Project Fire · Cutting-Edge Techniques and Sizzling Recipes From the Caveman Porterhouse to Salt Slab Brownie S'Mores by Raichlen, Steven -- Read -- Imperial Library of Trantor

Index

Dedication Acknowledgments Contents Introduction Chapter 1: The Seven Steps to Grilling Nirvana Chapter 2: Breakfast on the Grill

Grilled Bacon Candied Bacon Bacon and Egg Quesadilla Grilled Eggs Breakfast “Burgers”

Chapter 3: Starters

Ember Salsa with Chive-Grilled Tortilla Chips Chorizo-Grilled Dates Red Curry Crab Poppers Grilled Padron Peppers Greek Grilled Cheese (Halloumi, Honey, and Mint) Planked Figs with Taleggio Cheese and Speck Buffalo Brussels Sprouts Sesame Soy Chicken Wings Bacon-Grilled Onion Rings

Chapter 4: Breads and Pizzas

Bruschetta Four Ways Texas Toast Tartines and Company Honey Beer Pizza Dough Pizza Stone Pizza Grilled Pizza, Really, with Potatoes, Broccolini, and Italian Sausage

Chapter 5: Salad Hits the Grill

Grilled Wedge Salad with Smoked Blue Cheese Dressing Ember-Roasted Vegetable Salad Grilled Watermelon Salad with Arugula and Queso Fresco Ember-Roasted Beet Salad Grilled BLT Salad Peruvian Potato Salad Grilled Pineapple and Shrimp Salad Grilled Asparagus and Corn Salad

Chapter 6: Beef

First-Timer’s T-Bones Reverse-Seared Tomahawk Steaks with Blue Cheese Butter Dry-Brined Peppered Filets Mignons Hanger Steaks with Mustard and Caramelized Onion Sauce Caveman Porterhouse with Pepper Hash Rotisserie Prime Rib with Horseradish Cream The Raichlen “Cheesesteak” Coffee-Crusted Beef Short Ribs Bool Kogi Beef Kebabs Rosemary-Smoked Veal Chops

Chapter 7: Pork

First-Timer’s Pork Shoulder Pork Loin “Reuben” Pork Tenderloin Teriyaki Porchetta Pork Chops Pork Belly Steamed Buns Black Pepper Baby Backs The 3-2-1 Rib Sandwich “Swine-Apple” Kebabs Lemongrass Pork Bites

Chapter 8: Lamb

Leg Of Lamb Asian-Flavored Lamb Shoulder Grilled Lamb Steaks Lamb Chop Hot Pops North African Lamb Kebabs

Chapter 9: Ground Meat

Triple Steak Burgers Italian Cheeseburgers Lamb Burgers Mile-Long Italian Hedgehog Hot Dogs

Chapter 10: Poultry

Rotisserie Chicken Peruvian Grilled Chicken Chicken Breasts Grilled Under a Salt Brick with Mediterranean Salsa Grilled Chicken Breasts Smoke-Roasted Game Hens with Kentucky Fire Dip Chinatown Chicken Thighs Maple-Sriracha Chicken Drumsticks Yakitori Plancha-Grilled Duck Breasts Bourbon-Brined Smoked Turkey Breast The Raichlen Butter Bird

Chapter 11: Seafood

Grilled Oysters Grilled Clams with Linguiça and Peppers Hay-Grilled Mussels with Charcoal Butter Shrimp Times Two Caveman Lobster with Absinthe Butter Salmon Steaks on a Shovel Wood-Grilled Swordfish with Butter-Fried Olives Albacore Tuna “Filets Mignons” with Peppercorn Cream Sauce Cedar-Planked Striped Bass with Miso Glaze Grill Basket Halibut with Maple Teriyaki Salt Slab-Grilled Rockfish with Mango Mint Salsa Sardines Grilled in Grape Leaves with Tomato Olive Salsa/Lemon Sesame Sauce Bacon-Grilled Trout

Chapter 12: Veggies and Tofu

Chive-Grilled Artichokes Caveman Cabbage Smoke-Roasted Carrots with Spice-Scented Yogurt Rotisserie Cauliflower Chiles Rellenos Coconut-Grilled Corn Thai Grilled Kale Mushroom Mixed Grill Sweet And Sour Grilled Onions Smoke-Roasted Potatoes Hasselback Potatoes Ember-Grilled Sugar Snap Peas with Fresh Mint Salt Slab Squash Tofu Steaks

Chapter 13: Desserts and Drinks

Cinnamon-Grilled Peaches Amaretti Planked Pears Dessert “Steak” Sandwich Grilled “Pina Colada” Mango Macadamia Crisp Grilled Pound Cake Dessert Quesadillas Salt Slab Chocolate Brownie S’mores Grilled Sangria Grilled Peach Bellinis

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