The new FIRE&FOOD will be released on November 17th!
Dear readers,
As the temperatures drop outside and winter sets in, it may seem unusual to hold a barbecue magazine in your hands. But it is precisely in these frosty months that true passion comes to the fore. It is the time when we brave the cold, fire up the grill and enjoy the warm, smoky aromas.
In this issue we have once again packed many culinary experiences onto the grill. Be it goat or ostrich meat, where we also looked at how it is raised on a farm. Or delicious venison, which Michael Keller, meat expert from Rösrath, prepared for us to perfection as grilled meat.
Peter Kemnitzer shows us on his trip to Greece that barbecuing is not only a culinary experience, but also a social experience. He sat around the fire with the Rhodes fishermen, heard many stories from them and how the tradition of barbecuing binds their community together. Because barbecuing is more than just preparing food - it is a social event that forges friendships and creates memories.
Another highlight of this issue is our visit to a grill manufacturer in Masuria. We brought back an outdoor oven grill from Poland, which we are presenting in this issue. We are excited to hear your opinion.
The still high stocks of grills in the warehouses of grill retailers will cause prices to continue to fall in the coming weeks. Anyone who wants to expand their family of grills or needs replacements should take advantage of the opportunity. Note: I recently heard that the grill is a herd animal and therefore only feels really comfortable in company!
After two wonderful years with the BBQ WEEK at the Albgut Münsingen in the Swabian Alb, the BBQ WEEK 2024 will take place from June 7th to 9th at a new venue. We hope to be able to announce this location in the next few days. Please visit www.bbq-week.de or stay informed via our newsletter (newsletter registrations on the homepage below).
We hope that this issue inspires you as much as it did us. Let yourself be carried away by the flavors, the adventures and the people that make the world of grilling so unique. This winter season, we'll keep the embers burning in our hearts and just keep grilling. Together and with passion.
Burn on! Stay healthy everyone!
Always a great heat under the grill wishes you
Elmar Fetscher, Editor
Look forward to the new issue of FIRE&FOOD! The official release date is November 17, 2023.
