FIRE&FOOD News
Pellet grill or pellet smoker?
Pellet smokers are established in the USA and have long been extremely popular for American barbecues. But BBQ fans in this country also swear by the enormous black grills for "low and slow" cooking, which...
Pellet smokers are established in the USA and have long been extremely popular for American barbecues. But BBQ fans in this country also swear by the enormous black grills for "low and slow" cooking, which...
Piglet castration: small cut with big effect
Article by Gerhard Pfeffer Pigs have been kept in Europe for around 8,000 years - and for centuries the male animals have been castrated by removing both testicles. Since 2006, castration without anesthesia has only...
Article by Gerhard Pfeffer Pigs have been kept in Europe for around 8,000 years - and for centuries the male animals have been castrated by removing both testicles. Since 2006, castration without anesthesia has only...
FIRE&FOOD BBQ WEEK: New date 06.–08. May 2022
Statement by Elmar Fetscher, CEO of FIRE&FOOD on the current situation of BBQ WEEK A few weeks ago we had to cancel the premiere event of the FIRE&FOOD BBQ WEEK at the albgut in Münsingen....
Statement by Elmar Fetscher, CEO of FIRE&FOOD on the current situation of BBQ WEEK A few weeks ago we had to cancel the premiere event of the FIRE&FOOD BBQ WEEK at the albgut in Münsingen....
Fancy some (Easter) lamb
Someone plays the innocent lamb, is as docile as a lamb or has the patience of a lamb: lamb has a firm place in our language - and for many, roast lamb is as much...
Someone plays the innocent lamb, is as docile as a lamb or has the patience of a lamb: lamb has a firm place in our language - and for many, roast lamb is as much...
Tips for restaurateurs in the Corona crisis
Restaurant owners have always been a special bunch. They are idealistic fighters who work hard with passion for little money. With what goal? To create moments of welcome and hospitality for large parts of our...
Restaurant owners have always been a special bunch. They are idealistic fighters who work hard with passion for little money. With what goal? To create moments of welcome and hospitality for large parts of our...
The Wild Sheep of Ireland
BACK TO THE ROOTS: SHEEP FARMING IN IRELAND The heyday of Irish sheep farming was in the 1980s - associated with negative impacts on the environment through overgrazing. But the Irish government initiated a structural...
BACK TO THE ROOTS: SHEEP FARMING IN IRELAND The heyday of Irish sheep farming was in the 1980s - associated with negative impacts on the environment through overgrazing. But the Irish government initiated a structural...
Binchotan – The noble white charcoal from Japan
It is not surprising that the most expensive charcoal in the world comes from Japan, as the country is known for its love of perfection and Zen-influenced mindfulness. The production of charcoal in Japan also...
It is not surprising that the most expensive charcoal in the world comes from Japan, as the country is known for its love of perfection and Zen-influenced mindfulness. The production of charcoal in Japan also...
Asparagus in splendour & glory: A vegetable diva holds court
The asparagus season is about to begin – last year the first coveted stalks could be picked in mid-March. Traditionally, the harvest lasts until St. John's Day on June 24th. The plants need the time...
The asparagus season is about to begin – last year the first coveted stalks could be picked in mid-March. Traditionally, the harvest lasts until St. John's Day on June 24th. The plants need the time...
From the current FIRE&FOOD: Pork fillet the timeless classic
Pork fillet is considered the most tender and valuable cut of pork and is a classic not only in grill and barbecue cuisine. It is particularly fine-grained and lean and has become a frequent companion...
Pork fillet is considered the most tender and valuable cut of pork and is a classic not only in grill and barbecue cuisine. It is particularly fine-grained and lean and has become a frequent companion...
The new FIRE&FOOD will be released on February 26th!
The new FIRE&FOOD issue awaits you on February 26, 2021 under the title "Pastrami - Soulfood from Beef Brisket" and with many other exciting topics from the BBQ world. Dear readers, The new year begins...
The new FIRE&FOOD issue awaits you on February 26, 2021 under the title "Pastrami - Soulfood from Beef Brisket" and with many other exciting topics from the BBQ world. Dear readers, The new year begins...
