Autumn 2021

Welcome to the Autumn issue

We all love our hero brisket and low and slow legends, but in this issue, while naturally covering all kinds of recipes, techniques and products, we also go old school and what is more old school, more grass roots, than sausages and camping, which both feature in our autumnal feast.

We tend to refer to it, in rather derogatory terms, as the ‘humble’ sausage. Not in this magazine they’re not, as we cook the best and advise on how best to cook them in our special Sausage Sizzle.

Glamping, whatever that means and costs, seems to have usurped camping when it comes to media coverage, but we go camping in its purest form, with a twist of sensational BBQ food by the fire and some cool camp cooking gear too.

We give one of our correspondents a virtual budget – far too generous – to furnish and fire up her outdoor space and we look at the best live-fire ways to stay warm as the nights draw in.

Delicious, inventive recipes galore of course to keep you well fed this autumn, not to mention a feature on how to pimp your vegetables.

There is plenty of liquid refreshment too in the form of beer – BBQ beer no less – whisky and cocktails across a range of features.

You can read about my UK BBQ School and we also take a trip to Lainston House as we review the wood-fired dining experience at this Hampshire country house hotel.

Further from home – and boy do we all yearn to travel again – is a coast-to-coast road trip across the USA in search of, and indeed homage to, the best BBQ joints. And we peer through the smoke to watch the remarkable pit masters profiled in the Netflix series Chef’s Table: BBQ.

We also tease you with some rather high-end properties (on the market as we went to press) with amazing outdoor space and BBQ areas, as more and more people seek a home with an outside ‘room’ to dine and entertain in.

I am sure you enjoyed the Olympic Games from Tokyo. Sir Chris Hoy was in the BBC studios reviewing the cycling from the velodrome, but the multi-garlanded Olympian and world champion is just as content tending to a brisket as he talks barbecues and bikes in this issue.

We are back where we started, at brisket. Sausage and brisket – as ever, we hope our magazine has something for everyone.

Yours in live-fire cooking

Team BBQ Magazine