Issue 17- Out now!

Welcome to the Autumn issue

The autumn palette is warm, rich, earthy and vibrant, matching the hues of this edition of BBQ magazine.

We start with fish, lots of fish in a Fish Special, learning from professors of piscatory at the University of Pisces.

Swim up Mitch Tonks, the Rockfish rock star, and Genevieve Taylor and Ghillie Basan, who have both written wonderful books, with seafood the heroes.

We know about the established names in the world of fire cooking, but what about the new ones? Caspar Barnes talks to young guns rapidly making names for themselves, as the ‘hero dad’ myth is charred by sons and daughters.

Editor Rupert Bates heads to Australia to eat beef and lamb and drink gin. Actually, he doesn’t get any further than London, but finds Antipodean fire and spirit in abundance, even clinking cocktail glasses with film star Margot Robbie.

The recipe pages have plenty of autumnal comfort, as colourful as the leaves on the trees, and, yes, there is fish.

There is also a range of handy BBQ tips from 10 top restaurant chefs, while Marcus Bawdon picks his best cooks on a plancha.

Roger Jones loves Indian food and picks his favourite wines – it doesn’t have to be beer – to match the spices and heat.

There are great chefs everywhere in this issue. We head to a farm in a corner of Cumbria, although there are not many farms with three Michelin stars in the next-door field, as L’Enclume elevates the concept of farm to fork with BBQ very much on the menu. We also drop into Hickory’s restaurant for a blast of its legendary smokehouse hospitality.

If you are looking to stack your bookshelf, or want inspiration for Christmas presents, this is the issue for you. Tim Hayward’s book, Steak, is about, well, you’ve guessed it, and extraordinary in its richness, research and storytelling.

We love The Beefy Boys, and they have a book out. It is a celebration of their burgers, but also chronicles their remarkable journey from ‘backyard BBQs to world class burgers.’

We look back at some sensational summer events that BBQ magazine was honoured to partner with, including Solex and Smoke and Fire on home shores, as well as the World Barbecue Championship in Stuttgart, Germany. We look ahead as well, to Ludlow in Shropshire and Bourbon & Beyond in Louisville, Kentucky, USA.

BBQ and Bourbon – that’s autumn evenings sorted.

Yours in live-fire cooking

Team BBQ Magazine