Showstopping BBQ with Your Traeger Grill: Standout Recipes for Your Wood Pellet Cooker from an Award-Winning Pitmaster

by Ed Randolph

Overview

Achieve Professional-Quality BBQ with Every Recipe

The Traeger® pellet grill and smoker is one of the most versatile and convenient cookers on the market, and award-winning pitmaster Ed Randolph will show you all the incredible dishes you can make with it.

With a Traeger® grill, you don’t have to stand over a fire and babysit—you get consistent temperature for consistent results. Use the smoker for delicious meats such as Beer Can Chicken and slow-smoking Maple-Bourbon Pork Belly, or the grill for Juicy Brined Chicken Breast and Stuffed Belly Burgers. Once you’ve mastered those functions, don’t forget to bake standout meals like Candied Maple Bacon, Cuban-Style Pork Shoulder or Chicken Skin Cracklings.

When you have a world-class cooker and an expert pitmaster, all of your BBQ dreams become a reality.

Product Details

ISBN-13:	9781624149832
Publisher:	Page Street Publishing
Publication date:	04/07/2020
Pages:	160
Sales rank:	71,035
Product dimensions:	8.00(w) x 8.95(h) x 0.35(d)

About the Author

Ed Randolph is the founder, owner and pitmaster of Handsome Devil LLC, which received national attention when they won the Food Network’s 2017 New York Wine & Food Festival for best BBQ. Randolph is the author of Smoked, and has appeared on—and won—Food Network’s Chopped. He lives in Hudson Valley, New York.

Table of Contents

Foreword Sean Keever 6

Introduction 9

Basic Traeger Know-How 10

From the Smoker 13

Bacon-Wrapped Meatballs (Aka Moink Balls) 15

Bacon-Wrapped Stuffed Jalapeños 16

Citrusy Brined Cornish Hens 19

Turkey Breast Stuffed With Gruyère Cheese and Spinach 20

Smoked Pulled Turkey Breast 23

Beer Can Chicken 24

Sausage & Pepper Fatty 25

Blueberry Sausage Fatty 29

Maple-Bourbon Pork Belly 30

Sticky Pork Tenderloin 33

Smoked Meatloaf 34

Smoked French Dip Au Jus 37

Cheesy Smoked Grits 38

Apple Pie Baked Beans 41

Coffee-Rubbed Tri-Tip Steak 42

Smoked Armadillo "Eggs" 45

Texas-Style Beef Brisket 46

Smoked Corned Beef Brisket (Aka Pastrami) 49

St. Louis-Style Pork Ribs 50

From the Grill 52

Juicy Brined Chicken Breast 55

General ISO's Chicken Wings 56

Stuffed Belly Burger 59

Grilled Halibut with Mango Salsa 60

Award-Winning Shrimp Scampi Pizza 63

Pimento Cheese on Grilled Baguette 64

Mexican Street Corn 67

Charlie's Blackberry-Glazed Pork Tenderloin 68

Prosciutto & Fresh Mozzarella Pizza 71

Lemon-Garlic Salmon 72

Honey-Chili Grilled Shrimp 75

Mango Chimichurri Skirt Steak 76

Blackened Fish Tacos 79

Spanish Grilled Fish on Ciabatta 80

Burnt End and Bacon-Wrapped Pocket Burger 83

Herb-Rubbed Lamb Chops 84

Drunken Pineapple 87

Smashed Berry Grilled Pound Cake 88

From the Oven 91

Balsamic-Glazed Roasted Brussels Sprouts with Bacon 93

Candied Maple Bacon 94

Chicken Skin Cracklings 97

Cuban-Style Pork Shoulder 98

Pizza Fatty 101

Apple-Glazed Pork Loin 102

Sausage-Stuffed Portobello Mushrooms 105

The Devil's BLT (Bacon, Lobster, Tomato) Sliders 106

Protein Power Quiche with Chicken and Spinach 109

Coconut-Caramel Sweet Potatoes 110

Chipotle Corn Whips 113

Cheddar Cornbread Madeleine Bites 114

Roasted Potatoes with Garlic Aioli 117

Roasted Prime Rib with Horseradish Crust 118

Provolone and Herb-Stuffed Chicken Rollups 121

Roasted Parmesan Broccoli 122

Sweet N' Spicy Smoked Pecans 125

Skillet Bourbon Brownies 126

Smoked Apple Pie 129

Rubs & Sauces 130

All-Around BBQ Rub 133

Steak Seasoning 134

Rib Rub 137

Coffee Rub 138

Seafood Rub 141

Traditional BBQ Sauce 142

Carolina Vinegar Sauce 145

White BBQ Sauce 146

Korean BBQ Sauce 149

Mustard Sauce 150

Spices and Their Uses 152

Tools of the Trade 154

Basic Kitchen Sanitation 155

Acknowledgments 156

About the Author 157

Index 158

Editorial Reviews

02/17/2020

In this approachable, though brand-specific cookbook, pitmaster Randolph (Smoked) focuses on Traeger grills, which allow the griller to “smoke, grill, and even bake with a turn of the dial.” Randolph illustrates the use of the grills (the outdoor grill/smoker is plugged into an outlet and fueled by wood pellets, which can be automatically fed into the flames from an attached dispenser), and, as for the recipes, Randolph offers classic barbecue fare that is easy to assemble and prepare: bacon-wrapped stuffed jalapenos, beer can chicken, coffee-rubbed tri-tip steak, brisket, grilled Mexican street corn, and candied bacon among them. Experienced grillers will appreciate Randolph’s inclusion of dishes that benefit from the smoky treatment, with recipes for citrus-brined Cornish hens; cheesy smoked grits; blackberry-glazed pork tenderloin; coconut-caramel sweet potatoes; grilled sardines with garlic, lemon, paprika, and parsley on ciabatta; and sweet-and-spicy smoked pecans. While gas and charcoal barbecuers might pick up a new trick or two here, this volume will be of most use to Traeger owners. (Apr.)

Publishers Weekly

A must-read for any lover of fire and flame. Ed Randolph spills his secrets and shows the backyard warrior how to master mouthwatering barbecue, full of flavor and kissed by smoke.”
—Amy Mills and Mike Mills, 17th Street Barbecue

“Ed Randolph and his team travel across the country providing some ash-kicking BBQ. Now is your chance to make the same great BBQ at home.”
—Anthony Di Bernardo, Owner and Pitmaster, Swig & Swine BBQ

“Ed Randolph is extremely passionate and knowledgeable about BBQ, and is equally as passionate about sharing his recipes so you can achieve your BBQ goals at home!”
—Beth Schiff, Casting Director for the Food Network

“What a great collection of BBQ splendor! This book will help any backyard griller cook like a championship pitmaster.”
—Tank Jackson, Holy City Hogs

From the Publisher