How good it is to meet up with family and friends at a barbecue and leave all your worries behind for a while. FIRE&FOOD would like to share the beneficial effects of the BBQ lifestyle with you and all like-minded people in order to continue the positive grilling and BBQ trend of the last 20 years.
For this issue, we met many interesting people who love grilling. We traveled to the state of Alberta in Canada to learn about the methods of cattle breeding there. At the Culinary School in Calgary, we were shown how high-quality meat is produced and how a beef shoulder can achieve more added value through different steak and roast cuts (from page 72).
Grilled fish is not a very common dish in Germany, and carp even less so. We found out in the Upper Palatinate that carp - whether smoked or grilled - is a special delicacy. Thanks to the Hollerhöfe, the Stiftlandgriller spoiled us with three carp recipes that we're tempted to try out (from page 48).
May we introduce: Rodrigo Reis aka Paizão. Our FIRE&FOOD correspondent in Brazil will show us Asado and much more from South America in the future. In this issue he presents the Brazilians' favorite dish, the Picanha (from page 54).
You can find out what happened at the BBQ events in the last few months in our review starting on page 42.