The cost of enjoying yourself (cooking)

[LM600]

For me, my outdoor kitchen would look something like.....

Huge amount of prep. cleardown and storage spaces with power and water (this includes walk in cold storage)
Brick built pits
Brick built cold smokehouse
Wood fired pizza oven
Fryers
Bain Maries
Some boiling tops
Slicer
Mincer
Mixer
Temp/humidity controlled storage room for salamis, chorizos etc.
Dedicated vertical and horizontal Rotisserie set ups (hog roaster and a kebab machine!)
Temp controlled brewery and storage
Wood storage
A bar
Various polytunnels to grow chillies and veg.
My Brinkmann Grill and E20 smoker
Someplace to keep charcoal lit ready to shovel into whatever cooker
Could be tempted by a Yoder / Klose / SpiceWine / Ole Hickory Pits

Better start winning the lottery then!!!!

[All Weather Griller]

Happy with what I have, just a Winnibego Vectra would do me for the comps.

[British BBQ Society]

Fairly simple at the moment, not for me but to make life easier for the society comps, an HGV with fold down sides, one side 10 Gas grills and tables for Ready Steady Q, and the other side another 10 gas grills and tables for Kids Q. in the middle a row of commercial dishwashers to save time between rounds and a fully fledged market for the ingredients. If it happened to be towing the mother of all smokers for personal lunch I wouldnt complain!!

[Vic.]

my ultimate would be a modified chinook decked with all the bbq mod-cons, bar and disco, 2 massive side doors which open up like a lamborghini gallardo and a NATO pass to land anywhere

[All Weather Griller]

2 massive side doors which open up like a lamborghini gallardo

Aren't these doors flawed on a twin rotor? or would the blades be stationary? :LOL:

[Vic.]

doors wouldn't open during operation, only when stationary. would have to sort that one out with Bill Gates

[BBQFanatic]

I love the Smoking Guns BBQ Team Rig - It has EVERYTHING.

http://joelvance.com/wp-content/uploads ... 1-of-1.jpg

[clairbare]

If money was no object the possibilities would be endless - first I would head out to the states to a couple of comps and see their set ups for real (as opposed to just on TV)
Ours would definately have a luxury sleeping/living/cooking/washing area with all the mod cons and somewhere for Lee to plug in his hair straighteners
Then there would be a well kitted out kitchen area purely for MEAT!!
It would be easy to drive anywhere and have a serving section somewhere so if it was raining Lee wouldn't have to get his hair wet (nor me)
I would obviously leave all the "putting it together" to an expert (sure there are plenty out there!) but of course I would have the final say!!