Building Your Outdoor Kitchen: What You Need to Know Beforehand

Have you ever thought about building an outdoor kitchen? It’s summer and that means home improvement stores are pushing patio furniture and grills, and everything else that goes into it. So the idea is there. “What would it be like to have an outdoor kitchen?” and “how would I even get one started?” Every year we ask these same questions, and this year, we decided to bite the bullet. While not a complete list by any means (since every home and person is different) our list does cover many of the things that you need to consider when planning for an outdoor kitchen. 

Finding the Right Spot

That’s a trick question actually. There is no ‘right’ spot, nor is there a “perfect spot’.  

No, really. Take that idea and chuck it. No matter where you place an outdoor kitchen there will be reasons to love it and reasons to hate it. There isn’t a defined set of parameters that are going to make a spot ‘perfect.’ What you can decide on though is ‘perfect for you and your needs.’ 

Ask yourself, do you want it close to your house, or farther away?  There are benefits and drawbacks to both. 

-If you’re going to keep it close to the house: 

-It’s great because it’s easy to run water, electricity and gas. And extending a roof isn’t difficult. You can even get away with not having a sink if you place it near your indoor kitchen. 

However, 

- Make sure it’s on a northern wall to reduce exposure to the sun for you and your appliances. 

- Consider the location of doors and windows in relation to the area  so your house doesn’t become known for its smoked meats and furniture. 

If you want to build well away from your house consider: 

The benefits here include more space to spread out, the heat and smells from cooking won’t be as strong inside your house, and you’ve added an entire room to your floor plan. However, there are a few things that you’ll have to do ‘in exchange’. 

• Building a roof to protect appliances (and you) from the sun

• Including plenty of storage so you don’t have to run all over for tools, utensils etc. 

• How you’ll run water and electricity to it. Running back and forth to wash your hands is a pain. 

Talk to an expert 

Even if you intend to build it yourself, an expert consultation can be a big help. 

Experts can help with things like 

Building codes

How close to your property line can you build? 

Even if your local code says you can build right up to the edge of your property, maybe don’t? Consider the noise, privacy and smoke issues from your neighbor’s side of the line. 

What do you need for fire safety? 

While not a comprehensive list, when it comes to fire

-  Keep the grill or stove at least 10’ from combustible materials and your house. 

Always have a fire extinguisher, a bucket of water and a bucket of sand in a specific cabinet in the event of a fire. And know when to use each. 

What types of permits need to be filed? 

Consider lighting and ventilation

Lighting - Make sure that your work surface and the surrounding paths leading to the kitchen are adequately lit. Given how easy it is to get hold of small solar powered lights this is very easy to set up, and ensures a safe work environment. 

Ventilation- No one wants to hangout in or near a smoky kitchen, so make sure that the grill is either at the edge of the space or install a ventilation system. 

Can you afford it? 

According to Angieslist, an outdoor kitchen can cost between 5k to 15k, depending on how many of the indoor comforts you want (Although if you want to get really elaborate, we have seen some that have gone as high as 75k.) 

• How often will you use it? 

Really consider this one. Do you want it just for one major event a year? Or will you use it most weekends throughout the summer? Or do you really love cooking and plan to use it as often as possible? These answers are going to affect where and how you spend your money. 

• What features do you want? 

Just like when we went through how to remodel your indoor kitchen, you need a list. You have the basics: 

Water supply

Direct gas line for the grill 

Fridge or mini fridge for drinks

What about seating? Fans? A trash drawer? Outdoor safe cabinets and counters? 

• How much maintenance do you want to do? The materials you choose for your outdoor kitchen will directly affect how much you spend cleaning and repairing as time goes by. 

• ROI

For some homeowners they look not just at ‘can I afford it and enjoy it now,” but “will it make my home sell better in the future?’ 

Given that most of our clients live in Texas we can firmly say Yes. According to Quicken Loans, houses in the south see a 100 - 200%  ROI on their outdoor kitchens. The reasons for this are many, but here are a few

-The weather is suitable for year round use

- If you use weather safe woods it will last for decades

- It gives a versatility for living indoors and out which is a growing trend, alongside outdoor bedrooms and living rooms. 

When you’ve looked at all of that, how does it add up for you? Do you think you’ll save up for another year and put in a lavish outdoor kitchen next year to boost the value of your house? Or are you dying to get started grilling now and you’re willing to add to it bit by bit? Let us know in the comments below or over on our Facebook page. 

