Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores

Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores

by Steven Raichlen


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Where There’s Smoke, There’s Fire.

An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better.

“Once again, steven Raichlen shows off his formidable fire power and tempting recipes.”
—Francis Mallmann

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Product Details

ISBN-13: 9781523502769
Publisher: Workman Publishing Company, Inc.
Publication date: 05/01/2018
Pages: 336
Sales rank: 138,910
Product dimensions: 8.00(w) x 9.12(h) x (d)

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy.  Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is

Table of Contents

Introduction: Why Project Fire? 1

Chapter 1 The Seven Steps to Grilling Nirvana 3

Chapter 2 Breakfast on the Grill 49

Chapter 3 Starters 61

Chapter 4 Breads and Pizzas 79

Chapter 5 Salad Hits the Grill 97

Chapter 6 Beef 115

Chapter 7 Pork 143

Chapter 8 Lamb 169

Chapter 9 Ground Meat 183

Chapter 10 Poultry 195

Chapter 11 Seafood 225

Chapter 12 Veggies and Tofu 259

Chapter 13 Desserts and Drinks 287

Conversion Tables 308

Index 309

Customer Reviews

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