What remains of our cherished habits during the coronavirus pandemic is lighting a barbecue in the garden and enjoying ourselves at home. More and more people are looking for ways to create their own outdoor living spaces, whether with a simple grill station on the patio or a lavish barbecue setup in the garden. You'll find inspiration on pages 84 to 89. The barbecue and accessory industry is currently extremely busy. Many grill suppliers are experiencing slow restocking. Anyone wanting to buy a specific grill or new accessories should therefore start looking early. Initial suggestions can be found on our product pages (from page 6) and in the barbecue equipment news (from page 32). In collaboration with meat expert David Pietralla, we're launching a new feature section with this issue. On pages 70 to 77, David describes the path to the best pulled pork, both in theory and practice. We encourage you to try it yourself!

Mmmh, wild boar sausage from Markus Heusel ! Wild game and smoky aromas are two brilliant team players for gourmets. Meat enjoyment doesn't get more natural or higher quality than when the meat comes from regional, sustainable hunting.

The people of the Rhön region know how to make delicious food. This includes the breeding and preparation of trout, which are traditionally served in the Rhön Biosphere Reserve. They are most often smoked, grilled, or cooked on a stick. Marc Neugebauer has prepared his best trout recipes for FIRE&FOOD 02/2021.

• Market news
  Bullnose Barbecue Corner
• Trout – grilled and smoked
  The Rhön trout – pond culture since 1882
  Recipes with Marc Neugebauer
• Fish accessories
  Don't be afraid of small or large fish.
• Company News
• BBQ Notes
• Wild smoked
  Recipes with Markus Heusel
• Grill Equipment NEWS
• BBQ Events & Scene
• BBQ MENU by Chris Sandford
• Product test “Rösle Videro G4 S Vario”
  by Elmar Fetscher
• FIRE&FOOD Pellet Grill and Smoker Comparison
  by Thomas Eriksson-Fröhlich
• FIRE&FOOD Meat Science:
  Outside Skirt by Philipp Sontag
  Recipes with Bjoern Terhorst
• Grillninjas®
  Who says healthy food can't be cool?
• Portable charcoal grills
  Small in size – big on grilling
• Food Quality: Insect die-off
  by Gerhard Pfeffer
• FIRE&FOOD Grill Book Recommendation
• A grill master named Smartphone
  by Markus Mizgalski
• Rosé wines are trending
  Interview with wine expert Hannes Rehm
  Recipe
• Product test "Roasting block Edelheiss"
  by Elmar Fetscher
• Pulled Pork – It's all about that juice!
  by David Pietralla
• Lamb – a meat delight for connoisseurs
  Recipes with Joost van Manen
• Outdoor Kitchen
• We love liver!
  Recipes with Sven Gress
• Espresso & Co. like in Italy

Anyone who wants to eat a consistently regional diet and consumes meat will inevitably encounter lamb. Grilling expert Joost van Manen is a true professional and has grilled lamb for connoisseurs for FIRE&FOOD!

In this issue, grilling expert Thomas Eriksson-Fröhlich tests the Moesta Sheriff, the Weber SmokeFire EX 4 and the Traeger Pelletgrill Pro D2 575.

On pages 70 to 77, David Pietralla describes the path to the best pulled pork in theory and practice. By the way, the handy Thermapen Classic digital thermometer is available in our shop!