How wonderful it is to get together with family and friends for a barbecue and leave all your worries behind for a while. FIRE&FOOD wants to share the beneficial effects of the BBQ lifestyle with you and all like-minded people, continuing the positive grilling and BBQ trend of the last 20 years.
For this issue, we met many interesting and grilling-enthusiastic people. We traveled to the Canadian state of Alberta to learn about their cattle farming methods. At the Culinary School in Calgary, we were shown how high-quality meat is produced and how different steak and roast cuts can increase the value of a beef shoulder (starting on page 72).
Grilled fish isn't a common dish in Germany, and carp even less so. But we discovered in the Upper Palatinate that carp – whether smoked or grilled – is a true delicacy. Thanks to the Hollerhöfe farm, the Stiftland grillers treated us to three carp recipes that are sure to inspire you to try them (starting on page 48).
Allow us to introduce Rodrigo Reis, aka Paizão. Our FIRE&FOOD correspondent in Brazil will be showing us asado and much more from South America. In this issue, he presents the Brazilians' favorite cut, the picanha (starting on page 54).
Find out what happened at the BBQ events in recent months in our review starting on page 42.