Post-event report: FIRE&FOOD BBQ DAY 2026 in Vienna
Yulia Haybäck, Suad Sallmannshofer, Patrick Bayer, Elmar Fetscher and Matthias Fuchs from the Weber Original Store Vienna at the presentation of the new bookazine Hot Slate. Photo: FIRE&FOOD
Enjoyment has a lot to do with time – and with the art of using it wisely: A good piece of meat needs patience – and therefore time – to develop its aromas, just as a fine rum needs years of aging before its depth becomes apparent. And those who crown the moment with a cigar know: True luxury arises not from haste, but from slowness.
All of this could be experienced at the FIRE&FOOD BBQ DAY in Vienna. Under the motto "Maturation Time," fans of refined grilling and BBQ art gathered on March 7, 2026, at the Original Weber Store in Brunn am Gebirge to celebrate the start of the 2026 grilling season. With bright sunshine and a great atmosphere, the afternoon was dedicated to enjoyment in many forms and lively exchange within the grilling and BBQ community.
Culinary delights at the FIRE&FOOD BBQ DAY included many surprising delicacies such as Arctic char in tortillas, succulent Ćevapčići with ajvar and lepinja, dry-aged sausages, Wagyu rump roast, and, for a sweet finale, a grilled carrot cake from the Weber Grill Academy. In between, world barbecue champion Adi Matzek hosted a relaxed and enjoyable rum and cigar session focused on food pairing. A particular highlight was Ronny Paulusch's masterclass on meat aging, which impressed with its in-depth knowledge and practical application.
Another highlight was presented by Weber grill masters Yulia Haybäck, Patrick Bayer, and "grill neighbor" Suad. Together with FIRE&FOOD publisher Elmar Fetscher, they unveiled the brand-new bookazine No. Ten "Hot Slate" cooks performed live in front of an audience for the first time, preparing several recipes from the bookazine on plancha and griddle. Visitors could purchase the bookazine on site and have their copies signed by the plancha experts.
The new bookazine No. 10 Hot Slate can now be ordered in the FIRE&FOOD online shop .
Besides the culinary highlights and the bookazine presentation, the focus was on socializing. Familiar faces from the BBQ scene took the opportunity to chat, network, and forge new grilling friendships.
A huge thank you goes to the entire team at the Weber Grill Academy Vienna and everyone involved for the organization and the perfect atmosphere. BBQ DAY 2026 impressively demonstrated what "maturation time" truly means – fantastic grilling, genuine connections, and anticipation for future events.
