Finally, it's getting warmer again. The sun's rays feel good and restore the energy our bodies lost over the winter. Then it's time to fire up the grill, throw on a nice piece of meat, and enjoy.
Oh, there was one more thing. The patio still needs to be finished. Like so many others, I also started transforming my outdoor living space during the pandemic. From the flooring and roofing to the water and electricity connections – there's quite a bit to plan. It's great that I'm also getting inspiration from our readers who have recently completed their outdoor kitchens and are sending us their creative projects. We're featuring one of them in this issue.
Electric grills are once again gaining popularity in the grilling market. After a long development period, Beefer is launching the E-Beefer, Landmann is introducing an electric grill station, and Severin is demonstrating how indirect grilling works on an electric grill with the SEVO. You can find out whether the grill passed the FIRE&FOOD test on page 35. All these electric grills, and many more, can also be seen live at the FIRE&FOOD BBQ WEEK.
Pizza is a popular trend in grilling recipes this year. More and more grillers are upgrading their equipment with pizza stones, pizza trays, or pizza ovens. The most dedicated are even investing in wood-fired ovens to get as close to the real thing as possible. You can find simple recipes to try on pages 76–79.
How barbecuing can contribute to sustainability is being mentioned more and more frequently in our articles. This is also the case in the article (starting on page 68) by Gerhard Pfeffer, our expert and thought leader. The energy consumption and emissions associated with grilling are also increasingly coming into focus for consumers and for us as well. The grilling industry would be well advised to review and optimize its grills accordingly.
This issue features two articles on fish. The fishing ban for certain species in large parts of the Baltic Sea should highlight the need to handle fish responsibly (starting on page 72). Alternatives to saltwater fish, such as local freshwater fish from pike to carp, or the delicate brook trout, also make excellent grilled fish (starting on page 10).