In this issue, we've packed many culinary experiences onto the grill. Be it goat meat (starting on page 86) or ostrich meat (starting on page 70), where we also looked at how the meat is raised on a farm. Or delicious venison, which Michael Keller, a meat expert from Rösrath, prepared for us for grilling (starting on page 26).
Peter Kemnitzer shows us on his trip to Greece that barbecuing is not only a culinary experience, but also a social one (starting on page 40). He sat around the fire with the Rhodes fishermen, heard many stories from them, and how the tradition of barbecuing unites their community. Because barbecuing is more than just preparing food – it's a social event that forges friendships and creates memories.
Another highlight of this issue is our visit to a grill manufacturer in Masuria (starting on page 56). We brought back an outdoor oven grill from Poland, which we feature on page 60 of this issue. We're eager to hear your feedback. And of course, there are plenty of other topics waiting for you in FIRE&FOOD 04/2023!
We hope this issue inspires you as much as it did us. Let yourself be swept away by the flavors, the adventures, and the people that make the world of grilling so unique. This winter season, let's keep the embers burning in our hearts and just keep grilling. Together and with passion.