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 NEWS READER • THE WHOLE WORLD OF BBQ

TOP RECOMMENDED FROM FIRE&FOOD: GRILL BOOKS

GRILLED BUBBLE WAFFLES • Experience a culinary sensation with grilled bubble waffles, a delightful twist on the classic treat. Originally inspired by Hong Kong‘s street food scene, these waffles are filled with an array of delicious toppings, from ice cream to chocolate. Recreate this trend at home using a specialized waffle iron, achieving crispy exteriors and fluffy interiors over a wood fire or grill. Get creative with fillings and enjoy a taste of innovation!

Revisiting Sunday Classics • Chef and BBQ expert, Oliver Seibt, is a key person at the “Esscapade“ cooking school in Reichenbach an der Fils, Germany. Although, the school‘s primary focus is on teaching cooking techniques, the culture of grilling and barbecue has taken the spotlight in both courses and events. Oliver seizes every opportunity to trade the stovetop for the grill, crafting outdoor delicacies with the finesse of BBQ artistry. For FIRE&FOOD, he brings a slice of his childhood memories from the Allgäu region to the grill, with his ideas on the topic of Sunday roasts.

TRENDING INNOVATIONS IN GRILL TECHOLOGY • Grilling has become easier than ever with smart technology linked to apps on your smartphone or tablet, a trend that‘s been gaining momentum in recent years. The breakthrough was propelled by the introduction of pellet grills, though this type of grill has yet to gain popularity on the European market. In contrast, gas and electric grills are rapidly becoming more advanced, offering a relaxed grilling experience with effortless cleaning at the touch of a button. This innovative technology is now extending to charcoal grills as well.

FIRE & FOODS GRILL MENU

MASTERING GRILL CLEANING: PRO TIPS FOR SPARKLING GRATES

SPIDER STEAK

Spider Steak Strips • ON ZESTY LEMON POTATO SALAD

Kampot Pepper Helps • This spice is a double blessing, for the world‘s gourmet chefs and the small farmers of the Cambodian province. Kampot pepper is a win-win for both.

THE WATER SMOKER: BBQ FROM A BULLET • The essence of classic BBQ is cooking low and slow, indirect, at low temperatures. While pellet smokers are a popular...