Pit magazine is about cooking outside, over live fire. It’s about the smell of smoke in the air, the singed hairs on your fingers and the pink ring on a rack of ribs you cooked at the end of your garden. Pit explores the global traditions of cooking using age-old methods, from American BBQ to the Polynesian Imu fire pits, Jamaican jerk drums and mackerel grills lining the shores of the glittering Bosphorus in Istanbul.
This original form of cooking is increasingly popular, with new restaurants opening, major BBQ and music festivals selling out and artisan butchers springing up to sell high welfare cuts to a new generation.
With three issues across the warm months, Pit is the magazine for people who aspire to roast their Moroccan lamb on an open fire in spring, grill fresh fish on the beach in summer and smoke their Christmas turkey. Just don’t mention pulled pork.
It’s a brand new barbecue season and Pit is back with our meatiest issue yet! We travel to Texas with three times James Beard award-winning writer Robb Walsh, head down the smoky rabbit warren that is Morrocco’s Mechoui Alley and learn how to cook a whole pig in a week with chef Mark O’ Brien.
There’s a critical look at the beer can chicken method with beer writer Melissa Cole and an ingredient deep dive into the world of salt and its importance in live fire cooking.
Of course, there are loads of recipes for you to try at home including some from Hasan Semay, the part British, part Turkish Cypriot chef who invited us over for what just may have been our favourite barbecue of all time…
We've even gone to town on the cover this time with gold ink and a choice̴ of two illustrations. Will you choose glorious sun or a wet washout?
Inside, we're taking a look at the traditional flavours of suya, the̴ traditional barbecue of West Africa.
Riaz Phillips, the author of Belly Full: Caribbean Food in the UK ls̴ about the history of rum punch, and Texas Monthly writer Jessica Dupuy gives us the low down on hot links, the essential spicy barbecue sausage.
There's a global tour of barbecue sauces from our editor Helen, the best̴Ì_Instant BBQ Challenge yet and so much more!
We're heading all over the world for issue 03 of Pit.
Bourbon and barbecue are best friends, but there's more to American whiskey than Jack and Jim. We discovered the latest smoky flavours coming out of distilleries across the pond.
Back in Europe, the Spanish used the word barbacoa first in the 1500s, so we explored their rich and meaty tradition.
In the UK we dared the snow to stop us as we cooked a giant goat̴Ì_shawarma and challenged Chantelle Nicholson from Tredwells to cook top quality food on an instant BBQ.
Also: Controlling your cue, pickles with Monty's Deli, Nigerian BBQ tools, Greek Grans and Yosma's Hus Vedat's veg patch.