Page 35 - Barbecue News April 2020 Issue

You’ve heard me say here before that the same old format for a BBQ cook book has been done over and over again so I always appreciate when an accomplished author like Husbands takes a cre- ative chance on a new format. It’s refreshing and fun and makes for an outstanding book. Buy this book and take your own parties to a whole new level.
Traeger grills have a very dedi- cated following. If you already have one or are considering the purchase of one, I have the book that should’ve been put in the box with it as the owner’s manual - “Showstopping BBQ with Your Traeger Grill: Standout Recipes for Your Wood Pellet Cooker from an Award-Winning Pitmaster” by Ed Randolph ($21.99, Page Street Pub- lishing, 160 pp.).
Randolph is likely known to many
of you in one of two ways: the
Handsome Devil BBQ team or a
winner on The Food Network show
Chopped. He also previously ap-
peared in this space with his book
“Smoked”, which was very posi-
tively reviewed. In his latest book
he is preaching the mantra of the
Traeger pellet cooker which has a
legion of fans rivalling the whole
Big Green Egg cult (I can say that, I
have one). But since this book isn’t
included with the purchase of
every new Traeger I will therefore
mandate it to be on the required
reading list for all, whether you’re a new owner or if you’ve had yours for a while. Whichever you are, you’ll find plenty of valuable content within these pages. Ran- dolph includes recipes ranging from the usuals – Beer Can Chicken, Coffee-Rubbed Tri-Tip Steak, Texas-Style Beef Brisket; to the fun – Sausage & Pepper Fatty, Smoked Ar- madillo Eggs, Chicken Skin Cracklings; to the more ad- vanced – Burnt End and Bacon-Wrapped Pocket Burger, General Tso’s Chicken Wings. I did like how Randolph constructed this book; the Traeger pellet cooker is unique in how it can be purposed as a smoker, grill or oven and he grouped his recipes as such. All in all, it makes for an ex- cellent book.
I’m sure you’ve read here before my fawning words for America’s Test Kitchen and the way I admire their books. I
continue to be impressed with their new releases, amazed at the incredible research that goes into each one. There’s one in particular where I would’ve readily volun- teered to helpling , “How to Cock- tail: Recipes and Techniques for Building the Best Drinks” ($24.99, 272 pp.).
Yes, it must’ve been grueling labor to have worked on “How to Cock- tail” (I’m joking). This book is pre- sented in the same intricate detail as their others, covering the topic in such a way that it is apparent they have saved you the trail-and- error part of the learning process. There are 150 cocktail recipes but
maybe even more relevant is the dozens of pictures that will walk you through various steps and techniques.
The book’s recipes are grouped into themed chapters mostly de- scribing how the drinks are put e' her– Built, Stirred, Shaken, Mud- dled, Blended and Big Batch; plus chapter covering ingredients and a bonus one on Snacks. If you enjoy the America’s Test Kitchen maga- zines and TV shows, then you will love this book. It is quite possibly the best book on cocktails that I’ve had the privilege to review.
APRIL 2020
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