And some 60 years later, the more things change, the more they stay the same...
"It takes just one summer season to turn a caveman into an outdoor chef in full 1955 regalia. A man takes over with feW more tools than a primitive hunter: a fire, a stick or an old forK, some meat. After one bite of a frankfurter he has personally Charcoal-charred, he is hooked as a cook. Spurred on by his family (yeah, right), he pores over grill CL ads as avidly as a gardener studies seed catalogues, voraciously collects barbecue recipes and grills, and (to this day) splurges on the fanciest cook-out equipment he can find…. From little picnics, elaborate barbecues grow—and grow." [some day to be known as the Weber Kettle Club]
—“America Bit by the Barbecue Bug,” Look magazine, July 12, 1955
Topic: Smithsonian.com article (Read 910 times)
