FIRE&FOOD International

FIRE&FOOD has been Europe's number one trend magazine for everything to do with grilling, barbecues and outdoor cooking for more than 15 years. The most important ingredients for this success are passion and enthusiasm. Because the creators of FIRE&FOOD at the Elmar Fetscher publishing company have one thing in common: Grilling and eating is a big part of their life! This passion for culinary pleasure leads to ideas for unusual reports from all over the world, in which international grilling and barbecue experts present their finest recipes. Tried out (of course), always successful - and completely delicious. You will also find remarkable insights and perspectives of a fascinating world in every issue. The focus is on both professional meat and cutting knowledge and details of traditional preparation methods. Comprehensive accessory and product testing, informative service topics and reports about grilling and barbecue events in Germany and abroad provide the right “seasoning”. FIRE&FOOD is the magazine for anyone who likes to enjoy their food in a relaxed yet sophisticated way. People who like cooking outdoors - be it in their spare time or for professional reasons. This includes people who grill for a hobby and ambitious barbecue enthusiasts with their variety of grilling equipment, barbecue ovens and smokers, fans of so-called “black pots” and butchers, kitchen chefs and caterers who expand their offerings with barbecues and obtain specialist knowledge, tips and suggestions from FIRE &FOOD. The resulting readership is a demanding and coveted target group for brand advertising!

editorial

The NEWS READER • THE WHOLE WORLD OF BBQ

Does “Long Rest = Better Steak” Always Hold True? • Many claim that steak should rest after cooking so the muscle fibers can relax and the meat juices can thicken. But does that always apply—and what really matters?

FIRE & FOOD GRILL MENU

Tandoori Cauliflower with Hummus, Mint Yogurt Dip, and Bell Pepper Cream

T-Bone Steak from Black Forest Beef with Savoy-Cheese Rolls and Cranberry Sauce

BBQ Kaiserschmarrn with Stewed Plums

TRENDING INNOVATIONS IN GRILL TECHNOLOGY

SMART GRILLING MADE EASY • As our homes and backyards become ever smarter, it’s no surprise that grilling is following suit. But what exactly does “smart grilling” mean?

„MORSØ VULCANO WOK BURNER” Stir-Frying Made Fun

HOPS FARMING IN THE HALLERTAU: GREEN GOLD FOR YOUR BBQ

HOP BOCK VENISON SADDLE ON BEER FOAM WITH MALTED BARLEY RISOTTO

CRISPY PORK ROAST: “HOPFENZUPFER-BRADL”

TROUT IN SALT-HOPS CRUST WITH HERB GREMOLATA

UMANI - SEX FOR THE TONGUE • FIRE&FOOD KNOWLEDGE WITH PROF. DR. GUIDO RITTER

PORK CHEEKS • Today we’re looking at a small, familiar yet somewhat exotic cut from the pork carcass: the cheek or head cheek—often requested by my customers as “pork cheeks.”

Glazed Pork Cheeks FROM THE DUTCH OVEN

Grill & BBQ Scene Fired Up for the 2025 BBQ Year? • We are too! The new year once again promises special outdoor events centered around grilling and barbecue. It’s worth marking the key dates in your grilling calendar right away and getting your event tickets in time. This spring, we can look forward to the first grilling events and competitions around the globe. Find all events online at: www.fire-food.com/pages/events

Salt Block

A ROUND AFFAIR • I vividly recall my first encounter with a kettle grill. In 1985, my school friend Lars’s father was grilling chicken breast on a dome-shaped grill with a lid. The smoky flavor he achieved by grilling impressed me tremendously. That was my first time seeing a Weber kettle, and it sparked my own journey into grilling and BBQ.

The Birthplace of Brazilian Churrasco FOGO DE CHÃO

THE MEAT DEALER FROM ROSTOCK: NEXT EXIT...