The FIRE&FOOD editorial team decided some time ago to give the magazine more relevance. Not just to showcase grilled meat in the best possible light, but also to take a look behind the scenes (page 44).

In the future, we'll be giving more space in FIRE&FOOD to all topics related to our favorite subject: grilling and BBQ. From enjoying coffee (page 70) to weather protection in the garden, FIRE&FOOD showcases the whole world of outdoor living. Happy reading and exploring!

Ludwig "Lucki" Maurer took the time to prepare the barbecue menu for us in Rattenberg. Lucki does everything he undertakes with passion, whether as a hotelier, restaurateur, Wagyu breeder, author, or meat specialist.

TOPIC OVERVIEW

• MARKET NEWS
• GRILLING ON A SALT STONE (Recipes with Elmar Fetscher)
• FIRE&FOOD Meat Science: BEEF HAMMER by Philipp Sontag
• Grill Equipment NEWS
• BBQ Notes
• Product review of "Gastroback" by Elmar Fetscher
• BBQ MENU by Ludwig (Lucki) Maurer
• Product review “SKOTTI” by Elmar Fetscher
• SWING YOUR LEG(S) – Recipes with Alfons Wienen
• COMPANY NEWS
• BULLNOSE BARBECUE CORNER
• MEAT ATLAS: A trend towards less appetite for meat
• PASTRAMI – SOUL FOOD FROM BEEF BRISKET (Recipes with Eddy The Butcher)
• BBQING WITH ALUMINUM FOIL – Safe handling and alternatives
• SMOKE SIGNALS – QUICK & DIRTY by Markus Mizgalski
• BBQ Events & Scene
• BLACKBURNS BACON BACON (Recipes with Little Hawk Blackburn)
• EVERYTHING UNDER CONTROL – Thermometer
• Delicious lamb! Recipe with Stephan Stohl
• BARBECUE TAKEAWAY MAP
• How to perfectly store and enjoy wine
• COFFEE AND ESPRESSO TRENDS 2021
• FOCACCIA AND BRIOCHES – Recipes by Niek van Waarde with Marion Fetscher
• MISSION IMPOSSIBLE by Andrew Fordyce
• Pork FILLET – Recipes with Oliver Sievers
• Food Quality: Piglet Castration by Gerhard Pfeffer
• ENGLISH LONGHORN – Recipes with Ralph de Kok
• APERITIF WITH STYLE – Port wine and Sherry
• SWEET DISHES FROM THE PAN – Recipes with Marianne Gollenz