And remember, if any of your appliances are giving you a hard time, you can always call or set up an appointment on our website. We want to keep your home running in tip top shape. 

Beat the Heat With This Spicy And Sweet Set of Ribs

Sweet and Spicy BBQ Ribs 

Welcome to this month’s first recipe, all about sweet and spicy ribs. Texas is known for its grilling, right? With the heatwave that’s melting us, we wanted to get out of the kitchen and work outside where there’s hopefully going to be a breeze.  So we went digging and found this great recipe tucked into the back of the recipe book that sounded perfect to share. It’s even got a delicious side of grilled (or broiled) peaches to pair with it and tame some of the heat. 

4 pounds  pork spareribs

½ cup chili sauce

½ cup hoisin sauce

¼ cup packed brown sugar

¾ tsp ground allspice

½ tsp hot pepper sauce

4 medium size ripe peaches

2 Tbsps peach preserves

About 2 hours before serving or a day ahead 

Take your rack of ribs and cut them into two-rib portions. This means you won’t be fighting as much for space later, and they’re easier to flip with tongs. 

Put an 8-quart saucepot over high heat, add in the ribs, and enough water to cover. Bring it to a boil. Put a lid on top of that and turn the heat down to a simmer. Leave that there for an hour to get the meat tender. 

Using tongs, remove teh ribs from the saucepot and put them on a platter. 

If you plan to grill right away, go start the barbecue. If you’re cooking the ribs later, put them in the fridge covered in foil. 

About 1 hour before serving 

Prepare your outdoor grill, remember, coals need at least 30 minutes to heat fully. Meanwhile, mix chili sauce, hoisin sauce, sugar, allspice and hot pepper sauce.  (If you want to check out how to make your own chili or hot pepper sauces, check out the notes below.) 

Cook your ribs over medium heat, 15 to 20 minutes to heat them through. Brush with the sauce frequently during the last 10 minutes to keep them from charring. (Unless you’re like our bloggers and prefer a bit of char on your ribs. Then just be careful.) 

Cut all of the peaches in half and discard the pits. Grill the peach halves with ribs, turning and brushing them with preserves until hot and browned. This should take roughly 5 minutes. Remove ribs and peaches from the grill, transferring to a platter and enjoy.

When you’re done and it’s time to clean  up, throw your grill grates into the dishwasher for an easier cleanup. 

If you can’t grill, due to weather or what have you, try broiling your ribs. 

Start off by precooking the ribs and prepping the sauce same as we did above. 

Roughly 30 minutes before you want to serve, preheat the broiler. Arrange the ribs on a rack in the broiling pan and brush with the sauce. Broil ribs 5 to 7 inches from the heat for 20 minutes, turning and brushing with remaining sauce every 5 minutes. 

Remove the ribs from the broiler and transfer them to the platter. 

Grab your peaches, and just like above, cut them all in half, chucking out the pits. Place peach halves with the cut side up on the rack in the broiling pan. Brush the peaches with preserves and broil for 5 minutes.  

Transfer the peaches to the platter with the ribs and enjoy a sweet and hot treat. 

Let us know what you think over on our Facebook page! We’d love to hear from you and how your ribs turned out! 

If this isn’t your thing, we have something completely different coming out in two weeks, so be sure to check back then. 

Remember, if your appliances are giving you trouble, or if you just want someone to give them a once over, give us a call. We want to help keep your home running in tip top shape. 

Call ((214) 599-0055) 

Set an appointment online.

Notes: 

We know that most people don’t like to go and make their own chili and hot pepper sauces. It’s a lot of work after all. For those of you that do though, these recipes are for you. Please let us know how they turn out! 

Chili sauce

Check out this recipe straight from Ball’s own Fresh Preserving site. This recipe is a classic and with good reason! The flavor is rich and complex and goes great anywhere you’d typically throw in chili sauce (and even a few places you hadn’t considered yet.) 

The ingredient list looks like this 16 cups chopped cored peeled tomatoes (about 16 medium)

6 onions, chopped

6 green bell peppers, seeded and chopped

`2 red bell peppers, seeded and chopped

2 cups white vinegar

1 cup lightly packed brown sugar

1 clove garlic, finely chopped

1 Tbsp. freshly grated or drained bottled horseradish, optional

1 Tbsp. celery salt

1 Tbsp. mustard seeds

1 Tbsp. salt

1 tsp. ground allspice

1 tsp. ground cinnamon

1 tsp. ground mace or nutmeg

1/4 tsp. ground clove

Hot Pepper Sauce 

If you’re looking to make your own hot sauce, a great place to start is at Wholefully. Her ingredient list looks like this. 

