Let’s get cookin’

A few years ago, most outdoor kitchens consisted of one green plastic lawn chair, a cooler filled with ice and beer, a well-used-but-reliable Weber grill, and several barbecue utensils of different shapes and sizes.

Can you now say galvanized-steel frame construction, heavy-gauge stainless steel and plated-steel hardware, granite counters, oversized storage units, and stone or stucco exteriors? Outdoor kitchens have combined beauty and durability to become the hottest trend in many backyards. They are fully functional and rival most indoor kitchens.

So say goodbye to that simple "shrimp on the barbie" and hello to "lobster on the barbie" along with curried red bell pepper soup and sophisticated kebabs.

Kristi Ludenia is a design representative in sales and marketing for SunWest Appliance Distributing. She said just about any type of inside kitchen can be brought outdoors.

"There are spectacular kitchens being built outdoors," she said, "especially in Southern California, Arizona, New Mexico and Las Vegas where pleasant weather is prevalent throughout the year. There are beautiful outdoor kitchens back East, but not to the extent to what is being built out here. And it’s not just the grills and appliances. It’s also fabrics and furniture. Companies are replicating silk and tweed for outdoor furniture as people are creating real outdoor rooms as their lives move outdoors."

While it is tempting to compare outdoor kitchens to the ones indoors, there are differences. While a grill and counter space are outdoor essentials, a refrigerator and sink are not. But including them can help an outdoor kitchen qualify as a second kitchen (strong resale tool), and make it a lot easier to prepare and cook a meal while entertaining guests at the same time.

Outdoor kitchens begin at about $3,000 for a grill, 6-foot-long counter and patio. Jump to $15,000 for higher-end versions that include an assortment of appliances. And move up to a $30,000 kitchen built adjacent to the pool for swim-up dining, or add a smoker, rotisserie, wok and five burners, or include seating for 12 with overhead arbors.

Ludenia said large yards are not always needed.

"We have designed and built a grill with outdoor refrigeration in a space that is 63 feet by 30 feet," she explained. "And though indoor kitchen design includes many rules and caveats, outdoor kitchens can be more casual and creative. Do you barbecue weekly or nightly? If nightly, install a grill with counter-high storage cabinets that protect supplies. The next level is more storage space, an ice maker, paper towel dispensers, a dining table or maybe a sink and refrigerator."

Howard Ickes moved into his home in Anthem Country Club and one of the first things he did was remove the old barbecue and build an outdoor kitchen. It includes, among other things, a 53-inch barbecue with sear burner, rotisserie, two side burners, bar unit, large round stainless steel smoker, granite countertops, stainless steel sink with a reverse-osmosis water system and a stone face to match the house. He can be found there just about every night.

"I really enjoy my rotisserie," he said. "I take brisket or London broil or some tri-tip and place it in there on top of some good old-fashioned charcoal, set it at 250 degrees and come back in about two hours. You can cut the meat with a fork. My wife loves it."

Ludenia said there are many ways to build an outdoor kitchen knowing that it will have to withstand the summer heat.

"Cabinets are designed and certified for use in warm weather, and the grill’s stainless steel finish is guaranteed if properly maintained and covered during inclement weather," she said.

"I act as a resource after a homeowner has selected the area where the kitchen will go. Once the site is determined, the kitchen can be designed, measured and laid out. We give the homeowner installation specifications for getting gas, electric and plumbing installed. Once completed, our certified installers place, adjust and level all equipment."

Ludenia said the outdoor kitchen business has increased dramatically over the past few years as the concept of outdoor living has taken hold.

"People realize there is nothing more fun than a cookout, no matter what time of the year," she said. "And once everything is in place, the outdoor kitchen removes the need to run back and forth between the grill and house for food, utensils, condiments and everything else. It’s all in one place and when dinner is over, there is no back and forth putting stuff back inside. It just stays outdoors."