Spring 2021

Issue 3

Welcome to the Spring issue

Welcome to the third issue of BBQ. The magazine flame is well and truly lit, as our readership grows and our reach expands across the barbecue community, both at

home and abroad.

We are delighted with the response to the magazine, creating food and fire stories from chefs and pit masters, enthusiasts and novices, families and friends. BBQ and outdoor cooking are indeed open to all and more and more people are being drawn to the flame, with the phenomenal rise in interest, matched by tremendous innovation and customer service from BBQ retailers and suppliers, whatever the product, whatever the price point.

The next stage in our brand development will be a compelling online offering, across the website and digital media, with so much content out there to showcase and share, educating, inspiring and entertaining in equal measure.

There are also great opportunities for partnerships with BBQ, as we would love to work with you to help cover and highlight what you do and who you talk to, but also to promote outdoor cooking and outdoor living in its widest sense. The way we eat, live and entertain is changing.

This issue is packed full of spring flavour across 16 pages of recipes from professionals and amateurs alike, sharing their knowledge and passion with insanely good live-fire food.

There are interviews with leading chefs Angela Hartnett, Luke Holder and Simon Rimmer, as well as a special focus on wood-fired ovens; we hunt, gather and cook with Nick Weston and there is an interview with the remarkable Punk Chef Scott Garthwaite.

There is a marinade of politics and Brexit with the brisket too, in an exclusive interview with Fabian Picardo, Chief Minister of Gibraltar and James Mates of ITN.

We have found where the Pumas roam in the UK with a special look at the culture of Argentine outdoor cooking, while our drinks correspondent Roger Jones cheers us all up in these immensely challenging times by matchmaking fire food and fizz.

Since the last time we met in these pages I have completed my latest book, Skewered: Recipes for Fire Food on Sticks from around the World. The idea for Skewered came from my UK BBQ School classes, where lots of people were looking for inspiration for skewer cooks – something more than just random chunks of meat and vegetables. Skewered food is hugely popular worldwide and probably the most common way food is cooked over fire, yet overlooked by many.

I hope you enjoy this issue as we move into spring and hopefully happier and healthier times for everyone. Please get in touch if you’d like to contribute, distribute, advertise or partner with us – both in print and online at www.thebbqmag.com – as we develop the definitive publication for the food and fire community – at home and around the world.

Yours in live-fire cooking

Team BBQ Magazine