Photo by Simon Wheeler. Excerpted from Charred & Scruffed by Adam Perry Lang (Artisan Books). Copyright © 2012.
Guest blogger Adam Perry Lang is a French-trained chef who has worked in top restaurants and now pursues his passion for barbecue. In his latest book, Charred & Scruffed, he shows you how to concentrate the flavors and textures of barbecue and reimagine its possibilities. Barbecue Bible asked him to give us his advice on how to excel at sides.
A shared meal strengthens family bonds, cements friendships, repairs enmities, establishes sacred communion. Fire, food, family, friendship: they all go together. Just like Thanksgiving and Academy Award night, barbecue meals are meant for a group of family or friends to gather and bond.
But few books or menus seriously consider the question “Isn’t the company you provide for the meat, fish, or fowl on the plate equally important to the success of the meal?” Instead, most people spend hours getting the main course ready, then pile on the baked beans, potato salad, coleslaw, etc. at the last minute and leave it at that. The side dishes are usually an afterthought, but I suggest we get rid of the term “side dish” and talk about “co-stars.” A first-rate barbecue dinner requires that equal care and skill be given to everything that is served with the meat.
A smooth and creamy co-star calms down the strength of barbecue without getting in the way of flavor. In addition to tempering the mouthfeel of big, brawny barbecue recipes, a meltingly creamy co-star can add an unctuous quality that completes lean dishes such as fish or beef or pork tenderloin.
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