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Monday
Oct012007

Outdoor Kitchen Glossary

304 Stainless Steel: 304 stainless steel is also known as food-grade stainless steel. It is highly resistant to corrosion and bacteria.

Accent lighting: Lighting designed in enhances architectural amenities or display areas

Ambient lighting: Basic, overall room illuminations.

Backsplash: Wall protection at the back edge of the countertop; designed to seal the counter and protect the wall from spills and damage; can be integral to the counter or applied directly to the wall.

BTU (British thermal unit): The amount of heat needed to raise 1 pound of water 1 degree Fahrenheit. Heating and cooling equipment commonly is rated by the BTUs it can deliver or absorb.

Bridge faucet: Traditional-style faucet; deck or wall -mount, with handles and spout linked by an exposed tube.

Built-In Grills: Generally, any grill designed for inclusion in a masonry, stucco or other structure outdoors.

Bullnose: Also called cap or coping- a tile or paver shaped to define an edge of a surface, such as a countertop.

Canter racks: Wine storage with a permanent incline to keep corks moist.

Convection: A setting that circulates heated air with fans, cutting cooking times by 25 percent.

Deep Hopper: A deep hopper design is a grill firebox that is funnel-shaped, with a drip tray at the bottom of the funnel for clean out. This design allows for more dynamic heat distribution and circulation when using indirect cooking techniques and much easier cleaning than there would be with a large, flat drip tray across the entire grill.

Drop-In/Self-Rimming Sink: Sink with a raised rim or lip that rests on the countertop; lip helps support the sink within the countertop cutout.

Free-Standing Grill: A free-standing grill is not portable, but can be easily repositioned.

Gooseneck Faucet: Tall, arched spout that makes it easy to fill large or deep pots and tall vases.

Hardwood Grilling: A very flavorful way to grill is directly over an open hardwood flame, using hardwood limbs, chips, or chunks.

Hybrid Grilling: Grilling with a combination of gas and charcoal or hardwood.

Indirect Cooking or Indirect Grilling: Indirect cooking on a grill is used primarily for ribs, roasts, especially thick cuts of meat, and other situations where longer cooking times are involved. The food is placed on a part of the grill that is not directly above a flame/heat source.

Infrared Burners: Infrared burners are gas burners made of ceramic. With thousands of small gas ports, infrared burners produce intense heat with an even flame across the entire surface of the burner.

Laser-Cut Grilling Surfaces: The surface is cut out of solid sheets of stainless steel. Typically there are different configurations available for grilling meat, fish, vegetable and solid/hibachi grilling surfaces. In some cases you can have several laser cut grilling sheets or a combination of several configurations.

Liquid Propane: Many liquid propane grills use the standard 20 pound tanks, but you may also see bulk liquid propane tanks are common in some areas.

Natural Gas: A cooking alternative to liquid propane, typically more economical but only available in certain areas or neighborhoods.

NEMA 4 Enclosure: The National Electrical Manufacturer's Association standard for outdoor enclosures for electrical equipment up to 1,000 volts.

Outdoor Kitchen: A kitchen area in an outdoor living space, usually designed for a more informal and recreational type of dining and entertaining. Outdoor kitchens may consist of a simple barbecue and counter or can be an elaborate space with a grill, smoker, sink, refrigerator, lighting, cabinetry, brick pavers, fireplace and tile or stone countertops.

Rotisserie: Rotisserie cooking involves rotating food on a spit over or next to the heat source. Rotisserie cooking can cause meats to self-baste in their own juices.

Searing: Using very high heat, over 800 degrees, to lock in the juices on a variety of meats on the grill. Searing can be done for just a short time on each side of the meat, with the rest of the cooking done at lower temperatures, or the entire cooking process can be done with the high heat. Searing is normally done with the hood open.

Side-Mounted Smoker Box: A box is mounted to the side of the grill, with two "chimneys." One chimney flows into the main grill chamber, and the other usually vents to the back of the grill. There are baffles on each chimney to control the amount of smoke entering the grill chamber. By closing both baffles, the fire in the smoker box is snuffed, creating more smoke than a burning fire.

Smoking: Smoking techniques can be used to impart flavor and/or cook foods on the grill. The smoke can be purely a flavor enhancer, with another heat source used to cook the food, or you can cook the foods with the smoking fire as the primary heat source.

Smoking Drawer or Smoking Tray: A small drawer above one of the main burners in grills used for adding smoke flavor to gas grilling. Wet and/or dry wood chips are put in the drawer.

Toe-Kick: The indentation at the bottom of a floor-based cabinet.

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