The new FIRE&FOOD will be published on 15.11.2024
Dear readers,
How good it is to meet up with family and friends at a barbecue and leave all your worries behind for a while. FIRE&FOOD would like to share the beneficial effects of the BBQ lifestyle with you and all like-minded people in order to continue the positive grilling and BBQ trend of the last 20 years. For the new issue, we have therefore met many interesting and grill-loving people again.
We travelled to the state of Alberta in Canada to learn about the methods of cattle breeding there. At the Culinary School in Calgary we were shown how high-quality meat is produced and how a shoulder of beef can be given more added value through different steak and roast cuts. Grilled fish is not particularly common on the menu in Germany, and carp even less so.
We learned in the Upper Palatinate that carp - whether smoked or grilled - is a special delicacy. Thanks to the Hollerhöfe, the Stiftlandgriller spoiled us with three carp recipes that encourage us to try them out. We would also like to introduce: Rodrigo Reis aka Paizão. Our FIRE&FOOD correspondent in Brazil will show us Asado and much more from South America in the future. In issue 04/24 he presents the Brazilians' favorite, the Picanha. And of course there are a number of other topics and news from the world of barbecue waiting for you! The new issue will be available from November 15, 2024!
