The digital FIRE&FOOD International 02/25 is now available!
Dear Reader,
Grilling and BBQ inspire people all over the world. Cooking outdoors, working with fire, inviting friends to join in—these are simple pleasures that bring us together. And the more uncertain the times, the more we long for these moments that ground us and give us a sense of security. With this new issue of FIRE&FOOD International, we want to spark your inspiration and help you discover new possibilities. Passionate grill masters from across the globe will show you the way.
With our English-language edition, FIRE&FOOD offers an even better chance to connect with the international community of grilling and BBQ enthusiasts. In contrast to today’s political climate, we remain committed to the idea of globalization. Grilling and BBQ can play a role in making the world a better place—by bringing people together across borders, sharing recipes, and building partnerships. That’s why this issue once again features a wide range of international stories.
Our cover story highlights a true American classic: the Club Sandwich. Adi Blanz and Heiko Wild from the Allgäu Grill School have taken on this topic—true to their motto: “We take different paths …” (page 6). We also learn from Paizão about the importance of manioc root in Brazil (page 47), and we review a restaurant in Prague (page 68). In the Czech capital, we visited Clint Meyer, who calls himself an “Ambassador for the American Way of BBQ” (page 28). Anyone who loves authentic American BBQ will likely know Diva Q. For FIRE&FOOD, the Queen of Barbecue has created five mouthwatering dishes (starting on page 53).
Travel stories also enrich this issue: Lucki Maurer shares how Japanese cuisine inspired him (page 21), while Giuseppe Messina brings back new ideas for wok dishes from Thailand (page 60). Those interested in the butcher’s craft can dive into the Secreto cut with master butcher Philipp Sontag (page 32). Meat expert and restaurateur David Pietralla contributes his knowledge on meat injections (page 45) and real wood-fired BBQ in restaurants (page 14). Tech fans can look forward to the latest grill equipment trends (pages 16 and 49), and of course, FIRE&FOOD has once again put new grills to the test.
To keep FIRE&FOOD always at your fingertips, we now offer the FIRE&FOOD App. Download it for free from Google Play or the Apple Store. You’ll have access to all FIRE&FOOD issues and specials, as well as our different language editions and FIRE&FOOD International, in digital format—so we’re always right there with you.
We hope you enjoy reading—and grilling along with us!
Your Elmar Fetscher, Publisher
