Hanging in Front of the Fire

As long as grilling remains as hot as it has become in recent years, ‘revolutionary’ barbecues will continue to come onto the market every year. New, now even more convenient, economical or simply more stylish! In practice, this usually amounts to a new detail or a slightly different shape. Since the lid became a permanent feature on every grill a few years ago, we have seen very few genuine innovations.

Except for the Roasterette, a design by designer Rob van Opdorp. Instead of placing meat, fish, vegetables and/or herbs on a grill grate—with all the resulting scorching—in this foldable grill, the ingredient hangs in front of the fire. The spit or fish rack is rotated by hand or by a battery-powered motor. Hanging in front of the fire is not in itself new, but in such a compact, portable form it is. Especially in combination with the classic horizontal grilling position that the Roasterette also offers.

Asterix and Obelix

Because the ingredients are not positioned above the heat source, the dripping fat does not land in the flames. As a result, the food being grilled does not burn and no smoke is produced. Charring because you are not paying attention for a moment is not an option either. At most, everything becomes even crispier.

Hanging in front of the flames keeps the ingredient from drying out, while preserving its juiciness

Hanging in front of the flames also causes the ingredient to dry out much less, making it juicier and therefore tastier. Asterix and Obelix should have had one of these!

We do still need to talk about the name. It sounds like “launderette.” Or even worse: like pizzarette and grillette, the two appliances previously brought to market by the same producer, Food & Fun. And we do not think this beautiful, easy-to-clean appliance deserves such a name. We would rather call it Roasterix!

Would you like to get the Roasterette? Until 16 March, you can ‘pledge’ for one on Kickstarter. If the funding goal is reached in time, it will go into production and you will receive it before the BBQ season gets fully underway.

Text: Marjan Ippel
Image: Ton van Veen