This post is an informative journalistic coverage of a PR event with editorial & reportage elements that do not aim to promote any business, organisation, product or service.
Today - on the day of publication- I am a member of Ruokatoimittajat ry (Finnish Food Writers' Association), and attended this PR event as a food writer (not as an influencer).
9 June 2026 - Backaksen kartano, Vantaa
Rain clouds gathered over Ravintola Backas as Meat & Fire BBQ welcomed chefs, pitmasters, partners and industry experts for an afternoon dedicated to live-fire cooking.
If there is one group of people unlikely to be discouraged by Finnish summer weather, however, it is barbecue enthusiasts.
Unlike previous editions, this year's event was reserved exclusively for invited professionals, creating a more relaxed atmosphere where conversations flowed easily between tasting stations.
The weather occasionally tested both visitors and participants, yet the smoke never stopped rising from the grills. Umbrellas appeared, jackets zipped up, and people carried on tasting, watching live demonstrations and comparing flavours between stations.
Photo by © Reka Peurala - Three Pod Studio
Photo by © Reka Peurala - Three Pod Studio
Photo by © Reka Peurala - Three Pod Studio
One of the strengths of Meat & Fire BBQ is seeing how different teams approach the same challenge. Using ingredients supplied by the organiser brands, each created their own interpretation, drawing inspiration from restaurant kitchens, competition barbecue and international food cultures.
The result was a menu that travelled across continents without anyone leaving the courtyard. Texas-inspired live-fire cooking stood alongside Thai flavours, Caribbean influences, Argentine traditions and Nordic ingredients prepared over charcoal and wood fire.
Participating teams & dishes:
Photo by © Reka Peurala - Three Pod Studio
Courtyard by Marriot, Kitchen & Bar
Texas Ash & Oak Flank Steak (Savun Syleily)
- live-fire grilled flank steak
- oak smoke glaze
- smoked onion ash mayo
- pickled mustard seeds.
Photo by © Reka Peurala - Three Pod Studio
Lucky Tart Catering
- grilled pork neck
- grilled apricot salsa
- jalapeño butter.
Photo by © Reka Peurala - Three Pod Studio
Kariniemen BBQ
Karibian Pollochón
- adobo-rubbed Kariniemen chicken
- grilled pineapple
- coleslaw
- crispy sweet potato.
Photo by © Reka Peurala - Three Pod Studio
Todella HK
- Grilled HK Bavette steak
- vadouvan curry
- tomato BBQ glaze.
Photo by © Reka Peurala - Three Pod Studio
Ravinteli Huber & Haarla
- SeeSami glazed smoked beef cheek
- grilled ginger
- cucumber.
Photo by © Reka Peurala - Three Pod Studio
BIGSHOP.FI
- BBQ-Tötterö (BBQ cone)
Photo by © Reka Peurala - Three Pod Studio
SocialBBQ Grillipöytä
- Thai meatballs
- chilli-tamarind dip
- roasted sesame oil broccolini
- grilled kale mayonnaise.
Photo by © Reka Peurala - Three Pod Studio
Bad Bone Barbeque & Hellfire Charcoal
Asado del Hellfire
- Chilli cheddar pork-beef sausage
- pork skirt steak
- whole beef flank
- grilled peppers
- roasted ciabatta
- pebre
- chimichurri.
Beyond the food itself, the event offered plenty of opportunities to learn from the experts behind the grills. Guests could follow live demonstrations, discuss cooking methods and exchange ideas while sampling dishes fresh from the fire.
Photo by © Reka Peurala - Three Pod Studio
Thank you to Chef Matti Hurttia for the kind invitation, and to the organisers Berner Oy and HK Foods, participating brands, partners, chefs and teams for another memorable Meat & Fire BBQ event. The rain came and went throughout the afternoon, while the grills remained the centre of attention.
You can see more insights and photos on my Instagram.
DISCLOSURE
The organiser has not set any special criteria and has not initiated any financial/alternative compensation that would require the creation of any written or visual content related to this PR event nor the promotion of any products/services in exchange for attendance - but I decided to share my experience anyway as I think you'd enjoy exclusive insights from my recent gastro adventure. Any PR products/samples/food, drink/services/raffle prizes handed out by the organisers, other participants or exhibitors (if applicable) were not a form of compensation, nor part of an exchange agreement.
