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Outdoor Kitchens And Backyard Barbecues

Red Valley Landscape builds outdoor kitchens in OKC with Bull grills and big green egg cookers like this one.

An outdoor kitchen built for an OKC landscaping project.

Get the outdoor kitchen ready and fire up the grill! Although it may still be a little chilly in Oklahoma, warmer weather is closer than you think. People will soon break out spring clothing, outdoor furniture and grilling utensils to prepare for the year’s first backyard barbecue! Red Valley Landscape knows a thing or two about backyard barbecues as our team has been building custom outdoor kitchens in OKC for years.

Red Valley Landscape’s custom outdoor kitchens are not only aesthetically pleasing, but they are also highly efficient, especially those that include a BULL stainless steel grill and a Big Green Egg cooker. Depending on the model, a BULL grill includes: heavy duty stainless steel bar burners, stainless steel grates, twin lighting systems, warming racks, high quality thermometers and more. They are beautiful, and they can produce a grilling experience like none other.

It’s clear that a BULL stainless steel grill is a great addition to any outdoor kitchen, but when a Big Green Egg cooker is paired with it, there are many more cooking possibilities than we can describe. For example, a stainless steel grill by BULL is excellent for searing salmon, filet mignon and chicken kabobs, but the Big Green Egg also gives you, the chef, the ability to bake bread, pizza or pie. The Big Green Egg cooker is also a smoker, so if you want to slow cook ribs for hours, that’s a possibility! Everyone knows smoked meat is essential to any backyard barbecue.

Now that you know a little more about about Red Valley Landscape’s outdoor kitchens, how about a recipe to try for your first backyard BBQ in 2016?

Recipe courtesy of Bull’s Guide to Grilling Success:

steak-and-mushrooms-015

Ingredients:

(2) 1-lb. flatiron steaks or 2-lb. tri-tip steaks

(20) medium sized mushrooms either white or cremini

Marinade:

(½) a cup of vegetable oil

(¼) cup of red wine vinegar

(3) tablespoons of freshly squeezed lemon juice

(1) tablespoon of Worcestershire sauce

(1) teaspoon Dijon mustard

(2) cloves minced garlic

(2) tablespoons chopped parsley

(1) teaspoon salt

(½) teaspoon freshly cracked pepper

Extras:

(4) double prong skewers or (8) bamboo skewers soaked in water for at least one hour

Cooking instructions:

Place the steaks in a container and set aside. Remove mushroom stems. Place mushrooms in a sealed plastic bag and set aside.

Place all of the marinade ingredients in a blender and blend for a minute. Pour half of the marinade over the steaks and the rest into the bag with the mushrooms. Flip the steaks a couple times to coat, cover and marinate in the refrigerator for at least 4 hours or as long as overnight for maximum flavor.

Shake the bag of mushrooms to make sure they are coated. Squeeze out the excess air from the bag and seal. Place in the refrigerator to marinate with the steaks. The mushrooms will be fine if left to marinate overnight.

Set up grill for two-zone direct and indirect grilling over high heat. Place a drip pan below the grates on the indirect side. Remove the steaks from the marinade and blot dry with paper towels. Season liberally with kosher salt and pepper. Skewer 5 mushrooms onto each double-prong skewer or bamboo skewer.

Sear the the steaks at a 45-degree angle for 2 minutes and then rotate 90 degrees to sear for 3 minutes more. Flip and repeat. Move steaks to the indirect side and (insert a digital probe thermometer if you are using one), close the grill cover and cook until steaks reach the desired temperature (130ºF for medium rare).

Remove the steaks and loosely tent with foil. Let rest for 10 minutes while grilling the mushrooms. Turn the direct heat down to medium and lay the skewered mushrooms cap side down on the grill. Cook for 3 to 5 minutes per side or until golden and grill marks appear.

Transfer to cutting board or serving platter. Remove the mushrooms from the skewers and quarter them to serve over the steak. Slice the steak across the grain of the meat and serve with the grilled mushrooms on the side or over the top. Enjoy!

Contact the landscaping design experts at Red Valley Landscape to get started on building the outdoor kitchen of your dreams, or get to party planning if you have already invested in an outdoor kitchen!

Red Valley Landscape and Construction is Oklahoma City’s (OKC) premier outdoor living design and construction firm. We specialize in full, custom outdoor kitchens, swimming pools and landscape designs, including master plans while providing 2D and 3D renderings so you can see your project come to life before the construction phase begins.

Our team services all of Greater Oklahoma City (OKC), Yukon, Piedmont, Mustang, Deer Creek, Edmond, Guthrie, Norman, Moore, Del City, Midwest City and other nearby areas. Schedule a pressure-free appointment with one of our design experts and let us help you get started with tree care today. Call us today at (405) 509-2300 to experience outdoor living at its finest!

 

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