1 1/2 pounds peppers of your choosing (a mix of sweet peppers and hot peppers), tops/stems removed, halved

6 cloves garlic, peeled

4 cups filtered water

4 teaspoons sea salt

1/3 cup apple cider vinegar

1 tablespoon honey or maple syrup, optional

If on the other hand you’re an aficionado and want to go a step further you can take a look at this guide we found that takes you from the very beginning, through multiple different recipes and up to creating your own business if you’re so inclined. That is over at Chili Pepper Madness. 

How to Prep Your Home Before You Go Away for Vacation

Is it just us or is Texas miserable in the summer? We want to go on vacation and get out of the heat! But your home needs to be prepped before you go on vacation, especially if it’s for longer than a few days. There’s so much to do between planning the trip and packing that we put together a checklist. You can print it out to go step by step over how to prep your appliances, home and security before you leave. 

Outline: 

Prepping Your House

Security Set Up

Take It Easy When You Get Back 

Prepping Your House

- You want to start by making sure that your home is prepped if you’re going away for more than 3 or 4 days. 

- Whether it’s winter or summer, start by putting your water heater on vacation mode. 

- Turn off the valves that lead to your dishwasher, washing machine and sink. It can’t leak if the valves are off! 

- Unplug what doesn’t need to be on. 

TVs, computers, game systems, sound systems, etc. These don’t need to be plugged in if there’s no one home to use them, right? And why rack up the electric bill if you aren’t using it? 

- Take a moment before you leave to check your smoke detectors. This way, if the worst happens your neighbors will hear. Or if you have newer models, the fire department and your security company will be alerted. 

- Run a  half cup of vinegar through your garbage disposal to make sure you don’t come back to a rank miasma. 

- On that note, empty out your fridge and cabinets of anything that is set to expire while you’re gone. You don’t have to throw it out, just make sure to eat it or give it away. You can also see if any of the foods could be made into freezer stable foods if you aren’t keen to give away food. 

- Set your thermostat to a more neutral set of temperatures. Maybe 80s if its summer or 50s if it’s winter. Again, this saves you money, while still keeping your home at temps that won’t destroy furniture or other elements of your home. 

Setting Up Security 

- Engage a friend or neighbor to come and stay over a few hours a day, park their car in your driveway, water the plants, feed your pets, etc. 

- Call your home security and tell them you’re going out of town and if you have anyone that’s coming to check on the house. 

- If you don’t have anyone to check on your house, make sure to call and delay your mail and your newspaper. Piles of newspapers, mail and packages are a clear sign that no one has been home for a while. 

- Another way to avoid that is to park your car in the garage while you’re gone. Or if you’ve transformed your garage into a  shop or a bedroom, you can park your car at a storage lot for the duration. 

- Set up an ‘at home’ routine with your lights. With the benefit of smart tech, you can schedule your lights at different times to mimic your usual routine. It could look something like this at night.

Kitchen: Come on 7 and go for 30 minutes 

Dining room: Lights turn on at 7:25 and go for 1 hour

Living room: Lights turn on at 8:30 and run for 1 hour. 

Bedroom: Lights turn on at 9:30 and then run for 1 hour. 

- If you want to get really clever you could even create multiple routines for different days. 

- One last night on security. Make sure that all of your windows are closed and latched, even the upstairs ones. Keys to your doors definitely shouldn’t be somewhere obvious like under the doormat or on a  windowsill. Make sure that your garage is locked as well.

Take It Easy When You Get Back 

- You’re going away on vacation, the last thing you want to worry about when you get back is cleaning. The simplest answer then is either to schedule a top to bottom cleaning. Alternatively, do one yourself before you leave if you don’t want someone going all over while you’re gone. 

- Take out all of the trash. Kitchen, bathrooms, bedrooms, office. Get rid of it. Coming back to your house after a vacation and finding squatter rodents is not someone anyone wants. 

- Do your laundry, especially if it’s summer. Coming home to find that you have get right into the humdrum of doing laundry is the worst. And if you do it beforehand you can…

- Plan clothes ahead of time. We don’t mean for your vacation. We know you’re already daydreaming about that.Studies have shown it can take a least a week for most people to get back into things after being gone for more than a few days.  So we’re suggesting that you lay out a week’s worth of clothes for when you get back. This way you can keep yourself focused on getting back into the routine, without feeling overwhelmed. 

