Pit, Issue 15

Pit magazine is about 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. Pit explores the global traditions of cooking using age-old methods, from American BBQ to the Polynesian Imu fire pits, Jamaican jerk drums and mackerel grills lining the shores of the glittering Bosphorus in Istanbul.

This original form of cooking is increasingly popular, with new restaurants opening, major BBQ and music festivals selling out and artisan butchers springing up to sell high welfare cuts to a new generation.

With three issues across the warm months, Pit is the magazine for people who aspire to roast their Moroccan lamb on an open fire in spring, grill fresh fish on the beach in summer and smoke their Christmas turkey. Just don’t mention pulled pork.

In this issue:

We’ve baked a bean issue!

Beans are having a moment, which means it’s time to dive DEEP. In this issue, we cover everything from the Jack and The Beanstalk to the significance of bean stew in the canteens of central Europe.

We take a look at some iconic beany dishes and what they mean to our writers, including seven-layer dip, black bean sauce, and lobiani.

Plus, an original short story that leads us into the Canadian pine forest, pongy pods, a bumper set of recipes and much more!

This issue was produced in partnership with Bold Bean Co.