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FIRE&FOOD Verlag

FIRE&FOOD 2024/01 - Single issue magazine (German)

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THE FIRE&FOOD MAGAZINE 01/2024

The temperatures are rising and the days are finally getting longer again. Now I have to hurry if I want to cold smoke some pork belly in the cooler temperatures. And while the smoker is already up to temperature, I can also hot smoke a batch. Eels are the ones we're after these days, a fish dish that's becoming increasingly rare. We researched the reasons behind this for this issue (starting on page 82). If you can't get hold of an eel, you can order these slithering creatures online. Other fatty fish like carp, trout, or salmon are also very suitable for hot smoking. It's a simple and enjoyable way to prepare food. Give it a try.

During the coronavirus pandemic, a lot of things were neglected. Among other things, the innovative strength in the barbecue industry suffered. Understandably, manufacturers had enough to do just to maintain their delivery capacity. There simply wasn't enough time for new products. In 2023, appliances and accessories for pizza preparation were particularly in demand, and this trend will continue in 2024. But there will also be some new barbecue innovations this year; you'll find them on pages 16–19. We can only present further barbecue innovations in our next issue, as they won't be available until April/May. So, good ideas from the barbecue industry to give the market a boost.

However, not everything always needs to be reinvented. In a tribute to the kettle grill—the classic grill par excellence—we're working with grill brands Napoleon, Weber, and Rösle, as well as charcoal producer Profagus, to raise awareness of this grill and dispel some misconceptions about charcoal grilling (starting on page 40).

Get to the grill and try the many recipes you'll find in this issue. Like the barbecue menu from expat Björn Westkämper, who's living his dream with a barbecue catering service in Mallorca. (starting on page 20) Truly delicious!


TOPIC OVERVIEW

  • Market News and Bullnose BBQ Corner

  • American BBQ from the ball: A pinch of originality
    Recipes with Roland “Bubba” Parsdorfer

  • Company News

  • Grilling Equipment News

  • Grill menu by Björn Westkämper

  • BBQ with pork belly: Simply good!
    Recipes with Eddy (Schülke) The Butcher

  • Make way!
    Accessory tools for more space on the grill

  • Salt – more than a spice
    by Bjoern Terhorst

  • Upper Palatinate Lake District: Barbecue instead of brown coal
    Recipes with Sebastian Engl

  • Get the ball!
    Promotion: The kettle grill classics celebrate their renaissance in 2024

  • Four ways to the perfect steak
    by Freddy Boetzelen

  • Streetfoodkitchen in Mauritius Part 1
    The Fish Grillers from the Cape of Misfortune by Peter Kemnitzer

  • Product TEST EVERDURE KILN R Series Oven
    by Elmar Fetscher

  • FIRE&FOOD Meat Science: Burger Patty
    by Philipp Sontag
    Recipes with Giuseppe Messina

  • BBQ events & scene

  • Sunday roast meets BBQ: always on Sundays
    Recipes with Dirk Freyberger

  • Grilling correctly and safely with gas
    by Markus Mizgalski

  • Show us your barbecue area!
    DIY Corona project by Michael from Lower Franconia

  • Seductive skewers
    Recipes with Franz Eck

  • Steak tasting: What should be on a steak label?
    by David Pietralla

  • FIRE&FOOD Restaurant Tip
    Kennedy's Smoked BBQ in Marktredwitz

  • Fresh eel from smoke and pot
    by Elmar Fetscher

  • The Green Fairy: Absinthe
    History, drinking rituals and recommendations

  • Asado made in Germany: enjoy in peace
    Recipes with Michael Schmitz

  • Coffee and espresso trends: Coffee in first place
    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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