Take Your Kitchen Outdoors
(Page 3 of 3)
May/June 2008
Letitia L. Star
The “grate” outdoors
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An outdoor kitchen has special considerations:
• Fire safety. Consider which direction heat and smoke will rise, and all other aspects of fire prevention.
• Food handling. Keep higher-risk foods, such as meats, seafood and dairy products cold until cooked.
• Plumbing. If you live in a climate where pipes freeze outside in the winter, consider installing a simple sink with a garden hose attachment. You need only remove and drain the garden hose when cold weather comes. The downside is that you can only get cold water with a garden hose sink. “We use our kitchen in the winter and have a hot-water heater,” says Maneval.
• Uninvited guests. You don’t want voracious wildlife and insect pests to regard your outdoor kitchen as their own all-you-can-eat diner. You also want to keep your own livestock at bay. “Don’t store food outside, and be careful to remove garbage and any scraps. Sweep up,” says Lecky. (For more detailed advice on critter control, see “Deerproof Your Garden” in the July/August GRIT, and “Masked Marauders” in the November/December issue.)
A nourishing life
“We frequently entertain family and friends in our outdoor living area and celebrate New Year’s there,” says Maneval. “I even cook Thanksgiving turkey in our outdoor kitchen.”
Freelance writer and journalist Letitia L. Star has written more than 1,000 published articles, including features on country and rural lifestyles.
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