Hot and fast BBQ on your Traeger grill : a pitmaster's secrets on doubling the flavor in half the time

Award-winning pitmaster Ed Randolph, author of the bestselling Showstopping BBQ with Your Traeger Grill, is back with another collection of amazing, melt-in-your-mouth barbecue recipes, this time focused on the hot and fast method. With this book, grillers can finally enjoy that classic smoky taste without standing at the grill for hours. Barbecue fans will be amazed as they grill up staples such as Maple Chipotle Pork Tenderloin, High-Heat Brisket, Citrus Salmon with Pineapple Lime Salsa, Citrus Glazed Lamb Shank and so many other recipes – and, thanks to the hot and fast method, they’re sure to spend less time at the grill, and more time with their family, friends and food. Ed’s mastery of the hot and fast method, combined with his decades of firsthand grilling experience, make this collectiona must-have for any Traeger owner looking to bring something new to the table.

Juicy, Tender BBQ From the Grill to the Table in Record Time

Award-winning pitmasters Ed and Noelle Randolph have perfected the hot and fast technique so you can spend less time grill-side while still turning out tender, fall-off-the-bone masterpieces.

Hot and fast grilling means higher temperatures, shorter cooking times and the same great smoky, slow-cooked flavors you crave. Pack some heat with Competition-Style St. Louis Ribs, and then prepare a meal fit for a king with a Bourbon-Kissed Steak au Poivre. Char up some Crispy Chicken Wings with Blackberry Sauce, or try out a smoky Chile-Coffee Rubbed Tomahawk. And if you want appetizers to impress, then look no further than Ed and Noelle’s Lamb Lollipops with Mint Butter and Tri-Tip Crostini with Pimento Cheese.

With bigger flavors and less time, this guide will transform any TraegerTM amateur into a pitmaster faster than you can say “barbecue.”

Juicy, Tender BBQ From the Grill to the Table in Record Time Award-winning pitmasters Ed and Noelle Randolph have perfected the hot and fast technique so you can spend less time grill-side while still turning out tender, fall-off-the-bone masterpieces. Hot and fast grilling means higher temperatures, shorter cooking times and the same great smoky, slow-cooked flavors you crave. Pack some heat with Competition-Style St. Louis Ribs, and then prepare a meal fit for a king with a Bourbon-Kissed Steak au Poivre. Char up some Crispy Chicken Wings with Blackberry Sauce, or try out a smoky Chile-Coffee Rubbed Tomahawk. And if you want appetizers to impress, then look no further than Ed and Noelle's Lamb Lollipops with Mint Butter and Tri-Tip Crostini with Pimento Cheese. With bigger flavors and less time, this guide will transform any TraegerTM amateur into a pitmaster faster than you can say "barbecue."