The new FIRE&FOOD will be released on July 14th!
The new issue 03/23 awaits you on July 14th, 2023 under the title "Summer BBQ" with the best summer recipes and other exciting topics from the BBQ world. This time the grill menu comes from Elmar himself. ;-)
Dear readers,
Summer has finally arrived. It's almost too hot again. The drought is already affecting agriculture and the weather maps are colored red. It is therefore understandable that barbecuing is only possible to a limited extent in times of extreme drought due to the risk of forest fires. I think blanket bans on barbecuing that extend beyond public areas such as parks and gardens are excessive.
Many of you will know about our commitment to regional products. For several years now, we have been working with FIRE&FOOD to give the best regionally produced food more visibility on the market. So that these special qualities will continue to be available in the future. As long as consumers still know and appreciate their enjoyment qualities, the consumption of these products will make a major contribution to the preservation of a diverse animal and plant world, from whose raw materials regional products are mostly made. And this will enable rural and artisanal food production to continue. However, it is crucial that we introduce our children to the enjoyment of the products so that they calibrate their enjoyment level accordingly. This is the only way, through the enjoyment of food, to preserve the quality and diversity of raw materials for future generations. This means that bakers and butchers will never run out of customers either.
In this issue we have travelled a long way in search of the best barbecue food. From the Vincke farm in Münsterland, where Iberian pigs wallow in the sand (from page 58), to the Rielinger farm in South Tyrol (from page 70). Simply pure enjoyment.
What was there to see at spoga, the world's largest grill and BBQ trade fair in Cologne? The trends for 2024! Already noticeable this year and becoming even more popular, the topic of pizza. There still seems to be sales potential for producers here. Planchas were also often seen, whether as a fire plate or as a real plancha. Otherwise, grill manufacturers are still cautious with innovations and new products, as the warehouses are full to bursting with the latest goods. The next few months will therefore be rosy for grill buyers - the goods have to get out to the people. You will never be able to buy a grill as cheaply as in the coming months. Inspiration for this can be found from page 16 onwards.
Thanks again to everyone who visited us at BBQ WEEK 23. A short festival review can be found starting on page 52. Thanks also to all the helpers, the organization team and our grill masters from the master classes – you were brilliant!
Burn on! Stay healthy everyone!
Always a great heat under the grill wishes you
Elmar Fetscher, Editor