As much as Duke enjoyed a well-prepared piece of meat, what John Wayne loved best about a meal was how it brought everyone together. In this new magazine, you’ll find recipes, techniques and even some Wayne family tips to help ensure your next backyard cookout is one for the ages. Recipes include: War Wagon Burgers Freedom Fajitas, Grilled Tequila Chicken Chili-Rubbed Pork Tenderloin and more!
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.
Have you ever wondered to yourself what your best options for BBQ would be, while on a Keto diet? How to go about adding taste and variety to your favorite low carb and keto dishes?Spending hours in the kitchen creating and preparing low carb specialties every day is not practical. If you are eating the same keto staple dishes which have become boring and you want to change your daily eating routine to an exciting, amazing taste in BBQ, then this Keto BBQ cookbook is yours for sure.This cookbook aims to transform your meals platform from boring everyday dishes to flavorful Keto BBQ dishes by adding a little twist to the use of simple flavor enhancers and using ingredients that are readily available to you. Don’t delay, start enjoying these 30 exciting Keto BBQ recipes today.
A Collection of Recipes, Memories, And Ephemera from a Mom & Pop Q Joint in the CatskillsWhen Frank and Cherie Davis started a small backyard BBQ party in 2009, they had no idea what lay ahead for them. By the end of the summer, they had a devoted fanbase, a book full of recipes and the insane idea of opening a restaurant. For the next 4 years, the Cha Cha Hut BBQ was the Catskills destination for slow-cooked Southern BBQ made from scratch and with love. The Hut closed in 2013 when Frank returned to Brooklyn to make Q there, but the legacy lives on in this book.These recipes include all of the Cha Cha Hut BBQ standards plus a few Hut inspired dishes. Learn how to make BBQ sauces, Smoked Mac & Cheese, Kickin’ Greens, or Tomatillo Chow. Other recipes give the inside scoop on the Hut’s waste-nothing approach: Trashcan Chili, Sloppy Brisket, Catskill Stew, and much more. Finish the meal with fun desserts: Dunk-A-Doo Balls, The Brookie, Pig Candy or an incredible Chocolate Chip Cookie.This is a true DIY labor of love project. Frank wrote, edited, tested and re-tested recipes he hadn’t made in five years. He scaled restaurant size yields down to something for a household. He discovered a “lost” bean recipe, found the original Hut R&D book, and a thumb drive with four years of digital ephemera. He designed this book much as he had designed all of the Hut materials – clean, simple, and black & white
