116 pages, DIN A4 format

From the content:

Tafelspitz Variations
The diversity of the rear end of the cow
Recipes with Marc Neugebauer

Grilling equipment innovations 2020

Breeding for the perfect steak
Visiting Wagyu breeder Philipp ter Haar

GRILL MENU by Metin Calis

BBQ Events & Scene

FIRE&FOOD Meat Science:
Presa – pork neck core
by Philipp Sontag
Recipes FIRE&FOOD

Gas grills up to €1,000
Market overview

Grilling with Char Broil

Knives & Roll
by Thomas Eriksson-Fröhlich

Temple of carnal lust
Visiting Salt Lick BBQ, Driftwood/Texas

Cool boxes
Mobile cool boxes

Product TEST “Rösle F60 AIR”
by Elmar Fetscher

BBQ Notes
How to get to grips with the grill
Grill gloves against hot fingers

The egg to go – The new Monolith Icon
Tested and tasted by Giuseppe Messina

Product TEST “Blackbull BigQube – Gas”
by Elmar Fetscher

The right grill grate
by Markus Mizgalski

BBQ goes Green

Hot stuff
Roller grinder from Horl

Culinary Istanbul
Guest at “Haci Abdullah” with Metin Calis

Food Quality: Meat Quality
by Gerhard Pfeffer

Campfire Tools

London Dry Gin

Delicious marinating

Grill room – Exclusive outdoor kitchens
Visiting Michael Hofmann

FIRE&FOOD Restaurant Tip
“Chicago Williams BBQ Restaurant” in Frankfurt

FIRE&FOOD BBQ PIT MAP

Cook-it-all
The new pot from Lodge
Recipes from FIRE&FOOD