Summer 2022

Welcome to the Summer issue

We head to the beach and the forest to cook the ultimate live-fire food on the move and drop into campsites around the country where cooking is a central part of the camping experience, not to mention rounding up the best portable kit to take out and about this summer.

We profile big BBQ names, looking at the history and ambitions of Kadai fire bowls, as well as the story behind Pit Boss and Louisiana Grills from the family who created the brands.

New contributor Amy Newsome, a gardener and beekeeper by trade, heads to The Salt Box to take her outdoor cooking skills to the next level. Our hugely popular Recipes section is a feast of inspiration for parties in the garden and beyond this summer. You need a drink too and Roger Jones walks us through the vineyards of Rioja, while Andy Clarke’s new cocktail book is required reading.

Chef and television presenter Matt Tebbutt tells us all about his food journey, with barbecue to the fore, while we talk to Ian Bursnall – The Skint Roofer – who won a legion of fans, not least Jamie Oliver, on his way to the final of Channel 4’s Great Cookbook Challenge. But he’s happiest by his barbecue. Mike Robinson is chef, restaurateur, hunter and gatherer and we go wild for his venison and more in woods and restaurants.

BBQ magazine was privileged to support Help for Heroes, teaching two of its ambassadors the wonders of outdoor cooking at Marcus Bawdon’s UK BBQ School, illustrating how great food outside over fire can be so positive for mental health and wellbeing.

It is terrific to see festivals back and we held the first-ever BBQ Hero competition at Pub in the Park, Marlow. We are delighted to be supporting a raft of events in the coming months including SOLEX, Black Deer Festival, Smoke & Fire Festival, Pub in the Park and The River Festival in France.

Whether you are heading abroad this summer to absorb the infinite richness of BBQ culture around the world, or staying at home, enjoy your food and drink with family and friends.

Summertime and the livin’ is outdoors.

Yours in live-fire cooking.

Team BBQ Magazine