Spring 2024

Issue 15- Out Now!

Welcome to the Spring issue of BBQ magazine, packed with recipes, interviews and product reviews.

While some of you have been hibernating through the cold, wet winter months – plenty, of course, keep on cooking outdoors whatever the weather – barbecue boffins have been busy in their laboratories, finding new ways to take grills and smokers to the next level, designed to keep things simple, while elevating the flavours of the food. Check out our In Store for ‘24 feature.

We regularly interview top chefs, who like nothing better than getting out of the commercial kitchen and into the back garden to experiment with fire and flavour, but, more importantly, chill with family and friends, away from the heat and stress of their profession.

They don’t come much bigger than Jamie Oliver, who gives an exclusive interview with BBQ magazine, sharing his huge enthusiasm and passion for the world of barbecue and explaining why he has partnered with Weber to showcase how cooking outside can be so much fun, be you novice, enthusiast or pitmaster.

BBQ by its very nature takes us outdoors, but don’t just think about what grill you’re going to buy and what food you’re going to cook on it. The garden is your outdoor kitchen. It can, if budget allows, be a fully loaded kitchen with all the bells and whistles – appliances, worktops, flooring – or simply a small zone to call your cooking playground. Our special Outdoor Living supplement has plenty of inspiration for creating and curating the perfect space beyond the bi-folds and the nation’s housebuilders are focusing minds and designs outside too.

It is a big welcome to Team USA, as the magazine has crossed the Atlantic to the shelves of the United States. Hopefully we’ve got our recipe conversions right where applicable! We’d love to hear more stories stateside; in the meantime, read about how Robin Perris brought Texas BBQ to a smoker in north-west England.

George Egg is just brilliant and bonkers – the Snack Hacker, who you both laugh with and learn from. Our restaurant reviewers, Beef and Jodie Johnston, report from South Africa, eating at four sensational live-fire venues, careful to call it Braai not BBQ. Our editor Rupert Bates heads to Northcote hotel in Lancashire and counts 21 Michelin Stars, while there are also BBQ books reviewed and events previewed.

If you’re not out there already, it is time to spring into action. Light that fire, start that party.

Yours in live-fire cooking

Team BBQ Magazine