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

A modern approach to grilling from Steven Raichlen, America s master griller (Esquire). With 100 recipes, Project Fire shows how to put the latest grilling methods to work from spit-roasting to salt-grilling using favorite ingredients and adding a dash of daring in flavors, technique, and presentation.

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