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Steel barbecue

The garden barbecue

The fashion of having a barbecue at home could easily be classified as all other fads, or at least most of them. Let’s face it, we have no previous and particular hatred against fashions and all the dynamics, techniques and market tactics that live behind these commercial phenomena, but from careful observers we can only note that the vast majority of “fashion” phenomena are at the end a flash in the pan: there is a huge initial uproar where it seems that something revolutionary has also been discovered for society, when then everything ends quickly to make room for another fashion, which will then have the same destiny because that’s what managers decide and that’s what advertisers do. Well, however, the exceptions that confirm the rule are always there and this time the barbecue falls just like a glove: it is not at all a classic fashion as we described it before, because it has survived for forty years in civilized societies all over the world and this shows us that has valid reasons why this is the situation. In reality it all seems very simple to us, given that the barbecue is nothing more than a “mobile” hearth, that is the advanced heir of the Mediterranean peasant cooking culture in which much of the food was cooked on embers and in ovens.

Origin of the barbecue


At the end of the previous paragraph we made a mention of the possible origin of the barbecue; in reality that was a somewhat invented reference, given that, even if a distant origin as a concept of barbecue and cooking could be linked to the hearths of European Mediterranean culture, everyone knows that barbecue was born and in the United States of America. About the middle of the seventies (therefore practically forty years ago round) the happy habit of gathering with friends and family in lunches and dinners that developed around the cooking of food on the barbecue, so loved by the inhabitants, began to spread among the American people. of the lands overseas. We therefore speak of sausages, steaks, shellfish and all that food that takes on a particular tone if cooked over a high fire but above all if we control it together with our friends. In fact it is not so much the cooking method that decrees the continuous success of the barbecue, but it is the ability to bring people together in a serene and cheerful atmosphere, because eating brings joy and doing it outdoors and standing instills a sense of lightness. rare and engaging. Precisely for this reason in American films, TV series and TV series it is not at all rare to come across barbecue scenes between the protagonists.

The steel barbecue

Since the barbecue landed on the red carpet of global success decades ago, there was plenty of time for its evolution, especially in terms of shapes and materials. All this is due to the advancement of technology, but also to the fact that, spreading all over the world, it was also the barbecue that had to adapt to the cultures in which it landed, especially the most ancient and traditional. Some examples to clarify our ideas. Americans love big and huge things, and that’s what their barbecue is like, as they never have a space problem. But in Japan it will never be like this, so perhaps the folding balcony barbecue is used. Ditto in Germany, where it is more austere and less Gascon, certainly you will not see huge barbecues in private gardens. In this state of affairs a particular material is framed, relatively modern, which goes to form the most recent and widespread barbecues: steel. Steel is a material with enormous potential, which (but we don’t want to be derogatory at all, it’s just a fact) is almost wasted on the barbecue: it has very high mechanical and heat resistance qualities, moreover this induces some costs especially for processing. But it is very used because it also holds the minimalist style, which in some cultures is the most popular. And it is also subject to many surface treatments that make it aesthetically acceptable. it has very high mechanical and heat resistance qualities, furthermore this induces some costs especially for processing. But it is very used because it also holds the minimalist style, which in some cultures is the most popular. And it is also subject to many surface treatments that make it aesthetically acceptable. it has very high mechanical and heat resistance qualities, furthermore this induces some costs especially for processing. But it is very used because it also holds the minimalist style, which in some cultures is the most popular. And it is also subject to many surface treatments that make it aesthetically acceptable.

Steel barbecue: Costs

Steel is certainly more expensive than more common materials, such as iron; in fact it is an alloy of iron and carbon (of about 2 – 3 percentage points) which manages to acquire enormous properties thanks to particular treatments at high temperatures. But this shouldn’t lead us to think that it is an economically prohibitive material; indeed, it is very much launched in the world and therefore its price manages to remain low. More than anything else, the gentlemen of marketing are able to exploit the resonance of his name to raise the price of a normal barbecue by a few tens of euros or dollars. But actually there is the certainty of a robustness, which therefore translates into durability, of the piece much higher than the average, so it is a sort of investment. This is what concerns the support and external structure of some barbecues,

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