Grilling & BBQ is always possible!

Stay at home and fire up the grill! FIRE&FOOD publisher Elmar Fetscher isn't letting the mood for grilling spoil his mood at the moment.

At least the weather is nice at the moment and the time of short, dark days is over. Especially in the current situation, the increasing brightness is a blessing for body and soul and cheers us up. Even if social contacts are now very limited and most of us have to stay at home, we can still try to make the best of this difficult situation. For us that means: grill, grill, grill! Whether alone, as a couple or with the closest family. Whether on the balcony at home or in your own garden - BBQ is always possible! With the help of a suitable grill and the best grilled food, success is guaranteed.

The best grilled food, ideally from the region, is fine. But which grill is the right one for me? An attempt to clarify this: 1. What is important for a grill is an easily adjustable heat source; where the energy comes from, whether gas, coal, wood, electricity, etc. is secondary. 2. The grill surface should be as large as possible so that at least two temperature zones can be set up and you have the option of grilling or barbecuing directly and indirectly. 3. The grill should have a lid so that low-temperature cooking processes can be carried out. 4. All other features on a grill essentially bring more convenience, be it in the start-up time of the grilling process, cleaning, energy consumption, easy handling, for example through digital control. The question for those looking for a grill is whether they are more of a purist and like to concentrate on the essentials, or whether they prefer maximum convenience, which is often reflected in the price of the grill. And we also show grills in a wide range of price categories in the current issue. Simple charcoal grills, but also the pellet grills that are very popular this year, can be found in the magazine 01/2020 from page 44.

In the meat section we have selected a special piece, a
Beef tongue. Traditionally used in the south for ox cheek salad, we cooked the tongue in the smoker (from page 38). We think it was a tasty experiment.

We have also had the pleasure of getting to know some interesting people over the last few months. These include visionaries such as Jürgen David, a master butcher from Worms (from page 80) and Nils-Peter Czaja, a zebu breeder from Zossen (from page 74).

We have noticed in recent months that digitalization does not always bring simplification with our online shop. It has therefore become necessary to redesign the shop that was only recently introduced. We think that it has now turned out well and the usability has been significantly improved. Unfortunately, the changeover also means that customer accounts have to be created again. Sorry for the inconvenience. But the new shop will have some surprises in store for you in the future. Just stop by here from time to time!

All the best for the next few weeks and always great heat under the grill wishes you

Elmar Fetscher, Editor