Homeowners are always wondering what remodeling project will bring them the best return on their investment. Is it a third bathroom, a revamped kitchen, a bigger closet in the master bedroom? After an especially brutal winter, why not treat yourself and your backyard to a present this spring? Build an outdoor kitchen.

Not to mention, a top selling point when you put your house on the market is an attractive outdoor kitchen on your patio. Not just a charcoal grill plus a picnic table; it’s got to be a space that will invite family and friends to visit your backyard and stay a while.

Just to give you an idea of how hot grilling is in America: The Hearth, Patio & Barbecue Association says that 8.2 million gas grills, 5.9 million charcoal grills, and 280,000 electric grills were shipped from factories to stores last year. America is really cooking outdoors.

Of course, the start of spring is a great time to set up that second kitchen outdoors. Here are some ideas to remember in building a brand new grilling/dining area or remodeling an old one:

Think carefully about the best possible position for the outdoor grill and the dining table. You need to create an environment for your outdoor living space.”

Remember that existing or new “walls” can help you create an outdoor room. You might want to build a small privacy wall near your house and then put your kitchen up against it. You might want to use a column of a covered patio as the anchor for a counter and barbecue space.

Think shade. Creating an outdoor room that is inviting for family and friends means you need lots of shelter from sun. Possible additions to your plans: umbrellas, pergolas, shade sails, or a cover for your patio. Of course, by the time dinner starts, the sun may have set, so make sure to add extra outdoor lighting so you can see what’s on your plate.

It’s desirable to have a patio kitchen as close as possible to your indoor kitchen. When you are just a few steps away from all your indoor appliances and supplies you will end up keeping costs down. After all, if your kitchen is way out there you might need to add more conveniences like a sink, a dishwasher and a small refrigerator. Those amenities can be costly; running gas, electricity and water out to those appliances can be pricey, too.

You can keep down costs. Build your hardscape in stages. Maybe start with a standalone grill and try it in several spots before deciding on a built-in gas grill so you don’t make a costly mistake.

For more information on outdoor kitchens, contact West Sport in Sudbury.

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Spring is here, and warm weather will be approaching, we promise! This time of year the grill starts to call to us. Cooking on a new gas grill at the start of spring gives you the opportunity to spend some relaxing time outdoors after the long hard winter. It also makes it easy to cook and clean up while enjoying time with family and friends. Plus, the flavor outdoor grilling gives to food is like no other. Just the aroma wafting from a neighbor’s grill can shift the salivary glands into overdrive.

Unlike barbecue, grilling is a hot and fast. The food is cooked over direct heat to create the characteristic grilled flavor.

Steven Raichlen, grilling cookbook author said, “Grilling is very fun and theatrical to do. It’s the performance art of the culinary world. And I think it is the best method of cooking for most foods, from seafood, meats and vegetables to even desserts.”

One of the biggest debates in the grilling world is whether to use gas or charcoal. Gas grills are the most convenient way to grill. The flame is instantaneous and easily adjustable. Plus, it is clean—no black charcoal grime on your hands and no ashes to clean up later. Gas is perfect for cooking at short notice or after a long day at work.

Charcoal grills generate more heat than gas, which increases the grilled flavor of the food. It is easier to smoke foods over charcoal and you get a more intense smoke flavor. And charcoal grills typically cost less than their gas counterpart.

Still, it is harder to control the temperature of charcoal. The coals take time to heat up and more may be needed for longer cooking times. The answer for most of the chefs is to own both a gas and a charcoal grill for any grilling situation.

Here are some of the grilling tips for the start of the grill season:

• Do not have your grill heated to one single temperature. Ideally you will have a hot side and a cooler side. For a charcoal grill, this means banking the majority of the coals to one side.
• Learn to check the grill’s temperature with the hand method. Hold your hand over the fire and count (one Mississippi, two Mississippi, etc.) Two to three seconds is a hot, high fire; four to five is medium-high; six to eight is medium; 9 to 10 is medium-low; and eleven to fourteen is low.
• Before using, get the grate hot, brush it clean with a wire grill brush, and lubricate the grate with oil (a paper towel wad and tongs do the trick) just before you add the food.
• Do not use water to tame flare-ups. Just move the food to a different area on the grill until the flames subside.
• Do not put too much food on the grill at once. There should be room to maneuver, whether it is to avoid a flame-up or to slow down the cooking if the temperature is too high in one area.
• Put barbecue sauce on at the end to prevent burning.
• Be sure to have the tools you need—long, spring-loaded tongs and a long-handled spatula. The tools should not be too heavy and fit well in your hand. An instant read thermometer and a timer are also useful tools.
• Over-turning can be a problem, especially with something as delicate as fish. Figure out the approximate cooking time and then turn the food once halfway through.
• When you remove meat from the grill, the internal temperature will continue to rise as it rests. By the time you eat, the meat could be overcooked. Try removing the meat while it is just under the desired temperature by five to ten degrees.

For information on our pre-season grill sale, contact West Sport in Sudbury.

cjonline.com

It is March and it may not feel like it, but spring is just a week away. You may be looking out your window now and seeing snow, but soon, that snow will be gone and you will get the urge to grill. Right now, you can take advantage of the pre-season gas grill sale.

The Broil King Baron series 3 and 4 burner Gas and LP grills offer both power and performance to suit all types of grillers. The legendary Broil King cooking system includes heavy-duty cast iron cooking grids, stainless steel Flav-R-Wave technology, and powerful stainless steel burners. Easy to maintain, the style and performance of these gas grills rivals any other grill on the market.

Grilling is meant to be casual and relaxed, a get together around the grill with family and friends enjoying a delicious meal. Broil King 3 and 4 burner gas grills are built to perform and provide you with unparalleled versatility in outdoor cooking. These Broil King Grills give you the ability to cook almost anything anyway on your grill. You can sear steaks, rotisserie cook chickens, or you can bake fish or desserts. Broil King gas grills are for those who love casual outdoor living and great tasting food.

Contact West Sport in Sudbury to take advantage of the pre-season grill sale.