Hello everyone! I’m a new member from Southeast, TX.
I’ve been lurking for quite awhile and I’ve really enjoyed learning and reading all the posts; pool school is great ~ Thanks for sharing.
I’m nearing the end of my pool build project (landscaping, lighting & irrigation), but I wanted to step back and share my first phase and whole reason for the pool build.
I started with a covered patio and slab project about 5 years ago. It was a combination of DIY and contractors (as money allowed). I designed my patio with a kitchen in mind and figured I could have the kitchen island portion done for about $3K. Wow, was I surprised when I received the quotes; I had no idea quality drop-ins were so expensive, not to mention cost of the build (plumbing was the most). The kitchen idea went to the back-burner until I came across a store close-out cash deal. I ended up paying about $1000 for a Cal-Flame grill, dual-side burner, top-mount cooler w/bar sink and SS doors. Winner-winner chicken dinner!! Kitchen is back and I started research on building outdoor kitchens; metal frame / channel construction with masonry type base sheeting was definitely the way to go. I figured even I could do this ~ It’s Easy to cut (with an abrasive blade change on the chop saw), light and surprisingly stout. Once I determined Height, width & depth measurements, it went fairly fast from there. The boy and I were off to a great start (12YO at the time)!
Soon into the frame-out I decided to give up precious counter space and added a Texas size sink with garbage disposer and eventually plumbed for an on-demand electric water heater. Can’t have too many sinks right? I can say for sure that the full-size sink with hot water and disposer were the best mods I made.
I’m definitely not an expert or craftsman of any sort, so I did what I felt comfy with and contracted the rest. We spend most of our time outside and enjoy the kitchen year round. The pool was a must in our Texas heat! I've learned lots with these projects as I went and kept it fun.
Anyway, nice site and I’m sure I’ll be spending a bit more time here learning about my pool.
I designed this kitchen to be used. Here’s proof
Rack-of-Ribeye vacuum sealed and ready! Not that I'm ashamed, but the pic of the steaks with the liquor bottles in the background; those bottles are not filled with booze. They are filled with olive oil and garlic cloves. I let them sit for a few weeks and give them out at Christmas. Excellent flavor for cooking, marinades and dipping bread!
Thanks for looking!