Enjoy Patio Season

When cooler nights begin to creep in, it’s a sign that Patio Season is coming to an end. However, an outdoor fireplace and/or firepit is a great way to enjoy patio season for much longer than the allotted 5-6 months given to enjoy the great outdoors. Adding a fire, whether place or pit, is a rather inexpensive way to create a warm gathering space outside. According to the American Society of Landscape Architects, fire pits and outdoor fireplaces are now the most requested design features of yards.FPT-R1050S

Before implementing a hearth product as such to your backyard, it’s important to note the following safety, liability and legal considerations:

It’s important to check with your homeowner insurance policy to make sure it allows for outdoor fires. Check your local fire ordinances for guidelines to avoid potential fines for noncompliance. Rules state that no permit is required for recreational firepits less than 3 feet in diameter and 2 feet in height, but they must also be 25 ft. away from any structure and 10 feet away from burnable material.12143333_751258724985997_5222259300474666428_n

The end of summer brings with it the end of enjoyment from summer activities. Relaxing outside does not need to be one of them. Create a glowing focal point with an outdoor fireplace or fire pit, and add year-round enjoyment to your deck, patio or porch.

www.CalFlameBBQ.com

Floating Cal Flame Installation

The convenience of installing a grill in the backyard is something that you can benefit year-round. Cal Flame BBQ offers stand alone grills, carts and full outdoor kitchens so you may use all square footage of your home. The best thing about Cal Flame grills is the ability to customize them, take this floating Cal Flame grill installation for example:

IMG_1544 Not only does it look beautiful, but it also saves space on the deck.

This grill installation was curated by Mr. Tony Hermanutz, from www.IronTreeSculptures.com, at his Washington mountain side home. Hermanutz, whose artistic element is usually in metal sculptures, decided to take this unique idea and give it a go.

The result? Breathtaking.

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Cal Flame: Were there any problems you were faced with during the installation? How did you overcome them?

Hermanutz: I had to make sure the railing was strong enough for the Cal Flame grill. The railing was mad out of 3/8 wall rectangular tubing and channel iron. I wanted the rain cover to have a low profile but also be strong enough to handle the winds we get up on this Mountain. Not to mention it would be 1,000 foot drop if something went wrong, it took 4 of us to get the grill in place. The rain cover has a pivot so it be let down and cleaned when needed. The custom enclosure is made out of 304 stainless buffed and clear coated. The conversion to Natural Gas was easy. I had Industrial Supply make up a custom ½ inch natural gas hose, not sure if it made a difference but this BBQ heats up faster than I expected from Natural Gas.

Cal Flame: With you artistic eye, what advice would you give a customer looking to implement a barbecue into their backyard? Where would be the best place in a backyard to install a barbecue?

Hermanutz: On the cool/artistic side this BBQ speaks for itself, 304 stainless construction and for me the Cast Stainless burners. Since you should not have to worry about changing out your BBQ every 2 to 4 years because the burners burn out it makes sense to install this in a custom spot. The location can vary depending on the customer needs. But in most cases it should be close to the food prep area, kitchen or if you have the room/money go mac daddy with everything in one location. If you can do that then it can be located anywhere you like. For me the driving force for my design  was my view  from my deck. I wanted the lowest profile possible.

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To find more information about Cal Flame BBQ products, please visit www.CalFlameBBQ.com.

Gas or Charcoal?

The ever standing questions still stands: Gas or Charcoal? Though either can get the job done, many chefs swear by one or the other. What’s the right cooking technique for you?Cal Flame Outdoor Kitchen

Here are some pros and cons, first for charcoal:

Pros: Most professional cooks prefer charcoal grills. It gives a deeper smoky flavor, and, used properly, it produces a clean heat with a high temperature. Cooking over coals gives a seared crust, and once you’ve got it, you can move the meat to a lower-heat area to finish cooking. Some charcoal grills have a “gas-assist” feature that helps light the charcoal but uses the charcoal for cooking.

Cons: It is time-consuming to light the fire and wait for the coals to burn to the right degree. Like, say, 2-year-old kids, coal fires can be unpredictable and messy to clean. The charcoal may need to be replenished during the cooking process to handle long, slow-barbecued meats.Food-on-grill-1024x807

And now for gas:

Pros: Gas is convenient, easy to use and quick to light, and gas fires have an even heat. Longing for that smoky flavor? You can create it by allowing the juices and fat to drip onto the stones and briefly catch fire (be vigilant watching for a bonfire when cooking chicken with skin on). The fuel supply can be used over and over again and is easy to replace.

Cons: Most gas grills won’t burn as hot as a charcoal grill, although a few high-end gas grills hit the heights of heat. Drippy fat or no, gas doesn’t quite give the level of smoky flavor that charcoal grills do.

Cal Flame BBQ offers additional add-on features to increase the flavor and intensity of your barbecued meats. From rotisserie baskets, to sear zone burners and smoke trays, Cal Flame makes sure that each and every meal grilled on a Cal Flame is the ultimate feast!Charcoal Helper Tray

www.CalFlameBBQ.com 

Grilling Orange

The season of orange is here. No, not the fruit, the color! Leaves change to different shades, pumpkins grow and, of course, pumpkin spice! This sort of fascination with the color not only gets us ready for the holiday season, but it also brings back memories of Autumns past. Why not incorporate the color orange into you home grilling this Fall?Food-on-grill-1024x807

Fine Cooking has a delicious Honey-Glazed Chicken, Sweet Potato, and Peach Skewers recipe ready to enjoy on your Cal Flame barbecue grill. Check it out below:051111071-01-chicken-peach-sweet-potato-kebabs-recipe_xlg

Juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans. Here’s what you’ll need:

  • 1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
  • 1 cup sherry vinegar
  • 1/2 cup plus 1 Tbs. honey
  • 2 Tbs. canola oil; more for the grill
  • Kosher salt and freshly ground black pepper
  • 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
  • 4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
  • 1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
  • 1/2 cup pecans, coarsely chopped
  • 1/2  tsp. ground cumin
  • 1/2  tsp. pumpkin pie spice

Directions: Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.

In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.

Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it’s too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.

Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.

Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Delicious!

www.CalFlameBBQ.com