At just over 50 kilograms per person, Germans ate 430 grams less meat last year than in 2022. There were significant declines in beef, veal and pork, while poultry consumption increased. The Federal Office for Agriculture and Food (BLE) cites a changing diet as the reason for this. Many people have become aware of the effects of high meat consumption on the environment. Less, but higher quality meat is the motto. However, the immense increase in meat prices was more of a factor in the declining meat consumption than the environmental arguments. This can be seen, among other things, in the shift from expensive beef to cheaper poultry. But there is another way.
In this issue, FIRE&FOOD brings the Sunday roast back to the table. A whole roast made from the best meat, prepared on the grill, is easy on the wallet and a real treat. The recipes for this can be found from page 10 onwards.
To prepare roasts, it is necessary to use a closed grill system. Grills have been given a lid to create a closed cooking chamber. The first of these grills were charcoal kettle grills, most notably the Weber kettle. On page 50 we show basic applications with recipes for the classic kettle grills from Weber, Napoleon and Rösle.
New in this issue is the topic of "Garden". As we know from your reactions and inquiries, the terrace and garden have become a second living room for many of our readers. To keep them in good shape, the gardening industry offers practical and ingenious helpers. These ultimately ensure that there is more time for the BBQ. (from page 70).
Will we see you at the FIRE&FOOD BBQ WEEK at Maisel & Friends in Bayreuth? Advance tickets are still available in the various categories - including the master classes. Or get a ticket for the BBQ FAN Area. There you can enjoy the best barbecue all day long. You can find more information at www.bbq-week.de .
