Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Daisy May\'s, Adam Perry Lang

Vincent ChaseVincent Chase Posts: 149
edited 6:44PM in EggHead Forum
edit: This was supposed to be in Fearless Grill's thread.. sorry for being a dope and starting a new thread.

Those look great!! This is not intended to be a thread hijack, but my dad and I spent Monday and Tuesday in NYC and Daisy Mays was the first place we hit up when we got there. It was out of this world good. Keep in mind I live in MA and haven't hit the rounds down south yet so maybe my opinion doesn't count for much, but everything we had absolutely rocked. I got the beef rib, with sides of mashed potatoes with red eye gravy and his baked beans with burnt ends. My dad got the dry rubbed ribs with bourbon peaches and dirty rice. I got us a bit off track when trying to find the place and spent a good time backtracking, so you can imagine how pissed I was when the lady said APL had been there all day and I literally just missed him.

Here are a few pics of the meal we had there. By the looks of your ribs, you did the ones at his restaurant justice!

Jumbo beef rib, which Michael Symon featured on the 'Best Thing I Ever Ate'

Dry rubbed ribs

Our sides

His house made sweet-tea. Damn good!!

I'm going to get the Egg prepped for his pork butt recipe for my sisters graduation party tomorrow after I finish with this post. What other recipes have you done out of Serious Barbecue? I checked out his new book today and thought it had some good information for first time BBQ'rs and a few tricks for the well seasoned. He scored the bigger cuts of meat with cross hatches, then filled in cuts with seasoning, which not only will add flavor, but it just looks cool.

Anyways, thanks for posting your pics on that and hope you don't mind that I added my Adam Perry Lang trip to your thread. Seems like we're both big fans of his style and I hope you'll be able to dine there if you ever find yourself in Manhattan.


  • FearlessGrillFearlessGrill Posts: 695
    Nice. I'll have to try his place next time I'm down there.

    I'm actually in MA as well, but on the South Shore.

  • JeffersonianJeffersonian Posts: 4,244
    I've got SB, but haven't tried anything all looks so involved, but there's no doubt APL's a deep BBQ thinker.
Sign In or Register to comment.
Click here for Forum Use Guidelines.