In issue 03 we explore the rich, meaty tradition of barbacoa, cook a giant goat shawarma in a snowstorm and challenge Chantelle Nicholson to cook top quality food on an instant BBQ.
We also take a look at one of BBQ’s best friends: Bourbon, and find there’s more to American whiskey than Jack and Jim. We discover the latest smoky flavours from distilleries across the pond.
Also: Controlling your ‘cue, pickles with Monty’s Deli, Nigerian BBQ tools, Greek grannies and Hus Vedat’s Veg Patch.