{"id":84328,"date":"2021-01-12T13:48:24","date_gmt":"2021-01-12T11:48:24","guid":{"rendered":"http:\/\/adornobcn.efimatica.com\/bbq-sobretaula\/"},"modified":"2021-02-01T14:49:05","modified_gmt":"2021-02-01T12:49:05","slug":"bbq-sobremesa","status":"publish","type":"post","link":"https:\/\/adornobcn.com\/es\/bbq-sobremesa\/","title":{"rendered":"BBQ de sobremesa"},"content":{"rendered":"

[vc_row][vc_column width=\u00bb1\/1″][vc_column_text]A casi todo el mundo le gustan las barbacoas, esa sensaci\u00f3n ancestral de colocar un alimento sobre el fuego y ver c\u00f3mo se cocina.<\/p>\n

Nuestra primera barbacoa de sobremesa (y primer gran pieza de Adorno como uni\u00f3n de Mariana y Alberto) naci\u00f3 gracias al encargo del chef Alfonso Aranda, al frente del restaurante del Carpe Diem Lounge Club en el a\u00f1o 2014.<\/p>\n

La Thai BBQ<\/strong> tiene detr\u00e1s de ella muchas horas de trabajo pensando en todos los detalles: que no queme la mesa, que el camarero pueda transportarla con total seguridad, que el comensal no pueda quemarse, que sea bonita y elegante, que represente la est\u00e9tica del restaurante\u2026 y que funcione! Muchas veces, en los restaurantes, artilugios como una barbacoa de sobremesa son solo atrezzo, los alimentos se cocinan en la cocina, en este caso eso era impensable.<\/p>\n

Un requisito\/reto puesto por el chef fue que no pod\u00eda tener 4 patas. Eso nos llev\u00f3 a buscar nuevas formas e, inspirados en que se trataba de una barbacoa de frutos del mar, dise\u00f1amos la estructura de forma de ola, que finalmente se convirti\u00f3 en una ola cerrada, alegor\u00eda del continuo movimiento del mar y m\u00e1s estable (debemos tener presente que se est\u00e1n transportando brasas encendidas y toda precauci\u00f3n es poca).<\/p>\n

Una de las primeras limitaciones de las que nos desprendimos fue el dise\u00f1o de la parrilla. El t\u00edpico dise\u00f1o de las parrillas es muy pr\u00e1ctico, y econ\u00f3mico, pero nada sofisticado y muy poco atractivo. Con lo que decidimos adaptar uno de los elementos principales del logo del restaurante a la parrilla: la flor de loto.<\/p>\n

Para aumentar la intensidad de la experiencia la barbacoa tiene una tapa.<\/p>\n

THAI BBQ para el restaurante Seve, en <\/em>Rotterdam<\/em>, perteneciente al grupo CDLC.<\/em>[\/vc_column_text][vc_row_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84204″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84207″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84210″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][\/vc_row_inner][vc_column_text]Con la experiencia acumulada y los buenos resultados que dio la Thai BBQ, en el 2016, con el cambio de carta del restaurante Ikibana, emprendimos el dise\u00f1o de otra barbacoa de sobremesa.<\/p>\n

Aqu\u00ed nos encontramos con varios retos (adem\u00e1s de los que ya sorteamos con la Thai BBQ): el tama\u00f1o de las mesas nos obligaba a dise\u00f1ar una barbacoa m\u00e1s peque\u00f1a, el presupuesto era m\u00e1s ajustado y se har\u00eda una producci\u00f3n muy peque\u00f1a de barbacoas\u2026 tocaba repensar completamente la barbacoa.<\/p>\n

Despu\u00e9s de varias maquetas y gracias a la persistencia innegociable de la sous chef Nerina que nos presion\u00f3 para que sigui\u00e9ramos repensando la barbacoa las veces que fuera necesario (gracias Nerina! nunca te lo agradeceremos lo suficiente) tenemos una de esas ideas locas que cualquier persona \u201csensata\u201d descartar\u00eda y nosotros solemos decir \u201cpor qu\u00e9 no?\u201d: hacer una barbacoa de sobremesa de madera.<\/p>\n

Spoiler: no es s\u00f3lo de madera.<\/p>\n

Lo que parec\u00eda una idea descabellada result\u00f3 ser muy buena idea. Al fabricarlas en madera pod\u00edamos hacer unas barbacoas mucho m\u00e1s peque\u00f1as y, al fabricarlas una a una, se pueden producir series muy peque\u00f1as y el precio no se dispara.<\/p>\n

Tanto la forma exterior como la parrilla de la Iki BBQ recrean el logo del restaurante.[\/vc_column_text][vc_row_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84186″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84189″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84192″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][\/vc_row_inner][vc_column_text]En el a\u00f1o 2019 Jordi Guillem, del restaurant Lo Mam en Le M\u00e9ridien Ra Beach Hotel & Spa, nos encarga una nueva barbacoa de sobremesa, para cocinar caza.<\/p>\n

Inspirados en la imagen del bosque, dise\u00f1amos esta barbacoa con madera de Om, que tiene una veta muy marcada y unas tonalidades cambiantes muy interesantes. Esta vez elegimos unas formas org\u00e1nicas para la estructura exterior, casi como una piedra desgastada por el paso del agua, una forma y una textura que convidan a ser acariciadas.<\/p>\n

Y para la parrilla, si estamos en el bosque, hojas. Hojas como las que ves cuando caminas por el bosque y miras al suelo para mirar d\u00f3nde pisas.<\/p>\n

La elegancia del contraste del color oscuro de la madera y el plateado del acero inoxidable de la parrilla hizo de la Wood BBQ un objeto de deseo de todos los chefs que la han visto. Tanto es as\u00ed, que muy pronto la ver\u00e9is en el restaurante de un hotel de lujo que abrir\u00e1 sus puertas en Madrid en breve.[\/vc_column_text][vc_row_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84195″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84198″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84201″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Many years ago, I worked for my parents who own a video production company. Because it is a family business, you inevitably end up wearing many hats and being the czar of many different jobs. I mainly managed projects and worked as a video editor. On production, there were times that I was called on to work as an audio tech and was made to wear headphones on long production days. In those days, having a really good set of headphones that picked up every nuance of sound was essential to making sure the client got what they needed.<\/p>\n","protected":false},"author":1,"featured_media":84203,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[],"class_list":["post-84328","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-adorno"],"yoast_head":"\nBBQ de sobremesa - Adorno BCN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/adornobcn.com\/es\/bbq-sobremesa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BBQ de sobremesa - Adorno BCN\" \/>\n<meta property=\"og:description\" content=\"Many years ago, I worked for my parents who own a video production company. 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