From Dream to Reality: Jim’s Outdoor Kitchen Journey

[Jim White]

Morning update.

Here's how things looked as they were getting started for the day. Quite a bit of progress once I left for baseball (Gators won, by the way).



And a couple of hours into the morning, the kitchen area is starting to take shape.



That small section of full height wall is where the refrigerator will sit. The fridge marks the furthest extent of the kitchen beyond the corner in the foreground of this shot. The lower wall extends up 48 inches from the floor. This will give good weather protection to the stainless cabinets and granite countertops, along with whatever may be on the counters. Also, that height allows us to come up with a backsplash of some sort. There will be screen above the low walls and around the rest of the enclosure.

And the tie-in for the roof is coming along on one end.



The other tie-in is a bit more complicated but is underway and should be done by the end of the day. It's my understanding we have an inspection tomorrow and then roof work seems likely to start (but of course there is rain in the forecast for the weekend...).

[RonB]

That's lookin great Jim, and it looks like it will be a great place for a Southeastern Meatup.

[Jim White]

A meatup where we all cook together onsite has a lot of appeal, I think. It's too early to start planning now, but it seems like a fun thing.

[Panhead John]

I’ll bring the beer! Coors Light ok with everyone? 😁

[Alan Brice]

Cold n Wet is all I need!

[Jim White]

Okay, the framers cleaned up, packed up and left for the day. Inspector comes tomorrow and then lots more fun happens, with the house doors opening to the porch being replaced and the electricians and plumbers starting their bits.

The view from the end close the house kitchen and dining areas:



The outdoor kitchen is to the left and the hot tub will sit at the far end on the right.

Moving closer to the new outdoor kitchen:



Starting at the full wall to the left and going clockwise, we will have the refrigerator, a 32 in cabinet, a 32 in sink unit, another 32 in cabinet, a corner unit that adds 32 inches on each side, the LSG Adjustable, another corner unit, two 32 inch cabinet units, the Pit Boss Ultimate 5 Burner and one last 32 in cabinet. The cabinet units have granite tops and at least for now the corner units are topped in stainless.

Outside view (had to bury myself in the bushes to get far enough away):



And the other roof tie-in is under control:

[tbob4]

May I suggest a modification in terms? Instead of a hot tub, could you call it a giant SV device? It really goes better with the theme

[Alan Brice]

Man! That is a serious tr-uck load of limba! Bet it smells soo good under there. Beautiful Jim.

[DavidNorcross]

One fun project to watch Jim. Keep the pics coming!

[CaptainMike]

Yeah, baby, rockin' and-a rollin'!!

[Panhead John]

This is fun to watch…gonna do gutters Jimbo?

[Jim White]

I don't know yet on gutters. Right now, our barn has them but the house doesn't. Shows the priorities of she who controls the purse strings.

[barelfly]

Almost time for some pre and post game Gator Baseball parties!

[Clawbear57]

All looking good.

[RonB]

You are gonna have sooo much fun with this!

[tamidw]

Wow! That’s really coming along nicely. Can’t wait to see it done.

[CaptainMike]

What's the roofing material going to be on the addition, some kind of membrane or hot mop?

[Jim White]

Sounds like we're getting roll-on, I think in the large size. We've been through several iterations, though, so whatever they put on is what we'll get. I tend to leave these things to the pros since I'm working with a contractor I know I can trust inherently (a very lucky situation, I know). The main house is getting 50 year shingles.

[ofelles]

Jim White Considering the deserved reputations Contractors in general have, you are indeed lucky to have found ne who you can trust.

[rlozinak]

It is great to see this come together for you. Fun to watch. Keep the pictures coming...

[Jim White]

We interrupt your scheduled updates to bring a word from the neglected Lone Star Grillz Adjustable. The poor thing had only been used for one cook so far, a couple of ribeyes. It was definitely time to do a long cook. I volunteered to provide brisket slices and burnt ends for a dinner gathering this evening.

About three weeks ago, I picked up a 15.4 pound USDA prime packer from Sam's Club. Only $3.98/lb! It did a wet cure in the cryopack. I separated and trimmed aggressively last night, winding up with a 5.5 pound flat and 3.5 pound point.





After an overnight dry brine, they got Meathead's Red Meat rub and went onto the LSG with a target temperature of 275.



The picture above really sums up where we are now. The outdoor kitchen is still under construction, as seen by the dumpster and dirt pile in the background, but the grill wants to work. The "work table" is a 6 foot by 2 foot stainless table that is at a height of 40 inches after the casters were added. It will serve multiple purposes as a table for buffet serving, a snack bar with barstools and even a bar if we have a bartender around. The wheels will let us put it where we want, but it will usually live along the back wall, right next to the refrigerator.

About five hours later, the point was at 180 and already pretty tender, so I pulled it off to chop up. Very good bark!



And since I was running in offset mode, I could have a drip pan under the meat. Look at this fat goodness I harvested while taking the point off! It will be used to sear the cubes of point.



My wife also just made a batch of her family's KC style sauce to use in the burnt ends and serve with the slices.



I hope to be back later with burnt end photos and hopefully flat slice pictures with an after-action report on how it was received. First indications from chef bites of the point say this is all going well.

[Jerod Broussard]

Phat is Phlavor!

[Sid P]

I was expecting more construction pics, but this is even better. That LSG definitely needed some love!

[smokenoob]

yes, I see you are seasoning the new construction just right!

[Jim White]

Burnt ends are ready! And the flat came off the grill an hour and has been resting over an hour.

Cutting into the point was a religious experience. (Looks dry in the photo but is really juicy.)



And here it is chopped up.



Seared and sauced.



I'm glad there's enough left to take to the party. I didn't do a very good job of staying out of them while prepping.

[DaveD]

This is all so great to watch, despite my insane jealously levels. Rock on!

[Jim White]

Rave reviews all around.

Here's the flat sliced. Pretty good job on the bend test.



From now on, only prime grade briskets for me. That makes all the difference.

And I do love the cooker. Still a few details to work out, but I'm loving the journey.

[klflowers]

After I did a prime brisket I came to the same conclusion. Great minds... well maybe not great depending on who you ask

[Panhead John]

Speaking of great minds….😂 I feel the same way about Prime briskets. I’ve only done one, last year, but it turned out as my best ever.