Outdoor Furniture, Patio Furniture and more!

Ain’t it always the way?  After months of cold weather and cabin fever, suddenly, there’s an endless list of things to do outdoors; and that would be great, except that now, there’s not enough time to do them all.  Naturally, just as you’re rushing to prepare for summer, and the upcoming holiday that signals its unofficial beginning, it also happens to be one of the busiest months of the year for gardening.

So, besides getting your outdoor furniture, picnic table, patio umbrella, and grill ready, you have to do a lot of yard work, if you want the greenery to make for pleasant scenery at your Memorial Day cookout.

At this point, in most parts of the country, the weather is mild enough to plant nearly anything, except for the most tender perennials, annuals, and vegetables.  Just make sure that the average date of the last frost in your region has passed, before you put tender plants into the ground.  Remember, the soil must be warm and easy to work with, not having too much, or too little, moisture.

Now is a good time to plant lily, dahlia, tuberous begonia, and gladiolus bulbs.  In fact, if you continue to plant a few gladiolus bulbs every week, through the early part of July, you’ll have a steady show of blossoms throughout the summer.

Remove the faded flowers of daffodils and tulips, and give them some fertilizer; but don’t disturb the leaves, which are necessary for the production of next year’s buds.  Pinching about a half-inch off chrysanthemum stems that are over six inches high, will help to make the plants fuller and more prolific.

You can also plant hardy annuals, such as petunias, pansies, snapdragons, and dianthus, as well as primrose, coral bells, candytuft, and most summer-flowering plants, including phlox and daylilies.  Harden off houseplants and seedlings, little by little, by setting them outdoors for increasing amounts of time every day.  Put them in shady spots at first, gradually working up to sunnier places.  Cut back geraniums that have spent the winter inside, and repot them with new soil.  Lightly fertilize perennials as they begin to pop up from the ground.

Bring some extra color and life to your patio, by adding trellises, pergolas, and arbors, and planting climbing flowers, such as roses, clematis, and morning glories, to cover them.  Planters and planter benches full of vivid flowers are spectacular touches as well, and can be moved around to create eye-catching arrangements, seating borders, and centerpieces.  When you go shopping for flowers, choose some in colors that coordinate with your patio furniture, or your outdoor furniture cushions.

If this seems like a lot to do, well, it is; but don’t worry – there’s much more to come.  We haven’t even gotten into dealing with weeds, and the myriad other things that will constantly challenge your efforts to produce and maintain a beautiful garden.  So, actually, this is only the beginning of a never-ending battle!

Yours Outdoors,

Kathy

Tags: Arbors, grill, Outdoor Furniture, outdoor furniture cushions, patio furniture, patio umbrella, Pergolas, picnic table, Planter Benches, Planters, trellises

If you’ve ever gotten an invitation to a barbecue, then shown up and claimed a spot at the picnic table, mouth watering for some tender ribs, only to find that the menu consisted of grilled hamburgers and hot dogs, you were, obviously, misled.  Assuredly, nobody was trying to deceive you; it is more likely that your host, like millions of others, believes that the words, grill and barbecue, can be used interchangeably. 

Sure, this is rarely a big deal to most party-goers.  After all, the food, however it is prepared, is usually good, and everyone has fun playing lawn games, or just relaxing on patio chairs, porch swings, and gliders, snacking on appetizers, and conversing with friends.  In certain cases, however, the erroneous use of the word, barbecue, to describe food that is actually cooked on a grill, may also spark some lively discussion, because many people take the distinction seriously – as well they should. 

A quick way to state the difference is by saying that grilling is high and fast, and barbecuing is low and slow.  Indeed, grilling is generally done over hot coals, or a gas flame, when cooking hamburgers, hot dogs, or tender, thinner cuts of meat, at 500° or more, for an hour or less.  The intense heat and rapid cooking help to seal in the juices, making for more succulent pieces of meat.  Although you can use barbecue sauces when you’re grilling, apply them only when the meat is nearly done, so that the sugar that is in them won’t have a chance to burn.  It’s also important to tend the grill for the entire cooking time, not only because of safety concerns, but because the meat cooks so quickly that it can go from juicy to dry in a flash.       

Barbecuing, which is normally done over wood or charcoal, is used when cooking larger, tougher cuts of meat, at 225° or less, with smoke, for well over an hour.  While this method definitely takes longer (in fact, if you’re cooking a pig, it may take all night), when done right, it’s well worth the wait.  Throughout the process, you can brush on the sauce as often as you wish, as it will create a delicious glaze; and throwing some damp wood chips into the fire will give it a great smoky flavor as well.  The long, slow pace helps to dissolve the connective tissue that makes meat tough, causing it to become tender enough to fall off the bone, which is the goal of all barbecuers.      

Of course, being able to distinguish grilling from barbecuing is only the beginning.  Mastering the proper cooking techniques for each of them will make the difference between food that is flawless and flavorsome, and fare that is only fair. 

Yours Outdoors,

Kathy

Tags: barbecue, barbecuing, grill, grilling

There are many safety measures that should be observed when you’re grilling and barbecuing.  Although some – or all – of them may seem like they’re just common sense (I know!), countless accidents happen each year because some people fail to follow them.  Sometimes, it’s because they think that nothing bad will happen to them; in other cases, people may feel that they’re safe as long as they don’t leave their grills unattended.  However, as we’ve all seen too many times, things can occur in a split second.

So, to begin with, never use a grill indoors.  Yes, that seems obvious, but, for some reason, many people who would never think of taking grills into their homes will use them in their garages.  Why?  Perhaps they feel that the openness of the garage makes it safer; but, in some cases, it could be more perilous.  For example, one good gust of wind could send flames shooting up to the rafters; and that’s a case in point for things that can happen in an instant.  

Furthermore, many people store paints, solvents, and kerosene heaters in their garages (although that’s not a good idea), and a grill should never be used near anything flammable, inside or out; nor should lit cigarettes, matches, or open flames be allowed near it.  Keep the grill out of all structures, including garages, porches, gazebos, sheds, cabanas, pool houses, carports, tents, and breezeways.

Do not put the grill under or near things that can catch fire, such as branches, overhangs, outdoor furniture, clotheslines, power lines, decks, and siding; and keep it at least 25 feet away from the house.  Move gas hoses as far away from hot surfaces and dripping grease as possible, or install a heat shield to protect them; and always place the grill on a level surface. 

Another important precaution, which, now that I think about it, should probably be first on the list, is to always know exactly who is going to be doing the cooking.  The reason that this is an issue is because, as we all know, there’s a lot of debate among backyard chefs about the best methods for grilling different things; and there are at least 100 different “best” ways for each thing.  In fact, some of these arguments get so hot that they could cook – nay, char – the food without the grill ever being ignited. 

Consequently, after a lengthy bout, I’ve seen the contenders retreat to separate corners, one flopping into a hammock, another continuing his harangue from an Adirondack chair, one settling at the picnic table, conducting a Grilling 101 lecture to everyone within earshot, and all of them saying, “fine, then – let them do it!”  So, the most judicious thing to do is to have only one chef’s hat and/or barbecue apron (once again, funny saying optional), and whoever wears them is it.  Remember, too many cooks can spoil a heck of a lot more than just broth!

Yours Outdoors,

Kathy

Tags: grill, grilling