Recently, I was delighted to host Adam Perry Lang, who came to spend some time with me after first meeting him a year ago while on an official visit to Ireland. His passion for beef is unparalleled and the respect he shows to the artisan production of beef is to be celebrated. In his latest project, he has created a completely unique grilling and bbq concept restaurant in London, partnering with celebrity chef Jamie Oliver called Barbecoa, which opened in October 2010. Adam is a classically French-trained chef hailing from Brooklyn, New York with a passion for grilling and bbq using the best quality produce. As part of this London concept, he has opened a fantastic butcher shop in the city with an amazing array of great Irish beef.
During his visit, Adam and I spent time on the farm appraising and judging our livestock and I had the great opportunity of introducing him to my Wagyu herd of cattle. The Wagyu project is really very exciting for us and one Adam expressed great interest in. During his visit we also spent some time in the abattoir which afforded him the opportunity to see first hand the great respect, care and attention to detail that we pay to the entire process – Day in the Life of a Real Butcher
On one of the days we took from the abattoir some “hot” hanger steak which we cooked on the Big Green Egg. Cooking unmatured beef was something that I had never done before and as an experiment was very enriching. Adam shared some great techniques of cooking with the Big Green Egg including using a hairdryer to fan the heat and also cooking the hanger steak directly on the coals (see images below)! The winning meal that we cooked on the Big Green Egg was the “Boston Butt” or Gigot of pork which we cooked for 5 hours at 150˚c constant. I’ve eaten pork all over the world and if I’m to be honest it’s probably one of my favourite meats but I have never tasted anything as good or unctious in my life. Visit Adam Perry Lang’s website for great recipes
I’ve posted some images here to share with you. I would strongly recommend the pork roast! Happy cooking.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers