Meeting up with close friends, grilling and eating together – that brings positive energy! And we could all use a little boost. Why wait until New Year's Eve for those good intentions? You can try something new right now and surprise your loved ones with culinary delights this Christmas. This issue features several suitable recipes, from the Christmas goose on page 70, Kalle's duck recipes (pages 40–45), and Rob's game bowl recipes (pages 12–17), inviting you to try your hand at grilling. Good times are guaranteed!

Dario Cecchini, Italy's cult butcher, has managed to create a trendy meat business around himself. We visited him in Tuscany.

When it comes to high-quality accessories like pots, pans, or grill grates, many grillers swear by cast iron products. FIRE&FOOD explored the history of this popular metal, including a visit to the Fondium Group iron foundry in Singen.

TOPIC OVERVIEW

• Market News: Bullnose Barbecue Corner

• Wild about game: Wok'n'Bowl recipes with Rob Reinkemeyer

• Grill Equipment NEWS

• Product TEST Outdoorchef “Arosa 570 G EVO Grey Steel”
  by Elmar Fetscher

• Good beef makes you happy!
  A visit to cult butcher Dario Cecchini in Panzano

• BBQ MENU by Alexander Herrmann

• Good Glut with a sustainable concept
  A visit to Profagus in Bodenfelde on the Weser

• FIRE&FOOD Meat Science: Chuck Steak
  by Philipp Sontag, recipe with Elmar Fetscher

• Crispy and delicious duck! Recipes with Karl-Heinz Drews aka Kalle

• The history of cast iron
  A visit to the iron foundry of the Fondium Group in Singen

• The perfect knife by Markus Mizgalski

• Homemade smoker cabinet with pellet hopper

• Food Quality: Eggs are not a matter of indifference to us by Gerhard Pfeffer

• Homemade beef jerky, recipe with Elmar Fetscher

• Yummy pork from the pellet grill, recipes with Thomas Madel

• Product review of KamadoJoe “Kettle Joe” by Elmar Fetscher

• Holiday roast goose, recipe with Markus Heusel

• Ahle Wurscht: A visit with Carsten Neumeier

• Fermentation: Lactic acid pickling of food by Katja Brudermann

• BBQ Events & Scene

• FIRE&FOOD Meat Scout: Beef Profile – US Black Angus
  by David Pietralla and David Seitz

• Small bulb, big impact: Garlic by Stephanie Prenzler

• The plancha griller's ladle - spatula

• MR POT's Food Travel Recipe by Sebastian Scheifers

• Dutch Ovens: How much can they hold?

• Aquavit – The Water of Life from Scandinavia
  Aquavit Cocktails by Michael Ehrenwirth

• FIRE&FOOD Restaurant Tip
  Little Suzy's Smoke in Münzenberg-Gambach

• Coffee: From means of payment to cult
  by Stephanie Prenzler