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116 pages, DIN A4 format
From the content:
FIRE&FOOD New addition:Frederik Boetzelen introduces himself and grills on the salt plank
The secret of the old cows
Specialties from the Basque Country
Pellet grills 2016:
Grilling at the touch of a button
Product test: “Traeger Pellet Smoker”
BBQ Equipment
New grills and accessories
Pistoles Banger Catfish
Torsten Pistole's Hardcore Food
Aberdeen Angus:
The story of the black cows
Australia, Part 5
The last part of the Western Australia trip is all about one of Australia's two national animals: the kangaroo
In focus:
The market for gas cylinders
Product test: Kingstone kettle grill
From Mouth to Tail: Crispy Pork Chips
Lazio
A gourmet journey into the hinterland of the Eternal City
BBQ Events & Scene
Meat maturation with beef tallow
Lady Barbecue:
Diva Q and Jenny
Grill menu by Shane McMahon
Sauerland Rock on
with the Sauerland BBCrew
Cooking in the wild
by Markus Mizgalski
Veggie cuisine from the Dutch oven
Grilling with fish
Accessory tips and recipes
The power team:
Vinegar and mustard