I first learned about Adam Perry Lang, owner and chef at New York’s Daisy May’s BBQ USA, when I received a copy of Serious Barbecue from my good friend Devon who lives in Japan and runs Super Simple Songs (has nothing to do with BBQ, but if you’ve got kids they’ll love it). The book was great as he really focused on adding as many fresh herbs as possible to your meat before grilling (the book’s main focus is your backyard grill, not your Ole Hickory Pit.
I didn’t realize how badly I wanted to try his BBQ until I saw Michael Symon talk about the beef ribs he had:
So this one time Daniel Boulud chef turned BBQ guru has done pretty well for himself. Not only does he have the Joint at 623 11th Ave. (corner of 46th St.), but has BBQ food carts in the city. Here’s what New York Magazine had to say
Also, he’s a contributor to Rachel Ray’s Show and website. His recipes can be found here and he’s joining forces with the ever multi-tasking Jamie Oliver to open a BBQ joint in the United Kingdom. They’ve already chosen the location, at One New Change where it is scheduled to open in October of 2010.
Here’s a thread on Jamie’s site with a bunch of marinades Adam worked up.
I think the best thing about Daisy May’s is that they will deliver anywhere in Manhattan. Haven’t been, but it’s on my short list next time I’m in New York.