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Plan Your Perfect Outdoor Kitchen

Published Tuesday, August 26, 2008 by bloggerblognet83460 | E-mail this post

Gas barbecue
A gas barbecue is quicker to light than a charcoal one. Go for models with an integrated warming rack to keep food hot until you're ready to serve up. Use approved gas canisters - look for a British Standards Kitemark.

Side burner
Choose a barbecue with an integrated side burner so you can boil up potatoes or pasta while cooking the other food.

Cooking aids
Never use the same marinade that the raw meat has been sitting in for basting - make a separate batch. Olive oil in a spray bottle makes an easy job of adding oil when needed.

Cool box
Keep raw meat separate from cooked meat to avoid cross-contamination and leave it in the cool box until you're ready to cook. Use different colored chopping boards for meat and veg, too.

Utensils
Utensils with hooks are great when surface space is limited as they can be hung on the barbecue. Color code your barbecue tongs with stickers or tags so you don't use the same utensil for raw and cooked meat.

Drinks trolley
A trolley is ideal for drinks as it can be loaded up in one go from the fridge inside and wheeled out.

Herb planter
For extra flavor keep your favourite herbs handy in a wall-hung planter and use a pair of scissors to chop off some leaves or sprigs to add to your food.

Salads and sauces area
You'll need a trolley or table for cooked food, salads, bread rolls and the essential sauces such as mustard, ketchup and brown sauce.

Fly cover
Keep bugs away from food with a classic umbrella fly cover. Be prepared with clingfilm, foil or airtight boxes as well.

You can find more information on interior design and interior design ideas at house to home, helping you create a look you'll love.

Blogger BlogNet13833

Plan Your Perfect Outdoor Kitchen

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Blogger BlogNet13833: Plan Your Perfect Outdoor Kitchen

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