Burn on – even after 20 years, we're still passionate about grilling and BBQ. Your ever-growing interest has been with us ever since and continues to drive us forward: in our search for information about grilling equipment, grilled food, grilling trends of all kinds, and ever-changing insights. This has given us the opportunity to help create a unique BBQ lifestyle over the past 20 years. And we're especially proud of that.

You'll find more about our journey and information about the "20 Years of FIRE&FOOD" celebration in this issue. And, of course, a host of new and exciting topics from the wonderful world of barbecue await you! From meat science and product testing to the best recipes from international BBQ professionals.

This barbecue menu, created by Peter Scharff, banishes the winter with exotic flavors and entices the eye, nose and palate to create an enjoyable experience.

TOPIC OVERVIEW

• Market News: Bullnose Barbecue Corner

• Magnificent pieces from the leg
  Recipes with Leo Gradl

• Grills NEWS

• Swabian-Halle Landschwein
  Visiting Rudolf Bühler in Wolpertshausen

• American barbecue made in Belgium
  Recipes with Rohan Hennebert

• Product TEST Pit Boss “Sportsman 3”
  by Elmar Fetscher

• GRILL MENU by Peter Scharff

• Product TEST Flame Power “Block D”
  by Elmar Fetscher

• FIRE&FOOD Meat Knowledge: Pork Knuckle
  by Philipp Sontag, recipes with Tom Heinzle

• Product TEST Weber “Genesis E–325s” by Elmar Fetscher

• Anniversary – 20 years of FIRE&FOOD

• BBQ Week 2022

• BBQ events & scene

• Capsaicin: It's all about the spiciness

• Company News

• The Home of the Gauchos by Markus Mizgalski

• Duo from Cinta Senese, recipes with René Kalobius

• Show off your barbecue area! DIY project by Marco Vroedsteijn

• BBQ in Poland: Good because it's Polish! Recipes with Artur Nowicki

• It's snack time! Recipes with Jenny Gruber

• BBQ Notes

• FIRE&FOOD grill history: The Olsberg gang
  Visiting Thomas Peter in Gelsenkirchen

• Everyone loves fries
  The crispy and delicious grilled side dish

• Delicious. Simple. Down-to-earth: Hamburgers
  Recipes from FIRE&FOOD

• FIRE&FOOD meat scout: Irish Hereford Prime
  by David Pietralla

• Food Quality: Why enjoyment is so important
  by Gerhard Pfeffer

• Sweets from the Dutch Oven
  Recipes with Marion Fetscher

• Vermouth Cocktails, Recipes with Fabian Roderigo

• FIRE&FOOD restaurant tip: Flieten Franz Fressbude in Trier

• Coffee and espresso trends: Roasting
  by Stephanie Prenzler