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    Outdoor Kitchens | Custom Construction

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      FLO Grills of Austin | Outdoor Kitchen Professionals

      FLO Grills of Austin | Outdoor Kitchen Professionals

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        FLO Grills, Like no other.

        FLO Grills, Like no other.

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            Outdoor Kitchen Austin

            Welcome to FLO Grills Austin. The Outdoor Kitchen Pro's

            FLO Grills Austin is the hottest innovation in Outdoor Kitchens and Outdoor Living. Our showroom and design center has every item we sell on display for you to view, touch and appreciate. Come in and see the quality of our products for yourself. Our local FLO Grills Austin outdoor kitchen showroom is the best outdoor kitchen and components showroom around. Give us a call 512-258-4356 or come by today. We are conveniently located at 13359 HWY 183 North STE 401. We look forward to seeing you.

            From the blog

            • September 20, 2015 Black Eye Peas Recipe Cajun style

              I love smothered Black eye peas and so does my son. So I made a pot for Tailgating food to enjoy while watching my LSU Tigers play.

              This recipe uses Tasso as the flavoring / meat.

              To start heat the Kamado Grill by FLO Grills 300 degrees

              Using a Black Iron pot, or dutch oven, I melted 1 stick of butter

              Once melted add both chopped onions and celery, about a cup of each.

              Stir till the onions are clear. Add 3 cloves of garlic smashed Add The Tasso and let it get  browned.

              Once incorporated I add my pre-soaked black eye peas, (1 bag full)

              Stir to heat the peas then add one box of Chicken broth, stir and let is cook down. (approx 15 mins.) Liquid needs to just cover the peas

              Cook with out a lid.

              Check on the peas every 10 -15 to stir, making sure not to burn peas on the bottom of the pot. After 45 mins I add 2-3 table spoons of Worchester sauce, salt and pepper to taste and your favorite hot sauces to you liking. Stir in and add water to cover the peas as needed. Checking every 10- 15 mins to stir and add water as needed. Total cook time approx. 2 hours.Serve over rice or by itself. take off the Kamado and let it sit for about 5 mins and the liquids with begin to thicken. Serve in by themselves or over a bed of rice.


              1 Stick Butter

              1/2 Lbs. Tasso cubed

              3 Garlic Cloves

              1 cup Onions Chopped

              1 Cup celery Chopped

              16 oz Chicken Broth


              Salt, Pepper, Worchester sauce, and hot sauce to taste. Add water during the cooking process as the flavor concentrate add more water to cover the Black eye peas.


            • February 12, 2015 Spicy Peach Glazed Chops| Kick up your tailgate party

                SPICY PEACH GLAZE


              1 stick butter

              1 16oz jar of peach jelly

              3 oz. of Texas Pete hot sauce

              1/4 cup water

              5 TSP of brown sugar

              Pork chops 1.5" - 2" thick boneless

              Marinade w/ injector (we use Creole Butter)

              Black pepper and salt to taste on the chops.

              Place chops on FLO Kamado at 250 degrees for approx 10 mins then flip.

              Once flipped, put all glaze ingredients in a pot on the grill or stove and heat at med high heat. Stir until the jam is liquid, then keep on low. It will continue to thicken. Once the back of spoon is coated, sauce is ready.


              Flip chops again and liberally coat with glaze. Check meat internal temp. Remove at 145 degrees. 


              Put more glaze on the chops then cover loosely with foil. 

              Slice the chops and cover with more glaze to serve!!

            • January 10, 2015 How to make Chili on a FLO Kamado Grill

                 There is nothing better on a cold and rainy day in Austin than a piping hot bowl of great tasting Chili. In the spirit of keeping things weird in Austin we did chili on your FLO Kamado and did not use ground beef. This is an andouillie sausage and Pork (Boston Butt cubed) meat chili. 

              First fire up your FLO Kamado to about 300 degrees. Put cast iron pot in center of rack. 

              1.5 Ibs. of Andouillie sausage chopped

              1.5 lbs. cubed pork (trimmed the way you want)

              2 yellow onions chopped

              2 green bell peppers chopped

              2 celery stalks rough cut    

              5-7 gloves of garlic rough chop

              16 oz. Tomato paste

              30 oz. Tomato sauce

              30 oz. Tomato crushed or diced

              27 oz. Can of black beans

              27 oz, Can of kidney beans

              1 small box chicken both 

              Salt, Black pepper, Chili powder, Smoked Paprika, Garlic powder, Celery Salt, Cumin, LA Hot Sauce Worcestershire sauce

              Once the cast iron pot is hot brown the Andouillie and pork together, stir as needed to brown the pork. 

              Once meat is browned add the onions, bell pepper, celery, and garlic. Stir with meat till full incorporated. Once onions get clear add the tomato paste, sauce, and crushed or diced tomato to the pot and stir. add salt, black pepper, and garlic powder to taste. 

              Let is simmer and stir every 5-10 minutes. After approx 15-20 mins of a low boil add the chili powder, cumin, hot sauce, Worcestershire sauce, celery salt, and both cans of beans with liquid. Still till fully incorporated. after about 5 mins taste the sauce and add spices to your taste. If to thick add chicken broth a little at a time and stir in completely. Let it reach a low boil and simmer for approx 20 minutes and its ready to serve. 

                We serve on a bed of steamed rice, with cheese and raw fine chopped purple onions on top. It chili serve it how ever you want. enjoy!






            • November 22, 2014 How to smoke a perfect Turkey under 2 hrs.



              For a video on How to Spatchcock or butterfly your turkey see the link below.


              Prep your FLO Kamado to smoke. Use Your heat deflector and rack extender. Prep the grill to get to 250 degrees for approx. 1.5 hrs.

              Have wood chips of your choice soaked and ready to. I like pecan or a fruit wood for turkey.

              Prep the bird with your choice of liquid injected marinade. Apply your dry spices to the top and bottom of the bird. 

              Butter pats or smeared on the exterior skin makes the bird brown easier and adds great flavor. 

              Put in a drip pans the fall root veggies and a mixture of the marinade and wine / water salt and pepper to taste under the rack extender to catch drippings from the bird. This will also keep moisture in the grill while smoking. Place the bird on the rack breast up and directly over the drip pans. You can add the smoke chips at the start of the cooking process by putting the wet chips on the fire or wrap them in a foil pouch and poke holes in it. Place the pouch on the heat deflector. This prevents heat from getting to high or low. Check on moisture levels in the drip pan at the half way mark 45 mins. Add more liquids if needed. close back and finish cooking until the internal temp is 165 degrees. drain left over moisture from drip pan into a sauce pan add a stick of butter and simmer to make gravy.