Get the FIRE&FOOD special grill menu!

Dear readers!

20 or 30 years ago, anyone who wanted to offer family and friends something special on a summer Sunday grabbed a sack of coal and fired up the grill. The other roles were clearly assigned: accompanying salads and sauces came from the kitchen, bratwurst, pork belly and neck steak sizzled on the grill. Classics that the grill master - less often the grill master - tried to put his own stamp on in terms of taste with his personal grilling technique. Often really well done - but not particularly varied. The time was simply ripe for something new. And so around 20 years ago, grilling techniques that were previously unknown in Europe spilled over from the USA. First and foremost the so-called barbecue - and with this low-temperature cooking technique also the associated grilling devices such as smokers or kettle grills. This suddenly made it possible to grill not only hot, short and crispy. Foods that require a longer and gentler cooking time and temperature suddenly also became grillable. What a revelation!

A wide variety of products now found their way onto the grill. From root vegetables such as beetroot or celery to brisket or a whole goose. A culinary achievement that also paved the way for the next big step: outdoor cooking, where a more or less complete kitchen finds its place in the garden or on the terrace. Grilling and cooking outside is now a matter of course for many people. Not just for the main course, no, the starter and dessert should also come from the grill, as you don't want to interrupt the outdoor experience by going to the kitchen.

This development was the initial spark for the creation of the FIRE&FOOD grill menu. Around three years ago, we began commissioning one of the FIRE&FOOD grill masters for each issue to create a grill menu for our readers, from starters to dessert. In this special, we have summarized the best grill menus. For more variety on the grill and as a culinary pampering program for your guests. Let yourself be inspired!

Always lots of heat under the grill wishes you

Elmar Fetscher, Editor