Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'mores, by Steven Raichlen is an indispensable guide for readers looking to master live-fire barbecue. Raichlen delivers readers step-by-step instructions to mastering essential techniques and provides 100 boldly-flavored recipes ranging from starters like bacon grilled onion rings, to grilled cocktails and desserts. The following excerpt is from Chapter 9, "Ground Meat."
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Horseradish, hot sauce, and mustard give this slather sauce plenty of fire power. One good brand of Creole mustard is Zatarain's, from Louisiana.
- 3/4 cup mayonnaise, preferably Hellmann's or Best Foods
- 1/4 cup Creole mustard
- 1/4 cup prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon of Tabasco or your favorite hot sauce, or to taste
- 3 tablespoons minced celery
- 3 tablespoons minced green olives
- 1 tablespoon drained capers
- Combine the ingredients in a mixing bowl and whisk to mix. Any leftover sauce will keep in the refrigerator for several days.
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Excerpted from Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'mores by Steven Raichlen (Workman Publishing). Copyright © 2018. Photographs by Matthew Benson.