The journey of the little steak — told by the steak itself
Thirty days of rest, a band saw, a red crate, and finally the embers. What a steak goes through here before it reaches your grate — written by the boss, in the first person.
From the fire book
Stories, craft and how-tos from the campfire: grilling steak properly, pictures from grill nights, and photos our customers send us.
What the boss grills on his days off — and why it makes your steak better
Fish, peppers under the sač, chicken wings, potatoes in the ashes. On his days off the boss grills almost everything — just nothing from his own range.
Four steaks, an old brick hearth and an afternoon in Zagorje
A cottage in the hills north of Zagreb, a hearth someone built by hand years ago, and four T-bones over white embers. No stage, no marquee, no announcement.
Two dozen tasting cups: how this started
A year ago: one grill, one folding table, a few bowls — and a row of small cups that holds the whole story.
Steak over embers: what this customer photo gets right
A customer who orders around fifteen kilos a month sent us a photo of his grate. Four steaks over burnt-down embers, no flame — exactly as it should be.
Grilling ćevapi: the four mistakes almost everyone makes
Ćevapi are quick to cook and just as quick to ruin. Four things decide whether they stay juicy or come off the grate dry and falling apart.
Building a cold-cut board: contrast beats favourites
The most common board is three things that all taste much the same. A good one lives on contrast — and on rather more quantity than people expect.
Fire on the road — the boss at the grill
Photos from events where the boss mans the grill: steaks over open flame, rolled roast on the spit, ribs from the smoker — and, at the end, a board with something on it for everyone.
Simple steak preparation — level 1: medium
Straight from the boss: step by step to a perfect medium steak — a heavy pan, butter and a little patience. No magic, just craft.
A Master Woodworker at Twelve
A twelve-year-old girl from Croatia engraved a cutting board for us — and the result left even experienced craftspeople speechless.
Lagerfeuer Feinkost — handmade meat and delicatessen products from Wagna in southern Styria. Our products