Designed BBQ corners, BBQ appliances that will jump you up a grade and tips from certified BBQs that will help the whole thing to be both beautiful and a baker
Photo:
PR
At one of the elementary camps, Hannah Eilat, our culinary instructor, taught us that I eat food first with my eyes.
She conveyed the message against the backdrop of a pizza that had an accident (but was still really tasty).
I thought to myself, that this is one of the sources that already as a child helped to develop my aesthetic sense.
When it comes to BBQ, one of the favorites of Israelis, the subject of design has been pushed, for most of the years, in favor of a stainless steel grill bought at a supermarket or a formidable barbecue facility that usually seems to have been inspired by an elephant family in a china shop.
In general, the architectural concept today takes into account the outdoor areas, and treats them as additional space in the house.
It is difficult to find an individual or item that has not been adapted to allow them to stand in the open air or underwater when it comes to audio systems and cameras.
For the Independence Day celebrations, we chose to inspire and focus on tips for creating a designed, but no less professional, BBQ corner that will help you bring out gourmet dishes.
Accommodation bar
Built-in barbecue corners can incorporate a non-working table that is both a guest table and a seating bar.
In this case, you should choose a durable work surface that is not affected by harsh weather conditions, easy to clean, one that will be beautiful to look at for years.
For sitting on its own appeal bar stools.
Something in this seating style immediately puts you in the right mood.
Today, there are collections of chairs with upholstery designed for sitting outside.
These are opaque pads for liquid penetration and stain repellent.
The aesthetic aspect is very important, but even more important, not to make compromises that will harm the practical level of your entire corner.
Planning: Adi Adlis // Photo: PR
Design: Architect Ron Spiegel // Photo: Elad Gonen
Architecture and design: Shirley Dan // Photo: Gilad Redt
Design: Spiegel Architects // Photo: Elad Gonen
Design: Spiegel Architects // Photo: Elad Gonen
Spacious table and easy chairs
If you are not in the segment of climbing on a designed bar stool, the alternative of a dining table will be no less good.
When it comes to a dining table for hospitality lovers, it is important to have one long, wide, with comfortable chairs for prolonged sitting.
After all, BBQ is a synonym for friends and family, and when it comes to this type of hospitality no one is going to leave after a short time.
A wide table and comfortable chairs are a symbol of generosity and love of hospitality.
Architecture and design: Sarah and Nirit Frenkel // Photo: Itai Banit
Architecture and design: Sarah and Nirit Frenkel // Photo: Itai Banit
Architecture and design: Shirley Dan // Photo: Gilad Redt
Small fridge for drinks
If you have an outdoor kitchen, have fun.
If not, wait for an article on the subject, and in the meantime, even if it is not in your plan, it is highly recommended to place a small beverage refrigerator on the porch.
In a tour I did with my sister at the flea market last week we saw on the street at the flea market, several shops selling equipment for industrial kitchens.
Among other things, I came across small refrigerators, decorated in colors of black, red, silver, that fit exactly to this matter.
The prices were quite reasonable and ranged from NIS 700-900.
If you are in the area it is worth giving a look.
Choosing the BBQ
The barbecue world gets attention in every cooking show that considers itself.
With the popularity of this style of cooking and hospitality, various appliances have evolved, some of which have even been designed as ones that can serve you indoors as well.
The market today offers basic and convenient BBQ appliances alongside home smokehouses that are suitable for those who want to take the whole thing one step further but still in a home setting.
Common to most BBQ appliances is the present coloration that characterizes them, whether the lid or the entire appliance.
No doubt this color point brings in a lot of style, but it is important to choose one that will do the job as well.
Gas grills with 2 and 3 burners with lids in a variety of colors from Aberdior by Chef Heston Blumenthal // Photo: PR
Smoking with Aberdior electric ignition, by Chef Heston Blumenthal // Photo: PR
Smoke-free grill suitable for indoor use, NINJA // Photo: PR
Smoke-free grill, by George Foreman // Photo: PR
Grill and smoke in one product. The grill is fed with output chips that create heat and smoke and give the food refined flavors of wood and fire, from Camp Chef // Photo: PR
Gas grill from Coleman // Photo: Aya Ben Ezri
Practical solutions in the form of hooks and racks will be helpful during the hospitality itself. Outdoor kitchens from the Coleman House // Photo: Aya Ben Ezri
And along with the equipment and style he puts in the corner, the tips are no less important than the ones that stand and wave.
There is a situation that this is the most important part of the article.
Ran Koenig, Hod Hasharon, Photo: Maroz Studios
"Besides having to buy quality meat, I do not give up on 'Amit Spice.' This is a secret spice mixture prepared by my brother Amit, who lives in Florida. "There is no BBQ that starts without it. We do not know what its ingredients are, but when you try it once, you can not quit."
Doron Leib, Ramat Hasharon // Photo: PR
If you want a fine entrecote, spread the slice with samna, distilled butter.
Unlike butter, the samana is not burnt and the taste comes out fine.
2. It is advisable to have a water sprinkler near the barbecue.
When fat drips on the coals, flames rise that blacken and burn the meat.
Sprinkle some water to calm the flames.
3. It is recommended to use a top net as thick and dense as possible, such a net absorbs the heat optimally and when meat is placed on it it is utilized in a quality manner.
4. Before grilling, it is recommended to throw herbs such as rosemary, thyme, sage on the coals.
The smoke that rises in the smell of herbs gives the meat an excellent aroma.
Rami Lotem, Raanana, Photo: PR
1. It is important to remove the meat from the refrigerator at least an hour before grilling, so that it is at room temperature.
2. In the case of a gas grill, it is best to light it at least 20 minutes before grilling.
If you have a charcoal grill, it is recommended to start grilling only when the coals start to turn white.
In a gas grill, it is recommended to use special grill sheets that prevent the meat from sticking to the net.
4. For a smoking effect, it is advisable to use a smoking roll, into which wet wooden pieces are placed and placed on the grill.
