Pit Magazine – Issue 04
delivery: 2-4 days
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.
We’ve even gone to town on the cover this time with gold ink and a choice of two illustrations. Will you choose glorious sun or a wet washout?
Inside, we’re taking a look at the traditional flavours of suya, the traditional barbecue of West Africa.
Riaz Phillips, the author of Belly Full: Caribbean Food in the UK tells us 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 best Instant BBQ Challenge yet and so much more!