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Width: 170 cm
Depth: 070 cm
Height: 252 cm
Weight: 820 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: Brick BBQ CE2050G
- 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
- Credit Card
- Bank Transfer
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information available at: Paypal
Brick BBQ CE2050G. 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
1 1/2 cups hickory wood chips
1 1/2 teaspoons sweet paprika
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
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
1/2 cup reduced-fat mayonnaise
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery
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
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.