In this issue, we've packed many culinary experiences onto the grill. Whether it's goat meat (from page 86) or ostrich meat (from page 70), for which we also visited a farm to see how they were raised. Or delicate venison, which Michael Keller, a meat expert from Rösrath, has perfectly butchered for grilling (from page 26).
Peter Kemnitzer shows us on his trip to Greece (from page 40) that grilling offers more than just culinary delights, but also social ones. He sat around a fire with the fishermen of Rhodes, heard many stories from them, and learned how the tradition of grilling unites their community. Because grilling is more than just preparing food – it's a social event that forges friendships and creates memories.
Another highlight of this issue is our visit to a grill manufacturer in Masuria (starting on page 56). We brought back an outdoor oven grill from Poland, which we present on page 60 of this issue. We're eager to hear your opinion. And of course, plenty of other topics await you in FIRE&FOOD 04/2023!
We hope this issue inspires you as much as it inspired us. Let yourself be swept away by the flavors, the adventures, and the people who make the world of grilling so unique. This winter season, let's keep the fire burning in our hearts and keep grilling. Together, with passion.