The dry-aged porterhouse sizzles on the grill as the crisp here-comes-fall air blows across the yard, carrying the scent of grill-roasted veggies to friends seated across the yard. You are officially the host with the most! Or are you?
Outdoor spaces continue to be more important than ever for Long Island home owners, and a well-planned outdoor cooking space—equipped with cooking appliances, prep areas and more—can transform your backyard and make it a hotspot to host guests not just this fall but in any season. Of course we love our indoor kitchens and always show them the love. But a multifunctional backyard kitchen elevates the experience for barbecue bashes on a sunny afternoon, at-home tailgating all through football season, and even elegant evening dining under the stars.
While outdoor kitchens are customizable to meet the needs of each family, the essentials of most of these spaces mean it will be equipped with a grill, a refrigerator, ice maker (Scotsman and Sub-Zero are what’s in right now, Farrow says) and plenty of prep space. Outdoor kitchen islands come in a variety of countertop materials and finishes and can be coordinated to match outdoor furniture or décor, and many can be equipped with cabinets and added storage space.
For homeowners who simply want to start with the perfect grill, Farrow advises first determining where the fuel will come from. “If your house has an external gas line, you can go with a gas-powered grill, so you won’t have to keep replacing propane tanks,” says Pierre Farrow, longtime sales associate with P.C. Richard & Son. If you don’t have an external gas line, he adds, opt for a propane-fueled grill, which offers a cooking surface with a more even temperature.
Most restaurants use high-end, stainless-steel grating, Farrow notes, but hard-anodized aluminum and porcelain are other excellent options. Smoker boxes can be incorporated to give your food that smokey flavor, and for authentic barbeque-lovers, he suggests a propane-powered smoker, a high-quality appliance that allows chefs to slow-cook ribs, chicken and more. Farrow also notes that many home owners opt to add on a side burner parallel to the grill for boiling lobsters in the summer or making chili in cooler months. Now we’re cookin’!