As I open the gate to enter the backyard of a potential client, I notice the backyard is in need of a complete overhaul. From the landscaping, pool, and patio, everything could use a burst of energy. Mundane colors dominate this backyard. The sun casts through the trees and I see a glimmer out of the corner of my eye. I notice a sparkling chrome handle of a bbq grill. The 48 inch, 800 thousand btu monstrosity, do all things, rotisserie, led light grill, is staring at me. Like a head to head threat. He brought along the warming tray, quad door with pull out shelves, the quad side burner, the Big Green Egg, Keg cooler, and 900 can refrigerator. This setup is ready for war! Upon first glance I notice how clean this all is. We have a $39 thousand dollar weekend warrior’s wet dream sitting out in the corner of this yard…. But it looks brand new. As if it’s never been used… I ask the client. “and what are we doing with the bbq area?” Oh that? We want to keep all of that.” I go further and ask how long they have had it and if they use it. The client proceeds to tell me that they use the grill only. They don’t really entertain. They don’t use the accessories. They have never once put a keg in the kegerator.
I see this type of thing time and time again. A designer’s fantasy land and a bbq unit that is way overdone. Takes up valuable space in the yard, and simply is a waste. I see things moving in the direction of more in the world of outdoor kitchens and I often ask myself why on earth someone would invest so much money into a space they may only use once a month or every other month to show off to their friends. The majority of grill spaces are melodramatic and with a few exception, are the norm.
I am taking a stand right now to try to make a push to go in a different direction.
Many societies around the world use cooking and the stove as the communal gathering place. The spot where ideas are discussed and improvements are made in their lives. From weddings to funerals, we see various cultures cooking over live flames. They use it as a part of the entertainment. A part of the mood. To show appreciation for those gathered.
Create a space with an open flame. From the large stand up Mongolian style grills that I have recently seen as a push from some modernists – to the Ceramic Kamado style grill, to the highly desired pizza oven. We can do so much more with our outdoor kitchen spaces. Sterile and repetitive is what I’ve seen. How many different ways can create a bar top? How many ways can we create an island? Create spaces for gathering. Create spaces that encourage use and fellowship. Build structures that have open flames so we can cook like cavemen!
