Pit #5
Pit #5
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Please note that some outlet stock will be our last remaining copies and might have some light shelf wear.
It’s a brand new barbecue season and Pit is back with our meatiest issue yet! We travel to Texas with three times James Beard award-winning writer Robb Walsh, head down the smoky rabbit warren that is Morrocco’s Mechoui Alley and learn how to cook a whole pig in a week with chef Mark O’ Brien.
There’s a critical look at the beer can chicken method with beer writer Melissa Cole and an ingredient deep dive into the world of salt and its importance in live fire cooking.
Of course, there are loads of recipes for you to try at home including some from Hasan Semay, the part British, part Turkish Cypriot chef who invited us over for what just may have been our favourite barbecue of all time…
Delivery
Delivery
We aim to dispatch all orders within 24 hours. Orders placed after 3:00 pm on Friday will be shipped the following Tuesday.
Shipping is calculated at check out and the cost depends on the size and weight of your order. We send our orders via Royal Mail tracked services.
We send all our international orders as duty unpaid. If your order is subject to additional import duties and tax, this is at the customers expense.
