Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’Mores by Steven Raichlen
My rating: 4 of 5 stars
Last summer I made the grilled breakfast quesadillas and just that item is worth the cost of this book. Also, grilled bacon turned out to be pretty awesome and way less messy than in a pan. That said, a good chunk of this book is going to have to wait for next summer, for while I BBQ and Smoke in the winter, grilling is a lot harder because it tends to involve opening the lid a lot more or even not using the lid at all. That said, Raichlen does have a few smoke-roasting recipes here, in other words, indirect grilling. I have less experience with Raichlen recipes than Meathead recipes, but the few times I made his recipes last year I was pretty happy. One I’m looking forward to trying is a hot and fast version of pulled pork. I love my low and slow 12 hour pulled pork sandwiches, but if the faster way can work some of the time, that’s a much faster route to some extremely delicious food.
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