The FIRE&FOOD editorial team has long since decided to give the magazine more relevance. Not only to showcase grilled meat in its best light, but also to take a look behind the scenes (page 44).

We'll be devoting more space in FIRE&FOOD to all topics related to our favorite topic: grilling and BBQ. From enjoying coffee (page 70) to weather protection in the garden, FIRE&FOOD showcases the entire world of outdoor living. Enjoy reading and discovering!

Ludwig "Lucki" Maurer in Rattenberg took the time to prepare the barbecue menu for us. Lucki does everything he undertakes with passion. Whether as a hotelier, restaurateur, Wagyu breeder, author, or meat specialist.

TOPIC OVERVIEW

• MARKET NEWS
• GRILLING ON THE SALT STONE (recipes with Elmar Fetscher)
• FIRE&FOOD Meat Science: BEEF HAMMER by Philipp Sontag
• Grills NEWS
• BBQ Notes
• Product TEST “Gastroback” by Elmar Fetscher
• GRILL MENU by Ludwig (Lucki) Maurer
• Product TEST “SKOTTI” by Elmar Fetscher
• SWING THE CLUB(S) – Recipes with Alfons Wienen
• COMPANY NEWS
• Bullnose Barbecue Corner
• MEAT ATLAS: Tends to be less keen on meat
• PASTRAMI – SOULFOOD FROM BEEF BRISKET (Recipes with Eddy The Butcher)
• GRILLING WITH ALUMINUM FOIL – Safe handling and alternatives
• SMOKE SIGNALS – QUICK & DIRTY by Markus Mizgalski
• BBQ events & scene
• BLACKBURNS BACON BAR_B_QUE (Recipes with Little Hawk Blackburn)
• EVERYTHING UNDER CONTROL – Thermometer
• DELICIOUS LAMB! Recipe with Stephan Stohl
• BARBECUE TAKEAWAY MAP
• PERFECTLY STORE AND ENJOY WINE
• COFFEE AND ESPRESSO TRENDS 2021
• FOCACCIAS AND BRIOCHES – Recipes by Niek van Waarde with Marion Fetscher
• MISSION IMPOSSIBLE by Andrew Fordyce
• Pork fillet – recipes with Oliver Sievers
• Food Quality: PIGLET CASTRATION by Gerhard Pfeffer
• ENGLISH LONGHORN – Recipes with Ralph de Kok
• APERITIF WITH STYLE – Port wine and sherry
• SWEET FROM THE PAN – Recipes with Marianne Gollenz