Top Ten Grill-Lokale

EPAepa02913704 A sign pointing to Woodyard Bar-B-Que in Kansas City, Kansas, USA, 12 September 2011. Woodyard Bar-B-Que has been in business since 1950. EPA/LARRY W. SMITH

REUTERSHardwoods like oak, hickory and pecan are used by the pit workers while cooking at Scotts BBQ in Hemingway, South Carolina, June 20, 2012. The burn barrel helps the workers keep a steady supply of wood coals during the cooking process. The Southern

kochen mit Paul Gessl, Steak, Dry aged

Grillen

Grillen

Kurier

Printemps - Fotolia

ORF"Weltjournal", "Der globale Fleisch-Wahnsinn." Der ständig steigende Fleischbedarf hat die Viehzucht zu einer globalisierten Industrie gemacht. Wenn etwa Rinder in Brasilien gehalten, mit Soja aus Indien gefüttert, nach Frankreich verschifft und dann

FremdWeinverkostung, Frank Smulders, Palais Coburg, Weinkeller

Citlylok

EPAepa02913715 The number one combo of fresh BBQ at Woodyard Bar-B-Que in Kansas City, Kansas, USA, 12 September 2011. Woodyard Bar-B-Que has been in business since 1950. EPA/LARRY W. SMITH