Ocean Home

Oct/Nov 2015

Ocean Home magazine is for people who love the luxury oceanfront lifestyle, from home design and decor to world-class beach resorts, villas, hotels, and destinations.

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O c t o b e r + N ov e m b e r 2 0 1 5 | O C E A N H O M E M A G . C O M 33 Entertaining View to a grill Outdoor kitchens and grills are ideal for cookouts with family and friends, but require careful planning at the design stage. O utdoor kitchens and grills have grown to be an essential part of a home's living and entertaining space, and what better time of year to take full advantage of alfresco cooking and dining than the fall? "Outdoor kitchens offer year-round entertaining spaces," says Jim Ginocchi, president and founder of Coyote Outdoor Living, a market leader in outdoor kitchens and grills. "From California to Georgia, people are using them far more than just during the summer months." If you're planning to install an outdoor kitchen this fall, Ginocchi identifies several key considerations. "Research before you buy," he insists. "Dedicate as much time to planning your outdoor Grilled to Perfection FALL IS A PERFECT TIME TO ENTERTAIN FRIENDS AND FAMILY IN YOUR PRIZED OUTDOOR KITCHEN words by Karina Antenucci PHOTOGRAPH COURTESY OF COYOTE OUTDOOR LIVING THE DETAILS For more information, visit coyoteoutdoor.com. space as you would your interior, and decide what you're going to use the outdoor space for. Is it for cooking, dining, entertaining or all of the above?" Next, consider the practical details as well as current trends. "Decide what kind of cooking you'll do outdoors: charcoal, gas or a hybrid? Do you want refrigeration and side burners? How about a bar cooler, sink, warming drawers, a wok or teppanyaki grill?" adds Ginocchi. "Depending on what you choose, you may need to run electricity. Obtain permits if you're going to run water; consider ventilation for your island; install a gas line," he notes. Other important considerations that affect outdoor kitchen design are countertops and storage spaces. Once you have an overall idea of what you want, Ginocchi advises consulting with a designer and also a landscape or hardscape architect. "A good designer will be able to give you a 3-D drawing of the layout of your property. It will give you more of a feel of how the space will flow, and then you can make changes and decisions from that point," he says. A landscape or hardscape architect will also be able to help with the more practical aspects, such as logistics, outdoor lighting, pavers and how to tie them all together. "I'd recommend sourcing at least two or three quotes, and not just for price, since the lowest price isn't always the best," says Ginocchi. "Let them come up with some ideas and then weigh what's best for you and your family." CUT Always buy prime beef, and remember fat means flavor. Choice grade is often the equal of prime. And aging will always improve flavor and tenderness. When it comes to great steaks, the right cut is key. RUBS A dry spice or spice-and-herb mix- ture to coat the meat before grilling will add lots of flavor and crunch. My favorites are Montreal steak seasoning, Maldon Salt, freshly cracked black pepper and Penzeys' Sunny Paris. TIMING Make sure to bring a steak to room temperature before grilling. Most one-inch-thick steaks will brown in 3 to 4 minutes a side and be cooked to medium rare after about 7 or 8 minutes. Always "rest" your steak for at least 10 minutes to allow the juices to reabsorb. CHARCOAL OR GAS? Charcoal delivers a better crust, with lump charcoal preferable to briquettes, but charcoal is more of a hassle and presents a limited window of cooking time. Gas is more convenient and produces similar cooking results. It's every grill master's passion – how to cook the perfect steak. Here are four tips from celebrity chef Scotty Campbell: COOKING THE PERFECT STEAK

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