How wonderful it is to gather with family and friends at a barbecue and leave all your worries behind for a while. FIRE&FOOD wants to share the beneficial effects of the BBQ lifestyle with you and all like-minded people, continuing the positive grilling and BBQ trend of the last 20 years.
For this issue, we once again met many interesting and barbecue-loving people. We traveled to the Canadian state of Alberta to learn about local cattle breeding methods. At the Culinary School in Calgary, we learned how high-quality meat is produced and how a beef shoulder achieves added value through differentiated steak and roast cuts (starting on page 72).
Grilled fish isn't a particularly common dish in Germany, and carp even less so. We discovered in Upper Palatinate that carp—whether smoked or grilled—is a special delicacy. Thanks to the Hollerhöfe farm, the Stiftlandgriller treated us to three carp recipes that we're sure you'll want to try (starting on page 48).
May we introduce: Rodrigo Reis, aka Paizão. Our FIRE&FOOD correspondent in Brazil will be showing us asado and much more from South America in the future. In this issue, he presents the Brazilian favorite, the picanha (starting on page 54).
You can find out what's been going on at the BBQ events in the last few months in our review starting on page 42.