Pit uncovers the most interesting and unusual food stories from around the world through people, traditions, techniques and ingredients.

In this issue: 

In issue 03 we explore the rich, meaty tradition of barbacoa, cook a giant goat shawarma in a snowstorm and challenge Chantelle Nicholson to cook top quality food on an instant BBQ.

We also take a look at one of BBQ’s best friends: Bourbon, and find there’s more to American whiskey than Jack and Jim. We discover the latest smoky flavours from distilleries across the pond.

Also: Controlling your ‘cue, pickles with Monty’s Deli, Nigerian BBQ tools, Greek grannies and  Hus Vedat’s Veg Patch.

London, United Kingdom; 167x240mm; 80 pages