Celebrity chef Adam Perry Lang shares barbeque ideas

SAN FRANCISCO (KGO) -- With all the gorgeous weather we've been having, a lot of Bay Area foodies are starting to think barbeque. So, ABC's Jimmy Kimmel sent his favorite grill master, Adam Perry Lang, to ABC7 News to share some secrets and recipes.

The chef suggests that instead of buying pre-ground spices, you toast whole spices. Then, grind them yourself to get the maximum flavor on your meat. He also suggests a great way to change up traditional barbeque sauce by adding whiskey and honey.

Adam Perry Lang's George Dickel No. 12 Barbecue Sauce

Ingredients:

1 cup of Honey

1 cup of White Vinegar

1 cup of George Dickel Tennessee Whisky No. 12

3 cups of Your favorite Barbecue Sauce

Directions:

In a low pan, add honey, white vinegar and George Dickel Tennessee Whisky No. 12 over medium heat. Cook mixture until you hear a frying sound and alcohol is cooked off. Add barbecue sauce and stir to combine. Place back on fire and let simmer for at least 10 minutes.

Adam Perry Lang's Spice Rub

Ingredients:

1 tsp. Chile Flakes

1 Tbsp. Coriander Seed

1 Tbsp. Cumin Seed

1 tsp. Cardamom

1 Tbsp. Dried Mint Leaves

1 tsp. Dried Ginger

1 Tbsp. Black Peppercorns

1 cup of Salt

Directions:

Lightly toast first six spices in a pan over medium heat until fragrant. Grind through finest setting on spice mill or pulse lightly in coffee grinder until fine and set aside.

Lightly toast black peppercorns in a pan over medium heat and pound in mortar and pestle until cracked and coarse. Mix into spice blend and set aside.

Combine all with salt, working in with fingers. Seal in air tight container.

Lang is partnering with the George Dickel Whiskey company, which provided this recipe for an unexpected spring cocktail.

Tennessee Buck

Ingredients:

1.3 oz. George Dickel No. 12

1 oz. Fresh lime juice

3 oz. Ginger beer

3 dashes of Angostura bitters

Directions: In a tall Collins glass, pour George Dickel No. 12. Add lime juice and ice. Fill with ginger beer. Add bitters. Garnish with a lime wedge.

For recipe cards, click here.