The high-quality kitchen equipment we're used to indoors is increasingly found on patios as well. These new outdoor kitchens are no longer just larger grilling stations; their versatility leaves nothing to be desired. From a refrigerator for drinks and a sink to ample storage and counter space, these components are now weatherproof, making outdoor cooking comfortable and convenient.

A complete menu – from appetizer to main course to dessert – can be prepared outdoors. Recipes and inspiration for this have been available for several years in FIRE&FOOD's "Grill Menu" section. In each issue, a well-known grilling and BBQ personality presents their favorite grill menu – such as Alexander Herrmann, Lucki Maurer, or Ralf Jakumeit, to name just a few. Every two years, we compile these creations in the FIRE&FOOD "Grill Menu" special. These digital specials are an indispensable source of inspiration for every host when it comes to delighting their guests with grilled cuisine.

Contents include:

• Outdoor kitchen checklist
  GET OUTSIDE with Christina Becher

• BBQ menu from GutGlut eV
  STARTER: New potatoes with roasted vegetables
  MAIN COURSE: Club steak with pepper and mustard cream
  DESSERT: Snow White's Apple Roses

• Metin Calis' BBQ menu
  STARTER: Menemen
  MAIN COURSE: Grilled chicken with tahini
  DESSERT: Grilled grapefruit

• Cigar Meets BBQ: Happy Smoke!

• Grill menu by Tristan Brandt
  STARTER: Leek, lettuce, nasturtium
  MAIN COURSE: Beef, aubergine, tomato
  DESSERT: Pineapple, mango, mascarpone

• BBQ menu by Cornelia and Martin Schulz
  STARTER: Saddle of venison with chicory
  MAIN COURSE: Duck and goose breast
  DESSERT: Gingerbread Crème Brûlée

• BBQ menu by Lucki Maurer
  STARTER: Surf & Turf Upside Down
  Lobster shooter, Wagyu Tri Tip satay
  MAIN COURSE: Grilled Flat Iron Wagyu Steak
  DESSERT: Canadian Kaiserschmarrn

• Chris Sandford's BBQ Menu
  STARTER: Gazpacho a la Plancha
  MAIN COURSE: Pimento-glazed steak
  DESSERT: Apple tart with chocolate glaze

• Grill menu by Tarik Rose
  STARTER: Grilled eggplant with goat cheese
  MAIN COURSE: Duroc pork cheeks
  DESSERT: French toast

• Grill menu by Alexander Herrmann
  STARTER: Grilled romaine lettuce
  MAIN COURSE: Beef tongue medallions
  DESSERT: Grilled mango dessert

• Peter Scharff's BBQ menu
  STARTER: Mediterranean Octopus Crostini
  MAIN COURSE: Cichlid cooked on a griddle
  DESSERT: Spiced rice pudding

• Grill menu by Nils Jorra
  STARTER: Cabbage & Turnips
  MAIN COURSE: Fillet of Arctic char
  DESSERT: Rhubarb Crumble

• Grill menu by David Pietralla
  STARTER: Layered steak from Wagyu topside
  MAIN COURSE: Cheeks and Tongue
  DESSERT: Fat Knight

• Grill menu by Frederik Boetzelen
  STARTER: Grilled pheasant sitting
  MAIN COURSE: Mopped veal shank
  DESSERT: Banana pecan whiskey bread