Burn on - even after 20 years, we are still passionate about grilling and BBQ. Your ever-growing interest has been with us ever since and keeps us going: in our search for information about grilling equipment, grilled food, grilling trends of all kinds and always new impressions. So we have had the chance to help create a special BBQ lifestyle over the last 20 years. And we are particularly proud of that.

You can find out more about our journey and information about the "20 years of FIRE&FOOD" celebration in this issue. And of course there are a lot of new and exciting topics from the wonderful world of barbecue waiting for you! From meat science to product tests to the best recipes from international BBQ professionals.

This barbecue menu from Peter Scharff's pen will drive away the winter with exotic aromas and seduce the eyes, nose and palate into 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 us your barbecue area! DIY project by Marco Vroedsteijn

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

• Now 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 barbecue side dish

• Delicious. Simple. Down-to-earth: Hamburger
  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