Burn on – even after 20 years, we're still burning brightly for our passion for grilling and BBQ. Your ever-growing interest has accompanied us throughout this time and continues to drive us: in our search for information on grilling equipment, food, all kinds of grilling trends, and ever-new inspiration. This has given us the opportunity to help create a unique BBQ lifestyle over the past 20 years. And that's something we're incredibly proud of.

This issue contains more about our journey so far and information about our "20 Years of FIRE&FOOD" celebration. Plus, of course, a whole host of new and exciting topics from the wonderful world of barbecue await you! From meat science and product tests to the best recipes from international BBQ professionals.

This barbecue menu, created by Peter Scharff, chases away winter with exotic aromas and seduces the eye, nose and palate into a pleasurable experience.

TOPIC OVERVIEW

• Market News: Bullnose Barbecue Corner

• Magnificent pieces from the leg
  Recipes with Leo Gradl

• Grill Equipment NEWS

• Swabian-Hall pig
  A visit to Rudolf Bühler in Wolpertshausen

• American barbecue made in Belgium
  Recipes with Rohan Hennebert

• Product Test: Pit Boss "Sportsman 3"
  by Elmar Fetscher

• BBQ MENU by Peter Scharff

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

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

• Product review of 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 time for a snack! Recipes with Jenny Gruber

• BBQ Notes

• FIRE&FOOD grill history: The Olsberg gang
  A visit to Thomas Peter in Gelsenkirchen

• Everyone loves fries
  The crispy and delicious side dish for grilling

• 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