116 pages, DIN A4 format

From the content:

Quality Sells
The butcher’s trade in transition
Galloway recipes with Helge Monse and Heinrich Herwig

Spoga trade fair snippets

FIRE&FOOD Meat knowledge: ?Leg of pork
by Philipp Sontag

Smoking
Recipes with Jeffrey van Leusden

The big clean-up
What is the best way to clean the grill?

FIRE&FOOD FOOD SCOUT
with Andrew Fordyce – “Rodney Scott – Whole Hog BBQ” in Charleston, South Carolina/USA

enamel
by Markus Mizgalski

GRILL MENU by Mora Fütterer

Product TEST “Masport – Masport SS4 “
by Elmar Fetscher

pimento
by Stephanie Prenzler

Ciya Sofrasi
Guest of Musa Dagdeviren with Metin Calis

Ignition systems in gas grills
by Markus Mizgalski

Basque Pintxos & Rioja Wines
Visiting Ramón Bilbao in Haro and
the Pintxos Bar “Willie Tanner” in Cologne Nippes

BBQ Events & Scene

The Art of Outdoor Cooking
The new FIRE&FOOD Bookazine

Carp – The holiday classic
Recipes with Christoph Gollenz

BBQ Notes

The Butcher – Butchers’ Competition
TV Channel History

FIRE&FOOD Travel Story: India
On the road in the hinterland of Bangalore

Aromatic fireworks rum

Little Hawk Blackburn
The Indian from Bielefeld

Wild rocks
Recipes with Rob Reinkemeyer

Food safety: Raw ham production
by Gerhard Pfeffer

Rebel BBQ
Gadgets for modern grill rebels