 25 minsCategory MainsCalories 1135 per serving
From seriouseats.com
5/5 (12)Total Time 5 hrs 25 minsCategory MainsCalories 1135 per serving
See details
BREAKING DOWN BRISKET – TEXAS MONTHLY
Web Dec 6, 2013 The two outliers here are Adam Perry Lang who likes a bone-in brisket for his recipe, while the Pitt Cue boys let their brisket …
From texasmonthly.com
Reviews 12Gender MaleEstimated Reading Time 6 mins
From texasmonthly.com
Reviews 12Gender MaleEstimated Reading Time 6 mins
See details
BRISKET AND BURNT ENDS COOK (FROM SERIOUS BARBECUE …
Web Over the weekend, I bought a brisket and used the brisket recipe from Adam Perry Lang's Serious Barbecue cookbook. It's ridiculously involved with several steps. You start by covering the brisket with a paste, then a …
From eggheadforum.com
From eggheadforum.com
See details
THE 10 DISHES THAT MADE MY CAREER: ADAM PERRY LANG
Web From the unassuming brilliance of tripe stew in Daniel Boulud’s kitchen, to a defining moment with pork ribs in Mississippi, here are 10 foods that helped inspire Adam Perry Lang over the years. Hot dog with mustard and …
From firstwefeast.com
From firstwefeast.com
See details
BBQ ROAD TRIP : AMERICAN TRADITIONS & RECIPES - FOOD …
Web Adam Perry Lang, chef, restaurateur and barbecue fanatic; founder of Daisy May's BBQ; and author of Serious Barbecue, BBQ25 and, most recently, Charred and Scruffed.
From foodnetwork.com
From foodnetwork.com
See details
ADAM PERRY LANG'S BACKYARD BARBECUE - GRILLING - EPICURIOUS
Web He shares recipes from his cookbooks Serious Barbecue: Smoke, Char, Baste, & Brush Your Way to Great Outdoor Cooking and BBQ 25: The World's Most Flavorful Recipes—Now Made Foolproof for a...
From epicurious.com
From epicurious.com
See details
CIDER MOP SPRAY RECIPE - ADAM PERRY LANG - FOOD & WINE
Web Dec 29, 2015 Ingredients 1 cup apple juice 1 cup water ¼ cup cider vinegar Directions In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a …
From foodandwine.com
Author Adam Perry Lang
From foodandwine.com
Author Adam Perry Lang
See details
ADAM PERRY LANG’S RACK OF PORK BRINED WITH CRAB BOIL-TO TRY
Web Our Recipes. Brisket Our Way; Smoking. About Time, Temp & Moisture; Beef Jerky Recipes; Cold Smoking; Pitmaster’s “The Key” Rubs; Salmon Advice; Turkey Advice; …
From cooking.sundown360.com
From cooking.sundown360.com
See details
PIN ON BRISKET - PINTEREST
Web brisket recipe, Adam Perry Lang Brisket Recipe, Chris Lilly Brisket recipe, Beef Brisket recipe, Brisket on the Weber Smokey Mountain, Brisket on the Big Green Egg, How to …
From pinterest.com
From pinterest.com
See details
RECIPE: SPICE-CRUSTED THICK RIB PORK CHOPS | THE SEATTLE TIMES
Web Jun 24, 2009 Lifestyle Recipe: Spice-Crusted Thick Rib Pork Chops Originally published June 24, 2009 at 12:00 am Adam Perry Lang's "Serious Barbecue" offer this recipe for …
From seattletimes.com
From seattletimes.com
See details
GRILLED STEAKS WITH BOARD SAUCE - OVER THE FIRE COOKING
Web Feb 1, 2023 Add your garlic bulbs, flat side down, to the cool side of the grill to roast for 30-40 minutes until golden brown and softened. When done, pull off and press the meat …
From overthefirecooking.com
From overthefirecooking.com
See details
HOW TO MAKE THE PERFECT BURGER : NPR
Web Jul 3, 2009 The Fourth of July Deep In The Heart Of Texas Barbecue Kitchen Window Building A Better Burger Recipe: Burgers With Griddled Onions By Adam Perry Lang …
From npr.org
From npr.org
See details
BARBECUE RECIPE: ADAM PERRY LANG’S MASHED SWEET POTATOES
Web Jul 24, 2013 1. Wash each of the potatoes, well, poke holes into them with a fork, rub each with about 1 teaspoon of salt, and wrap with heavy-duty aluminum foil. 2. Place directly …
From lamag.com
From lamag.com
See details
BURNT ENDS WITH MELTING GARLIC - ADAM PERRY LANG RECIPE
Web Burnt Ends with Melted Garlic following the recipe from Adam Perry Lang from his book Serious Barbeque. This is my first attempt at a recipe from his book an...
From youtube.com
From youtube.com
See details
BOARD SAUCES ARE INCREDIBLY VERSATILE AND SIMPLE
Web Aug 13, 2016 APL recommends 6 tablespoons of oil to 2 tablespoons of fresh herbs such as thyme, rosemary, sage, and parsley, but I’ve used oregano, basil, mint, garlic, black …
From amazingribs.com
From amazingribs.com
See details
PORK TENDERLOIN, BRINED AND PAN BASTED, ADAM PERRY LANG STYLE
Web May 20, 2010 3 cloves garlic, smashed; 3 sprigs fresh marjoram (or oregano, or thyme) 4 cups water; Baste. ¼ cup olive oil; ¼ cup butter (½ a stick) 2 cloves garlic, smashed
From dadcooksdinner.com
From dadcooksdinner.com
See details
MEMORIAL DAY MENU: CHEF ADAM PERRY LANG'S RECIPES
Web May 25, 2012 1. To make the Four Seasons Blend Makes approximately 1 cup Combine the salt, black pepper, garlic salt, and cayenne in a small bowl. Transfer to a spice …
From abcnews.go.com
From abcnews.go.com
See details
ADAM PERRY LANG'S "CHARRED AND SCRUFFED" CHIMICHURRI CRUSTED …
Web Jul 13, 2012 Adam Perry Lang's "Charred and Scruffed" Chimichurri Crusted Brisket(pron) First cook out of the new "Charred and Scruffed". Having a bunch of …
From bbq-brethren.com
From bbq-brethren.com
See details
ADAM PERRY LANG'S SHORT RIBS WITH FLEUR DE SEL RECIPE
Web Jun 16, 2010 1/4 c. water 1 tbsp. Worcestershire sauce 1 tbsp. apple cider vinegar Seasoning Blend 1/4 c. garlic salt 3 tbsp. coarsely ground fresh black pepper 2 tbsp. chili …
From delish.com
From delish.com
See details
PIN ON PORK - PINTEREST
Web Aug 26, 2020 - A simple recipe for how to cook brisket on the big green egg, traeger or green mountain grill or any pellet smoker. ...
From pinterest.com
From pinterest.com
See details
LEGENDARY BARBECUE PITMASTER ADAM PERRY LANG STARTS SMOKING …
Web Apr 15, 2019 The plan is to start serving everything from brisket to burnt end sandwiches starting tomorrow. Perry Lang’s new daytime barbecue menu will run from 11:30 a.m. to …
From la.eater.com
From la.eater.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love