Come behind the scenes at The BBQ Buddha for a #KitchenTour and see Chris's kitchen in Louisville.
The layout and the flow of my kitchen is the best. With a 12' counter it makes prep and plating a snap. The straight line to my outdoor kitchen is fantastic as I am able to move in and out with ease.
Tell us about your kitchen?
My kitchen is the focus point of our home. With bar seating for 8 people this is where everyone hangs out in the house. No matter if I am cooking indoors on the GE Monogram range or outdoors on my Kamado grills I am in close proximity to family and friends.
What have you done to make your kitchen cosy, functional, beautiful or inspiring?
I used white, beveled subway tile behind the sink and the range with a light gray grout to make the tile stand out. The range and hood look beautiful and would certainly be the focus if it weren't for my 12' granite counter on the kitchen island. The white granite on top of light gray cabinets make the kitchen very warm and inviting.
How do you keep organized while cooking?
I am OCD by nature and very meticulous about cooking. Everything must be prepped in advance and placed out ready for the dish to be assembled. I am particular about cleaning as I go to ensure the kitchen stays organized and I am focused on the task at hand. It sounds like this isn't fun but when I am in the zone and the kitchen is humming along like a finely tuned instrument, that is my happy place.
Any tips & tricks for organising your pantry, fridge and ingredients?
Fresh ingredients are the most important thing. If you can shop daily to ensure fresh vegetables and proteins are on hand. Having clear containers that hold your dry pantry good such as flour, rice, sugar, etc. is a must as well. Putting items like oils and spices near the range of ease of use if the way to go.
Do you do a lot of cooking and what are your favourite dishes to make?
I cook every night and my favorite recipes to cook are outside on the grill. I love to smoke meats and get the flavor you can only accomplish by cooking low and slow. If I am indoors I love cooking with my wok and making Asian inspired recipes.
Where do you turn for new recipe ideas?
I read cookbooks like most people read fiction. I am inspired by the way other cooks see ingredients and the motivation behind putting them together. I usually start where they leave off by modifying their dish with another protein, vegetable, etc. However, the book I draw the most inspiration from is The Flavor Bible as that lists ingredients and what compliments them. That helps me get started and inspiration always follows.
Do you plan out your recipes for the week or do you like to be spontaneous?
I plan at least one big recipe a week I plan to blog about. All other meals I let the ingredients on hand tell me what to do or let the grocery store / butcher give me inspiration.
If you had three wishes, what would you do to make this your dream kitchen?
I have my dream kitchen! This is the culmination of a lot of hard work and planning. However, if I had to pick three things to add to it I would get better pots and pans, more knives, and I would hire a professional dish washer to work by my side.
Whose kitchen would you love to explore? Send us a message!