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BBQ Grill with sink CE8010F

Measures: Width: 201 cm Depth: 060 cm Height: 250 cm Weight: 840 kg Dimension of the cooking surface: 60x50cm - 2 year guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€1 140.00

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

 

Measures:

Width: 201 cm

Depth: 060 cm

Height: 250 cm

Weight: 840 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 with sink CE8010F

 

-  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 with sink CE8010F. Free shipping to England, 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

 

"Barbecued corn with tomato and almond salad"

 

Ingredients

 200g cherry or grape tomatoes, quartered

 1 eschalot, halved, thinly sliced

 2 tablespoons olive oil, plus extra to brush

 1 tablespoon red wine vinegar

 4 fresh corn cobs, husks removed

 1/2 cup basil leaves

 1/4 cup flaked almonds, toasted

 
 

Preparation

Step 1

 

Combine the tomato, eschalot, oil and red wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use.

 

Step 2

 

Halve the corn cobs through the core, then cut each piece in two. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper.

 

Step 3

 

Cook the corn pieces, kernel-side down, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender.

 

Step 4

 

Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.

 

Step 5

 

Divide the corn among plates, top with salad and serve immediately.

 

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

 

Measures:

Width: 201 cm

Depth: 060 cm

Height: 250 cm

Weight: 840 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 with sink CE8010F

 

-  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 with sink CE8010F. Free shipping to England, 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

 

"Barbecued corn with tomato and almond salad"

 

Ingredients

 200g cherry or grape tomatoes, quartered

 1 eschalot, halved, thinly sliced

 2 tablespoons olive oil, plus extra to brush

 1 tablespoon red wine vinegar

 4 fresh corn cobs, husks removed

 1/2 cup basil leaves

 1/4 cup flaked almonds, toasted

 
 

Preparation

Step 1

 

Combine the tomato, eschalot, oil and red wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use.

 

Step 2

 

Halve the corn cobs through the core, then cut each piece in two. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper.

 

Step 3

 

Cook the corn pieces, kernel-side down, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender.

 

Step 4

 

Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.

 

Step 5

 

Divide the corn among plates, top with salad and serve immediately.

 

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