- Now that you have your house prepped and secure, you can go on your vacation!

Go and enjoy, and tell us what you get up to while you’re out of town. You can do that, or ask any questions you might have on our Facebook page. 

If you want to download the checklist, here you go.  

And if the worst happens while you’re gone and some of your appliances start acting up, you can always call us at ((214) 599-0055), or go to our webpage to set up an appointment.

Creole Bread Pudding Souffle

This week we needed something sweet to round out the month. Let’s face it, June has been a long month. Creole Bread Pudding Souffle was just what the doctor ordered.  You can make it for an event or you can save it all for yourself. We certainly did. 

Ingredients 

½ cup butter, softened

1 cup sugar

5 large eggs

2 cups whipping or heavy cream

1 Tbsp vanilla extract

⅛ tsp ground cinnamon

¼ cup raisins (optional) 

12 slices French bread (1-inch thick) 

1 Tbsp butter

1 ½ tsp sugar

6 large eggs, separated

½ cup sugar

½ cup powdered sugar, sifted 

Whiskey Sauce 

The night before, slice your bread and lay it out on a baking sheet in your oven. Don't turn the oven on, don't cover the bread. You want to give the bread time to become a little stale so that it absorbs the mixture without disintegrating into it. 

Using an electric mixer, beat your 1/2 cup of butter at medium speed. Slowly add 1 cup of sugar beating well. The sugar should be fully incorporated before you begin to add the eggs one at a time. Once the eggs are fully beaten in, add cream, vanilla, cinnamon, and raisins (if desired.) Lightly grease a 13 by 9 by 2 pan, preferably a clear casserole dish. 

Remove your bread from the oven, and transfer the slices to mixture, laying them flat; let them stand for 10 minutes. Flip the slices over and let them sit for another 10 minutes.  During this time, set your oven to 350*F to preheat. 

Cover the pan with aluminum foil and place into a larger shallow pan. Pour hot water into the larger pan to a depth of 1 inch. Transfer the entire thing to the oven and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10 minutes.

Place 2 1/2 cups of the baked bread mixture into a large bowl and set to the side. Reserve the remainder for something else. (We think it's an easy breakfast if you reheat it, or  a quick  dessert if you throw on any remaining whiskey sauce.) 

Grease a 1 1/2 quart souffle dish with 1 Tbsp butter; coat the sides and bottom with 1 1/2 Tbsp sugar and set it to the side. 

Combine egg yolks with  1/2 cup sugar in the top of a double boiler; place over simmering water and beat at high speed with an electric mixer for 4 minutes or until the mixture thickens. (You can do this section by hand if you want to, but your wrists will hurt after.) Add the yolk mixture to the bread that you reserved and beat at medium speed until smooth.  Set aside, and take the time to preheat your oven up to 375*F. 

Beat your egg whites at high speed with an electric mixer until foamy. Slowly add powdered sugar, beating until stiff peaks form; fold the egg whites into a bread mixture. Pour this into your prepared souffle dish. Bake the entire thing for 40 minutes at 375*F. 

Serve warm with whiskey sauce. 

Whiskey Sauce

1 cup sugar

1 cup whipping cream or heavy cream

⅛ tsp ground  cinnamon

1 Tbsp butter

1 ½ cornstarch 

¼ cup water

1 Tbsp bourbon 

Combine sugar, whipping cream, cinnamon, and butter into a heavy saucepan. Cook over medium heat until the sugar dissolves, stirring often. In a separate dish, combine the cornstarch and water, then pour into the cream mixture and bring to a boil, stirring constantly. Keep it at a boil for 1 minute. Remove from heat and stir in the bourbon. Serve warm. 

Be careful while making the whiskey sauce as melted sugar is ridiculously hot and burns like mad if you manage to get it on you.

NOTES 

When talking about egg whites, 'foaminess'  and 'stiff peaks' what are we talking about?  Foamy egg whites should be slightly opaque, mostly made of liquid but with some bubbles. Stiff peaks on the other hand are when you can pull your whisk out of the mixture and have it form a little mountain top, that doesn't fall over once you fully remove the whisk.  Still confused? Check out this page from The Spruce. 

Bourbon can be bought in small bottles from your local liquor store if you don't want to buy a large bottle just for one recipe. 

