100 pages, PDF format

From the content:

Classic Barbecue:
Texas Brisket Part 1 – by Taural Rhoden

XXL Smoking
Grill systems for the “big” hunger

Grilling game
Visiting The Pitmasters in Austria

Meat of a special kind:
Mangalica Pigs Part 2

The end of the closed season
Trout on the grill

Now it’s about the sausage:
Homemade sausage tastes best! Tips, accessories, recipes

Outdoor living extremes:
In the footsteps of the Apaches

Dry aged pork

Pepper: The universal spice

Baking like in the old days
Baking in a wood-fired oven

The yellow of the egg:
Recipes with eggnog