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).

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).

Matthew Benson

It may be 2018, but according to our experts “caveman grilling” is the latest thing. So are salt slabs and a device known as a plancha. In our first course, we catch up on all the latest outdoor cooking techniques and tools.

Next, thank the Paleo Diet for the onslaught of jerky. It’s everywhere, including your local gourmet store. According to our guests, it’s easy to make at home. (And no, you don’t need to own a smoker.)

Finally, al fresco fire-based cooking foibles. Our three experts tell us about their funniest and strangest outdoor cooking adventures, on-camera and off.

Meet our panelists: Grilling expert Steven Raichlen is the author of 31 books, the host of many television shows and the winner of five James Beard awards. His newest book and PBS series is called “Project Fire.”

James Beard-award-winning food and travel writer Jen Stevenson is the author of four books, including “The Picnic: Recipes and Inspiration from Basket to Blanket.”

Marnie Hanel, a journalist whose work can be found in The New York Times Magazine, Food & Wine, W and Vanity Fair, among others, is Stevenson’s co-author, most recently on “The Campout Cookbook: Inspired Recipes for Cooking Around the Fire and Under the Stars.”

Our host is Katherine Cole.

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