Organization of new grilling cookbook a cut above rest

A barbecue cookbook organized by cuts of meat. Now that's a novel idea.

Grilling expert Adam Perry Lang's new book "BBQ 25" (HarperStudio, $19.99) features 25 recipes based not on all the newest marinades and techniques but on basics that vary from cut to cut. This consumer-friendly approach means that the chuck steak you bought instead of the rib-eye because it was on sale won't turn out tough because you cooked it the same way.

The book is divided into chapters by type of meat (beef, pork, lamb, chicken and fish), and each chapter features one basic recipe for the major cuts of meat. He even breaks down steaks and pork chops according to their thickness. Lang's been around the grill enough to know that a board book will hold up better than a traditional cookbook printed on paper when cooking outside, and each page features photos of the meat before, during and after cooking as well as a guide to where on the animal the cut comes from.

- Addie Broyles

Rib-Eye, T-Bone and Strip Steaks(less than 1-inch thick)

6-8 bone-in or boneless rib-eye, T-bone, and/or strip steaks, cut less than 1-inch thick

Sea salt or kosher salt

Freshly ground black pepper

Canola or vegetable oil

Baste:

1/4 cup olive oil

4 Tbsp. unsalted butter

10 crushed garlic cloves

Savory herbs such as rosemary, thyme, marjoram, oregano and/or sage, finely chopped

Marinade:

2 Tbsp. soy sauce

2 Tbsp. white wine vinegar

1 Tbsp. granulated sugar

1 Tbsp. freshly ground black pepper

1 tsp. garlic salt

2 tsp. pure chile powder

2 Tbsp. grated or finely chopped sweet white onion

2 Tbsp. grated or finely chopped garlic

1/4 cup cold water

1 bunch thyme

2 Tbsp. finely chopped chile pepper (optional)

1 Tbsp. beef base dissolved in 1 Tbsp. water (optional)

Combine marinade ingredients in a large bowl or sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor. Put the steaks in the marinade and let them absorb the flavor for at least 1 hour, and up to 24 hours. If marinating for longer than 3 hours, refrigerate the steaks.

To cook, preheat the grill to medium-high. Drain the steaks and dry with paper towels. If using the beef base, rub it into the meat with your hands. Season the steaks lightly with salt and pepper and glisten with canola oil.

Combine baste ingredients in a foil pan or heatproof pan and warm on the side of the grill.

Put meat on the well-oiled grill. Press the meat as needed throughout the cooking process with a bacon press or foil-wrapped brick to maintain grill contact. Baste with olive oil, butter, garlic and herb mixture. Flip steaks as necessary, and cook until medium-rare or to desired doneness. (When the steaks are nicely caramelized and charred on both sides, approximately 12 minutes total, they are done.) Serves 6-8.

- 'BBQ 25' by Adam Perry Lang

Meal tied to maize exhibit; walk benefits food allergy research

• Learn about maize's integral role in Latin American history and how native species are in danger of extinction at an exhibit at the Mexican American Cultural Center, 600 River St. The El Maiz Es Nuestra Vida / Maize Is Our Life exhibit, which runs through June 5 and is a traveling project of the Mujeres Artistas y el Maiz Collective, explores how the crop sustains societies throughout the hemisphere and how genetically modified seeds are threatening its biodiversity. To raise money for the MAMAZ Collective, guest chef Pilar Cabrera from Oaxaca City will prepare a meal at El Sol y La Luna restaurant downtown on June 14. Tickets cost $35 and are on sale at El Sol y La Luna.

• Help raise money for food allergy research on Saturday on a fundraiser walk sponsored by the Food Allergy and Anaphylaxis Network. The Walk for Food Allergy starts at 10 a.m. at Lake Park at the Mueller development. Register online (www.foodallergywalk.org ) for the two-mile walk, and check-in starts at 9 a.m.

- A.B.

Opening, closing, coming soon

• Open: Elotes Locos, a trailer serving tacos, burritos, frozen pops and Mexican street corn in the Longhorn Food Court at Rio Grande Street and Martin Luther King Jr. Boulevard.

• Open: Lucky J's Chicken & Waffles, a resurrection of the original Burnet Road trailer serving bone-in fried chicken and freshly made waffles. In the Longhorn Food Court. www.luckyjs.com .

• Moved: Sugarstar, a cupcake trailer in the Longhorn Food Court. www.sugarstarcupcakes.com .

• Open: Dog Almighty, a pushcart outlet of the brick-and-mortar hot-dog shop on South Lamar Boulevard, serving meat and vegetarian hot dogs. In the Longhorn Food Court.

• Open: Whataburger, a 24-hour University of Texas-area location of the burger franchise, in a former Taco Bell building at 2800 Guadalupe St. www.whataburger.com .

• Open: Golden Corral, a third Austin location of the buffet franchise with steaks and American dishes plus stations for food from Asia, Mexico and Italy. 12509 N. Lamar Blvd. www.goldencorral.com .

• Open: Osmo's Kitchen, a trailer at 801 Barton Springs Road that serves Southern Louisiana and Italian American fare. www.twitter.com/OsmosKitchen

• Name change: The Talkhouse Living Foods Cafe, formerly Borboleta, at 1221 W. Sixth St., 828-7404.

- Emily Macrander, Mike Sutter, A.B.