Adam Perry Lang is the owner and head chef of Daisy Mays in NYC- and boy does he know BBQ. Adam knows that cooking BBQ is not about one element on the plate but about every element tasting good and he also has a very good tip for maximising the flavour of you BBQ. When cooking your steak/ burger/chop (you name it) start it off on the grill to get some nice char marks and then finish cooking it slowly on the same pan that you’re cooking up some nice caramelising onions, peppers or chiles. The flavours will infuse straight into the inner core of your meat and you won’t taste it finer this side of the Mason Dixon Line. Though it may not still be BBQ season- this tip can easily be relocated to the home kitchen using a grill pan- If only all chef’s were so considerate.
Daisy Mays BBQ
623 11th Ave. (corner of 46th St.) in NYC.