In the summers of the 1960s, every campsite in Germany smelled the same: of coal, smoke, and pork fat dripping onto the embers. This video tells the story of 25 different meats that sizzled on the small, rickety camping grills of that era—from the Debreziner sausage, which was always the first thing to hit the grill, to the marinated pork neck steak, considered the undisputed king of every barbecue. For most families, camping was the first real vacation of their lives, and the grill was more than just a cooking surface: it was proof that the hard years were finally over.

We talk about classics like bratwurst, Kasseler (smoked pork loin), and Thuringian Rostbratwurst (grilled sausage), but also about the silent borders that ran right through the country: the so-called "Weisswurst Equator" between North and South, and the two different windows to the wider world that East and West opened in their own unique ways, with Ćevapčići from the West and shashlik from East Germany. And we'll tell you why, in the average German family, the camping grill was the only place where Dad had the final say, even if he regularly burned the sausages.

This kind of cooking is practically nonexistent today. The village butcher, who knew exactly what vacationers needed, has often long since closed down, and today the grill opens with a click instead of the scraping of a grate. But the taste of those summers lives on in everyone who still remembers them, and this video is dedicated to those memories.

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