My "Outdoor" Kitchen Tour

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Put me in the flame broiled steak camp too....your steaks look perfect! I like 'em on the rare side of rare.....
Thanks !!!

For me, Medium rare for filets - MR + for ribeyes etc


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The 'Art' to me in all of this is to get the meat temperature to be continuous all the way to the edge. So a char crust with an immediate, continue temperature beneath it, is the goal. I pay close attention to this.
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Well, short of the bathrooms etc here are the final two parts of the kitchen to share. The dishwashing room and the walk in.

The dishwashing room features a commercial dishwasher that does an excellent job with 90 second cycles. We can knock out a ton of dishes in no time and they are spotless every time.

The sink in the rear was designed wide and deep enough to hold my smoker racks.


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Dishes can be placed in through this pass through.

and here is the walk in cooler/freeezer. I had this custom door made and stepped down the slab foundation in the cooler location so the transition was without a step or trip hazard.

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Needs cleaning, after reflecting on this picture.

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Walk in Freezer is an interior door inside cooler, which is kept at -5 to -7.

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