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

NEWS READER • THE WHOLE WORLD OF BBQ

TOP RECOMMENDED FROM FIRE&FOOD: GRILL BOOKS

WOK ON THE KAMADO? • Monolith has long advertised that its ceramic grills can grill, bake, smoke, roast, and even wok. Sure, direct and indirect grilling, smoking, and baking make sense… but woking on a Kamado? We decided to put it to the test!

The American Way • Hawk Blackburn first brought his grilling expertise to the FIRE&FOOD editorial team in 2019. The Bielefeld native with Native American roots grew up in Kansas City and started earning pocket money in high school by working kitchen jobs in one of the city‘s many BBQ restaurants. Since 2007, Hawk has enriched the culinary scene in Germany as a professional chef and grill and BBQ expert.

TRENDING INNOVATIONS IN GRILL TECHOLOGY • Fresh, crispy pizza that rivals your favorite Italian restaurant has become a distinct discipline in the grill and BBQ world. Whether using a separate oven or an attachment for your grill – even fire plate manufacturers are now paying attention to this segment. Additionally, they are focusing on reducing smoke production from their fire plates by improving ventilation controls. For those who prefer or need to grill without wood smoke, gas or electricity as energy sources are the way to go – and the grill industry has the perfect solutions for this demand.

AMERICAN BARBECUE GRILLS AND SMOKERS • Compiled by Rick Browne, Ph.B. US Correspondent, FIRE&FOOD

FIRE & FOODS GRILL MENU

SPOGA Grill Equipment News 2025

HOF KEIL • SUCCESSFUL FARMING; FAR FROM INDUSTRIAL LIVESTOCK PRODUCTION

DENVER CUT ANTICUCHOS • Aji Panca | Criolla Salad

BEEF LIVER TACOS • Pico De Gallo | Pickled Red Oni- ons | Black Beans | Queso Fresco | Cilantro

CHORIZO SALPICÓN BURGER • Chorizo Salsa | Manchego Cheese | Arugula

LEG OF LAMB

Gigot d'agneau à la provençale • PROVENÇAL STYLE LEG OF LAMB (BBQ METHOD) WITH GREEN BEANS AND GARLIC PURÉE

The Pizza Oven - A Must-have for Every Outdoor Kitchen?

BBQ Notes

PIZZA MADE EASY • What more do you need for a good traditional Italian pizza than a little dough, some delicious toppings, and a proper fire?...