The BBQ MAG

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The BBQ MAG For beginners, enthusiasts and pit masters. We are here with recipes and tips, reviews and interviews from the global barbecue village. Gather round the fire.

Look, listen, and tell us your stories.

Meet the hosts for Le Creuset Fire & Food Quarter at Dartmouth Food Festival Luke Vandore-Mackay is an award-winning che...
13/10/2026

Meet the hosts for Le Creuset Fire & Food Quarter at Dartmouth Food Festival

Luke Vandore-Mackay is an award-winning chef, food writer and founder of High Grange Fire School in Devon. With over 20 years’ experience, he has taught at Borough Market and the London Barbecue School, worked with leading outdoor cooking brands and is recognised for his expertise in live-fire cooking, local produce and outdoor food experiences.

🌟 23-25 October 🌟

Stephane Delourme spent 25 years with Rick Stein’s business, including 21 years as Head Chef at The Seafood Restaurant in Padstow and four years as Group Chef. Today he is an acclaimed chef, presenter and food festival host, renowned for championing exceptional seafood, local produce and live-fire cooking experiences.

See you at Surrey Hills Fire & Food Fair this weekend! We’re bringing a packed programme of live-fire cooking to the Fir...
12/10/2026

See you at Surrey Hills Fire & Food Fair this weekend! We’re bringing a packed programme of live-fire cooking to the Fire & Food Stage.

Simon The Butcher đŸ”Ș of Surrey Hills Butchers is bringing the beef and pork, from a whole Szechuan and garlic-glazed pork belly plait hung over the flames to dry-aged cĂŽte de boeuf with a rich blue cheese sauce, paired with Hogs Back b**r.

Wayne Smith of Daddy Bear Grills | BBQ | Fire Cooking | Experience is cooking bavette straight in the coals for his Dirty Steak ‘n’ Eggs Muffins with smoky chimichurri, followed by hot honey chicken tacos with charred pineapple salsa.

And our very own Ian Jones will be firing up the Kadai for his Brown, Hake & Saffronaise fish burgers, before closing Saturday’s programme with maple-smoked pineapple cachaça cocktails.

We’ll be cooking across the Ofyr, Kadai and Grill Guru, with plenty of techniques, tips and tastings along the way.

📍 Hogs Back Brewery, Tongham, Surrey
📅 Saturday 17 & Sunday 18 October

Come and join us around the fire!

ANNOUNCEMENT: LE CREUSET FOOD & FIRE QUARTER IS COMING TO DARTMOUTH! đŸ”„23rd - 25th October, BBQ Mag is bringing the heat ...
11/10/2026

ANNOUNCEMENT: LE CREUSET FOOD & FIRE QUARTER IS COMING TO DARTMOUTH! đŸ”„
23rd - 25th October, BBQ Mag is bringing the heat to DartmouthFoodFestival with a brand-new Food & Fire Quarter.
Across the festival, we’ll be joined by a brilliant line-up of chefs cooking over flame and sharing their skills and stories.

We’ve partnered with some much-loved BBQ brands, producers and people in this wonderful community. Over the coming weeks we’ll be revealing our chefs, brand partners and full timetable right here. Watch this space 🙌

“Our basic instinct is to cook over fire. It’s more primal.” A fire on the beach, something good gathered from the garde...
08/10/2026

“Our basic instinct is to cook over fire. It’s more primal.” A fire on the beach, something good gathered from the garden, the hedgerow or the coast, and the time to enjoy cooking it.

For chef and author Gill Meller, the pleasures of cooking outdoors are rooted in the seasons, the landscape and a belief that good food needn’t be complicated.

Having spent 15 years as head chef at River Cottage, Gill has long championed a way of eating that follows nature’s lead. From the first tender greens of spring to autumn’s wild abundance, his cooking celebrates what’s growing, what’s fresh and what tastes best right in the moment.

Isabelle Gray visits Gill at his home on the Jurassic Coast to talk about his River Cottage years, the enduring appeal of cooking over fire and why slowing down might just be the most important ingredient of all.

Read the article in our autumn issue, out now!

30/09/2026

What a pleasure it was chatting with Sam at team at .wales. This beautiful team built the fire before inviting guests to step across the coals - facing fears, coming together and experiencing the power of fire in a completely different way.

Would you give it a go? đŸ”„

26/09/2026

Hello from live from .wales ☀ WHAT an amazing day it is here đŸ”„

From barrister to barbecue designer, Rajiv Lutchman’s route to building some of the most coveted live-fire machines isn’...
26/09/2026

From barrister to barbecue designer, Rajiv Lutchman’s route to building some of the most coveted live-fire machines isn’t exactly conventional.

The founder of Leviathan Pits spent years working in 3D visualisation, general design and product development before turning experience and a lifelong fascination with cooking outdoors towards barbecue.

In the autumn issue of BBQ Mag, Rajiv tells us how buying a second-hand offset and cutting it apart to understand its shortcomings ultimately led to Leviathan. He talks airflow, thermal mass, craftsmanship and why every design begins not with the machine, but with the food and the fire required to cook it.

This level of obsession is how you achieve meteorite-barked brisket, incredible beef ribs over oak, glazed pork belly and fire-smoked aubergines.

This is belly pork at its crispy, blistered best. But everyone seems to have their own trick for getting that crackling ...
23/09/2026

This is belly pork at its crispy, blistered best. But everyone seems to have their own trick for getting that crackling just right.

Do you salt it overnight? Pour over boiling water? Prick the skin? Crank up the heat? Have you got a secret weapon we need to know about?

And underneath all that crunch, we’re keeping watch with our trusty Thermapen for perfectly cooked, juicy pork every time.

What’s your top tip for proper crackling?

From roadside oysters cooked over bamboo in Mexico to Adana kebabs over smoky charcoal in Istanbul, travel has always be...
21/09/2026

From roadside oysters cooked over bamboo in Mexico to Adana kebabs over smoky charcoal in Istanbul, travel has always been at the heart of Angus & Oink.

Scott and Malissa Fraser grew from experimenting with hot sauces and spice blends in their kitchen to producing around 200 tonnes of seasoning a year.

Their adventures have inspired flavours including Phat Taco, El Jefe and Zhoug, while a recent father-and-son trip to Istanbul led to the new Shish Happens Adana kebab seasoning. Scott’s trick? Ask the taxi drivers where they go for dinner.

“We’re trying to recreate the memories of places and take people there,” says Scott.

Read the full Around the World in 80 Flavours feature in the autumn issue of BBQ Mag.

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