Summer 2021

Welcome to the Summer issue

Summertime (nearly) and the livin’ is, if not easy, hopefully easier for you all after the brutal effects of the pandemic on so many lives and businesses.

Welcome to the fourth issue of BBQ magazine, which continues to go from strength to strength, garden to garden and coast to coast spreading the live-fire love.

The success of the magazine is down to you all, absorbing, contributing and inspiring, be you novices after some guidance to get started, enthusiasts looking to up your outdoor cooking games, or pit masters sharing your passion and expertise.

Talking of learning, I am delighted with the new location of and response to my UK BBQ School. There is nothing better than seeing people embracing the elemental elegance of the world of barbecue, discovering new techniques and skills and, above all, enjoying great food and having great fun cooking it.

Our new website at www.thebbqmag.com is ensuring plenty of daily engagement and we have lots of plans to build the digital platform, creating content – be it news and features, videos and recipes, tips and how-to guides. Watch this space and we love to hear your feedback.

As for our Summer issue, it is packed full of compelling features. Where do we start? Probably with the ‘biggest’ story of all – the tale of the Scottish Stoltman brothers and how two of the world’s strongest men devour meat in huge quantities and devoured the BBQ masterclass we arranged for them with relish.

BBC Breakfast presenter Dan Walker admits to being a BBQ geek and he shows us round his Yorkshire garden, sharing his passion for outdoor cooking.

We are blessed with Michelin Star chefs to chat with at BBQ magazine and Lisa Goodwin-Allen loves to barbecue, learning all the time, while producing stunning dishes inside and outside at Northcote in her native Lancashire.

The market for barbecues and all things al fresco is extraordinary at the moment. It may be difficult to get your hands quickly on the kit you crave, but we look at the best of barbecues, ovens, fuel and furniture, as well as a special feature on the many producers of innovative rubs and sauces to pimp your food.

There is the best South African wine to drink while enjoying the British & Irish Lions tour (in all likelihood from home) this summer, as well as cocktails to shake, while our Fire Story – from San Diego, USA, and the George brothers – is a truly inspirational one.

And, of course, we have our hugely popular Recipes section to guide and inspire you as you fire up your barbecues, wood-fired ovens, firepits and any other manner of inventive apparatus.

Summertime and the livin’ is outdoors.

Yours in live-fire cooking

Team BBQ Magazine