FIRE&FOOD News

Welcome to your go-to resource for everything grilling and barbecue culture! On our news page, you'll always find the latest issues, exclusive previews, and current articles from the world of fire and meat. Whether it's announcements of new editorials, reports on upcoming BBQ events, tips on smoking techniques, or insights into international trends – you'll stay up-to-date here. Dive in, discover fresh inspiration, and share your passion for good food and social grilling with a growing community of grilling enthusiasts. Happy reading!

Many grillers swear by the advantages of cast iron pans. Cast iron is a material with a very high carbon content. As the name suggests, cast iron pans are not forged, but rather cast directly...

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Grilling on a hot plate is currently very popular. The grill industry and many smaller manufacturers already offer a large number of different hot plates. The term "plancha" is often mistakenly used for the fire...

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Indian cuisine is becoming increasingly popular in Europe, not least because it also offers a wide selection for vegetarians. But European tourists are still often warned against enjoying street food in India, as our digestive...

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Philipp Sontag from the Sontag butcher shop in Kisslegg. The correct cutting technique plays an absolutely crucial role in the result of every piece of meat in the mouth, or rather between the teeth. When...

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A Gasi grill as hand luggage: Just put 9 parts together, connect the gas cartridge - and the Skotti gas grill with a grill surface of 20 x 30 cm is ready for grilling. The...

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Many grillers struggle to keep the temperature in their charcoal-fired grills at a constant level when cooking ribs and the like. Others are concerned with absolute perfection and accuracy in the temperature curve. But constantly...

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Sam, Hanna, Marleen and Max (from left) in action for the GRILLNINJAS ® The GRILLNINJAS ® started in 2019 with a pilot project in a primary school in the Harz region and have made it...

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Philipp Sontag from the Sontag butcher's shop in Kisslegg: "Here I pull the opened abdominal wall of the entire beef carcass outwards to get a clear view of the two outside skirts. The diaphragm is...

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Biological diversity, the wealth of nature, is worse than ever. According to scientists, the current extinction of species is ten to a hundred times faster than the average of the past 10 million years. And...

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Game meat and smoke flavors are two brilliant team players for gourmets. Meat enjoyment cannot be more natural and of higher quality when the meat comes from regional, sustainable hunting. This is because the natural...

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