A Westchester County Outdoor Kitchen that Screams VALUE
Here is an outdoor kitchen in Bedford Westchester County that uses an Artisan by Alfresco 36″ grill head with 32″ access doors and a Marvel MO24RAS1RS 24″ refrigerator. The couple did not want to spend a fortune on the outdoor kitchen grill equipment. Instead they bypassed an Alfresco and Lynx and decided upon Alfresco’s “little brother”, the 36″ Artisan. The Artisan grill – ARTP36 – shares some features with the Alfresco. These include the same briquette cooking system and igniters/wires that are encased in heat-resistant silicone. The grill is also made in the same California factory as the Alfresco.
For the kitchen masonry they used natural stone veneer in Mosaic pattern. For the countertops they used polished and sealed Bluestone. Many people love the way Bluestone looks but they shy away from using it as an outdoor kitchen counter top b/c of its propensity to stain. In this case the Bluestsone is sealed which will protect it from the elements as well as potential spillages.
If you want to learn more about the Artisan grill line or design an outdoor space contact us at Curto’s at 1-800-966-2878 or visit at 1966 Central Park Ave in Yonkers.
Artisan 36″ Grill in Westchester County outdoor kitchen
The other day I hosted a customer who had seen my videos and wanted to take the Alfresco 42 ALXE-42SZ for a spin. He was intrigued by the power that the grill generated through the 28.5K btu burners and was focused on the Alfresco Hellfire sear zone. If you have not read or seen my other blog postings / videos, the Alfresco sear zone may be the hottest of all the premium gas grills, reaching an infernal temperature of 1800F. Do you really need to sear a steak at a temperature that you could probably forge steel at? No, but it certainly is cool talking about that number : )
What he did not realize was that the Alfresco solid fuel insert, which is the drop-in accessory that allows you to cook with wood or charcoal, is the BEST way to sear your food on an Alfresco grill. He brought a well-marbled 2.5″ thick ribeye to my house, rubbed it with kosher salt and pepper and we ran a test where one side was seared on the Hellfire sear zone and the other side was cooked on the solid fuel insert. Results – the solid fuel insert did a better job as we developed more of a bark on the side of beef and it imparted a tasty, woodsy flavor profile that was multi-dimensional. Picture biting into a piece and the first sensation is a little bit of char and grit that suddenly hits you with some wood / smoke and then suddenly you get the sanguine lusciousness of the medium rare interior. It was off the charts!
So the Alfresco solid fuel insert is an ABSOLUTE must have accessory with any Alfresco grill as it will fit every size. Here are my top 5 reasons why you need it:
1 – It sears better than the infrared sear zone
2 – Food tastes better when you cook over a live fire!
3 – It does more than sear – customers have taught me how to do 2-zone cooking with it where you bank your coals in the front or back. This will leave enough room to sear two large steaks and have a sufficient area in the front for a different temp zone
4 – It’s portable – if you don’t want to use it, pull it out. You can’t do that with a sear zone burner that is taking up 33% of the grill surface
5 – It’s easy clean – just take a shop vac to the solid fuel insert and you’re done. Or, lift the solid fuel box out of the grill, dump put the ash, and you’re good to go.
BONUS – if you cook with lump charcoal you can reuse your coal for your next cook, so you prolong the life of your fuel and save $$.
Ribeye steak on the Alfresco solid fuel insert SFI-POD
If you are shopping for a grill and the salesperson tries to sell you on said grill’s ability to completely negate flareups, then my advice is to walk your ass out of that store or off the phone PRONTO.
There is a silly misconception that flareups are the bane (not this Bane) of every backyard griller .
I wholeheartedly disagree. Especially if you are using a gas grill.
What is a flareup?
It’s fat, juice, marinade or some other cooking byproduct that is hitting a very hot surface on your grill. The result is smoke, or flame that rises, WITH FLAVOR, sending it back to the food. Since a gas grill does not impart any flavor to food (gas = colorless, odorless, tasteless), then the flare up or FLAVOR BOMB/FLAME KISS, is actually a positive thing.
The problem is when your grill is too hot, or filthy, and you can’t harness the inherent beauty of the flare up, and it becomes sustained, and ultimately burns the shit out of your food.
It’s like any other cooking fire, it delivers the goods (man,is there anything better than cooking over live fire?) but it needs to be harnessed or that beauty it delivers to our olfactory senses can go sideways real fast.
