FIRE&FOOD International

FIRE&FOOD has been Europe's number one trend magazine for everything to do with grilling, barbecues and outdoor cooking for more than 15 years. The most important ingredients for this success are passion and enthusiasm. Because the creators of FIRE&FOOD at the Elmar Fetscher publishing company have one thing in common: Grilling and eating is a big part of their life! This passion for culinary pleasure leads to ideas for unusual reports from all over the world, in which international grilling and barbecue experts present their finest recipes. Tried out (of course), always successful - and completely delicious. You will also find remarkable insights and perspectives of a fascinating world in every issue. The focus is on both professional meat and cutting knowledge and details of traditional preparation methods. Comprehensive accessory and product testing, informative service topics and reports about grilling and barbecue events in Germany and abroad provide the right “seasoning”. FIRE&FOOD is the magazine for anyone who likes to enjoy their food in a relaxed yet sophisticated way. People who like cooking outdoors - be it in their spare time or for professional reasons. This includes people who grill for a hobby and ambitious barbecue enthusiasts with their variety of grilling equipment, barbecue ovens and smokers, fans of so-called “black pots” and butchers, kitchen chefs and caterers who expand their offerings with barbecues and obtain specialist knowledge, tips and suggestions from FIRE &FOOD. The resulting readership is a demanding and coveted target group for brand advertising!

editorial

The Club Sandwich: BORN IN THE USA • The keys to a successful classic Club Sandwich are high-quality bread and mayonnaise, freshly grilled or pan-fried chicken or turkey breast, crispy thin-sliced bacon, crisp lettuce, and ripe, flavorful tomatoes. According to legend, the Club Sandwich was first served at the end of the 19th century in Saratoga Springs, New York. For us, Adi Blanz and Heiko Wild from the Grillschule Allgäu have taken up the theme—true to their motto: “We take different paths…”

WEBER PELLET GRILL SEARWOOD 600 The Grill and BBQ Machine

Real Wood-Fired BBQ in Restaurants • For more than ten years, I've been serving my guests American-style BBQ – usually buffet-style. For a long time, I thought that was the only way to cook meat to perfection and still serve it right on time. But buffets come with drawbacks. In this article, I'll share my approach to a smokehouse concept in true American style – without sous-vide or pre-cooked products.

TRENDING INNOVATIONS IN GRILL TECHNOLOGY • We are now heading quickly toward summer and can hopefully look forward to many beautiful days and evenings when relaxed grilling and barbecue are on the agenda. It is the time when you realize what could further enrich your personal grilling pleasure. The selection in the different equipment categories has never been larger—making a decision not necessarily easier…

BBQ in Japan

Japan meets Korea Tataki / Kimchi

Okonomiyaki on the Griddle Beef Tongue / Teriyaki / Seaweed / Mayo / Cabbage / Sesame

Zabutan and Ponzu with Grilled Vegetables

Visiting Clint Meyer of BBQ Europe in Prague: An Ambassador for the “American Way of BBQ” • Clint Meyer grew up on a cattle farm in a small town in Kansas before life took him to the “Golden City” of Prague. Together with his Czech wife Eva, he has been running “BBQ Europe” for more than 10 years, making sure the smoke from Yoder Smokers and pellet grills finds its way to barbecue fans across Europe.

SECRETO • The pork Secreto is a cut prized for its flavor—not for its appearance, and certainly not for its size. Small but exceptional, and prepared much like a flank steak, it's something truly special: the hidden gem of the Spanish butchers!

Secreto • WITH...