FIRE&FOOD News
Free-range chickens from Ambergau: Happy pasture chickens
Nina Klingemann and Ruven Mahnkopf love animals – and enjoy eating meat. What is a contradiction for some is a demanding task for the two avowed hunters. If meat is to be given, then the...
Nina Klingemann and Ruven Mahnkopf love animals – and enjoy eating meat. What is a contradiction for some is a demanding task for the two avowed hunters. If meat is to be given, then the...
German Grill Master 2023 comes from Stuttgart!
We congratulate the new German Grill and BBQ King 2023 Adrian Peller and his team from Real Smoke BBQ. Open-air debut impresses with festival character / Stuttgart team Real Smoke BBQ wins German barbecue championship...
We congratulate the new German Grill and BBQ King 2023 Adrian Peller and his team from Real Smoke BBQ. Open-air debut impresses with festival character / Stuttgart team Real Smoke BBQ wins German barbecue championship...
The Plancha – Grilling like in the South
A Spanish restaurant near the coast. You sit outside, the smell of olive oil and grilled seafood wafts over. The food is prepared on a plate that is a little reminiscent of the frying plate...
A Spanish restaurant near the coast. You sit outside, the smell of olive oil and grilled seafood wafts over. The food is prepared on a plate that is a little reminiscent of the frying plate...
The new FIRE&FOOD will be released on July 14th!
The new issue 03/23 awaits you on July 14th, 2023 under the title "Summer BBQ" with the best summer recipes and other exciting topics from the BBQ world. This time the grill menu comes from...
The new issue 03/23 awaits you on July 14th, 2023 under the title "Summer BBQ" with the best summer recipes and other exciting topics from the BBQ world. This time the grill menu comes from...
As colorful as spring: Paella!
As colorful as spring: There are no limits to the choice of ingredients for paella - anything is possible! But always use good, absorbent short grain rice. For meat paella, around 25 percent of the...
As colorful as spring: There are no limits to the choice of ingredients for paella - anything is possible! But always use good, absorbent short grain rice. For meat paella, around 25 percent of the...
FIRE&FOOD BBQ CAMP: Become an American BBQ professional!
The FIRE&FOOD BBQ CAMP is the first BBQ training camp and offers both basic and professional training. Such as the American low & slow BBQ in a gastronomic context. A workshop with David Pietralla for...
The FIRE&FOOD BBQ CAMP is the first BBQ training camp and offers both basic and professional training. Such as the American low & slow BBQ in a gastronomic context. A workshop with David Pietralla for...
The winners of the SCA competitions at BBQ Week 2023!
Professional barbecuers grilled for victory and points in the SCA Steak Cook-Off and the SCA Ancillary Burger Contest 2023 at the BBQ WEEK in Münsingen. As in the previous year, Daniel Raeder was delighted to...
Professional barbecuers grilled for victory and points in the SCA Steak Cook-Off and the SCA Ancillary Burger Contest 2023 at the BBQ WEEK in Münsingen. As in the previous year, Daniel Raeder was delighted to...
Successful grilling at the FIRE&FOOD BBQ WEEK
Last weekend, from May 18 to 20, 2023, the international barbecue scene met for the FIRE&FOOD BBQ WEEK at the "albgut - Altes Lager" in Münsingen. Around 5,500 visitors from Germany, Austria and Switzerland used...
Last weekend, from May 18 to 20, 2023, the international barbecue scene met for the FIRE&FOOD BBQ WEEK at the "albgut - Altes Lager" in Münsingen. Around 5,500 visitors from Germany, Austria and Switzerland used...
Countdown to BBQ WEEK 2023: 18-20. May 2023
From May 18 to 20, 2023, the time has come again: The international grill and BBQ industry will meet at the FIRE&FOOD BBQ WEEK on the historic Albgut in Münsingen. The trade fair offers a...
From May 18 to 20, 2023, the time has come again: The international grill and BBQ industry will meet at the FIRE&FOOD BBQ WEEK on the historic Albgut in Münsingen. The trade fair offers a...
The new FIRE&FOOD will be released on April 28th!
The new issue 02/23 awaits you on April 28th, 2023 under the title "WOK 'n' more" with the best wok recipes and other exciting topics from the BBQ world. Dear readers, The last few weeks...
The new issue 02/23 awaits you on April 28th, 2023 under the title "WOK 'n' more" with the best wok recipes and other exciting topics from the BBQ world. Dear readers, The last few weeks...
