Issue 13

WELCOME TO THE AUTUMN ISSUE

As the days get shorter, let the meat cook longer, for autumn, with its seasonal clothes the colours of fire, brings the bounty of the harvest to the barbecue.

Welcome to issue 13 of BBQ magazine. It is hard to believe we are already three years young and are immensely grateful for all the support, expertise and enthusiasm that has helped us create the ultimate multimedia platform for live-fire communities across the world.

We talk to bosses of seven leading BBQ brands around the globe on what inspires them and how they see their industry evolving – forever curious in their quests to amplify the interest in and quality of outdoor cooking.

We have a USA Special, as BBQ magazine looks across the ocean for inspiration to bring home, with an exclusive interview with golfing great and barbecue obsessive Davis Love 111.

There are conversations with some of the finest chefs from the Southern States and the best of US rubs and sauces from a trio of UK businesses, while an honorary ‘Derry girl’ via Philadelphia, Emily McCorkell, fuses American barbecue techniques with the food and flavours of Northern Ireland. Try her BBQ Philly cheesesteak.

There is more golf, but mainly food, as we introduce our new restaurant reviewers Beef and Jodie Johnston and our recipe pages are, as ever, packed with flavour and originality from our brigade of live-fire cooks, professional and amateur.

We have the likes and delights of smoked venison, roasted cauliflower tacos, sticky BBQ ribs, chicken curry, roasted rainbow trout, backyard biscuits, as well as tips on making the perfect pizzas.

There are drinks to match, as Roger Jones selects French sparkling wines to enjoy with the Rugby World Cup. There is more wine to pair with your BBQ food and a taste of the spirits of the age too, including hard seltzers.

We look at plant-based alternatives to cook on the BBQ with the founders of BOSH! – the biggest plant-based online channel in the world – as they release their new book called MEAT. Don’t ask; all is explained.

Food and drink festivals brightened the summer months, even when it was raining, and we review some great events BBQ magazine was delighted to partner with.

As the nights draw in, let autumn barbecues light up your backyards.

Yours in live-fire cooking

Team BBQ Magazine