What remains of the beloved habits in the Corona era is lighting a barbecue in the garden, enjoying the comfort of home. More and more people are looking for ways to set up an outdoor space. Be it with a simple grill station on the patio or a sumptuous barbecue area in the garden. You can find inspiration on pages 84 to 89. The barbecue and accessories industry is currently very busy. Many barbecue suppliers are currently having difficulty reordering stock. Anyone looking to purchase a specific barbecue or new accessories should therefore make an early start. You can find initial inspiration on our product pages (starting on page 6) and in the barbecue news (starting on page 32). In collaboration with meat expert David Pietralla, we are launching a new feature section with this issue. On pages 70 to 77, David describes the theoretical and practical steps to making the best pulled pork. Follow along!

Mmm, wild boar sausage from Markus Heusel ! Game and smoke flavors are two brilliant team players for gourmets. Meat enjoyment couldn't be more natural and high-quality when the meat comes from regional, sustainable hunting.

The Rhön people know how to create delicious food. This includes breeding and preparing trout, which traditionally make their way to the Rhön Biosphere Reserve. They are often smoked, grilled, or grilled. Marc Neugebauer has prepared his best trout recipes for FIRE&FOOD 02/2021.

• Market news
  Bullnose Barbecue Corner
• Trout – grilled and smoked
  The Rhön trout – pond culture since 1882
  Recipes with Marc Neugebauer
• Fish accessories
  No fear of small or big fish
• Company NEWS
• BBQ Notes
• Wild smoked
  Recipes with Markus Heusel
• Grills NEWS
• BBQ events & scene
• GRILL MENU by Chris Sandford
• Product TEST “Rösle Videro G4 S Vario”
  by Elmar Fetscher
• FIRE&FOOD pellet grill and smoker comparison
  by Thomas Eriksson-Fröhlich
• FIRE&FOOD Meat Science:
  Outside Skirt by Philipp Sontag
  Recipes with Bjoern Terhorst
• Grillninjas®
  Who says healthy food can't be cool
• Portable charcoal grills
  Small in size – big on grilling
• Food Quality: Insect deaths
  by Gerhard Pfeffer
• FIRE&FOOD Grill Book Recommendation
• A grill master named Smartphone
  by Markus Mizgalski
• Rosé wines are trending
  Interview with wine expert Hannes Rehm
  Recipe
• Product TEST “Roasting Block Edelheiss”
  by Elmar Fetscher
• Pulled Pork – It's all about that juice!
  by David Pietralla
• Lamb – meat enjoyment for connoisseurs
  Recipes with Joost van Manen
• Outdoor kitchen
• We love liver!
  Recipes with Sven Gress
• Espresso & Co. like in Italy

Anyone who wants to eat regionally and eats meat can't really avoid lamb. Grilling expert Joost van Manen is a true professional and has grilled lamb for connoisseurs for FIRE&FOOD!

In this issue, grill expert Thomas Eriksson-Fröhlich tests the Moesta Sheriff, the Weber SmokeFire EX 4 and the Traeger Pellet Grill Pro D2 575.

On pages 70 to 77, David Pietralla describes the process for making the best pulled pork in theory and practice. The practical Thermapen Classic digital thermometer is available in our shop!