FIRE&FOOD News
Charcoal grilling: It’s all a question of organization and choice of materials
This article is especially aimed at all new readers of FIRE&FOOOD. It describes the basics of creating and handling charcoal embers. I hear this all the time: "I don't have the time for charcoal grilling;...
Kampot pepper helps
The spice is a double blessing, for gourmets around the world as well as for small farmers in the Cambodian province. Text: Klaus Sieg, Photos: Martin Egbert Chang Deang wipes his hand on his worn...
Alberto Rania: The last fisherman of Riva del Garda
Munich/Garda Trentino, September 2024. If you want to eat fish from the northern part of Lake Garda, buy from Alberto Rania. He is the last fisherman in Riva del Garda and knows the waters and...
SOUS-VIDE: First cook, then grill!
Sous-vide devices are established worldwide in professional kitchens - especially in top-class restaurants. They make preparation and meal planning much easier and are also becoming increasingly popular with ambitious amateur cooks. Sous-vide cooking multiplies the...
American BBQ for professionals from gastronomy, catering and butchery
Grilling and BBQ have become a trend topic in recent years, which offers new opportunities for professional groups such as butchers and the catering industry. By expanding their range to include US cuts such as...
40 percent of Germans want meat “Made in Germany”
The results of the current Vion Consumer Monitor, a representative survey conducted by the consumer panel service GfK in March-April 2024, show that almost 40 percent of Germans are looking for meat from Germany and...
Grill menu 2: The digital special No. 7 with the menus of the BBQ professionals
Dear readers, Grilling is becoming more and more versatile. Around 20 years ago, the grill was mainly used for classics such as bratwurst and neck steaks, but since then the culinary variety in this discipline...
REAL SMOKE BBQ win WBQA World Championship title at BBQ Festival in Stuttgart
The Stuttgart BBQ Festival, which was part of this year's Grill & BBQ World Championship, has come to a successful end. In keeping with the motto "You Never Grill Alone", more than 15,000 participants flocked...
The new FIRE&FOOD will be released on 26.07.2024
Dear readers, Every year FIRE&FOOD goes to the spoga in Cologne to do research - it is the world's largest grill and BBQ trade fair. When looking for new products and possible trends, spoga offers...
Frupella – The sweet version of paella
When people in Spain say "Andar de paella" (go out for paella), there's usually something to celebrate. Friends and family gather around the large iron pan in the middle of the table, wafting a tempting...
