Autumn 2022

Welcome to the Autumn issue

Autumn colours are the palette of fire and we have plenty of content to keep you warm and inspired as the nights draw in.

We travel to Herefordshire to cook a curry for breakfast. Why not? Show us the rulebook that says we can’t, especially when your host is Jules Hudson and your cook is Adam Purnell. We’ll eat Indian Surf n’ Turf any time.

Radha Rü made it to the final of this year’s MasterChef and tells us how her Indian-British heritage informs her fire food and how the family cooking genes go back generations. Meanwhile we are delighted to have Mike Tomkins, MasterChef runner-up last year, joining the BBQ magazine team. In this issue Mike has tips on cooking and impressing a crowd, without being a slave to the grill.

Tommy Banks is a renaissance man and a busy one too, but loves talking Michelin-starred food, canned wine, restaurants and farming with Andy Clarke, while Diva Q flies over from Canada to share her BBQ passion and chat to us.

Elky Whittaker, The Smokin’ Elk, can sell IT until the cows come home, but we prefer him cooking our editor a tomahawk steak.

We have a special feature on those kings of condiments, salt and pepper, while our recipe pages are, as ever, packed with flavour, originality and expression from a variety of great live-fire cooks – professional and amateur.

Roger Jones pairs the wines of New Zealand with his award-winning food and we look at a brand-new beer, with a twist of Kiwi Sauvignon, as Powder Monkey Brewing and this magazine continue its collaboration.

We talk houses, or rather their gardens, recognising how creating and curating your outdoor space is just as important as the equipment you use to cook outside. The nation’s housebuilders are alive to this revolution and we chat to some of the best out there, even throwing in a BBQ show garden party, with Jack Rowbottom of Jack’s Meat Shack on the grills.

Food and drink festivals were back with a bang this summer and we review the great events BBQ magazine was delighted to partner with.

And, finally, in his Fireside Chat column, Rupert Bates, rather than rushing indoors when autumn winds begin to blow, urges you all to keep on Q’ing – after all we Brits are good at that.

May your autumn barbecues be bountiful.

Yours in live-fire cooking

Team BBQ Magazine