AS THE WEATHER WARMS, DON’T GET STUCK IN THE KITCHEN WHILE YOUR PACK IS SWAPPING STORIES IN THE SUN. AN OUTDOOR KITCHEN IS THE ULTIMATE BACKYARD UPGRADE, PROVIDING ENDLESS OPPORTUNITIES FOR SHARPENING YOUR SKILLS AS A HOME CHEF WHILE WHIPPING UP MEMORIES THAT WILL LAST FOR MANY SEASONS TO COME

BY CHEF DAVID BURKE

GRILLED BABY MEATLOAF

As a big fan of outdoor kitchens (I use mine a lot year-round), I’m glad they are becoming popular, providing significant living, cooking, and dining space, while paying for themselves. My realtor friends tell me that, minimally, they are a break-even proposition on their cost to added home value ratio and can go up to a 200% return on investment. In 2024, that investment ranged from $6,348 for a simple cooking area on an existing patio to $26,903 to build a large, custom kitchen from scratch. The average cost was $16,480.

Installing an outdoor kitchen requires careful planning to create one that is functional and aesthetically pleasing. The first thing to consider is location. It should be easily accessible to indoor kitchen and dining areas while being sheltered from strong winds, and the cooking appliances must be distanced from flammable elements. Shade is necessary, too, as is good ventilation. It’s also a good idea to position it within close proximity access to existing utilities.

The design should seamlessly integrate the indoor and outdoor space, affording a straight forward flow between prep, cooking, dining, and seating areas. Make sure to incorporate storage for pantry basics, cookware, and utensils, so you’re not constantly moving them back and forth. Materials need to be durable and weather resistant, while being easy to maintain, such as stainless steel, stone, and stile.

So, what do you get for that $6,000 plus price tag? The essentials are a grill, refrigerator, the previously mentioned storage, seating, and ample lighting. The grill should be high-quality (mine, along with my other al fresco cooking elements are XO, which specializes in luxury outdoor appliances). The refrigerator needs to be outdoor rated for efficient operation in varying temperatures. You might be able to include a sink with running water or a pizza oven, but not both. I’d go for a wood-fired pizza oven that can be a cozy heat source during colder months, since a bucket of water can sub for the sink.

It’s the likes of side burners, wine coolers, range hoods, heaters, beverage stations, fire pits, water features, and pergolas that make the dollars rack up. Regardless of budget, a fire extinguisher is crucial, as are covers for the appliances and furniture, plus decorative items that lend a personal touch.

From my perspective as a chef, lots of hand towels to wipe things down and a flattened cardboard box are equally indispensable. Placed on the floor in front of the grill, the cardboard assures good footing and captures the inevitable drips and splatters. When you’re finished cooking, just throw it away.

Here’s a favorite recipe for an outdoor kitchen, which is always a crowd pleaser. Plus, it’s on trend with the current concern about grocery prices

Red Horse by David Burke 26 Ridge Road, Rumson / 732.576.3400 27 Minebrook Road, Bernardsville / 908.766.0002 redhorsebydb.com / chefdavidburke.com