Adam McKenzie
Adam McKenzie is the Colorado backyard cook, teacher and cookbook author behind This Jew Can Que, sharing barbecue recipes, pellet-grill techniques and weeknight dinners.
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Latest
Adam’s happenings, collected from public sources, plus his backstory and Starbook, where fans write.
Known for
Page Street PublishingOverview
- Known as
- This Jew Can Que
- Based in
- Denver, Colorado
- Started
- March 2017 on Instagram
- Occupations
- Recipe creator, teacher and cookbook author
- Signature videos
- Saturday morning meat slicing
Mini bio
A wedding gift started it.
Adam’s interest in outdoor cooking grew after he and his wife received a Traeger as a wedding present. He launched This Jew Can Que on Instagram in March 2017 to share what he was learning. His own About page traces that beginning to a focus on making weeknight grilling achievable.
A teacher behind the grill.
An elementary school STEM teacher by background, Adam found an audience for his Saturday morning meat-slicing videos. Traeger’s profile credits those clips with millions of views. His first cookbook, published in May 2021, brought his approach to faster wood-fired meals into print.
Recipes beyond the screen.
His work also includes Spiceology seasoning collaborations, including Garlic Junkie. In 2026, his site documented live cooking demonstrations at McGuckin Hardware in Boulder alongside new recipes for pellet grills, griddles and pizza ovens.
Creditschronological, newest first
Cookbooks
Live cooking
- 2026McGuckin Hardware’s 71st anniversaryGrilling demonstrator
- 2026McGuckin Hardware Wags & WhiskersPizza and smoked cream cheese demonstrator
Quotes
Sweets - I love dessert and we bake some amazing things on our TraegerAdam McKenzie, Traeger Grills Q&A
Asked whether he preferred sweets or savory food, Adam chose dessert.
Trivia
- He describes himself as a seventh-generation Colorado native.
- His cookbook shelf includes The Food Lab by J. Kenji López-Alt; he told Traeger that the science of food fascinates him.
- Asked how he cooks brisket, he told Traeger he prefers the fat side down to protect the meat from heat.
Find Adam
Follow Adam for backyard recipes and his latest cooks.
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