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

  • Grilled bacon (page 50)

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

    • Categories: Grills & BBQ; Breakfast / brunch
    • Ingredients: thick-cut bacon
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Notes about this book

  • kateiscoooking on November 03, 2020

    Cutting board sauce. WOW! I saw him prepare this online and that's why I bought the book. A chef friend tells me it's a take-off on a Spanish recipe. Wherever it comes from, I'm glad it's in my life now. We used a prime New York strip. Each of us ate about a third of the steak and we were totally satisfied. I have a feeling this technique would work for many different proteins. Changes made - I had no green onions so used a medium shallot. I stuck to the parsley. And, I used a red jalapeno. Super easy and super flavorful

  • chawkins on July 01, 2018

    Chinatown barbecue sauce (pg 156) - Made half a recipe to go with the Chinatown chicken thighs. Very simple and easy to put together, a little bit salty on its own but goes well with the thighs. I skipped the scallions because I used up my scallions in the Chinatown chicken thighs recipe and was not about to venture out in 100 degree heat to get more.

  • chawkins on July 01, 2018

    Chinatown chicken thighs (Pg 210) - Quite tasty but a lot of work, since no one here carries boneless thighs with skin on, you have to do the boning yourself and cutting all the stuffing ingredients into matchsticks and then stuffing the thighs and tying them up. You also need very large thighs, mine were about the size stated and I skimped a little on the stuffing and the thigh barely enclosed the stuffing. Also, the cheese in the stuffing was not noticeable, not sure if they all leaked out during cooking.

  • chawkins on June 18, 2018

    Maple-Sriracha chicken drumsticks (pg 211) - Very good drumsticks, smoky, sweet and spicy, all very well balanced, nothing dominated. Have no Scotch whisky in the house, so omitted that in the glaze.

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  • ISBN 10 1523502762
  • ISBN 13 9781523502769
  • Published May 01 2018
  • Format Paperback
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

Where there’s Smoke there’s Fire! And where there’s fire, there’s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen’s Barbecue! Bible® series to a new generation, comes Project Fire—a stunning, full-color celebration of the best of contemporary grilling from America’s master of live-fire cooking.
    No one knows his way around a grill like Steven Raichlen, and no one is better equipped to teach us how to deliver its best performance. Drawing on a combination of classic and boldly contemporary techniques, here are 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic—T-bone grilled over direct heat, smartly tattooed with grill marks and lavished, the way the pros do it, with sizzling beef fat. Then he teaches a technique new to most of us—reverse-searing, which allows you to grill a monster steak, like a beef tomahawk, to perfection while also imparting a haunting smoky flavor.  Of course, there’s a Caveman Sirloin—meat seared right on the coals, as dramatic as grilling gets. Plus here’s how to blow-torch a veal chop.  Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire.
    From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled “Piña Colada” and Cedar Planked Pears with Amaretti and Marscapone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.    
 

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