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:
What’s up, spuds! Pit’s potato special has finally arrived.
This issue is plumper than ever – we have grown by a massive 50% in size! These pages are stuffed to the (crisp, burnished) skin with features covering everything from crisp sandwiches to couch potatoes.
We travel the world from Peru to Sheffield, covering some of the wider cultural stories that present themselves through the lens of spuds. What do Tater Tots have to do with women’s liberation? Why was there a potato boycott in ’50s South Africa? What on earth is Germany’s mayonnaise equator?!
There’s Preston butter pie, potato scallops and a collection of readers’ potato salad recipes that will make you weep with delight.
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