Our series of quick-fire interviews with Pit contributors continues with writer Debra Freeman.
We hit John Chantarasak with a round of our quickfire questions.
Corn works so well on the grill because it’s sturdy and contains lots of lovely sugar, which caramelises over the heat and provides a perfect flavour counterpoint for spice, salt and citrus
Is a personalised grill the ultimate barbecue accessory?
A Meater reading, but make it fun
We caught up with a familiar face on the barbecue judging circuit, Andy Williams, who was certified a Master Judge by the Kansas City BBQ Society in 2018. He told us how he fell into judging professional barbecue, and what he sees for the future of competitions
We couldn’t make Pit without our wonderful group of writers, illustrators and photographers. To highlight their contribution to our magazine, this is the first in a series of features where we concentrate on them
Turkish barbecue isn’t about cooking hard and fast; when I was a kid one of the first things my dad taught me was how to build a fire and test the temperature
The robots may be coming for our jobs, but are they coming for our barbecues as well?
The clocks have gone back and the scarves have come out, which means our minds have turned to comfort food - think melted cheese, heavy carbs and beer.