Pit Magazine – Issue 05
Pit magazine is cooking outside, over live fire. It’s about the smell of smoke in the air, the singed hairs on your fingers and the pink ring on a rack of ribs you cooked at the end of your garden.
Jamaican jerk, Moroccan mechoui, a recipe for the best Turkish-Cypriot style grilled chicken and so much more!
It’s a brand new barbecue season and Pit is back with our meatiest issue yet! We travel to Texas with three times James Beard award-winning writer Robb Walsh, head down the smoky rabbit warren that is Morrocco’s Mechoui Alley and learn how to cook a whole pig in a week with chef Mark O’ Brien.
There’s a critical look at the beer can chicken method with beer writer Melissa Cole and an ingredient deep dive into the world of salt and its importance in live fire cooking.
Of course, there are loads of recipes for you to try at home including some from Hasan Semay, the part British, part Turkish Cypriot chef who invited us over for what just may have been our favourite barbecue of all time…