Last summer, Adam Perry Lang dove head first into the world of barbecue cookbooks with Serious Barbecue (check out our review and an interview with APL here).

This summer, he goes back to basics by offering up BBQ 25, an easy to clean board book featuring a breakdown of 25 recipes packed with flavor.  But beyond the recipes themselves, APL dives in to what makes them so special, showcasing the 10 or less building blocks used to create "3D" flavors (we are living in the Avatar age after all!).



Now as a huge fan of his first book, BBQ 25 took a bit of time to really get in to.  The heavy use of graphics tends to take away from the recipes themselves, while the fact that the book is so short could be off putting to someone looking for a traditional cookbook versus a guide to building better outdoor recipes.  And for some odd reason (WARNING: COOKING NERD ALERT!) APL failed to mention his use of honey in his rib wrap recipe, though it's clearly shown in the accompanying photo

That said, the concept of breaking down the basics - from graphics of the tools needed to showing the exact prep and cooking techniques required to build bold flavor profiles - is awesome and the recipes themselves are top notch as always.  For the price (currently under $14 on Amazon), this would make a great read for anyone looking to amp up their outdoor cooking game.  And to see just how the whole "3D" flavor thing works, APL kindly shared with us an amazing spatchcocked chicken recipe below!

INGREDIENTS FOR BRINE

¼ cup sea salt or kosher salt

1 Tbsp freshly ground

black pepper

10 garlic cloves, crushed

2 Tbsp fresh rosemary leaves

2 Tbsp fresh oregano leaves

2 Tbsp fresh thyme leaves

6 cups cold water

2 Tbsp canola oil or

vegetable oil

INGREDIENTS FOR BASTE/GLAZE

4 Tbsp extra virgin olive oil

5 garlic cloves, crushed

Juice of 1 lemon

¼ cup honey

2 Tbsp white wine vinegar

1 tsp water

PREPARATION

Combine all the brine ingredients in a large bowl or large sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor. Transfer half the brine to another bowl or bag.

Put the chickens in the brine, transfer to the refrigerator, and brine for at least 3 hours, and up to 24 hours.

COOKING METHOD

Indirect Grilling

Prepare the grill for indirect cooking; the temperature should be 300°F. Drain the chicken and dry with paper towels. Glisten with the canola oil.

Put the chickens skin side up on the well-oiled preheated grill and cook, covered, with the addition of wood of your choice (I prefer fruit woods when available), for 45 minutes.

Meanwhile, combine all the baste/glaze ingredients in a small bowl.

Baste the chickens, using a regular brush or an Herb Brush (see page 4), and continue to cook, covered, basting every 15 minutes, for 45 minutes, or until the chicken is done: the juices should run clear when a thigh is pierced, and the thickest part of the thigh should register 165°F on an instant-read thermometer.

Transfer the chickens to a cutting board, skin side up, and allow to rest for 10 minutes before cutting into 6 pieces each (2 breasts, 2 thighs, 2 drumsticks).

- SmokeInDaEye.com , Home of Bigger, Badder, Bolder Competition BBQ(c)