In this issue, FIRE&FOOD brings back the Sunday roast. A roast of the best meat available, prepared from the grill, and is not only budget-friendly, but also a delight. The corresponding recipes can be found from page 10 onwards.
In order to cook a Sunday roast, you are going to need a grill with a lid. Grills have thus received a lid to create an “oven like“ cooking area. The first of these types of grills were the charcoal kettle grills, led by the Weber kettle. On page 50, we demonstrate basic applications with recipes on the classic kettle grills from Weber, Napoleon, and Rösle (a German grill manufacturer).
New in this issue is the topic,“Garden.“ Because of the reactions and inquiries for many of our readers, the terrace and garden have become the second living room. To keep them tidy, the garden industry offers practical and ingenious garden accessories. These ultimately ensure that more time is available for BBQ (from page 70 onwards).
Another novelty for this issue: Hawk Blackburn, a Native American from the Wind River Indian Reservation in Wyoming, who lives in Bielefeld, Germany, will accompany us as this issue of FIRE&FOOD goes international. We are very excited to bring BBQ - enthusiasts together from all over the world, who share our passion for grilling.
