The Barbecue Bible 500 Club Goes Griddle—with 5 Amazing Recipes!!

Project Griddle features the trademark Raichlen approach that embraces history, geography, and anthropology, with plenty of practical cooking techniques and nearly 100 hunger-inducing recipe, each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore ungrillable foods: egg-and-bacon breakfast feasts, potato latkes, crêpes, French toast, and smoky fried rice. It’s Project Smoke for griddles

The 500 Club is on it!

Project Griddle recipes

Robert & Alynne Douglass – Spain

Crispy Skin Duck Breasts with Cherry Horseradish Relish, pg. 179

“Man, are we lovin’ Project Griddle! Whole duck is time consuming to prepare. Duck breast delivers these flavors in minutes. And there’s no better way to cook it than the griddle. The hot metal sears the skin crackling crisp.”

Sam and Charlene Swanlund – Minnesota

Spiedies (Greek American Chicken Kebabs), pg. 177

“Spiedies are chicken or beef kebabs popular in upstate New York. (The word comes from the Italian spiedo, meaning “sword “or “skewer”, the dish was popularized by Greek diner and food truck owners.)”

Spiedies (Greek American Chicken Kebabs)

Frank and Kelley DeTuro – Florida

Chocolate Banana French Toast, pg. 240

“How do you just pick one!? We decided to go with the Chocolate Banana French Toast. Not only was it delicious, but fun to make. And after all, there was a flambé involved! (And rum)”. “That gorgeous butter rich bread the French call Brioche with chocolate, bananas, brandy, eggs and heavy cream.”

Chocolate Banana French Toast - Project Griddle recipes

Bryan and Sham Praetorian – Canada

Muffuletta (Hot New Orleans Cold Cut Sandwich) and Olive Relish, pg. 77 & 80

“Ladies and gentlemen, one of my favorite sandwiches is found in Steven’s new book, Project Griddle, and it is delicious!” A crusty roll piled high with cold cuts and piqued with pickled hot peppers, and here comes the stroke of genius, serve the sandwich hot.”

Muffuletta (Hot New Orleans Cold Cut Sandwich) and Olive Relish

Bryan and Sham Praetorian – Canada

Fried Rice with Company, and Shrimp with Peppers, pg. 222

“From Steve Raichlen’s Project Griddle, these two dishes are excellent! Pretty hard to beat and both simple and easy to make. Five Stars!Call it the ultimate comfort food – served hot off the teppan at your favorite Japanese steakhouse or just imagine what you can do when you fire up your griddle.

Fried Rice with Company, and Shrimp with Peppers

From sizzling duck breasts in Spain to flaming French toast in Florida, the 500 Club showed just how versatile—and fun—Project Griddle can be. Whether you’re cooking for a crowd or just messing around with breakfast on a Sunday morning, there’s something in this book for everyone. Got a griddle? Fire it up and join the club. It’s FREE to join!

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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