It's finally getting a bit warmer again. The sun's rays are good for you, restoring energy lost over the winter. Then fire up the grill, put on a good piece of meat, and enjoy.
Oh, and there was one more thing. The terrace still needs to be finished. Like so many others, I also started making changes to my outdoor living area during the coronavirus pandemic. From flooring, roofing, water and electrical connections—there's a lot to plan. It's good that I'm also receiving suggestions from our readers who have recently created their own outdoor kitchens and sent us their creative designs. We're featuring one of them in this issue as well.
Electric grills are once again gaining more attention in the barbecue market. After a long development period, Beefer is launching the E-Beefer, Landmann is launching an electric grill station, and Severin is demonstrating how indirect grilling works with an electric grill with the SEVO. You can find out whether the grill passed the FIRE&FOOD test on page 35. All electric grills and many more can also be seen live at the FIRE&FOOD BBQ WEEK.
Pizza is the trending barbecue recipe this year. More and more grillers are expanding their grilling equipment with pizza stones, pizza trays, or pizza cutters. The most enthusiastic are even investing in wood-fired ovens to get as close to the real thing as possible. You'll find easy recipes to try on pages 76–79.
How barbecue can contribute to sustainability is increasingly mentioned in our articles. This is also the case in the article (starting on page 68) by Gerhard Pfeffer, our expert and thought leader. Energy consumption during grilling, as well as the emissions generated during grilling, are also becoming increasingly important to consumers and ourselves. The barbecue industry would be well advised to review and optimize its barbecue equipment accordingly.
This issue features two topics related to fish. The ban on fishing certain species in large parts of the Baltic Sea should remind us of the need to handle fish carefully (starting on page 72). Alternatives to sea fish, such as native freshwater fish from pike to carp, or the delicate brook trout, also make a great grilled dish (starting on page 10).