Before gas grills and outdoor kitchens, America fell in love with that symbol of suburbia, the backyard brick barbecue. As outdoor entertaining became a hallmark of the good life in the post-war 1950s, the open-air grill stood center stage, presided over by Dad, who ruled the flaming briquettes. We think it’s time to give these nostalgic cookers a second look.
While you could buy a simple portable kettle grill to heed the call of the charcoal, there’s something alluring about a built-in masonry grill. These structures not only accent the patio, providing a focal point and creating a gathering spot, but also are ideal for feeding a crowd because they typically have more grilling space than your standard-size rollaway. Plus, they’re durable and weather resistant, don’t need to be stored, and have a warmer feel than outdoor kitchens glinting with stainless-steel surfaces.
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Building a simple barbecue pit is a relatively easy job and likely to cost less than a fancy new gas grill. With the right tools, materials, and a little skill, you can put together a basic brick barbecue in a weekend.
So whether you build your own or hire a pro, think about firing up one of these backyard barbecues this summer and standing, Tom Collins in hand, admiring the glow and taking a moment away from your packed schedule to appreciate your family, your friends, and your life.
The higher back and side walls on this barbecue, designed and built by Brookwood Landscape and Stonework, reduce the risk of flying sparks. Thinner, elongated inside walls ease side access to the grates during cooking.
A simple three-sided 24″W by 24″D by 30″H brick grill on a 4-inch concrete pad will run about $500 for DIY materials. Prices go up from there, depending on materials and style.
If you’ve got basic bricklaying skills, a strong back, and some good buddies, go for it (blackknightdirect.co.uk offers kits that include plans and grates from $175, shipping included). You may want to hire a pro for complicated masonry.
Determine which way the prevailing winds blow, and site the barbecue so that the smoke will blow away from the cook and the dining area. If in doubt, stake small flags in the lawn and observe.
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Brush hot grill grates to prevent food and bacterial buildup. When they’ve cooled down, spray with vegetable oil to prevent rusting. Dispose of cold ash after each use to cut down on excess smoke and unpleasant flavors.
Price: $
Concrete block is the least expensive option; the 4-inch-thick blocks shown here allow for a smaller footprint. Costs can rise significantly with the addition of a natural-stone or cast-stone veneer. If using the latter, be sure it’s rated for outdoor use. Lining the firebox with fire brick mortared with refractory cement will help increase heat retention.
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Brick is a good choice because it’s handsome, it retains heat well, and, as a fire-hardened material, it doesn’t readily break down when exposed to the elements. Look for “facing bricks,” which are both a structural and a finish material; the ones shown here have recesses that hold mortar. Achieving uniform courses may require above-average DIY skill.
Price: $$$
Quarried stone, such as the “rounds” shown here, is the most “natural” choice and, like brick, is good at retaining heat. Expect to spend considerable time selecting, shaping, and fitting stones together. Plan to have extra material on hand; how much depends on the type of stone. Ask your stone yard to determine the overage you’ll need.
Argentine-style “gaucho grills” feature a recessed firebox with a heavy-duty grate that has a cranking mechanism to raise and lower it over hot coals, regulating the heat. These products can be pricey; consider having one made by a metalworker, starting around $700.
This cylindrical smoker—made from a brick-clad concrete drainpipe—is fueled by a fire pit that becomes a campfire-style grill with the addition of a grate (grategrates.com offers custom ones, starting at about $170).
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Want to build a “wow” outdoor feature? Start with a precast fireplace kit, line it with fire brick, and clad it with stone veneer (fogazzo.com has kits, starting at $2,000). Then turn it into a cooking hearth by adding angle irons to hold a grill grate.
Fast-lighting briquettes are convenient, but we prefer these chemical-free options for fueling up:
Their lower burn rate provides the most control over heat while cooking, and a higher carbon content makes briquettes an easy grilling fuel to light.
These irregular chunks of carbonized wood burn clean, fast, and hot, creating a 600°F or hotter wall of heat that produces a crisp char.
The old-school campfire method adds lots of smoky flavor. Use dry, well-cured woods, such as fruitwood, hickory, or mesquite, and allow 45 minutes for logs to burn down to embers.
Jamie Purviance, chef, and author of Weber’s Big Book of Burgers (2014), shares tips—and a great recipe—to turn you into a grilling guru.
An Instagram-worthy burger starts with ideal cooking temps. Burgers need medium-high direct heat to get a charred crust and medium doneness, while buns should be toasted in a cooler, indirect zone of the grill. Here are two methods for assessing the heat.
Hold your outstretched palm an inch or two above the upper grill grate. The length of time you can stand the heat tells how hot the grill is.
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Source: https://gardencourte.com
Categories: Outdoor
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