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- Measures: Width: 170 cm; Depth: 070 cm; Height: 252 cm; Dimension of the cooking surface: 75x50 cm; Weight: 820 kg. - 3 years guarantee! - Free Shipping!
€ 999.00
Manufacturer: Impexfire
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EORI Number:

Any business or individual that ships to or from non-EU countries for commercial or trading purposes must have an EORI Number. More information here: Get an EORI number - GOV.UK (www.gov.uk)

- Doorstep Delivery:  please be aware that it is your responsibility to bring the package inside from the drop off area.

- It is important to take time to check the condition of the package and the product upon delivery in the presence of the courier. You must write "damaged package" on the delivery slip before signing it, if you find damage in it, or report "damaged package" if the courier does not want to wait. Without these reservations it is impossible for us to claim responsibility from the insurance.

- Please read the general delivery conditions carefully for more information.

BRICK BBQ CE2050G

 

 

Measures:

Width: 170 cm

Depth: 070 cm

Height: 252 cm

Weight: 820 kg

Dimension of the cooking surface: 75x50 cm

 

Included in the price:

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

Find out about our barbecue accessories.

 

Technical details:

- 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

 

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

 

"Cajun-Spiced Smoked Shrimp with Rémoulade"

 

Ingredients:

1 1/2 cups hickory wood chips

 

Shrimp:

1 1/2 teaspoons sweet paprika

1/2 teaspoon kosher salt

1/2 teaspoon ground white pepper

1/2 teaspoon ground sage

1/2 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon ground red pepper

2 tablespoons extra-virgin olive oil

1 1/2 pounds large shrimp, peeled and deveined

 

Rémoulade:

1/2 cup reduced-fat mayonnaise

3 tablespoons finely chopped green onions

2 tablespoons finely chopped celery

2 tablespoons ketchup

1 tablespoon finely chopped fresh parsley

1 tablespoon capers, chopped

1 tablespoon fresh lemon juice

1 tablespoon Creole-style mustard

1 teaspoon prepared horseradish

1 teaspoon Worcestershire sauce

1 garlic clove, minced

2 hard-cooked large eggs

Cooking spray

 

Method:

Soak wood chips in water 1 hour; drain.

To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper).

Combine olive oil and shrimp in a bowl, and toss to coat.

Sprinkle shrimp with rub, and toss to coat.

Cover and refrigerate 30 minutes.

To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl.

Remove yolks from eggs; discard yolks or reserve for another use.

Finely chop egg whites, and stir into mayonnaise mixture.

Cover; chill.

Remove grill rack, and set aside.

Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat.

Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife.

Place pan on heat element on heated side of grill; add wood chips to pan.

Let wood chips stand for 15 minutes or until smoking; reduce heat to medium.

Coat grill rack with cooking spray; place on grill.

Place shrimp in a grilling skillet; place skillet on grill rack over unheated side.

Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes.

Serve with rémoulade.

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BRICK BBQ CE2050G

 

 

Measures:

Width: 170 cm

Depth: 070 cm

Height: 252 cm

Weight: 820 kg

Dimension of the cooking surface: 75x50 cm

 

Included in the price:

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

Find out about our barbecue accessories.

 

Technical details:

- 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

 

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

 

"Cajun-Spiced Smoked Shrimp with Rémoulade"

 

Ingredients:

1 1/2 cups hickory wood chips

 

Shrimp:

1 1/2 teaspoons sweet paprika

1/2 teaspoon kosher salt

1/2 teaspoon ground white pepper

1/2 teaspoon ground sage

1/2 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon ground red pepper

2 tablespoons extra-virgin olive oil

1 1/2 pounds large shrimp, peeled and deveined

 

Rémoulade:

1/2 cup reduced-fat mayonnaise

3 tablespoons finely chopped green onions

2 tablespoons finely chopped celery

2 tablespoons ketchup

1 tablespoon finely chopped fresh parsley

1 tablespoon capers, chopped

1 tablespoon fresh lemon juice

1 tablespoon Creole-style mustard

1 teaspoon prepared horseradish

1 teaspoon Worcestershire sauce

1 garlic clove, minced

2 hard-cooked large eggs

Cooking spray

 

Method:

Soak wood chips in water 1 hour; drain.

To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper).

Combine olive oil and shrimp in a bowl, and toss to coat.

Sprinkle shrimp with rub, and toss to coat.

Cover and refrigerate 30 minutes.

To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl.

Remove yolks from eggs; discard yolks or reserve for another use.

Finely chop egg whites, and stir into mayonnaise mixture.

Cover; chill.

Remove grill rack, and set aside.

Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat.

Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife.

Place pan on heat element on heated side of grill; add wood chips to pan.

Let wood chips stand for 15 minutes or until smoking; reduce heat to medium.

Coat grill rack with cooking spray; place on grill.

Place shrimp in a grilling skillet; place skillet on grill rack over unheated side.

Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes.

Serve with rémoulade.