So what you need is the tool or toolkit to be able to handle this heat/fire and channel it for the good as you cook on your limited (taste-wise) gas grill. That’s why the Alfresco is the way to go – the ceramic briquette system it uses is off the charts good. Watch the video for the details, but if you want a vehicle that will allow you to cook at a high temp yet control the inevitable flareups, the Alfresco ALXE series delivers.
Over the years I have lost too many good pieces of meat to the insidious grip of untamed flareups. While I squarely blame myself for those issues, it didn’t help matters that the grills I was using using capitulated in the face of these meal-ruiners.
That was until I started grilling on an Alfresco ALXE 42 Grill
Because of Alfresco’s brilliantly designed ceramic briquette cooking system, my flareups have been transformed into “flame kisses” that aid in flavorizing my food, instead of turning it into a shade closer to obsidian and leaving it with the taste of a fireplace.
Alfresco Grills Have the Best Flare Up Taming System!
Proof is in the pudding…
My wife gave me a few skirt steaks that had been sitting in an Asian marinade bath for a few hours. When they were brought to the white hot Alfresco 42 grill, they were undoubtedly fodder for a serious flare up outbreak.
As you can see from the images below, flames did start to erupt, BUT WERE SUPPRESSED IMMEDIATELY. Because of the close concentration of the briquettes (if you look at Alfresco’s ceramic grid vs the competition there are very few gaps that would allow flames to shoot through) the flames may get through, but they are smacked down after allowing for a brief flame kiss which is a flavor enhancer. More on that next…
Flare Ups are a Good Thing. No, Make that a GREAT Thing.
Flare ups are caused by drippings.
And drippings are what flavors our food.
The folks at GrillGrates feel that the drippings and their byproduct (flareups) are the most instrumental factor in giving your good it’s kick a$# taste. Yes, more important than the wood pellets, chunks, charcoal or (with a gas grill) the chips in a smoker box. We WANT flare ups, but we don’t want sustained flare ups. Instead we need to recontextualize them as “flame kisses” or “flavor bombs”.
BTW, no matter what cooking system you are using, if you don’t clean your grill gates and briquettes, you will be slowly creating a flare up factory.
I clean my Alfresco 42 Grill regularly and make sure to burn away any buildup on the briquettes.
If you have any Alfresco Grill questions please give us a holler and remember we ship Alfresco nationwide…for free! Call us at 1-800-966-2878 to order today!
The Alfresco 42 Grill’s ceramic briquettes knock down the flareup.
Using two cooking zones on Alfresco’s SFI-POD Steak, Senor Smoke attains near steak perfection
March 1 2017
Two years ago I sold an Alfresco grill to a cat we will call “Steve from Scarsdale”. This was a special sale. Why?
The sales cycle took over one year. Talk about a considered purchase.
Steve took his dear, sweet time to order b/c he had a ton of research to do. He has an engineering background so he was paying close attention to the grill’s design integrity and details such as thickness, soldering, and overall product construct.
His final decision – an Alfresco.
Steve also purchased a few accessories including the solid fuel insert. Am few months after delivery I dropped him a note to see how he was enjoying the grill.
We got to talking about the solid fuel insert and he mentioned that he was doing dual zone cooking on it. I didn’t understand how he was able to pull that off considering the insert is not immense. He told me that the key was to bank your lump charcoal in the back of the insert and then leave the entire front of the insert empty. He said that there would be ample space with a “split” grate so that the dual zone method would not inhibit you with limited real estate.
So I tested Steve’s idea with a very thick strip steak that I knew could use some indirect heat as well as an intense sear.
I banked my Kamado Joe lump charcoal in the back of the solid fuel insert and lit it with the Alfresco burner. After 7 minutes the charcoal was fully ignited and ready to go. The steak, which had been massaged with olive oil, Jacobsens sea salt and cracked pepper was placed at the front of the insert as I wanted to reverse-sear this – cooking at a lower temperature and then searing at the end of the cook.
As you can see by the below photos, I had a significant spread in temperature at the grill grate – I was seeing a 500 degree difference which I could not believe.
I let the thick steak sit on the front of the solid fuel insert for about 7 – 8 minutes total, turning every 3 mins to get the cross hatch marks.
After the 8 minutes were up I move the steak the back portion of the solid fuel insert and immediately noticed that the steak was undergoing a sear – audibly the sizzle started to pick up and the smoke and flame started to kick in as well. Things were hot back there!
After about 2-3 minutes per side I pulled the steak and let it temp under loosely tented foil for about 10 minutes. The result – incredibly delicious medium rare and quite a tasty bark on it from the sear.