Text by Melissa Denchak and Charles Miller
Bruce Aidells is the man behind Aidells Sausage Company and the author of nearly a dozen books on poultry, pork, and beef (the latest is aptly named The Great Meat Cookbook; try out a few of the recipes here), so it should be no surprise that the outdoor kitchen where he does his grilling, smoking, and roasting is pretty spectacular.
When Bruce and his wife, Nancy Oakes, the chef-owner of the acclaimed restaurant Boulevard, in San Francisco, designed the open-air cooking area for their new house in 2004, they had two criteria in mind: It needed to serve as an extension of their indoor kitchen, which is just a few steps away, and function as a convenient space for working, cooking, and entertaining.
A built-in gas grill, wood-fired pizza oven, and custom-made concrete countertop anchor the space, which overlooks the rolling hills of Healdsburg, California.
In this article, Bruce takes us on a tour of his outdoor kitchen and shares his thoughts on its design, along with plenty of takeaways for any outdoor kitchen, on any scale.
To learn more about Bruce and Nancy’s home, read Channeling the Greene Brothers.
|Bacon Burgers with Bacon-Onion-Balsamic Jam||Five-Spice Grilled Chicken with Hoisin-Maple Glaze||Rib-Eye Steaks Rubbed with Coffee and Cocoa|
|Bourbon-and-Vanilla-Brined Pork Chops||Margarita-Glazed Baby Back Ribs||Rib-Eye Steaks Marinated with Fennel and Rosemary|