Issue 18 - Out now!

Welcome to the Winter issue…

Christmas came early at BBQ: Fire, Food & Outdoor Living as we headed to the headquarters of Charlie Oven to cook a festive feast, or rather have it cooked for us by one of the country’s finest chefs Chris Mackett, who is also profiled in this issue. We don’t need to urge our readers to cook outside all-round; just do it – let it snow, let it slow, let it glow.

BBQ HQ is in Sussex and what better place to kick off a new series on counties across the UK, unearthing the live-fire diamonds, the people and the products, that make up a region’s landscape and foodscape.

Fine dining is not always associated with BBQ food, but Luke Vandore-Mackay has won an award for his cooking in the woods and picks some exceptional restaurants taking fire food to new levels.

Rugby and BBQ are joined at the hip, and the lip. Sam Graham was a professional chef before he was a professional rugby player at Northampton Saints, while Harlequins and England pair Joe Marler and Danny Care went head-to-head cooking a steak sandwich on a Traeger grill.

There have been lots of worthy challenges to its position as king of the grill, but the sausage still believes it wears the crown, as our sizzlers in this issue will attest to.

We take our regular trip across the Atlantic, or rather James Brace brings a slice of the USA back to the UK, while Roger Jones breaks out the rose with his Welsh lamb – a perfectly acceptable wine move in winter.

BBQ Travel Club, in the company of Shropshire Lad Adam Purnell, is making plans, so do join us for some live-fire adventures around the world next year.

Pitmasters’ sartorial elegance rarely goes beyond a cap, a beard and an apron, but two adventurous clothing brands are sharpening up outdoor images.

We’re in gifting season through Christmas and beyond and have a selection of presents to light up the BBQ hero in your life, and we look back at some of the books that warmed our shelves and inspired our cooking this year.

And of course, as ever, we have an epic collection of recipes from our cooks to see you through the winter months.

Keep grilling and have a very merry Christmas and a happy new year.

Team BBQ Magazine