BBQ 25 by Adam Perry Lang

By Adam Perry Lang

New York Times Bestelling writer and BBQ maestro Adam Perry Lang is again! Serious Barbecue meets A guy, A Can, A Plan in BBQ 25: an ultra-foolproof advisor to the 25 hottest barbeque dishes, in a structure somebody can keep on with with assured good fortune.

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This butter an also be stored in the freezer for up to 3 months: wrap it tightly in a layer of waxed paper, then in layers of plastic wrap and aluminum foil. 2 tablespoons chopped fresh tarragon leaves 1 ⁄4 teaspoon sea salt ⁄2 teaspoon hot sauce 1 or to taste 9 29 8 PANTRY GG int2pass:Layout 1 11/4/11 12:03 PM Page 30 BUTTER UP! ADDING GARDEN GOODIES TO SOFTENED BUTTER IS AN EASY WAY to add flavor to grilled breads, vegetables, fish, shellfish, steak, chicken, or lamb. Simply mash all ingredients together in a bowl or process until smooth in a food processor.

Brush the onions with olive oil and season with salt and pepper. Place the scallions on the perforated grill rack and grill, turning every minute or so, until the onions get good grill marks. Let cool. Chop the onions and combine with mayonnaise, lemon zest, lemon juice, and basil until well blended. Serve right away or cover and refrigerate for up to 3 days. 9 38 8 THE GARDENER & THE GRILL GG int2pass:Layout 1 11/4/11 12:04 PM Page 39 S ERVE THIS CREAMY MAYONNAISE AS A DIPPING SAUCE FOR grilled broccoli, asparagus, and zucchini.

Avoid metal containers in hot climates, terracotta (which can crack if left outside) in cold climates. Make sure the pot has good drainage holes in the bottom and is large enough to allow the plants room to grow. • SOIL. Soil in container gardens can get compacted more easily than that in the garden, so use planting mixtures or good quality dirt mixed with sand for good drainage. • FERTILIZER. Choose natural compost to mix into the soil or follow the package directions on an all-purpose water-soluble plant fertilizer (usually an equal blend of nitrogen, phosphorus, and potassium).

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