Camp & Garden * | Project Fire Steven Raichlen Special Offers

Take Your Bbq To The Next Level With Cutting-Edge Cooking Techniques And Sizzling Recipes, Such As ‘Grilled “Pina Colada”, ‘Hay-Grilled Musscles’, To ‘Dry-Brined Peppered Filets Mignons’.

Includes Sections On Beef, Pork, Poultry, Fish, Veggies, Desserts And More

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 FireProves That Live-Fire, And Understanding How To Master It, Makes Everything Taste Better.

About The Author

After Thirty Books, Seven Tv Series, Two Decades Of Barbecue University Classes, Hundreds Of Articles And Literally Thousands Of Radio And Tv Interviews, What More Could Steven Raichlen Possibly Have To Say About Grilling? As It Turns Out A Lot.

Author Of The
New York Times
Bestselling Barbecue! Bible Cookbook Series, Which Includes The New
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 SeriesSteven Raichlen’S Project Smoke (Currently In Its 3Rd Season); Primal Grill;
And Barbecue University, And The French Language Series
Les Incontournables Du Bbq
And
Le Maitre Du Grill.
Raichlen Has Written For The
New York Times,Esquire, And All The Food Magazines; He Teaches Sold-Out Barbecue University Classes At The Broadmoor In Colorado Springs. In 2015, He Was Inducted Into The Barbecue Hall Of Fame.