Pit Magazine - Issue 3

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If you are a BBQ devotee and love cooking anything over fire, this is the magazine for you. Techniques, recipes and in-depth articles about food and fire.

"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 goat 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."

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