Showstopping BBQ with Your Traeger Grill: Standout Recipes for Your Wood Pellet Cooker

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.)