FIRE&FOOD News

FIRE&FOOD has long been known beyond the borders of the DACH region – as the numerous inquiries from abroad repeatedly demonstrate. This prompted the publisher to launch an English digital version. FIRE&FOOD International will soon...

Barbecues offer a welcome change of pace for preparing the next delicious meal together. Outside on the balcony or patio, you can often take things a little more relaxed. This also provides an opportunity to...

Last weekend, FIRE&FOOD celebrated the first BBQ WEEK at the Maisel & Friends brewery in Bayreuth. Many FIRE&FOOD readers and guests accepted the invitation and took the opportunity to find out more from the various...

Prominent addition to the FIRE&FOOD editorial team: Sometimes it's the small encounters at the right time that can lead to something big. This is the case with our virtual meeting with Rick Browne. The renowned...

For better orientation, the route from Maisel & Friends / Liebesbier to the parking deck is marked here The FIRE&FOOD BBQ WEEK 2024 at Maisel & Friends in Bayreuth starts on Friday at 12 p.m.!...

Dear readers, This news does not need to worry you: meat consumption in Germany is declining. At just over 50 kilograms per person, Germans ate 430 grams less meat last year than in 2022. There...

MORE SALES FOR YOUR MEAT COUNTER – with the FIRE&FOOD Business subscription! 🐖🥩🔥 Do as master butcher Philipp Sontag does and take sales promotion for your products into your own hands! Give your customers the...

Meat aging has received a lot of attention in recent years. Dry aging processes in particular have become increasingly important for meat lovers. The Landig company from Bad Saulgau in Upper Swabia has taken up...

Particularly simple - simply special: This could be the motto of this new series that FIRE&FOOD has launched for 2024 in cooperation with the grill and BBQ brands Napoleon , Weber Grill and Rösle as...

Dear readers, the temperatures are rising and the days are finally getting longer again. Now I have to hurry if I want to cold smoke some pork belly in cooler temperatures. And if the smoker...