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>> jimmy: our next guest is so good at bbq, animals actually throw themselves on his grill begging to be cooked. his book is called "serious barbecue."

it is just that. please welcome chef adam perry lang. hello, adam. [ applause ] thank you for coming. what is this, are we going to make friendship bracelets? >> we're going to do monster chuck roast steaks with whisky caramel sauce. >> jimmy: i love it already. >> we're going to tie it together. just individual that string underneath. and do like a double tie twice. >> jimmy: just double knot it? >> yeah, i'll hold it. and then tie it over my finger. >> jimmy: okay. then we throw your finger on the grill? all right. >> awesome. this is a type of cut, i use certified angus beef. this is one of those cuts where

any butcher or supermarket has it, but you have to ask for it. it's great flavor. >> jimmy: you tell them what? >> can i have a whole chuck roll. you're basically going to cut here and here on both sides of the steak. >> jimmy: okay, cut it right down there? >> there you go. >> jimmy: i love it. and continue or no? >> exactly, go straight through. we'll just do one steak. then we have the steak here. it's pretty sizable. like half the price in terms of what you would find in terms of rib eye. we're put it in a marinate. pour that marinate in and you blend it and it's garlic, onion, soy sauce, white vinegar and

olive oil. keep it for maybe six hours minimum but overnight is cool, too. >> jimmy: you can throw this in your trunk, too? >> it would probably make it taste better. but because it has a lot of salt in it already, i just season it with black pepper. so go ahead and season it. >> jimmy: all right. i like pepper. >> pat it down and throw this baby on the grill. >> jimmy: and that is the biggest grill i've ever seen. wow, look at all that meat. that is nice. >> while this is cooking, one of my favorite combinations is whisky and beef. >> jimmy: it's such a time saver because you can eat and drink at the same time. >> together, it's a perfect combination. >> jimmy: you're right, it is. >> i put together this recipe.

we created this whisky caramel. at first it seemed strange because you're putting caramel with meat, but when you take the meat off and you put it right into the sauce, it creates a really great glaze. >> jimmy: it's like a caramel apple but a steak instead. >> exactly. just what america needs. >> jimmy: yeah. >> how you make the caramel is take the sugar, add some water, make about a half cup of water and cook it until it's the same color as the whisky. then you add an equal amount of whisky. if you put one cup of sugar -- >> jimmy: you take a lot, yeah. >> then you cook it down and you put the butter in and you end up with this beautiful silky sauce. >> jimmy: will you get drunk making this or eat thing? >> no, because you cook off the alcohol and what's left behind

is that woody, delicate flavor you get from the whisky. [ applause ] >> jimmy: try a little bit of that. good, right? >> this is great. >> jimmy: all right. >> we'll put it on the plate here. you take your steak. >> jimmy: how long do you cook that steak? >> about 40 minutes. you're cooking it close to medium. while it's hot, you put it right into the caramel. >> jimmy: that's nice. and how do you finish it, with that stuff? >> so what we're going to do here, i take a little bit of olive oil. >> jimmy: this is your thing. >> it captures all the juices and you create a great sauce at the end. then we'll just slide that into the oil and then we're going to slice it right into it. >> jimmy: all right. slice that up.

let's see the proper way to slice. >> but the thing is this, there's a little string here, so you're going to cut the string away. >> jimmy: and you can floss with that afterwards. >> exactly. >> jimmy: that is nice. that looks beautiful. >> you just basically do double duty here. not only is it great -- here. let me give you a piece of that. >> jimmy: what are you doing, animal? oh, my god, that is great. >> you can also make a dessert. put the caramel right on the ice cream. >> jimmy: oh, it all comes together. there you go. chef adam perry lang. his book is called "serious barbecue." i'm sorry, i have a mouthful of meat. adam perry lang. be right back with music from bob mould.

>> jimmy: i'd like to thank jennifer aniston, courteney cox, lisa kudrow, adam perry lang, and apologize to matt damon. we ran out of time for him. "nightline" is next, but first, his album is called, "beauty & ruin." the song is called "the war." here with some help from taylor hawkins of foo fighters, bob mould. [ applause ] ♪ ♪ and all these songs i write for you they tear me up it's not hard to do ♪ ♪ listen to my voice

it's the only weapon i kept from the war from the war ♪ ♪ from the war from the war and i can soothe every ailment you endure ♪ ♪ and i can see into the future most assured i don't have a choice it's the only life ♪ ♪ know after the war after the war after the war after the war ♪ ♪ everything we made reduced to dust you were the one who taught me most ♪ ♪ i carry your remains

your emblem and your name nothing left will ever be the same ♪ ♪en ♪ ♪ and this war we fought was violent and long weeks turned into years but we kept on keeping on ♪ ♪ the ringing in my brain is what remains is what remains is what remains ♪ [ applause ]

♪ this war has worn me down broken dreams and a hole in the ground don't give up and ♪ ♪ and don't give in [ applause ]

this is "nightline." >> tonight -- >> just one shot. >> the 9-year-old, the loaded uzi, and what happened next. the disaster that has stirred a raging debate about kids and guns. across america, children still losing their baby teeth are packing some serious heat. >> this one right here is my favorite. >> the parents say the more you know, the safer you are. but as you'll see tonight, things can go horribly wrong. plus, our journey to the gate of hell. here at ground zero of the ebola outbreak. the clock is ticking as this virus spreads. and tonight, our dr. richard