Articles

Dive into a curated selection of BBQ Magazine’s past features and discover stories to inspire across the chefs, brands, producers and enthusiasts that are keeping the fires burning.

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Monarch of the Grill
We need to eat more venison. ISABELLE GRAY learns about the deer’s dominance of the landscape, its nutritional value and how best to cook the meat over fire

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Pit Talk with Rasheed Philips
The backyard spark that reached Memphis. US correspondent Rasheed Philips headed to Tennessee for the Open Fire Meat Up

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Great British BBQ
We love and admire the melting pot of countries, cultures, foods and flavours that make fire cooking what it is today, and assume the UK is simply playing catch up. Not according to Murf from The Beefy Boys. RUPERT BATES reports

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Fire & Ice – A BBQ Food and Drink Experience
To the Wiltshire village of Little Bedwyn between Hungerford and Marlborough and, for one afternoon in May, a parish of culinary heaven.

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Jamie Oliver
A TV series all about BBQ; a book all about BBQ. Jamie Oliver has cooked just about everything everywhere, but outside over the grill is the chef’s happy place. RUPERT BATES reports

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Inside Out
Increasingly looking outside for lifestyle inspiration, more people are searching for homes based on what’s on offer beyond the bifolds – the grillers in the garden. RUPERT BATES reports

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Eat, Sleep, Replete
Barbecue and birdsong in the Hampshire countryside, but after a good night’s sleep could ISABELLE GRAY conquer her fear of dough and cook a crispy, golden pizza?

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Simply Red, Exceptionally Fed
A new competition, challenging young pitmasters to showcase their talent for live fire cooking, turned into a celebration of the very best of BBQ.

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Kaleb’s Farm
He may have been the breakout star of Clarkson’s Farm, but farming not fame is Kaleb Cooper’s driver – with BBQ meat boxes, from home-reared livestock, one of his latest ventures. RUPERT BATES reports

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Grid Iron and Gladiators
Where to take an elite athlete who transforms into a Greek god? No, not the editor of BBQ, but Alex ‘Apollo’ Gray. RUPERT BATES chose Cinder in North London

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Spice of Life
The culinary map of the Caribbean is rich in both flavour and history. ISABELLE GRAY tastes the foods of the islands and speaks to chef Zana Millen

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Meat dreams are made of this
The clue is in the title: How to BBQ. But Genevieve Taylor’s latest book is the work of a rare hybrid – cook, teacher, storyteller. RUPERT BATES is hungry to learn, and maybe move home

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Monarch of the Grill

Pit Talk with Rasheed Philips

Great British BBQ

Fire & Ice – A BBQ Food and Drink Experience

Jamie Oliver

Inside Out

Eat, Sleep, Replete

Simply Red, Exceptionally Fed

Kaleb’s Farm

Grid Iron and Gladiators

Spice of Life

Meat dreams are made of this

More Articles

Digital Subscription

Go Digital

Print Subscription

Delivered to your door

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