Grill menu 2: The digital special No. 7 with the menus of the BBQ professionals

Dear readers,

Grilling is becoming more and more versatile. Around 20 years ago, the grill was mainly used for classics such as bratwurst and neck steaks, but since then the culinary variety in this discipline has been increasing. The trend is that everything that can be prepared in the kitchen also finds its place on the grill outside. In order for the recipes to be possible on a grill, it had to change accordingly and take on additional functions. Such as the BBQ function - i.e. grilling with a lid in a closed system. Cooking at low temperatures and baking on the grill is now possible. A docked side burner can be used to fry and cook in pans and pots. Wok burners provide power to bring the Asian cooking style outside. And it gets even better: the high-quality kitchen equipment that you are used to in-house can also be found more and more often on the terrace. The new outdoor kitchens are now not only a larger grill station, their versatility leaves nothing to be desired. Whether it's a refrigerator for drinks, a sink, lots of storage space and shelves: these components can now withstand wind and weather and make outdoor cooking comfortable and convenient.

A complete menu - from the starter to the main course and dessert - can be prepared outdoors. The recipes and suggestions for this have been available at FIRE&FOOD for several years under the "Grill Menu" section. In each issue, a well-known grill and BBQ personality shows their favorite grill menu - such as Alexander Herrmann, Lucki Maurer or Ralf Jakumeit, to name just a few. In the FIRE&FOOD special "Grill Menu" we summarize these creations every two years. These digital specials are indispensable sources of ideas for every host when it comes to pampering their guests with grilled food. The "Grill Menu 2" collection is now available for download as a special! By the way: You don't need a large outdoor kitchen to recreate the recipes - we promise! A charcoal kettle grill or gas grill with a lid are perfectly sufficient. But remember, depending on the number of guests, the grill area can never be big enough. The trend towards a second device makes grilling much more relaxed. You will find suggestions – and always an overview of the latest market developments – 4 times a year in each new FIRE&FOOD.

Always lots of heat under the grill wishes you
Elmar Fetscher, Editor

Look forward to the digital special No.7 “Grill Menu” from FIRE&FOOD!