taste | grill technique

By AMY BENTLEY

THERE'S an outdoor kitchen — from simple to elaborate — to fit every budget.

"It's a new trend and it's growing by leaps and bounds, not just in America but internationally," said kitchen designer Deborah Krasner, author of "The New Outdoor Kitchen."

Krasner's advice? "Make it beautiful and make it a place to have fun. It's about pleasure. It's about being with friends and family."

Prefabricated outdoor kitchen islands can be installed in as little as a day, including the water, electric and gas lines.

The three most common shapes for an outdoor island/grill are a basic island, an L-shape and a U-shape, according to www.outdoor-kitchens.org, an outdoor kitchen design guide. A basic island features a grill, sink and space where you can prepare or store supplies. An L- shaped island allows separate spaces for cooking and preparing food. A U-shaped island provides distinct areas for cooking and eating.

Of course, there's always a custom design.

"What some people do is have a contractor build the barbecue island," said Damian Ortega, a sales associate at Sepulveda Building Materials in San Bernardino, which sells prefabricated barbecue islands and accessories. There are several manufacturers with plenty of options for islands and built-in grills including Fire Magic (www.firemagicgasgrills.com), Bull Outdoor Products (www.bullbbq.com), Weber (www.weber.com) and KitchenAid (www.kitchenaid.com).

"The most important part of a barbecue island would be the grill itself," said Matthew Kline, president of Southwest Outdoor Products in Upland (southwestoutdoorproducts.com), a distributor for Ontario-based Bull Outdoor Products and a builder of barbecue islands, fire pits and outdoor kitchens.

"You have to buy the best grill possible," he adds. "A good grill can last 25 to 30 years."

Once you select a grill (one with four burners is best, Kline said), consider accessories such as single or double side burners to cook side dishes, a refrigerator, ice chest, sink and faucet, warming drawer, and storage drawers for cooking utensils.

"If it's out in the open, an umbrella is a must," Klein said.

Accent lighting, stereo and landscaping also can be incorporated into an outdoor kitchen. Seating at the island should not be too close to the grill itself, or diners will have smoke in their faces, Krasner adds.

Ortega said many customers prefer natural or artificial stone for the facing and counters of the island, as they are durable for the outdoors. Manufactured stone is easier to install and lighter weight than natural stone, and "it looks exactly like real stone," he said.

Other less-pricey options are tile and concrete, which can be colored and should be sealed.

Costs typically range from $3,000 to $5,000 for a standard barbecue island with some accessories to $20,000 or more for a custom-built island, Kline said.

Author Deborah Krasner is a regular contributor to "The Splendid Table," heard on local NPR stations and invites food lovers to explore their passions through Vermont Culinary Vacations (www.cullinaryvermont.com) and Italy on a Plate (www.italyonaplate.com).