I think those galvanized ducks will rust, I saw similar ones at a restaurant space I toured… they look great now, but I think they will rust/tarnish overtime just due to the outdoor weather
I've thought about renting it for the week but then I get scared I won't leave it the way Matt wants it 😂. Beautiful job as always you guys. The house sure is awesome
Ha, ha... That's what I want, a little fear to keep us all honest. If I'm a little afraid of letting you down and you to me, then we have a good chance or working out.
Hey Matt, you are a professional shopper,a expert un boxer And a number one assistant. not a bad trifecta… The kitchen looks great when I do an outdoor kitchen it will definitely be based on what you guys have done excellent work. You asked, where does the grease go? Hopefully it hits the briquettes and is vaporized and rise’s back up and flavors the food instead of hitting the open flame and starting a fire, looks like a pretty well designed grill should be awesome. Have a great one as always.
Hey Mike, excellent job on the Kitchen very impressive. Some rotisserie tips, first thing find center of the rod when it’s installed in the grill, the actual center of the rod usually isn’t the center when it’s installed. Mark the center with I saw blade or something on all four sides. Not deep, but a permanent mark that way when you load the chicken or chickens, it will be centered no messing around at the grill and tighten the skewers down super tight, even if you have to use a fork or a pair of pliers they do tend to come loose and if the chickens stop spinning with the rod they can burn and you’re gonna have to trust up the chicken with some butcher string as well. And here’s the secret get a pan the grill might’ve come with one and this is what it’s for put the pan underneath the chicken you may have to remove the greats but that’s fine as you’re only using the side burner so can catch all the drippings. you could vary this a bunch of ways, but let’s just say you put a nice rub on the chicken and get it out on the rotisserie with the cooking time of about an hour and a half. Do a simple marinade of Italian dressing pour about one cup into a 2 cup measuring cup, preferably a glass, one with the spout you could add salt, pepper, garlic, onion powder to the dressing and mix it in whatever you like. After the chicken has cooked about a half hour, go out and slowly grizzle the cup of marinade over the chicken as it turns trying to get as much of the marinade inside the chicken, so it will self based after you’ve gone back in. Then in 20 minutes go out with a glove or towel, remove the pan and carefully pour it back in to the measuring cup, replace the pan, and slowly drizzle the marinade keep doing this until done should be some of the best chicken you’ve ever had. Obviously, you could marinate the chicken overnight and retain that marinade and do the same exact process for an even bolder flavor I’ve been doing this for years my friends always request this and it’s a staple for the Super Bowl. i’ve seen you cook I’m pretty sure you get what I’m saying and can put a spin on this. Just trying to help. Have a great one.
Love it. I’ve gotta ask though, what makes a pair of scissors worth $600? I understand stand and love quality and am a firm believer that you get what you pay for, but $600 seems a bit excessive.
Dont paint the galvanized hood ducting, leave it the industrial look. It looks more professional and you wont have to worry about paint chipping away. If you paint that ducting it will look absolutely ugly. The galvanized look offsets the look and make it look professional with the hood and evo grill. Man I like that Evo but the price is to high. I'm thinking about the Cuisinart 22" or 30" that's almost identical to the Evo. I'm tired of making my breakfast burritos on the stove top griddle. Outside griddle is perfect for everything: breakfast burritos, chinese food, philly cheesesteaks, fajitas, burgers, Reuben sandwiches, etc. Wonder if you can use a Wok on that Evo?
I love my Cuisinart 360. The house we moved into had a spot on the outdoor concrete kitchen. I just mounted it without legs and converted it to natural gas, which they don't recommend, but works great. If you are mounting it on a counter the worst parts are the drip tray, which makes it so you can't flush mount it to the drip ring. Also the gas connection is on the front, which kind of makes it hard to look nice built in.
Wouldn't that be an issue for every outdoor kitchen? I think it's pretty easy to maintain. We don't fill the trash up with food and clean up after ourselves. That seems to solve it.
What was the rough cost for this full setup? I would love to do something like this.. but the equipment, ducting, power to the wall, counters/cabinets.. curious what that might cost? Also.. what is the equipment.. the grill and the round cook top.. love to know what those are since OG usually picks top of the line stuff.
Watching you guys remove plastic wrapping was painful
Turned out real nice! Keep the ductwork raw.
I think those galvanized ducks will rust, I saw similar ones at a restaurant space I toured… they look great now, but I think they will rust/tarnish overtime just due to the outdoor weather
Yeah, they may. I think we'd paint them if it happens.
If they paint them then the paint will chip. Galvanized/stainless looks looks more professional
Quack, quack.
I think that Milwaukee drill can possibly be Mikes favorite tool
Such an amazing outside grille/kitchen hangout spot. Unreal
I've thought about renting it for the week but then I get scared I won't leave it the way Matt wants it 😂. Beautiful job as always you guys. The house sure is awesome
Ha, ha... That's what I want, a little fear to keep us all honest. If I'm a little afraid of letting you down and you to me, then we have a good chance or working out.
Hey Matt, you are a professional shopper,a expert un boxer And a number one assistant. not a bad trifecta… The kitchen looks great when I do an outdoor kitchen it will definitely be based on what you guys have done excellent work. You asked, where does the grease go? Hopefully it hits the briquettes and is vaporized and rise’s back up and flavors the food instead of hitting the open flame and starting a fire, looks like a pretty well designed grill should be awesome. Have a great one as always.
Ha, ha... I think we all know I should be an executive assistant.
