FIRE&FOOD 2023/01 - Single issue magazine (German)

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Indoor and outdoor kitchens are moving ever closer together. Pans, pots and portable ovens are increasingly finding their way from the kitchen into the outdoor kitchen. Not everything that comes off the grill has a grill pattern these days. And so international recipes are finding their way outside. Spaghetti is cooked on the side burner, wok vegetables sizzle over the infrared burner, leg of pork braises in the casserole.

After US BBQs were popular in recent years in our latitudes and brisket and pulled pork found their fans, a European BBQ is now being celebrated on the grills. Inspired by the traditional and varied recipes of Europe. So it's no longer just meat or fish that ends up on the grill, but the food being grilled is becoming more varied. Women are also increasingly grilling. They particularly appreciate the comfort that has found its way into the new outdoor kitchens. Easy-to-use fittings, accessible connections and safety devices ensure trust. The space in the outdoor kitchen will become tighter - it's great if the terrace still has room to expand.

Spotting trends and bringing them to the grill. Our new editorial team member Peter Kemnitzer was traveling to Zanzibar for FIRE&FOOD and was initiated into the secrets of the Swahili street food kitchen (from page 68).

Craftsmanship in Bosnia-Herzegovina. In Dražen Jozeljić's forge, the craft of blacksmithing is still practiced according to old traditions. The water-powered blacksmith's hammer and the embers of the fire allow pots, pans and tools to be formed from sheet steel (from page 36).

We are particularly pleased about the collaboration with Heiko Antoniewicz, the flavor specialist from Werne, who created the FIRE&FOOD grill menu for this edition. Explosions of flavor are guaranteed with him!
(from page 26).



  • Asado
    Argentinian barbecue art with Eliseo Monti

  • Grills NEWS

  • FIRE&FOOD Meat Knowledge: Beef Flat Ribs
    by Philipp Sontag
    Recipes with the GlutsBrothers

  • GRILL MENU by Heiko Antoniewicz

  • Gas grills for installation

  • Centuries-old blacksmithing in Bosnia
    Visiting Dražen Jozeljić in Oćevija

  • The right cookware for grill and stove
    by Markus Mizgalski

  • BBQ Events & Scene

  • Product TEST Broil King “Crown 490”
    by Elmar Fetscher

  • FIRE&FOOD BBQ Week 2023
    GBA German Barbecue Association

  • Winter crackers from the vegetable box
    Veggie recipes with Bjoern Terhorst

  • Pellet grills – more than American BBQ
    Visiting pellet grill pope Hans-Dieter Haupert

  • FIRE&FOOD Meat Scout:
    Hinterwälder beef
    by David Pietralla

  • Basics from the Brat(h)wurst kitchen
    Visiting Heiko Brath

  • FIRE&FOOD Food trend tour for restaurateurs
    by Andrew Fordyce

  • Griller with passion!
    Visiting blogger/influencer Don Caruso

  • Zanzibar – home of the Swahili
    Streetfood kitchen by Peter Kemnitzer

  • Golden Times – Carolina Mustard Sauce

  • Urban BBQ
    Grills Market Overview

  • Show us your barbecue area!
    DIY project by Michael Detgen

  • Product TEST Campingaz “Attitude 2100 LX”
    by Elmar Fetscher

  • A taste journey through the world of pepper

  • Cigars – enjoyment at blue hour
    by Stephanie Prenzler

  • Brandy – Drinking pleasure distilled from wine

  • Coffee and espresso trends:
    Wake me up, please!
    by Stephanie Prenzler

Product details:
Publisher: FIRE&FOOD Verlag GmbH
Language: German
Number of pages: 100 pages
Dimensions: DIN A4 format (210 x 297 mm)
Format: As a print magazine or digitally in PDF format
Weight print edition: 0.38 kg

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