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Well, at least one of the things important to me beyond friends and family is cooking! Actually, cooking is how I bring my friends and family together. Read this and the comments for a little background on this.
In a previous post a reader noticed me posed in my non-typical real-estate-agent photo standing next to a grill at my outdoor kitchen. First, I chose the picture for my Blog because everyone needs to relax and have fun and that include Realtors. I think that Blogs are a great way to get to know the person and not necessarily be another commercial advertising space. I'm realistic enough to understand that it certainly is the latter but there's no reason not to have a little fun amongst all the seriousness. I do serious very well too!
About the kitchen...after building and moving to our new home in Paradise - Naples/Estero Florida - I just had to have an outdoor kitchen. There is so much outdoor time and I wanted to be outside with our guests as much as possible while cooking. I didn't think far enough ahead (hint) to have water and drain roughed in so there's no sink. I have found that not to be too big of a problem though. Cleaning and preparing meats, veggies, and whatever are done indoors and then taken outside to cook.
The kitchen is about 14 feet long with an under counter refrigerator to the right out of view, a double burner cooktop, and a 36" grill. It's all propane. I did think far enough ahead to rough in the gas line! There are two 24" double stainless steel doors that provide access to the equipment and plenty of storage. The top and backsplash is all tumbled marble tile.
The centerpiece is the grill! It's 36" wide with three cooking zones plus a fourth zone mounted vertically at the rear for the rotisserie. I have used the rotisserie many times, It's the only way to cook a roast...heat from the side, drippings and basting juices/sauce in a pan under the roast.
There are two conventional cook zones that heat ceramic charcoal briquettes. But, the third zone is a special "searing" zone. A ceramic plate heats until it's glowing red - HOT! Put any meat on it for 1-2 minutes before each turn (three turns give you the classic "diamond" grill look rotating 45 degress each flip) and then move it to the regular zone and cook to desired temperature. It is amazing. You think you're going to ruin a great steak but not. The sear zone cooks only about 1/8" and that seals the meat so juice doesn't drain out. If you cut the meat open after four turns it is mostly all uncooked. It takes a while to get used to this.
I do grill veggies often too, but the side burners are great for cooking up corn, beans, saute onions, peppers, and mushrooms and the like.
Author Bio: Bob Pisa moved to the Naples area after spending 30 years in the Boston area. He was raised in the metro-NYC area and
graduated from the Rochester Institute of Technology (Rochester, NY) in 1974. His career has been primarily in high-technology
manufacturing and enterprise software for multi-national companies. Bob was also a successful small business entrepreneur and
ultimately sold his start up business after six years of operation to a major corporation. He is the former Vice President for the Grandezza
Master Homeowner's Association (two terms) and former President of the Santa Lucia Homeowner's Association (three terms.) Bob attained
his real estate license in 2005, and is working in commercial and residential real estate. He is a member of Naples Area Board of Realtors®,
NAR, and Florida REALTORS.
Disclaimer: ActiveRain Corp. does not necessarily endorse the real estate agents, loan officers and brokers listed on this site. These real estate profiles, blogs and blog entries are provided here as a courtesy to our visitors to help them make an informed decision when buying or selling a house. ActiveRain Corp. takes no responsibility for the content in these profiles, that are written by the members of this community.