My "Outdoor" Kitchen Tour

[indaswamp]

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

 

[SCBBQ]

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

 

[indaswamp]

You start doing whole muscle salumi and I see a one of those Ferrari hand crank Italian meat slicers in your future!!!

 

[indaswamp]

That's just awesome! You know your way around that flamebroiler for sure!!

 

[indaswamp]

Is that lambchops with a demi-glace sauce in the third pic???? OMG that looks incredible!

 

[SCBBQ]

You start doing whole muscle salumi and I see a one of those Ferrari hand crank Italian meat slicers in your future!!!

Like this one?

 

[civilsmoker]

Those lamb chops look perfect!

 

[indaswamp]

Like this one?

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View attachment 645175

Yeah.....but that's a Berkel! <Sarcasm> LOL!!!

Very nice my friend....you pulled out all the stops for that culinary fun room!!

 

[SCBBQ]

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.

 

[indaswamp]

That's why I love sous vide cooking.....and a sear in a blazing hot skilled or flombaye...... perfect temp edge to edge....

 

[forktender]

Can't hide money!!!

 

[Gonna Smoke]

Love the ribeyes, but this really caught my eye...

 

[Bearcarver]

All is overwhelming!
Too far over my head for me to do anything but gaze in amazement.
Like.

Bear

 

[SCBBQ]

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.

 

[SCBBQ]

 

[SCBBQ]

Dishes can be placed in through this pass through.

 

[SCBBQ]

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.

 

[SCBBQ]

Needs cleaning, after reflecting on this picture.

 

[SCBBQ]

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

 

[SCBBQ]

So that's it for the tour. Today we have 5 racks of ribs on the smoker for tonight and a dozen neighbors coming over. Just having fun like you guys !

Best,

Rob