Meat & Fire BBQ 2025 leads to the core of grilling.
Meat and fire. It is crystallized in the contents of Finland’s largest barbecue event.
In addition, there will be smoke, orientation with barbecue doctrines, delicious dishes, cold drinks, top domestic grilling and gastronomy professionals.
– Our idea is that at our events people would learn from each other and experience the joy of grilling together. We encourage you to exchange information with each other and learn together, says chefs who have created a barbecue event Matti Hurtt and Sami Rekola.
Matti Hurtta (left) and Sami Rekola (right) made the last filings with Brasan Mikko Pakola (center) and the creators of the Meat & Fire. Eve Paljakka
Meat & Fire BBQ will be held for the third time. The event received its spark in 2022 at the Meatopia event in London. Hurtt and Rekola became enthusiastic about the atmosphere of the London event and stated that this kind of event should definitely be made available to Finns.
Restaurant Brasa brings the tartar to the event. Eve Paljakka
This year, the venue is the Olympic Stadium’s Northern Event Market. Hurt and Rekola laugh that almost every Finn knows where to go. At the latest, smoke and scents rising from the barbecue refers to the road.
For some, grilling equipment is slightly more heavy. Timo Turkka / HKFOODS
The barbecue event is intended for professionals in the field and for ordinary home grilles. The organizers want to emphasize community because a good spirit and working together are an integral part of the grill culture.
According to the organizers, Meat & Fire BBQ offers an opportunity to get to know the latest trends and flavors of grilling. In the heart of the event are tasting doses that top chefs are made by open fire, coal or smoking.
The doses were created by, among other things, chefs Kari “Kape” Aihinen, Henrik Rehbinder, Sami Garam and Risto Mikkola.
The Meat & Fire BBQ event aims to develop BBQ culture in Finland.
There are three tasting doses at the price of the entry ticket. Timo Turkka / HKFOODS
Sausage is still by far the most popular raw material in Finnish grills, and it also tastes like Hurttia and Rekola.
The chefs advise that the sausage does not knock on it, but there could be something else on the grill, such as fast -ripening vegetables. For example, asparagus, potatoes, even peas and radishes you can taste on the grill. Rekola advises you to finish them with Vinegret. According to him, the vegetables are great additions and are also suitable for grilled salads.
– Make a bigger sats at once and the next day’s food is pre -prepared.
Grilling, according to Hurttia and Rekola, is not a rocket science, and it does not require any miracles. Good basic ingredients, the right temperature of the grill and a few spices are already far.
Hurts encourages participants to ask and taste the barbecue event.
-If there are 15 professionals in the barbecue, what could be a better place to get answers to barbecue problems or questions. The BBQ-like is that information and doctrines are shared to everyone.
A large number of food professionals are manufactured. Timo Turkka / HKFOODS
The event will include a meat clinic, a seasoning lesson and a barbecue.
One important tip is that it is easier to succeed in good muscle. There are meat for different uses, so not everyone should cook on the grill. The essential thing is the amount of fat, it must be to make the meat juicy. You should not put fat -free meat on the grill.
“The experiences of success are important for the home grill, so I wouldn’t immediately take more challenging parts of the carcass,” says Rekola.
For example, Sami Rekola can ask for barbecue advice. Timo Turkka / HKFOODS
Grilling gurus consider quite certain grilling, for example, pork neck, chicken baking clips (also worth testing bones) and beef steaks of beef minced meat. With these meats hardly goes into the woods.
The biggest barbecue seems to be that the raw material is too dry and burned. But chefs encourage:
– One of the most important things is that fear is out. Feel free to try.
Grilling can more than just meat. Even the vegetables like the taste of the grill. Timo Turkka / HKFOODS
Included in grilling:
Bad Bone Barbeque / Hellfire Charcoal Company – Sami Vehviläinen
Brocco Catering – Janne Salonen & Jarmo Räisänen
Burgerhood – Mika Pikkis Tuomonen & Risto Mikkola
Chef Toni Tuovinen
Juhani Hiltunen Smoking Finns x Kikkoman
Laurea BBQ Warriors Team HK
Laurea BBQ Warriors Team Kariniemi
Ponteva Grilling On The Road Again
Poppamies – Marko Suksi & Mika Lyly
Rajamäki Chef – Sami Garam Nordrest Finland
Restaurant Brasa – Mikko Pakola
Restaurant Mat Distrikt – Janne Ahola
Sokos Hotel Puijonsarvi -Tehta – Janne Kantelinen & Harri Lahtinen
Team Mustang – Oskari Lahti
Life of the Breeman – Henrik Rehbinder
Gas grills are not seen at the Meat & Fire BBQ event. Timo Turkka / HKFOODS
Meat & Fire BBQ in the northern market area of the Olympic Stadium 24.4.2025. The price of the event ticket includes three tasting doses, and additional doses can be purchased for a five euro piece. The event is organized by HKFoods and Berner.