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Project Fire

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Barbecue was an oldest method of cooking , even caveman prepared the same way but without sauces which modern barbecue lovers use. This book has lot of recipes and a must for cookbook collectors......
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Project Fire by Steven Raichen is a free NetGalley ebook that I read in late May.

I'm planning a mild to moderately busy grilling season and 1 or 2 BBQ meetups (meatups?) within the next few months, so I've been looking forward to reading this one.  With a palette of gritty, smokey, scorched steel, Raichlen reviews grilling readiness, gathering fuel and accessories, choosing your technique, and timing things out.  My favorite recipes (and there are many) bacon-grilled onion rings, texas toast, dry-brined filet mignons with anchovy cream, rotisserie prime rib with fresh horseradish sauce, pork belly steamed buns, lemongrass pork bites, hedgehog hot dogs, Peruvian grilled chicken, caveman lobster with absinthe butter, cedar planked striped bass with miso glaze, and Thai grilled kale.
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TITLE:  This book encompasses the latest and greatest grilling information, with creative new recipes

This book is loaded with great grilling recipes and advice. Steven Raichlen has been writing grilling cookbooks (and I've been buying and reading them) for decades it seems. His experience is vast--and he loves to share his knowledge. He thrives on grilling/cooking/smoking every which way, and he loves to teach and share. There is no better combination for a novice griller, nor for a long-time fanatic. In this book, Steven shares with us the latest and greatest, the most up-to-date information and techniques.

For the fanatics and the campers, you can get up early and prepare breakfast on the grill. You can make your entire meal on the grill: Breads and pizza, salads, veggies, meats, ground meats, poultry, fish and seafood, and desserts. For those new to grilling, Steven offers so many great tips and recipes specifically geared towards beginners.

Recipes can be made on any type of grill—even gas. But wood smoke is usually built into Raichlen's instructions somewhere. It seems that, with these recipes—depending on one’s energy level on any particular day—one could choose to go the extra mile of building a wood or charcoal fire or the extra step of adding wood chips to your gas grill. It’s not really encouraged, but it looks like most of these recipes can be made solely on a gas grill.

Except for those “caveman” recipes where food is put directly in the fire. But, as is the case with the Caveman Porterhouse, there is a variation that can be done on your plancha or cast iron griddle plate on a gas grill.

He gives all kinds of tips. And they are very worthwhile—considering that this man has been grilling and perfecting his skills for decades. Tips range from what type of grill to buy, how to choose your fuel, what tools are indispensable, and how to buy your meat. He tells you how to oil your grill grates, and how to clean the grill, too.

There are temperature charts for stages of doneness for beef, pork and poultry (including turkey and duck), and seafood.

For each type of food, there is a recipe for first-timers. There are plenty of recipes for experienced grillers, too. There are recipes for the plancha, (or cast iron griddle or pan), and rotisserie.

I really appreciated the (beef steak) Cutting Board Sauce, where the sauce is made up right there on the cutting board so it mingles with the meat juices as you slice. The recipe is used with filet mignon in the book, but I love it with a flat iron steak.

I know I can get a rotisserie for one of our grills. The Rotisserie Chicken With Drip Pan Potatoes might just make me indulge in one.

I love, love, love the Peruvian Grilled Chicken with its unique wet rub, of smoked pimenton, cumin, peppers and mint. And I am growing the aji amarillo pepper to get the authentic flavor, (although alternative ingredients are provided and taste really fine).

Salmon Steaks On A Shovel is a very, very interesting idea, and surely got my creative juices flowing. Think flat, iron shovel in your fire pit at home, or, better yet, camping.

There are many great and simple sauces mixed in with the main recipes, so you can re-do some of your usual tried and true grill favorites.

*I received a temporary download of this book from the publisher.
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Another outstanding book by a fantastic author, and one that not only comes up with different recipes for each book but also something a little different. In this one the beginning once again talks about the gear you will need but also how the different upgrade especially in the thermometers which have now gone to digital, as well as the old fashion kind. It is really up to you. He also goes over all of the types of grills out on the market and the difference between them and what each one is best at. He also goes into the price of each and lets you know that it is not the grill or the amount you spend on it, but how you decide to use it and the time you spend cooking with it that will make any type of grill the best if you chose. He also goes over the different types of wood also. There is a lot of information just like his other books just in the beginning. Once you get to the recipes and the grill there are many that I probably won’t try this time just because of my own preference. Now the ones with the pizza I will try because I already have different stones already, his cooking bread on the grill I have already been doing that, but I will say you might want to watch that the first time you try it because my grill temp was high and would have burned if I was not there watching. That goes for any grill if you are not going to watch it there is no point in spending hundreds upon hundreds of dollars if you think you can just walk away unless you are smoking, but I have cooked turkey’s, ham, bread and many other different items on the grill because of this author, and this book is another good book to go along with his other ones.
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Steven Raichlen does it again.  He inspires you to be better at cooking on the BBQ and his recipes are so easy to follow.  I have tried a couple of recipes from this but am looking forward to trying out many more when the sunshine finally appears.  A great book.
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This book is OK but Raichlen produces so many books that if you have one or two, you probably don't need another. He tends to repeat himself with small changes.
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Another excellent and informative book by the king of all things BBQ. We have several of his books and were anxious to read this one. Recipes range from simple to elaborate. It's nice that Raichlen addresses how to grill/bbq/smoke using some of the newer cooking options out there.
Definitely another homerun and one that will become part of our BBQ cookbook collection.
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Steven Raichlen is considered the “Julia Child” of Barbecue, Grilling, and Outdoor Cooking. Judging by the sales of his many excellent cookbooks (some are on the bestseller list which is rare for cookbooks as opposed to other genres), most cooks own one or ten of these and most likely learned to set up their various outdoor cooking facilities from him. Raichlen believes that outdoor cooking has evolved to where it is now and will continue to evolve. He suggests we “Think of Project Fire as the companion to Project Smoke — my book on smoking—picking up where my previous books leave off. You have some exciting grill sessions to look forward to.” So, for those who are interested in the best and newest outdoor cooking techniques will want to immediately pick up Project Fire.