Let us know what you thought of the recipe over on our Facebook page, we would love to hear from you.  Or show us pictures, that would be awesome too! You can also leave a comment if you have any questions about the recipe, ideas for future recipes or questions that you have about your appliances at home. 

On that note, if you are having issues with your appliances, and Youtube hasn't been helpful (let's face it, they're not often) you can call us at (). Or you can set up an appointment and we'll have one of our technicians come out to help you. 

Credit for this photo goes to Louisiana Cookin’

Outdoor Kitchens: 7 Reasons You Want One Today

Every year we hear people talking about why they should get an outdoor kitchen, but so few people do. They talk and talk, but they never seem to decide to take the plunge, even though they're so useful!  We've put together 7 reasons you absolutely should put 'get an outdoor kitchen' on your to-do list for the summer. 

It will cut down your utility bills  

 This is a big one for many of us. If you've been with us for a while, you've seen that we like to help you save money when we can. An outdoor kitchen is a great way to do it, that not many people consider. 

Think about it,  if you're spending more time outside, your AC doesn't have to be cranked to max to keep your house cool. 

To really make the most of this you can install an awning, fan, or lots of green plants in your outdoor kitchen. All of these will help bring the temperature down on a hot Texas day.  If you can manage all three, say with an awning, a mobile fan, and then screens of green plants, you'll have created a small oasis for yourself. We all know that summers in Texas are unbearable, so why have everyone crammed into one or two rooms when you want to be together if you can spread out instead? 

They're great for entertaining

An outdoor kitchen is the perfect spot for entertaining. People can move around, talk with the cook, get drinks, and wander all without having to move from room to room. Where the food is, people gather and we love to socialize when we do. An outdoor kitchen doesn't have to be just a grill though, you can make it an entire oasis by bringing out lighting, furniture, patio heaters and more. What you can create in your outdoor kitchen is only limited by your imagination. 

An outdoor kitchen increases your home's value.

An outdoor kitchen is an investment in your home, and by comparison to most other outdoor projects, sees the most return on that investment.  

Additionally, most outdoor kitchen appliances and grills are stainless steel. They are easy to clean and built to withstand tough outdoor conditions, and the trend to be timeless (at least so far.) All of these add up to a long term investment that isn't going to go out of style or appear 'dated' if you decide to sell your home. 

Credit for the images goes to Country Living and Max Kim Bee

 Cooking becomes so much easier

- Most outdoor kitchens include everything you have inside, with an ice maker,  refrigerator,  side burners, and most importantly, the counter space. This means that you don't have to prep inside and move it outside, forgetting things you need and having to make multiple trips. Instead, everything you need is right there and you can get on with what you want to make. 

-When you cook inside, certain smells tend to linger. They'll seep into the walls and you'll be dealing with them for days, even if your vent hood is going full blast while you're cooking. Fish and deep-frying are two well-known culprits. With an outdoor kitchen, that's not the case. The air isn't restricted the same way it is inside, so the smells won't linger for any longer than it takes to clean the area. 

-No matter how hot things get, neither smoke nor heat will linger. This means that you're not overheating while cooking, or trying to air out the kitchen while also worrying about the food cooking properly. 

It gives you more room to spread out

Why build on an entirely new room with walls and a roof if you have a patio? As we said above with one or two tweaks you can make it into a small oasis, a kitchen, and a space to entertain guests on all sorts of occasions. Once you bring in the furniture you can expand the uses for it even further. With an awning or a solid roof added, you can even use it during rainy days. 

 Foods you cook are Healthier and Tastier

When you're cooking on the grill your foods, be they meat, vegetable or grain, tend to retain more of their flavor. They are also having the fat drip out of them, instead of sitting in it were it to be cooked in a  pan, which means that the end product is healthier too! 

You save money on eating out

When you have a  private dining area where you can enjoy the breeze, delicious healthy food, and the company of friends and family, without having to deal with other people's friends and family, why would you dine out? Every time you use your outdoor kitchen, you're keeping money in your wallet and building memories and bonds built around food. 

So, have we changed your mind? Are you considering turning your neglected patio into an outdoor kitchen? Let us know over at our Facebook page or in the comments. Even if you completely disagree, tell us that too! 

Whether you have an outdoor kitchen or not, we can still help with your appliances. All you need to do is place a call at ((214) 599-0055) or go to our website to set up an appointment and we'd be happy to help.  All of our clients matter to us, from Dallas to McKinney, and want to help keep your homes running.