In this issue we have again packed many culinary experiences on the grill. Be it goat meat (from page 86) or ostrich meat (from page 70), where we also looked at how it is raised on a farm. Or delicious venison, which Michael Keller, meat expert from Rösrath, prepared for us to perfection as grilled meat (from page 26).
Peter Kemnitzer shows us on his trip to Greece that barbecuing is not only a culinary experience, but also a social experience. He sat around the fire with the Rhodes fishermen, heard many stories from them and how the tradition of barbecuing binds their community together. Because barbecuing is more than just preparing food - it is a social event that forges friendships and creates memories.
Another highlight of this issue is our visit to a grill manufacturer in Masuria (from page 56). We brought an outdoor oven grill back from Poland, which we present on page 60 of this issue. We are already curious to hear your opinion. And of course there are a lot of other topics waiting for you in FIRE&FOOD 04/2023!
We hope that this issue inspires you as much as it did us. Let yourself be carried away by the flavors, the adventures and the people that make the world of grilling so unique. This winter season, we'll keep the embers burning in our hearts and just keep grilling. Together and with passion.