Housing, Apartment and Real Estate

For many years, when I thought about cooking outdoors I only thought about throwing steaks on grills and calling it good. Then I started to really explore the different options for cooking outside and really enjoying my yard while I made food I love. I discovered backyard baking and I never looked back.

Gas grills are great for steaks, ribs and chicken thighs but they can also be used for other type of food. It’s easy to forget that the propane you are using is very similar to the gas stove you have or that the first ovens were wood fired. Have you ever had wood oven pizza? I think it’s about time you tried your hand at slinging pizzas on the grills. Of course, you should get a pizza stone because of the uneven texture of the grills but you’ll be amazed at how consistent the heat can be in a charcoal grill with a pizza stone.

You can also bake bread in this manner but if you are really serious about backyard baking then I suggest stepping beyond the grills and building a brick over in your yard. For baking you really want indirect heat and a real brick oven that is carefully tended will give you exactly that. There is nothing quite like a loaf of sourdough bread that you made from scratch and cooked in a wood fired brick oven that you built yourself.

I do suggest that you keep the delicate dessert baking in the kitchen. Backyard baking lends a certain smoky and savory flavor to your creations that you might not want to pair with that apple and berry tart. For bread and pizza though, this is another area of enhancement. I’ve used a smoker before to make freshly smoked, roasted nachos and the outcome was amazing.

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