TOPIC OVERVIEW

• MARKET NEWS

• Corn-fed chicken
  Label Rouge - The French quality seal
  Recipes with Gerhard Volk

• Grill Equipment NEWS

• Product Test Enders “Monroe Pro 4 SIK Turbo”
  by Elmar Fetscher

• FIRE&FOOD Meat Knowledge: Pork Neck
  by Philipp Sontag
  Recipes with Elmar Fetscher

• GRILL MENU by Frederik Boetzelen

• Back to the roots with an offset smoker

• European Street Food Awards in Munich

• roast beef
  Recipes with Thomas Madel

• Using a gas grill through the winter
  by Markus Mizgalski

• Company News
  BULLNOSE BARBECUE CORNER

• GBA German Barbecue Association
  A brief wrap-up of the 2022 GBA Championships

• BBQ Events & Scene

• Product review: Ooni "Karu 16 Multi-Fuel Pizza Oven"
  by Elmar Fetscher

• FIRE&FOOD Meat Scout:
  Chianina beef from David Pietralla

• Goose (in a different way)!
  Recipes with Sven Gress

• Walnut delight: Nuclear energy from the garden
  by Stephanie Prenzler
  Recipes with Marion Fetscher

• Regional game meat: Tender venison on the grill
  Hunting from a hide with game meat dealer Stefan Runge
  Recipes with Tim Woitaske at the Steigenberger Treudelberg

• Manufaktur Hornos de Leña
  A visit with the brothers Vicente and Roberto Boix
  in the province of Valencia

• American Plains Bison:
  Wild Giants
  Visiting Tim Nissen, Heidehof Bison Nissen from Meldelby
  Recipes with Henning Bauck at his organic farm in Bad Bodenteich

• Happy without meat?
  Focus: Plant-based meat alternatives for the grill

• BBQ Notes

• Outdoor cooking in pots and pans
  Enjoyment outdoors with a recipe!

• Salt and pepper – stylishly presented

• Show us your barbecue area!
  DIY project by Andreas Höning

• Warming up the winter with sugarcane schnapps
  Recipes with rum

• Coffee and espresso trends:
  Coffee is always a good idea! by Stephanie Prenzler