As is the norm for a Steven Raichlen cookbook, there are dozens of ideas for mouthwatering food. For instance, he teaches new grillers step-by-step how to grill the perfect steak. His method really works. The recipes are new and unique, and they are for dishes that most of us actually will want to make. I just ordered a salt slab to make the Salt Slab Squash. In the meantime, I’ve made the incredible Red Curry Crab Poppers (a must for your next gathering) and a Bacon and Egg Quesadilla for breakfast. I often use my cast iron skillet on the grill, and it came in handy when I made Grilled Eggs with Prosciutto and Parmesan, which is quite gourmet as far as outdoor cooking is concerned. The book has recipes for some excellent new barbecue sauces, too. The pièce de résistance is, of course, Salt Slab Brownie S'Mores to be made in my kitchen as soon as my salt slab arrives. Most of the recipes have simple ingredients and use equipment we already have on hand.

One of the best things about Project Fire (and Raichlen’s other cookbooks) is that he doesn’t try to make the recipes harder than they really are – he lays them out as simply as possible so they are easy to follow, and he isn’t pretentious about his recipes – they are for all of us, whether we like fancy or plain. He also suggests variations, which is good for those who have picky eaters or don’t like something specific.

The book contains some excellent photographs, but it would be better if there was a photograph of each recipe. The photos of the how-to sections, however are complete and are really helpful. This new book proves that you can’t have too many outdoor cooking cookbooks, and as long as Raichlen releases new ones, we’ll want to get those books and learn the newest ways to cook outdoors. This one is highly recommended and a must-have for anyone who loves food and loves to cook outside.

Special thanks to NetGalley for supplying a review copy of this book.
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Project fire by Stephen raichlin available at bookstores May 1, 2018

Grillmaster Stephen Raichlin continues his exploration of the subtle art of grilling with Project Fire. It’s a subject Raichlin has pursued many times before, most recently in his book Project Smoke, which the author calls a companion book to this title.
As an avid amateur chef and lifelong fan of barbeque, I approached this new book with eagerness.  I have some experience with open flame cooking, but my old grill rusted out a couple years ago and I have only recently started researching replacement grills. I took a trip to a big box hardware store to look at new grills and I was wholly overwhelmed, which is why I felt this book preview arrived at a fortuitous time.
Raichlin starts with the basics of seven steps to grilling nirvana, which begins with selecting the appropriate grill for you. He walks us through the various types of grills available, from simple $15 charcoal grills to incredibly elaborate (and incredibly expensive) smokers and grills. Over the book’s first sixty or so pages, Raichlin tackles the benefits of various styles of grills, why you might want more than one grill, the benefits of direct or indirect grilling, and the best ways to maintain your grill.  Side notes titled “grilling hack” offer tips on everything from safety to how best to clean or oil your grill.
Raichlin makes a case for cooking every part of your meal on the grill, including drinks, salad, appetizers, sides, proteins, and dessert. And if you’re cooking all of your dinner on the grill, why not cook every meal on the grill?  The bbq master divides later sections of the book into methods for cooking breakfast and components of other various meals such as pizzas, breads, veggies, and tofu. 
When most people think about grilling, they think proteins. The largest part of this book -- six chapters-- is related to recipes and how-to’s for beef, pork, lamb, ground meat, poultry, and seafood. Like any good cookbook or DIY book, photographs are essential.  Not every recipe has a photo, but many do, and some others have several photos to walk the reader through step-by-step instructions. While many of the photographs make the food look appealing, some photographs of blackened food on a dark background leave me questioning how a better wasn’t chosen.
Perhaps the best part of this book is the extensive supply of less-than-obvious recipes that can help expand your grilling reperitoire. Raichlen covers the basics as well, but to paraphrase an Oldsmobile slogan, these are not your dad’s grill recipes. Some personal favorites from my “you can do that on a grill?” approach are the bacon-grilled onion rings (p 76), grilled wedge salad with smoked blue cheese dressing (p 98), the Caveman Porterhouse (p 127) in which the steak is grilled directly on the coals, swine apple kebabs (p 163), Yakitori (p 214), and smoke roasted carrots with spiced yogurt (p 266).
Give this book to anyone new to grilling for the early chapters, or to experienced grillers for the later chapters containing exotic, your-neighbors-aren’t-grilling-THIS recipes.
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I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.  From the publisher - 														
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.  

I loved that the author spent so many pages on how to work your bbq - i.e. the cooking vessel vs. the food bbq...newbies and pros could learn a lot from this, too. I do not own a BBQ but the flavour profiles in this book are amazing and I cannot wait to duplicate on my stovetop and oven. A must for recipe fans and meat eaters!
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The King of BBQ brings it again, with a trip to the grill.  A perfect companion to Project Smoke or an excellent standalone piece, this is a sure bet for your grillin fans this year.  I’m looking forward to trying out some of the fresh new ideas presented here.  I was provided a copy of this book for an unbiased review.  #indigoemployee
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