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BBQ Grill CE2120F

- Measures: Width: 161 cm Depth: 061 cm Height: 240 cm Weight: 730 kg - 2 year guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€1 210.00

…………………………………….. Free Shipping ……………………………………….

 

Measures:

Width: 161 cm

Depth: 061 cm

Height: 240 cm

Weight: 730 kg

 

Dimension of the cooking surface: 60x50cm

 

Included in the price:

 

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

Technical details: BBQ Grill CE2120F

 

 

-  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

-  Brick refractory

-  You can extend the chimney height (request cote)

 

Delivery time: 7-8 days

 

Payment methods:

 

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded, more

  information available at: Paypal

 

 

BBQ Grill CE2120F. Free shipping to England, Holland, Germany, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

Shipping: 1 pallet

 

* Except Corsica

 

Enjoy this recipe for your BBQ

 

"Cuban Sandwiches"

 

Ingredients

3 tablespoons extra-virgin olive oil 
1/2 cup minced onion 
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
6 garlic cloves, minced
3/4 cup fresh orange juice (about 2 oranges)
2 tablespoons fresh lime juice
8 ounces pork tenderloin
Cooking spray
1/2 cup finely chopped dill pickle 
2 tablespoons prepared mustard
2 teaspoons extra-virgin olive oil 
4 (3-inch) pieces Cuban bread, cut in half horizontally
8 thin slices deli less-sodium ham (about 3 ounces)
4 (1-ounce) slices reduced-fat Swiss cheese 
1 cup baby spinach

Preparation

 Heat 3 tablespoons olive oil in a small skillet over medium-high heat. Add onion, salt, oregano, black pepper, and minced garlic; sauté 3 minutes or until onion is tender. Remove from heat; stir in orange juice and lime juice. Reserve 2 tablespoons juice mixture; cover and refrigerate. Combine remaining juice mixture and pork in a large zip-top plastic bag; seal. Marinate pork mixture in refrigerator at least 4 hours or overnight.

 Prepare grill to medium-high heat.

 Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 15 minutes or until thermometer registers 155° (slightly pink), turning occasionally. Remove pork from grill. Cover loosely with foil; let stand 10 minutes. Cut pork into 16 thin slices.

 Combine pickle, reserved 2 tablespoons juice mixture, mustard, and 2 teaspoons oil in a small bowl; stir until well blended.

 Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread 2 teaspoons pickle mixture over cut side of each half. Arrange 4 pork slices, 2 ham slices, 1 cheese slice, and 1/4 cup spinach on each bottom half of bread; cover with top halves.

 Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; gently press to flatten. Leave skillet on; cook 4 minutes on each side or until cheese melts and bread is toasted.