The new FIRE&FOOD will be released on February 25th!
20 years of FIRE&FOOD: The new edition awaits you on February 25, 2022 under the title "BBQ Fete" and with many other exciting topics from the BBQ world.
Dear readers,
burn on – even after 20 years we are still passionate about our topic of grilling and BBQ. Your ever-growing interest has been with us ever since and keeps us going: in our search for information about grilling equipment, grilled food, grilling trends of all kinds and always new impressions. So we have had the chance to help create a special BBQ lifestyle over the last 20 years. And we are particularly proud of that.
We would like to thank everyone who believed in the power of FIRE&FOOD and who laid the foundations for FIRE&FOOD's journey. Special thanks go to the sadly deceased Peter Schneider from Thüros and to Michel Voragen from Napoleon. Both recognized and promoted the potential of FIRE&FOOD right from the start. More about the journey we have taken and information about the "20 years of FIRE&FOOD" celebration can be found in the current issue.
Baking on the grill has become really trendy in recent years. This time, Jenny Gruber, the best Austrian grill baker, gave us some ideas. And while we were in Austria, we met Leo Gradl in the Stilles Tal. The master griller served us three different leg recipes.
When it comes to side dishes for grilling, a good old classic has come to the fore last year: French fries. And rightly so, in our opinion. The "greasy" preparation is ideal for outdoor cooking. There are classic recipes and also new variations.
The Swabian-Halle Land Pig has been a household name for quality-conscious pork lovers for several years. When Heiko Brath, a gourmet butcher from Karlsruhe, started to dry-age the meat from these pigs, this quality meat entered BBQ heaven. We hope that this will enable even more breeds threatened with extinction, to which the Swabian-Halle Land Pig belonged just a few years ago, to survive through appreciation of the taste. FIRE&FOOD visited the Hohenlohe region and interviewed Rudolf Bühler, the initiator and savior of the Swabian-Halle Land Pig.
"That can't be true!" was my first thought when I took a look at Thomas Peter's "Olsberg" grill collection in Gelsenkirchen. Almost all grilling techniques were in front of me. Whether direct or indirect grilling, closed systems, spit grills, top heat grills, etc. All of them came from a grill brand from the 1970s. We tried to research why this brand didn't make it into this century. Maybe you still have an old-fashioned grill in your garage. We would be very happy to see a picture of it!
Looking ahead to the coming months, it is clear that the barbecue industry has taken precautions following last year's delivery difficulties and that warehouses are full to bursting. In order to ensure delivery, some companies are in the process of moving their production back to Europe. Almost all barbecue brands have had to raise their prices due to rising material and logistics costs, although competitive pressure is keeping price increases within limits. The barbecue boom can continue!
Stay healthy!
Always a great heat under the grill wishes you
Elmar Fetscher, Editor
Look forward to the new issue of FIRE&FOOD! The official release date is February 25, 2022.