Hey Mike, excellent job on the Kitchen very impressive. Some rotisserie tips, first thing find center of the rod when it’s installed in the grill, the actual center of the rod usually isn’t the center when it’s installed. Mark the center with I saw blade or something on all four sides. Not deep, but a permanent mark that way when you load the chicken or chickens, it will be centered no messing around at the grill and tighten the skewers down super tight, even if you have to use a fork or a pair of pliers they do tend to come loose and if the chickens stop spinning with the rod they can burn and you’re gonna have to trust up the chicken with some butcher string as well.
And here’s the secret get a pan the grill might’ve come with one and this is what it’s for put the pan underneath the chicken you may have to remove the greats but that’s fine as you’re only using the side burner so can catch all the drippings. you could vary this a bunch of ways, but let’s just say you put a nice rub on the chicken and get it out on the rotisserie with the cooking time of about an hour and a half. Do a simple marinade of Italian dressing pour about one cup into a 2 cup measuring cup, preferably a glass, one with the spout you could add salt, pepper, garlic, onion powder to the dressing and mix it in whatever you like.
After the chicken has cooked about a half hour, go out and slowly grizzle the cup of marinade over the chicken as it turns trying to get as much of the marinade inside the chicken, so it will self based after you’ve gone back in. Then in 20 minutes go out with a glove or towel, remove the pan and carefully pour it back in to the measuring cup, replace the pan, and slowly drizzle the marinade keep doing this until done should be some of the best chicken you’ve ever had. Obviously, you could marinate the chicken overnight and retain that marinade and do the same exact process for an even bolder flavor I’ve been doing this for years my friends always request this and it’s a staple for the Super Bowl. i’ve seen you cook I’m pretty sure you get what I’m saying and can put a spin on this. Just trying to help. Have a great one.
Very nice
why does mike sound exactly like matt? 😂
they been hangin out too much haha
I know he does huh , had to rewind it a bit to see if it was a voice over .. Matt seems a bit more nasally Lol..
Matt can’t just turn his brain off. “So we’re leaving that 50 footer back there”
Lol while Mike is over here cursing at the job he is doing.
Ready for the smash burger video on the new Evo! Let's see Mike's tips & tricks.
That ducting looks terrible. It definitely needs to be covered up. I can’t believe that Matt is okay with leaving it like that.
Nope, it looks awesome.
Agreed, from time to time the team signs off on things that are surprisingly “un-dialed” in my opinion
100% needs a TV.
It's not getting one.
Just a quick observation, if you can’t use the $600 scissors on cardboard products…
I might be thinking they are bit “overpriced” hahaha
Matt's scissors, Matt's rules.
They are made to cut Kevlar. I cut cardboard with a box cutter.
I want to see if uncle roger approve fried rice
well if you like cleaning and detailing a bbq grill will keep you busy, these things get nasty real quick
What about Kalamazoo Grill? Only problem is it's 2-3 times the price of Hestan and Alfresco
Yeah...from what I understand, I don't think those are all that great, but I haven't used one yet to know.
Man can’t live on plants and nuts alone Mike!
Love it. I’ve gotta ask though, what makes a pair of scissors worth $600? I understand stand and love quality and am a firm believer that you get what you pay for, but $600 seems a bit excessive.
It is similar to knives. High end steel requires quality materials and skill to craft.
Wtf? $600 pair of scissors? Damn Matt. Lol
Galvanized ductwork for the vent, a hood, and not stainless lame!😂
Dont paint the galvanized hood ducting, leave it the industrial look. It looks more professional and you wont have to worry about paint chipping away.
If you paint that ducting it will look absolutely ugly. The galvanized look offsets the look and make it look professional with the hood and evo grill.
Man I like that Evo but the price is to high. I'm thinking about the Cuisinart 22" or 30" that's almost identical to the Evo. I'm tired of making my breakfast burritos on the stove top griddle. Outside griddle is perfect for everything: breakfast burritos, chinese food, philly cheesesteaks, fajitas, burgers, Reuben sandwiches, etc. Wonder if you can use a Wok on that Evo?
Sam the cooking guy, uses his for everything.
I love my Cuisinart 360. The house we moved into had a spot on the outdoor concrete kitchen. I just mounted it without legs and converted it to natural gas, which they don't recommend, but works great.
If you are mounting it on a counter the worst parts are the drip tray, which makes it so you can't flush mount it to the drip ring. Also the gas connection is on the front, which kind of makes it hard to look nice built in.
@@joshm2243 EVO had the market but others are entering the field as their popularity has grown.
No Bear issue with the outside food? What about ants from the grease?
Wouldn't that be an issue for every outdoor kitchen? I think it's pretty easy to maintain. We don't fill the trash up with food and clean up after ourselves. That seems to solve it.
What was the rough cost for this full setup? I would love to do something like this.. but the equipment, ducting, power to the wall, counters/cabinets.. curious what that might cost? Also.. what is the equipment.. the grill and the round cook top.. love to know what those are since OG usually picks top of the line stuff.
It is about $50,000 for this set-up excluding labor. Let's add it up:
Cabinets: $15,000
Grill: $8,000
Evo: $5,500
Countertop: $6,000
Hood: $11,000
Ductwork: $2,500
Hafele Drawer Inserts: $1,000
Drawer Hardware: $1,000
Materials: $1,500ish
@@ObsessedGarage I figured around 35.. so not too far off. :). Well ya'll did an amazing job.. looks like a dream outside kitchen!
Time to put some Exo on those ducts.
Dont but cedar in there for smoke lol
wow forgot your on miced and on camera
Vegan cheese piers Morgan talks poo poo😂
First
Ffs...
sad to hear the anti-vegan comments, no need to feel threatened boys..
Ha, ha... If you made fun of me about eating meat, I just laugh. You vegans are pansies. That's your problem.