Pit Magazine – Issue 02
Pit magazine is 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.
Now with 80 pages of live fire cooking and barbecue goodness. We’re going corn crazy in our ingredient focus, cooking up some deer in the woods and Turkish chef and restaurateur Hus Vedat, of London’s Yosma, has set up camp down in the veg patch.
On top of that we find out how to smoke some particularly slippery customers and take the Instant BBQ Challenge to next level with a dose of turtle power (the cartoon, rather than actual turtles).
Remember, summer never ends if the barbecue never goes out.