Steven Raichlen - BBQ - PROJECT FIRE

Grilling authority and PBS TV host Steven Raichlen is synonymous with barbecue and just happens to be joining us for a BBQ party at BookBar! Tickets are only $28 and include the book, drink, and food! Purchase them here.



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

Steven Raichlen is synonymous with barbecue. A James Beard Award winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and a PBS star, he has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’Mores!

After thirty books, seven TV series, two decades of Barbecue University classes, 60 countries and 6 continents traveled, one might wonder what else Raichlen could possibly say about grilling. Turns out, it’s a lot. Never before have American home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients. The once ubiquitous briquette has given way to specialty charcoals from as far away as Paraguay and Japan while tongs and grill brushes are now joined by sophisticated digital thermometers and high-tech rotisseries. Even the grill itself has changed – from kamados to pellet grills, plancha grills to hybrid wood burners, the options are dizzying.

PROJECT FIRE is an indispensable guide to this ever-evolving world of barbecue, delivering both a complete step-by-step handbook to mastering the techniques—including how to “caveman” grill in the embers and make a smoker pouch—and a collection of over 100 innovative recipes for grilling every kind of food, from starters to desserts.

Grilling is the world’s oldest and most universal cooking method, using fire to unlock mouthwatering, bold flavor. PROJECT FIRE reveals how to make that process happen, with Raichlen’s seven steps to grilling nirvana:

1.      Choose Your Grill

2.      Source Your Fuel

3.      Assemble Your Tools

4.      Flavor Your Food

5.      Choose Your Grilling Method

6.      Fire It Up

7.      Putting It All Together

There’s an in-depth rundown on various grills; essential tips like how to keep your food from sticking and avoid flare-ups; and a complete exploration of grilling methods, from salt-slab to leaf grilling. Raichlen’s succulent, intensely flavored recipes range from starters like Bacon Grilled Onion Rings to classics like Reverse-Seared Tomahawk Steaks and Pork Shoulder to creative dishes like Hay-Grilled Mussels, Peruvian Grilled Chicken with Creamy Salsa Verde and Caveman Lobster with Absinthe Butter. For sides, try Raichlen’s Ember-Roasted Beet Salador Smoked Roasted Carrots with Spice Yogurt, washed down with Grilled Sangria and followed by Cinnamon-Grilled Peaches with a Bourbon Brown Sugar Glaze.

About Steven Raichlen:

It’s hard to believe there was a time when grilling and barbecue weren’t ubiquitous American obsessions.  Enter Steven Raichlen, whose Barbecue Bible —the IACP-Julia Child Award-winning homage to live-fire cooking first published in 1998—launched a revolution in American grilling.  The renowned barbecue authority has written more than 30 books, including the New York Times bestselling Planet Barbecue and Project Smoke and the multimillion copy How to Grill.  Raichlen’s books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have been translated into 17 languages.   And now comes his 31st book, Project Fire, a high-style exploration of grilling for today and tomorrow.   

An international TV personality, Raichlen hosts the popular Primal Grill, Project Smoke, and the new Project Fire on Public Television and Le Maitre du Grill and Les Incontournables du Maitre du Grill on the French Canadian food network, Zeste. His latest venture is Steven Raichlen Grills Italy—launching on Italian food television in March. Raichlen founded and runs Barbecue University at the Broadmoor resort in Colorado Springs, and has lectured on the history of barbecue at The Smithsonian Institution, Library of Congress, and Harvard.  In 2016, he was inducted into the Barbecue Hall of Fame.

Steven Raichlen introduced America and the world to a myriad of iconic dishes that have become indelible parts of our barbecue vernacular—caveman steak, beer-can chicken, planked fish, chicken under a brick, Mexican grilled corn, and much more.  His research has taken him to more than 60 countries on 6 continents to document how people grill in different cultures. An award-winning journalist, Raichlen has written for the New York Times, Wall Street Journal, Esquire, GQ, and all the major food magazines.  He ushered in the modern age of live-fire cooking and his work has birthed a generation of writers, restaurants, and grilling enthusiasts.

Raichlen received a Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris.  In 2012, he published his first novel, a love story set on Martha’s Vineyard called Island Apart.  He and his wife divide their time between Miami, Florida, and Martha’s Vineyard, Massachusetts.

Steven will be there from 7 - 9 pm but you can come early for a drink and some BBQ! Again, tickets are available here and include a copy of the book!

Event date: 
Friday, June 15, 2018 - 7:00pm
Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores Cover Image
$22.95
ISBN: 9781523502769
Availability: Usually Ships in 1-5 Days
Published: Workman Publishing - May 1st, 2018