The new FIRE&FOOD will be published on 15.11.2024
Dear readers,
How wonderful it is to gather with family and friends over a barbecue and put all your worries aside for a while. FIRE&FOOD wants to share the beneficial effects of the BBQ lifestyle with you and all like-minded people, continuing the positive grilling and BBQ trend of the past 20 years. For this new issue, we once again met many interesting and grill-loving people.
We traveled to the Canadian state of Alberta to learn about local cattle breeding methods. At the Culinary School in Calgary, we learned how high-quality meat is produced and how a beef shoulder achieves added value through differentiated steak and roast cuts. Grilled fish isn't particularly common on the menu in Germany, and carp even less so.
We learned in Upper Palatinate that carp—whether smoked or grilled—is a special delicacy. Thanks to the Hollerhöfe farm, the Stiftlandgriller treated us to three carp recipes that we're sure you'll want to try. We'd also like to introduce Rodrigo Reis, aka Paizão. Our FIRE&FOOD correspondent in Brazil will be showing us asado and much more from South America in the future. In issue 04/24, he presents the Brazilian favorite, the picanha. And of course, a host of other topics and news from the world of barbecue await you! The new issue will be available from November 15, 2024!
