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  • 26cm x 18cm 
  • 80 pages 
  • Published in London, 2019 

Pit magazine is back for barbecue season with their meatiest issue yet.


In this issue:


  • Travel to Texas with three time James Beard award-winning writer Robb Walsh
  • Head down the smoky rabbit warren that is Morrocco’s Mechoui Alley
  • Learn how to cook a whole pig in a week with chef Mark O’ Brien
  • A critical look at the beer-can-chicken method with beer writer Melissa Cole
  • A deep dive into the world of salt and its importance in live fire cooking
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