As always in times of crisis or when it gets cold and uncomfortable outside, people retreat to their homes, to the warming barbecue fire in their gardens. As herd animals, however, they don't want to be alone there. So they invite their loved ones over for a barbecue. In this issue, we once again offer plenty of inspiration and tips on delicious barbecue food and the best barbecue equipment to delight friends and family during the dark winter months. For example, with the tried-and-true pork neck or roast beef. Northern lights Stefan Runge and Tim Woitaske show us that game is always a good barbecue option. Our opinion: best stress-free meat! There are also many other exciting articles about barbecue. You can find out what they are in our topic overview:
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THE FIRE&FOOD MAGAZINE 04/2022
TOPIC OVERVIEW
MARKET NEWS
corn-fed chicken
Label Rouge - The French seal of quality
Recipes with Gerhard VolkGrills NEWS
Product TEST Enders “Monroe Pro 4 SIK Turbo”
by Elmar FetscherFIRE&FOOD Meat Science: Pork Neck
by Philipp Sontag
Recipes with Elmar FetscherGRILL MENU by Frederik Boetzelen
Back to the roots with an offset smoker
European Streetfood Awards in Munich
roast beef
Recipes with Thomas MadelWith the gas grill through the winter
by Markus MizgalskiCompany News
Bullnose Barbecue CornerGBA German Barbecue Association
A little wrap-up about the 2022 GBA ChampionshipsBBQ events & scene
Product TEST Ooni “Karu 16 Multi-Fuel Pizza Oven”
by Elmar FetscherFIRE&FOOD Meat Scout:
Chianina beef from David PietrallaCompletely different!
Recipes with Sven GressEnjoyment with walnut: nuclear energy from the garden
by Stephanie Prenzler
Recipes with Marion FetscherRegional game: tender venison on the grill
Stand hunting with game dealer Stefan Runge
Recipes with Tim Woitaske at the Steigenberger TreudelbergHornos de Leña Manufactory
Visiting the brothers Vicente and Roberto Boix
in the province of Valencia-
American plains bison:
Wild giants
Visiting Tim Nissen, Heidehof Bison Nissen from Meldelby
Recipes with Henning Bauck on his organic farm in Bad Bodenteich Happy without meat?
In focus: Plant-based meat alternatives for the grillBBQ Notes
Outdoor cooking in pots and pans
Enjoyment in the open air with a recipe!Salt and pepper – stylishly presented
Show us your barbecue area!
DIY project by Andreas HöningHeat up the winter with sugar cane schnapps
Recipes with rumCoffee and espresso trends:
Coffee always works! by Stephanie Prenzler
Product details:
Publisher: FIRE&FOOD Verlag GmbH
Language: German
Number of pages: 100 pages
Dimensions: DIN A4 format (210 x 297 mm)
Format: As a print magazine or digitally in PDF format
Weight of print edition: 0.38 kg
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Ganz schön viel von Allem
Als Spätzünder(in) in Sachen Grillen bekomme ich hier das volle Programm, puh! Ausrüstung, Schritt-für-Schritt Anleitungen zur Vorbereitung, Rezepte , auch international, von Profis, die ich noch nicht kenne. Ich freu mich drauf!