SHOP > NEW RELEASES > FIRE&FOOD 2017/04...
SHOP > SINGLE ISSUES > FIRE&FOOD 2017/04...
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100 pages, DIN A4 format
From the content:
The Müritz fishermen: craftsmen in the lake district
Spoga 2017 trade fair highlights
New trends in barbecue equipment and accessories
The special meat cut: Denver Cut – by Philipp Sontag
FIRE&FOOD’S BBQ Comic
New Brat(h)wurst for the country: Heiko Brath creates delicious grilled sausages
Japanese Beef Classics: The Art of Sharing
“It smells goooood!”
Visiting Bob Ahlgren, founder of the BBQ Pit Boys
FIRE&FOOD grill menu by Benjamin Hehn
The Keltenhof: Where the treasures of fine cuisine grow
FIRE&FOOD Restaurant tip: Hohoffs 800° “The Farmhouse”
Big Moe's BBQ – Big Moe Cason at the Ruhrpott BBQ Festival
Simmental in Namibia
Cattle breeding in the savannah
BBQ Events & Scene
Plancha – wild and stormy, with Chris Sandford
FIRE&FOOD BBQ trip through the province of Friesland Part 3: Fish
Dutch Oven: Culinary Montevideo
A village in barbecue fever: This is how Königseggwald grills
The BBQ Guru CyberQ Cloud
Product test: Landmann pellet grill by Markus Mizgalski
Product test: Napoleon Pro 22 K-LEG-2 by Elmar Fetscher
The Tonka Bean: Aromatic Lucky Charm