BARBECUE MODERN LINE WITH OVEN AND SINK AV100M
Measures:
Width: 280 cm
Depth: 108 cm
Height: 203 cm
Weight: 2125 kg
Dimension of the cooking surface: 86x48 cm
Included in the price:
- Wood fired oven diameter of Ø80cm X Ø80cm (inside measures) for cooking bread, pizza and baked, grilled meals
- Barbecue do-it-yourself (DIY);
- Grill with removable ash collection tray
- A thermometer (0 to 500 °) to monitor the temperature inside of the wood fired oven
- Great brick barbecue with a wood fired oven incorporated
- Sink and tap in stainless steel;
- Stainless steel grill;
- Printed assembly instructions;
- Transport insurance.
To view the optional Grill F50 with Flipper Grid, click HERE
Find out about our oven and barbecue accessories.
Important
The oven can be on the left side or on the right side of the Barbecue and the sink can also be changed. The price keeps the same!
Technical details:
- Great brick barbecue with a wood fired oven incorporated
- Charcoal and firewood can be used as fuels
- Adjustable cooking heights
- Weather resistant
- Easy assembly with adhesive (not provided)
- Retains its good looks after years use
- Supplied unassembled in component parts shrink wrapped on a pallet
- All our stone barbecues are built with Brick and refractory stone
- You can extend the chimney height
Delivery time: 7-10 days* (read our general terms and conditions)
Payment methods:
- Debit / Credit Card - 100% secure payment
- Bank transfer
Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.
* Except Corsica
Delivery :
- Delivery will take place at the curbside or driveway.
- It is important to take the time to systematically check the condition of the package upon receipt. You must make reservations on the delivery slip before signing if you find damage on the package, or refuse if the product arrives badly damaged. Without these reservations it is impossible for us to claim any liability from the insurance.
- Please read the general delivery conditions carefully for more information.
Enjoy this recipe for your BBQ
Beer-braised short ribs
Ingredients:
6 meaty beef short ribs (about 3kg/6lb 8oz), see tips
75ml sunflower oil
3 onions, thickly sliced
450ml hoppy American-style craft lager (try Point Amber, available from ocado.com, or Samuel Adams Boston lager, widely available)
700ml good-quality chicken stock
140g black treacle
small bunch thyme
50g burnt oak wood chips, tied in a muslin bag (optional, see tip)
100g ketchup
100g American mustard
75g brown sauce
For the marinade
2 tbsp cayenne pepper
2 tbsp smoked paprika
1 tbsp toasted cumin seeds
2 tbsp garlic powder
1 tbsp cracked black pepper
6 tbsp sunflower oil
Method:
First, make the marinade.
Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste.
Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat.
Place on a tray, cover and chill overnight.
The next day, heat oven to 150C/130C fan/gas 2.
Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour – about 20 mins.
Don’t be scared of the colour, this will add amazing savoury sweetness to the dish.
Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using.
Stir well and bring to a simmer.
Place the marinated short ribs in your largest roasting tin.
Pour over the onion and beer braising liquid, then cover tightly with foil.
Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
Once the ribs are cooked, remove and put on a plate to rest and cool.
Strain the braising liquid into a saucepan.
Once settled, use a ladle to remove the top layer of fat, then set over a high heat.
Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium.
Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky.
To cook them indoors, heat the grill.
Set a wire rack over an oven tray and place the ribs on top.
Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust.
Set aside to rest before serving with the onion rings and slaw (see Goes well with).